Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Author: Georgia Varozza
Publisher: Harvest House Publishers
“When we think of home canning, our mind’s eye is quick to envision neat rows of jars lining pantry shelves, safely filled with food just waiting to be opened so we can prepare a variety of tasty meals for our dear families,” Georgia Varozza writes in her book, The Amish Canning Cookbook.
This spiral-bound paperback book has two hundred and nineteen pages targeted to those cooks, chefs, and homemakers who want to learn plain and simple canning at its homemade best. For over twenty years, Varozza has been canning and is certified, producing three hundred jars the book’s production year alone.
After an introduction about the author’s personal canning journey, there are thirteen chapters dedicated to its history, getting started, the two types of canning, making butters, jams and jellies, using pickles, tomatoes, fruits, pie fillings, vegetables, meat, poultry, and fish along with soups and stews and tips and encouragement, ending with an extensive topical index. Almost all pages include a blank side bar for the reader’s notes.
The benefits of canning include saving money, aiding meal planning, and stocking shelves with no preservatives, additives or BPA while being easier on the environment. Not only do canned foods taste better and are at the cupboard’s door later, they are perfect for unexpected guests and gifts, giving personal satisfaction to the maker.
Explaining both water-bath and pressure canning, Varozza has step-by-step guides mentioning costs, cooking, filling, processing, and cleaning up along with how to use Tattler lids correctly.
The bulk of the book is recipes, usually with bullet point instructions, lists of ingredients and processing times. Recipes give options with either powdered or liquid pectin, fresh-pack or quick pickling, hot or cold packing and Clear-Jel or cornstarch. The chapter on Soups, Stews and Other Good Things has a plethora of simple to complex menu ideas.
With safety first, the author is explicit on what to do and what not to do, especially mentioning foods that should not be canned. She takes the simple but concise approach to doing canning right the first time but offers advice when erred.
With all the processed, preservative-saturated food in the supermarket at perpetually increasing costs, this book is one way to make and enjoy the food God has blessed us with now and in months to come.
This book was furnished by Harvest House Publishers for review purposes.
Follow Here To Purchase The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best