What a long title. But this is the home preserving bible. This book takes the mystery out of canning/jarring.

I confess though, I do not can for the winter. I am a “quick pickle” guy so to speak, because I’ve found that when I go through all the steps to “put up” for the winter, I eat everything within two weeks anyway if not frozen. Even when I’ve made a lot.

That wonderful fresh-from-the-garden tomato sauce with August tomatoes I planned on eating in February? Not a chance. But for people with more self-restraint, this book lays out of what you need to do with very simple step-by-step instructions as well as provides many ideas for preserving all types of fruits and vegetables with interesting yet accessible twists on tried-and-true recipes.

Really, no one who puts up food should be without this book.

The book has chapters on jams and jellies; preserving fruit; salsa, relishes, and chutneys; condiments; pickles, and tomato sauces. There are other chapters as well, including a chapter on home canning problem solving (but really, this book makes things so easy, you are unlikely to need that chapter).

There are a lot of things here you may not have thought of: cantaloupe pickles, pumpkin pickles, Vietnamese pickles (for Banh Mi), canning sauce for chicken wings, etc, etc. Did you know you can can fresh bruschetta? I was quite surprised.

This is not really a book which showcases pictures (Come on guys!), but it is a comprehensive how-to guide.

The publishers really should have let Robert Rose’s photography shine.