The library had the Ball book listed as available, but when I went to check it out yesterday, it wasn't on the shelf. There were several other books about preserving, and a different one that listed other methods of preserving besides canning.
I did check out this one and I've just skimmed through it. But, it doesn't seem to indicate that all the recipes are tested (unless it's in the beginning that I just skimmed and didn't catch it). It seemed to be more about the various steps and equipment, but not stating that any certain extension agency verified all the recipes.
Can you tell me if I can use this recipe book? TY for any help!
by RideThatBridge
3 Comments
Take this with a grain of salt, I’ve only been canning for a few years:
-the pub date on this is 2012, so there’s no risk of it being LLM-written drivel.
-Worldcat.org shows this in a number of public libraries, so it’s a relatively widely-known title, even if it’s not one of the big-names overall.
-at least one of the authors is a dietitian, which makes me think she has at least SOME understanding of jams and jellies. Whether or not that translates to shelf-stable foods is another matter.
I was able to find a [snippet of the inside](https://archive.org/details/preservingmadeea0000topp/page/114/mode/2up?q=%22place+Plum%27%22&view=theater) which shows a couple jam recipes that don’t look like any I’m familiar with (although, I only did a cursory search for official low-sugar plum recipes–the link goes to a sugar-optional, no-pectin recipe). I am not sure they would work very well based on what I know, but again, I’m no expert. My biggest concern is if the recipes were actually tested for shelf stability. I’m skeptical to say the least.
I’d use it as inspiration to find foods you want to can, then look up similar recipes from reliable sources online (NCHFP, Ball, Bernardin etc as linked here on the sub.)
This book is [on our safe list](https://reddit.com/r/Canning/w/index/safebooks) – you’re good to go!