Canning, Freezing and Drying

I bought this book new many years ago and have used it so much that it is now in tatters. I was so pleased to find it still available and at a bargain price. This book has some of the most unusual and delicious recipes for jam, jelly, preserves and drieds. The Sunshine Preserves on page 33 are especially good and you let them "cook" outside on a hot day! They taste fresh and the fruit plumps up in the syrup. The fruit newton bar recipe is hard to get hold of anywhere else and with a little tweaking, makes a great cookie. The sugared orange shell and orange marmalade make a pretty and elegant gift and are fun to fix. The brandied fruit recipes...well, if you make them and give them as gifts, expect to be bugged for more the next year! I learned how to smoke meat from this book, too. A good all-round book for new and seasoned food preservers. My only caution is that you might want to check a Blue Book or extension service for updated versions for low-acid food such as the Quick Pickle Recipe. Otherwise, mostly low-risk ideas like the ones I mentioned above. If I only had one canning book besides the Blue Book, this would be it!