I will admit to writing a review without having actually made the recipes from this book. I picked up the ARC to see if I might like to get a paper copy when it comes out. And I can without doubt say that I do.

I have a fair amount of experience preserving with a water bath canner, experience cooking, and have a pretty big garden. So I can tell that there are a ton of recipes I'm going to try. I'm always keen on any use for zucchini, always want interesting recipes for tomatoes and like trying new cordials. There are plenty of these and more.

I don't use a pressure canner, but the recipes for pressure canning look good for small-batch freezing, which I do use.

This is a nice canning book for those who are new to canning. There are recipes for hot water canning (mostly jellies, relishes and tomato sauces) and pressure canning (mostly beef or chicken recipes like fajita filling and bean recipes). There were a couple of recipes that intrigued me but for the most part I prefer my tried and true own canning recipes. There were photos for most recipes and no nutritional information.

I appreciated the extra little tips like not to add sage to pressure cooker recipes because it gets extremely strong and bitter. I wish there were recipes for how to use the recipes in meals, like there is a recipe for canned French fries that really intrigued me but no directions at all for what to with them after you can them to use them.

Thrush is likable and her helpful personality shines throughout.

I read a temporary digital copy of this book for review.

Although most of us from the older generation grew up canning and preserving foods, it’s nice to know that there are more modern methods that save time and effort. Those who want to preserve their garden bounty, or their specialty sauces and other foods, will want to pick up Preserving with a Purpose: Next-Generation Canning Recipes and Kitchen Wisdom, by Sarah Thrush, who is an expert on preserving and is featured on her popular TicToc channel, @peeliesnpetals.
This isn’t your everyday canning book; rather, it takes modern foods and shows how to preserve them. This isn’t just canned peaches and tomatoes, it’s spaghetti sauce, salsa, pie fillings, chicken tortilla soup (and others), sloppy Joes, Cincinnati chili, sauces like Peruvian sauce, and lots of unique meats, poultry, and main dishes that you’ll want to keep on your pantry shelves, and most importantly, your family will actually want to eat. Thrush has included detailed instructions in the beginning chapters to make anyone into a seasoned canner.

The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions. This makes it easy for beginning canners, as well as those who have been doing it for years.

Another good thing about this cookbook is that it includes beautiful, professional photographs of many of the recipes. This is not only helpful, but makes us feel that we know what our finished products should actually look like.

All told, this is the best modern canning and preserving cookbook I’ve seen of late, and it is highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

Preserving with a Purpose focuses on how canning can be implemented into meal planning, the ins and outs of canning, and fun recipes to make.

The Sections are
Chapter 1: Preserving with Purpose
Chapter 2: Food and Your Family
Chapter 3: Mastering Canning Fundamentals
Chapter 4: Overcoming Canning Challenges
Chapter 5: Water Bath Canning Recipes
Chapter 6: Pressure Canning Recipes
Chapter 7: Budget Pantry Planning Using Depression-Era Wisdom

Each recipe has the servings, a little blurb, ingredients, directions, and directions on canning. Many recipes are accompanied by a picture and some with ways to modify. The directions are very straightforward.

The cookbook lays out the benefits, steps, science, and obstacles of canning which is beneficial for those wanting to get into canning. The recipes range from canning classics to new and inventive using foods people typically waste.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Almost a throw back book on preserving. With costs continuing to rise it provides for alternatives to freezing or wasting food. Preserving food and meal planning going back to basics many people may remember but don't current utilize. This provides for a variety of recipes including pressure canning, and water bath. It also includes products to make from what is now considered "waste" items like corn cob jelly or corn silk tea. Step by step instructions and great photos.

Thanks to netgalley, the author and publisher.