Even though I have been canning for a little bit this book was helpful in a lot of ways so I would recommend it to new canners and seasoned canners as well. You can always learn something.

I thought this was a fairly comprehensive how-to for preserving food. I was disappointed that the author didn't have a separate chapter on pressure canning. She does talk about pressure canning, and provides some recipes for pressure canning different vegetables, but I was hoping there would be more. Overall, though, I thought this was a fairly comprehensive and well-laid out book. The author doesn't assume that if one wants to preserve their own food, they have to live on a farm - she encourages readers to take a trip to their local farm stand. This book contains quite a bit of information on the various ways to preserve food, including freezing it, and is loaded with helpful tips.

Great book for beginners who have not tried preserving or canning their own foods before. Preserving ingredients is on trend but there are a lot of concerns about safe food preservation. This book eliminates those worries and spells out clearly how to can safely. The recipes are gorgeous. For those that like to experiment on their own, this book also helps to troubleshoot and guarantee preservation formulas that can be used on a variety of ingredients.

A decent, but fairly basic, introduction to canning. There are a variety of recipes for both fruit and vegetables and includes both jam and pickling recipes. A lot of the information is repeated, which is dull when reading through, but might be a pro if you only pick it up for a specific recipe when canning.
If you've got some experience canning, I would skip this one, but it is good for beginners.

**I received an e-ARC from NetGalley for an honest review**

While the book is called "Canning Essentials", I think a better name would be "Preserving Essentials", as the first quarter of the book focuses on freezing foods in order to preserve them. My reasoning behind canning and not freezing food is because I live in an area prone to blackouts with anything stronger than a light summer breeze, and freezing is not a great way to preserve for my family.

I appreciate the author's detailed comparison between water bath versus pressure canning. My family has done both for as long as I can remember, and it's nice to have a comparison chart so I can choose between the two for whatever works best for the occasion.

Overall, I would say this a fantastic book for beginners who have never canned before, and a great book for people like myself who haven't canned in so many years that I've forgotten some of the basics!

I’ll admit canning that goes beyond a quick pickle was always intimidating. This book takes the sweat out of that problem. The writing is concise but not textbook rigid. The recipes had me raiding every vegetable yard in sight. I leaned what works every time and why . It answered all the anxious hiccups that had surfaced before. It even held surprises for the seasoned canner. It was a treat.

Great resource! Whether you are a veteran canner or just starting out, this book covers everything! I enjoyed how the book was broken out by method as well as by food type. I tend to be more on the novice side of food preservation and I learned so much about water bath canning and using my (kind of scary) pressure canner. The photos were also beautiful and the recommendations on how to procure food if you don't have your own garden were great. I highly recommend this book for anyone who is interested in food preservation/eating/cooking local.

good information about a method of preserving food - good attention to detail...................................................................................................................................................................................................................................................................................................

Since the beginning of this quarantine, I have been on a pickling crazeeeee! For us, buying fruits and vegetables in bulk has led to a lot of food waste. To combat this, I have started pickling a lot of ripe vegetables to preserve it before it goes bad! This has turned out fantastic and this book has given me a lot of helpful tools and ideas!

Wow, wealth of information here. I am absolute amazed at all the work that went into making this book, and the variety of recipes it has. The only canning I have ever done is of venison stew meat, my mother never cooked any vegetables or jam. I wonder now how much we truly missed out on.

What did I like? The variety of information here was a plus....blanching, canning, or freezing. Any surplus you have there seems to be a way to salvage it, and not waste it. I find this truly remarkable since I think more people are learning that food may become scarce and it’s up to us to become better at preserving. More people are watching what goes into their bodies, and wanting less of what stores offer.

Would I buy or recommend? Yes, to both. I love canning books and this one seems to have all the information. Even gives you information on why something may not turn out and what to watch out for. Not to mention the mouth watering recipes. This book also has a ton of pictures which made me really happy. It also delves into why your grandparents recipes may not be appropriate anymore.

Thoughts for the author? Beautiful book, and a wealth of information! Congratulations!

