Pickles & Relishes: From Apples to Zucchini, 150 Recipes for Preserving the Harvest

This and the Ball book make a complete set of everything you need to "put up" your harvest. I made chutney for the second time in my life and find the recipes extremely sweeeeeet. Other than that, the recipes are cleanly laid out on the page, varied in taste, and successful.

This book was revised in 2001. One of the people editing this is a Master Food Preserver Instructor, therefore each and every recipe is safe to eat if you follow the directions. Good selection of recipes, including some updated safe family recipes. Detailed instructions for the beginner and reminders for the experienced food preserver. A section on what possibilities caused your end result to go wrong, another learning lesson. I'm very happy to add this book to my library for reference and additional learning.

I have made a few of the recipes from this book and they turn out good but they are a little on the salty side.

This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.

I found this book in the local library several years ago. I read it from cover to cover. I just had to buy it! The front part of the book covers theory in detail. I learned all about fermenting pickles (full sours and half sours, etc.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There are recipes covering a wide variety of vegetables. An excelent book for both recipes and basic information on both fermented and non fermented pickles. I have tried many of the recipes.