Here are some of the tips that it included:
- "Know why you are [canning], and be honest with the work it will require. This ain't no disco!"
- "Always cook small batches, and always use a wide pan. Also only use the best fruit for preserves."
- "Strawberry jam foams. A lot. No, really, a whole lot."
- "Grocery stores are a convenience, but there is nothing better than homegrown or homemade food."
- "Always remove the rings from my jars when storing; if anything spoils, the lids will come off. Food that is good will hold its seal."
- "Can because you enjoy it, never make it a job or task."
- "Keep your food preparation area clean, and always sterilize your jars well."
- "Canning provides a means of dealing with an abundance of fresh produce. It tastes good, is healthy and saves money. It's the only way to eat certain foods."
- "Always prep extra jars and lids. Yields can very according to the water content of the fruit or vegetable and how tightly they pack into jars."
- "The canning process sometimes dictates it's own time line. You should have a meal plan that simple and easy and have some snacks nearby."
I'm not a total rookie to canning. I own my own canner and I can make some fantastic salsa and apple pie filling, but I have to say that I learned a lot from this book. After reading it I feel better equipped and more energized about canning. I recommend it to any one who is new to canning, anyone looking for a good canning reference or someone looking for a few new good ideas. (I'm excited to test out her recipe for peach lavender butter when peaches are in season.)