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Title: Canning and Preserving at Home: Delicious Sauces, Jellies, Relishes, Chutneys, Salsas, Pie Fillings and More!
Author: Kelly Meral
Narrator: Suzanne Musikantow
Format: Unabridged
Length: 1 hr and 13 mins
Language: English
Release date: 08-17-15
Publisher: Kelly Meral, SuzMusikVoiceOver
Genres: Self Development, How-To

Publisher's Summary:
Have you ever wished that there was a simpler way to enjoy your favorite seasonal foods all year round? Do you ever wonder if there is an easier, more effective way to store your homemade sauces and salsas? If you have ever considered either of these things, or even if you haven't, canning and preserving at home may be for you! Canning is an easy way to naturally preserve your favorite foods including jams, jellies, sauces, salsas and even pie filling for you to enjoy whenever you want them. If you have never tried canning before, don't worry! This book will provide all the information you need to get started. The features included in this book are:
Whether you are completely new to canning or you have tried it before, this book is a valuable resource to have. Here you will find helpful tips and a detailed, step-by-step guide to get you on your way to canning and preserving your family's favorite foods. The next time you need a quick meal, simply stop in the pantry for a can of homemade tomato sauce to pour over fresh pasta. If you find yourself in need of a last-minute dessert, you'll be glad you stored away a few cans of your homemade pie filling. What are you waiting for? Try canning and preserving at home today!

Members Reviews:
Absolutely awful
I bought this based on the three 5-star reviews posted,glowing comments and all. I just don't get it! Now there are more glowing reviews. And someone posted that my review wasn't helpful, so I must have rubbed someone's nose the wrong way. I have heard others say that some over-the-top high-praise reviews that seem unfitting must be from author's family members and friends--now I am wondering the same thing.
This is a pamphlet book containing a few black & white amateurish photos, one of a slice of apple pie, and a bowl of pasta with sauce on top I guess...this is terrible on so many more levels. The recipes are few, they do not indicate how many jars or what size jars you need for each recipe. For this reason, beginners...stay away...it will only confuse you more. There are no illustrations that better books will have on the topic, showing process steps. I have about 10 books on preserving, and there are so many other books that are truly 5-stars. If you use the 'Look Inside' function to browse this book, that says it all. There's basically nothing to see that tells you anything good about this book. It is page 1-4 only. In fact, it says pages 5-88 are NOT shown! There's a reason for that....if you looked any further, you would find what I did.
All recipes are processed for 25 to 40 minutes, for jams and jellies???? I have never processed jellies more than 10 mins, sometimes 15. The recipes also give total yield in cups, like 18 cups or 16 cups. If true, that means you'd be making 16 or 18 half-pints of preserves at a clip?! Take for example the recipe for peach jelly. It says to use 12 med. peaches, peeled, pitted and chopped, then let it drain to get 3 1/2 cups of juice. I know from experience that 3 1/2 cups of juice does not yield more than 6 half-pint jars of jelly after you factor in sugar, water, etc....so where does the author come up with a yield of 14 cups?!!!! Mindboggling.