I was expecting more, but although West supplies some interesting historical backgrounds for many of the recipes, it is really just the same old story as most canning books: Jam, jam, and more jam; a monotony largely relieved by adventures into marmalades, chutneys, jellies, and conserves. And then there are the pickled things. West pickles some unusual things, like nasturtium pods and green almonds, in addition to the more traditional cucumbers, onions, and eggs. But honestly, if I'm going to go to the trouble of canning year round, I want more than sweet and sour condiments. I'm still looking for a book that's more hearty, that makes full use of pressure canning. I currently can tomatoes and large quantities of beans. Somewhere, I will find pretty and exhaustive canning book that is not mostly condiments. This one is not it.