If you like fermenting things as we do then the book is worth having just for the 2nd chapter. If you like pickled meats and fish then it is worth buying the book just for chapter 10. Same for pickled fruits which IMO is better than any cucumber pickle could be.

The zucchini relish and the corn relish are excellent IMO. So is Aunt Mary's Chili Sauce. We eat lots of relishes and chutneys in our house and all the fruit chutneys are good. But most people would never try them. If you are growing any melons in the garden then there are several good pickled melon recipes and it is the only way to preserve them.

Some only like dill pickles, some only sweet and some wouldn't eat sauerkraut or kimchee if their life depended on it while we could eat it with most every meal. Some love the hot pepper recipes but we don't care for hot peppers for the most part.

So if you can't buy the book then just pick the recipes you know you would eat regularly. Otherwise it is a waste of food, money, and time.

Canning's goal is to preserve readily available foods when in season for eating when out of season. It shouldn't be about making things you have no idea if you'd like or would eat just to be making them. So pick a couple that sound good to you, make a small batch of it for fresh eating and trying at meals. Then if they go over well you can make big batch and can it.

Dave