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I must own a previous edition of this book (same primary author, same publisher, same title -- minus the subtitle --- but published in 1997). This book provides a very clear overview of the terms and techniques involved in canning (both boiling water bath and pressure), freezing, and drying produce. There is a sufficient amount of detail (from my vantage point as a rookie canner) to help with some of the step by step procedures yet not overwhelming. In this day and age when many of us are learning how to do these kinds of things without an experienced mentor looking over our shoulder it is nice to have a book that spells it out with clear writing and useful diagrams. There is also a nice sampling of recipes, and the ones I've tried so far seem good.
I'm just learning how to preserve fruits and vegetables from my garden, and this so happens to be the first book on the subject I read in depth. But I love it. The instructions are laid out in a clear manner, with illustrations to guide one along. I learned a few things I didn't know before and felt like I got a better grasp on everything from pickling and canning to freezing and drying. I now own a copy and imagine it's going to get pretty worn after this fall.
