The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best

by Georgia Varozza

Paper Book, 2013

Status

Available

Call number

641.566 V434

Genres

Food & Cooking

General Nonfiction

Nonfiction

Collections

Your library, Cookbooks

Publication

Harvest House Publishers (2013), Edition: Spi, 224 pages

Description

Cooking & Food. Nonfiction. HTML: From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find... a short history of canning lists of all the tools and supplies needed to get started basic instructions for safe canning recipes for canning fruit, vegetables, meat, soups, sauces, and more guidelines for adapting recipes to fit personal tastes With its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking! .… (more)

User reviews

LibraryThing member thornton37814

In simple language, the author tells newcomers to canning how to get started canning fruits, vegetables, and meats and provides recipes for users to follow. There are introductory chapters giving an overview and providing lists of tools needed to begin canning as well as chapters dealing with the

canning of specific product types. She includes waterbath canning as well as pressure canning. The author includes information on adjusting times and pressures based on altitude. She also provides useful information to those who may not keep up with FDA recommendations. Apparently it is not always safe to do what your mother or grandmother did because certain techniques used in the past are no longer FDA approved. For example, an additional acid such as lemon juice or vinegar may need to be added when canning tomatoes. The word "Amish" in this title appears to be more of a marketing ploy than authenticity since many of the recipes have been altered to conform to FDA recommendations. While the author makes a statement late in the book about having a simple background, there are no statements that lead me to believe any of these recipes came from an Amish person's home. I received an advance "for review purposes only" e-galley from the publisher through NetGalley. I am unable to comment on photographs because they were unavailable to me.

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