The Canning and Freezing Guide for All Seasons

Book - 2011
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In the new economic climate, many people will return tosimpler, more affordable home cooking; it's a trend that hascome around again and again. Home canning and preservingis a time-honoured practice that many people will be trying forthe first time in the months to come, preserving both for thepleasure of it, and for its inherent economy. With the plethoraof farmers' markets, too, home cooks will have a bonanza ofproduce to buy inexpensively, and they will want to know preciselywhat to do with it. Pat Crocker's Preserving: A ResourceCookbook for Home Canning and Freezing has all the informationanyone needs to get started, and to keep going!

This cookbook is practical, focusing on simple but effectiveconcepts. It will follow the seasons, providing easy-to-follow,accurate and thorough information on preserving everythingfrom asparagus to winter squashes. Canning, jamming and freezingtechniques will be covered, from the most basic hot-packedfruit recipes to gorgeous, internationally flavoured chutneys andrelishes. Providing both safe and detailed instructions, as well asstep-by-step photography and over 200 recipes, this cookbookwill be the new home-preserving bible.

Publisher: Toronto : HarperCollins Canada, 2011
ISBN: 9781554686100


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Sep 19, 2012

This book is huge. I mean coffee table size book that's impractical in the kitchen. Considering the size of it, great pictures, but better information in other books.

May 09, 2012

This book has what look to be some fabulous and unusual recipes (jalapeno jelly with pomegranate juice!) and how to use them. I agree with the previous commenter that this book is large and unwieldy and would be a pain to have sitting open on the counter.

Sep 21, 2011

Just got the book off the press. I cannot say I like the weight and size, it is awkward to handle: too thick, the prints are not especially large to warrant such size. Nothing written on grape jelly - a missed section ? Have not try the recipes yet, just leafing through the book and noticed that the page on Pesto sauce, she just gave the recipe and no instructions of what to do after, this is a canning book, should we can it like jam ? freeze it in cubes ? in bottles? or leave it in the fridge and eat it ASAP ?

Sep 12, 2011

Be warned that if your family likes certain brands that are full of sugar, some of these recipes are likely to sit on your shelves for years, unless you think of a way to hide them in other dishes.

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