Canning Meat Cookbook for Beginners: 1000 Days of Easy and Affordable Homemade Recipes to Keep Your Pantry Always Stocked. Beef, Lamb, Poultry, Pork, Fish, Soups, and Stews for Long-Term Storage

Background:I’ve been pressure canning meat, fish, chilis, goulashes, soups, and pretty much everything that can be safely canned for over 20 years.I’d hoped for a few new ideas here.I came across many errors in processing by the author, whether she does it herself or just didn’t bother to mention it in her book, I can’t say.At a quick glance I noticed these things:-You can’t reuse ringsWRONG, you can reuse rings many times, it’s the lids that shouldn’t be reused.-The jars and lids must be sterilizedWRONG, as per the National Center for Home Food Preservation, (the gold standard in canning), “ Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes, once filled, need to be sterilized first by boiling them in hot water for 10 minutes before they're filled.”-These [the jars] will be pressure cooked for 75 minutes.WRONG, time is varied depending on what is being canned and the size of jar, she then contradicts herself by giving other times in her recipes and often not saying what size jar, which has a profound effect on SAFETY.-Fish Rice CasseroleWRONG AND UTTERLY UNSAFE, we cannot safely can rice under the conditions available at home!I do not recommend this book for anyone that is not an experienced canner as there’s far too many errors, some will just cost you unnecessary time (sterilization), some are very dangerous and could actually lead to E. Coli poisoning and be possibly fatal (canning rice).If the author is reading this, I’m sorry to be so hard on you, but you need to learn the ‘whys’ of canning before you can teach others.We do not can rice... or noodles, or grains, because heat penetration into these products is not reliable in the home canning kitchen.It’s the same reason all root vegetables must be peeled- heat penetration, and with these vegetables there may be a high spore count on the peels that needs to be reduced.To anyone that made it through my long review- I recommend the NCHFP website for proper canning practices, there’s also a very interesting read on the history of canning safety recommendations as it changed through the years.The canning books by Ball are reliable and have been considered so for decades. They revise them as new information comes out.Canning recipes on university websites (.edu) are also reliable, there’s a good one for sardines on the Oregon site and great tips for fish and venison on the Alaskan edu.This book will join my collection of “things one should not do when canning”

During these times of possible food shortage that being reported, for the good of your family , this book give numerous ideas and directions for food storage

For canning recipes. Seller was very prompt and the book is great

The recipes didn't tell how many jars they would fill, or what size to use on some of them.