The USDA Complete Guide To Home Canning (Legacy Edition): The USDA's Handbook For Preserving, Pickling, And Fermenting Vegetables, Fruits, and Meats - Bulletin 539

This manual is going to help keep botulism and other illnesses at bay. So many canning recipes that have been around for years are no longer safe. Our produce is different, so many are hybrids and/or genetically modified. That means the acidity levels and more are not what they were when people were canning years ago. This book is a must have for all of the home canners. The difference between my grandmothers canning recipes and the recipes in this book are surprising. I never would have thought that it could be so dangerous to follow Grandmoms footsteps in canning. Botulism is not my friend, I do not want to make family or friends ill. I realize now that the last years I have been canning I could have caused serious damage. Please, please, get this book. If you can foods get this book. If you think you might can foods, get this book. Whether you use ‘hot water bath’ or ‘pressure can’, you need this recipe and guide book.When you read this book you will understand why this book should be in every canning household. It explains everything a lot better than I can. Safety first.I recommend this, would give 20+ stars if I could.

You can learn alot from this book. I always refer back to it

We are new to canning, and this guidebook was very helpful. A lot of good, detailed info

Wished they had this in a spiral bound jacket. Still reading but seems to have a lot of good information needed to begin canning.

I just received my USDA Home Canning book and I am excited to look thru it for my first canning.