24 Following

Austen to Zafón

Reading widely since 1972.

Currently reading

A London Family, 1870-1900: A Trilogy
Molly Hughes
The Cellist of Sarajevo
Steven Galloway
Lives of a Cell: Notes of a Biology Watcher
Lewis Thomas
All the Names
José Saramago, Margaret Jull Costa
A History of the World in 100 Objects
Neil MacGregor
Down the Garden Path
Beverley Nichols
Virtue Betray'd, Or, Anna Bullen
John Banks
Year of Wonders
Geraldine Brooks
Swallows and Amazons
Arthur Ransome
Illusion in java
Gene Fowler

Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving

Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving - Kevin West 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.