I received a copy to read and this is just my opinion.

As a complete novice to the world of canning, this book was a treasure trove of useful information for the absolute beginner! There are so many recipes starting off with the easy beginner ones as well as tips on the right tools, methods, and food safety disclaimers! It's great and I can wait to try more of these recipes.

A good book for beginners. This book will help you guide in tools you need to get started and help give you information on essences of water baths, pressure cooking, and basic recipes that will get you on your way to canning jelly and more.

This is a very informative book on canning. This would be great for those learning to can as there's a lot of technical information and instructions to ensure food safety as well as tips and advice.

If you want to get into preserving food or if you have tried it but need a step-by-step guide or practical details of temperatures, measurements and equipment, then this book has it all in one.
Jackie has years of experience canning and preserving food at home and puts it all together in this book.
The recipes have personal twists and stories around them and liven up the learning process.
For those who are not sure they want to get started on canning just yet, the first part of the book is all about freezing, which is much easier to get into since it doesn't require material and you need to learn less about the process.

There are some great charts. This goes far beyond canning, this is heaven on the safety aspect of storing foods.

This book is a powerhouse of information and much needed for anybody that wants to do canning! This book has plenty of pictures and includes chapters in Freezing, Canning, Jams, Jellies, Pickles, relishes, salsas, and even a chapter of Amish and Mennonite recipes. It definitely has something for everyone!

This is a thorough, thoughtful book which would be wonderful for anyone interested in food preservation, especially beginners. I have Ben canning for the past two summers and I found it extremely informative. There are many bright, colorful, and inspiring pictures which make me want to expand the number of items I preserve.
The book opens with tons of information about preserving including the history of preserving, equipment needed, and safety. There is a definite modern approach throughout. The book covers freezing, water-bath canning, and pressure canning. Each section includes tips, specific recommendations for all types of foods, and recipes.
I am glad to have this fantastic volume on hand as I head into the canning season!

Nice canning book. I learned some good tips in this book that I did not know before and I have been canning for years. Good beginner book with useful information to make your canning experience a pleasant and productive one.

Nice Book for Begining and Experienced Canners

This canning book talks about food preservation beyond the two different methods of canning (water-bath and pressure canning). The first part almost feels like a manifesto to get you pumped and ready to do some food preservation, though she does suggest the appropriate precautions and food safety guidelines that should be followed.

She actually starts with looking at simple freezer preservation, giving the precise details of how to do it for the fruits and vegetables that it works for. The book is full of photographs, which is always so helpful in a book like this. After the section on freezer food preservation, the author gets into actual canning, starting with water-bath canning before moving on to pressure canning. Like in the freezer section, she gives the super basics, like how to can individual fruits and vegetables simply but also gives recipes. Further chapters have a lot more recipes for things like relishes, jams, and sauces. She also sometimes has recipes for using the canned food in a recipe once the jar is opened.

In the introductory sections for the canning methods, the author goes into a lot of detail into the precise methods that you should use for proper canning. Most recipes are simple, straightforward, and well written, though I did think she needed to specify more often in the later recipes (the ones that weren't a part of the canning method sections) which was the way to process the individual recipes. It seems like after a while, she just said process for a certain length of time, not specifying the type (water bath or pressure). As I am new to canning, as perhaps a lot of the readers of this book would be, I would love to see that precisely spelled out for each recipe. Assume nothing! Of course, those who are already familiar with canning would probably know which would be the best process for each recipe.

If you are looking to learn about canning, this book has lots of instructions, photographs, and troubleshooting sections to help you along. If you already can, this book could have recipes that would interest you. Even for those of us more likely to do frozen food preservation are likely to find ideas that would be helpful... and it might even inspire you to try canning!

There are various preserving techniques described in this book, which are followed by many recipes with photographs. This is a valuable resource for freezing and canning with recipes for jams, pickles, salsas, and more. This book is suitable for beginners and those with some experience.

Thanks to Netgalley and the publisher for the opportunity to read this! All opinions are my own.