Home Canning Meat, Poultry, Fish and Vegetables

This book is great for home tin canning. It has a lot of information that dates back to the 40's but very relevant.

this is a very good book, I have others by this guy! they tell the whole story that other books leave out. im from western new York state, and the people in wny have been canning, meat cutting, smoking, making sausage, fermenting and doing wholesome home and farm living all of my life!all kinds of veggies, fruit, meats, good old fashion home cooking come from there! its still there, just that u have to look a little harder to find it.Amish, Mennonite, Jewish, Christian, Muslim, eastern European, French, Italian, Greek, African, English, Irish, Polish, German, Lebanese, there is everything in the Buffalo- Niagara Falls-Rochester-Finger Lakes areas of New York State! its a wonderful place to live, work and play, if u can handle the snow in the winter, its a winner ! this author is from this area, and there are a lot of wonderful supply company's in the area with the good old way of doing things. the craft has not been lost, it just has slowed down a little!

This book is very informative. Covers all aspects is canning: history, regulations, how-to, recipes.

Basic but informational

Full of the science and history you want to know so that you understand why there are no lab tested recipes for the food you want to put up. The history of the microbiology alone is worth buying this book. You learn just how old the data is and are left wondering why there have been no reprises on the subject. I guess the government thinks we are all too stupid to handle information on this level. Thanks to the author we can be enlightened.

Once again, Stanley and Adam Marianski have written another first of its kind book for hobbyists. This time it's about safely canning meats, fish and vegetables at home. The subject matter is not limited to just canning in glass jars, but also thoroughly describes how to can foods in metal cans. The material is based on US regulations which are followed by commercial packers and links to appropriate government agencies are provided in the text. The authors also go into detail about the microbial process of canned goods by explaining the rise of bacterial spores and fermentation. If you have ever wondered why some jarred foods taste sour, well, the book will give a detailed explanation for it. "Home Canning Meat, Poultry, Fish and Vegetables" is a must read for anyone interested in making their foods last longer.

Great Book, full of Knowledge.

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