I missed the vinegar:water pickling memo

9 years ago

Twenty years ago, I got married and received a Fannie Farmer cookbook. It's the only cookbook I own, and I have used it for all my cooking wants and needs. I simply refer to it as The Cookbook. (I'm not a creative cook, don't have a large home capable of housing a cookbook collection and really only garden, cook, and can because I like to assert a little bit of control over what I eat. I'm NOT a natural at this stuff and have only succeeded by sheer tenacity.) After making my usual dill pickle batch with a 1:2 vinegar to water ratio, I decided to try finding a new recipe for next weekend's batch-it only took 20 years for me to get tired of this one. That's when I discovered the newer 1:1 recommended ratio for vinegar to water. *sigh* I've been thinking about a new cookbook (I'm sure you can imagine what the only cookbook in my house looks like after 20 years), but now I am wondering if anyone here has a recommendation for a good all around cookbook that contains a nice section for canning. I don't want a separate canning bible, and I can now plan to check USDA site for any new safety guidelines before I start each canning season. I only pickle and jam, and I like very basic cooking that ties into the four food groups. Thanks in advance for your suggestions.

Comments (4)

skeip
9 years ago
Even though I have more specialty cookbooks than I can fit on my shelves, Fannie Farmer and the Joy of Cooking are my defaults for the basics. For canning advice and recipes I always go the NCHFP Web Site.

Steve
digdirt2
9 years ago
a recommendation for a good all around cookbook that contains a nice section for canning

Not really since they are such very different processes. Or as is often said here, "cooking is an art, canning is a science". Art allows for and even encourages lots of individual expression and experimentation. Science encourages neither.

Cookbooks are seldom updated. No need for it. Canning safety issues are often updated due to ongoing research. So it is impossible for cookbooks to keep up.

If you are happy with your cookbook, keep it and use NCHFP for all your canning info. If you don't want to rely on an online source then buy the USDA book So Easy to Preserve or Ball's Complete Book of Home Preserving.

If you limit yourself to pickles and jams then consider the Joy of Pickling and The Joy of Jams, Jellies, and Other Sweet Preserves both by Ziedrich.

Dave

Here is a link that might be useful: NCHFP
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katiekatie
Original Author
9 years ago
Dave & Steve,

Thanks so much for your suggestions. I've registered for the online course at NCHFP and ordered the Ball's book. I enjoy pickling and jamming so much, and I feel better that my techniques will now be up to date. Thanks again!

Katie
ahbee01
9 years ago
Have you tried any of the recipes here?