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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!
- Sales Rank: #8017 in Books
- Brand: Harvest House Publishers
- Published on: 2013-07-01
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 7.50" w x .50" l, 1.35 pounds
- Binding: Spiral-bound
- 224 pages
- Used Book in Good Condition
About the Author
Georgia Varozza, author of the popular Homestyle Amish Kitchen Cookbook (more than 70,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She works in publishing and lives in a small Oregon community.
www.georgiaplainandsimple.blogspot.com
Most helpful customer reviews
115 of 123 people found the following review helpful.
Simple Canning of God's Abundance
By Conny
Title: The Amish Canning Cookbook
Author: Georgia Varozza
Publisher: Harvest House Publishers
ISBN: 978-0-7369-4899-9
"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.
58 of 60 people found the following review helpful.
Very informative.
By Oklahoma traveler
I wanted to learn how to can so decided to get the Amish Canning Cookbook. The cookbook is well written and has very good explanations as to why things should be done a certain way. The recipes are wonderful and useful. I made jams, jelly, and canned everything from carrots to soups and all turned out excellent. There are no pictures really that you can look at but I wanted a cookbook not a picture book! I would recommend this to anyone thinking about doing their own canning.
73 of 79 people found the following review helpful.
Good book. Just too easy
By Kathy Vosburgh
Being an experienced canner I felt it was a little too "beginner" for me. Half of the book is explanation. But it has some good recipes and would be a good "starter" book for someone.
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