Amish Canning & Preserving: How To Make Soups, Sauces, Pickles, Relishes, And More
ISBN: 1680994565
EAN13: 9781680994568
Language: English
Release Date: Jul 2, 2019
Pages: 160
Dimensions: 0.4330709" H x 9.055118" L x 7.519685" W
Weight: 0.93476 lbs.
Format: Paperback

Amish Canning & Preserving: How To Make Soups, Sauces, Pickles, Relishes, And More

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Book Overview

Enter the Amish world of hard work, sturdy families, and the freshest produce.

The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables.

Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more

Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.

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Book Reviews (9)

  |   9  reviews
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   Great recipes
It made mint jelly and was wonderful! While a few of the instructions for processing soups are questionable, she indicates that if you follow the recipe, you can pressure it instead of waterbath. I would simply love the ease of the recipes and would recommend them to everyone!
   Not USDA Approved Methods
I can not recommend this book because of safety concerns. Some of the recipes should be canned instead of water-based canning.
   Nice Collection
The collection of James, Jollies, Curses, Reish and Pickles are traditional Amish fare. Waterbath, however, is dangerously canning soups. A good note is that she does acknowledges that pressure canning is the preferred method. Who has 3 hours to burn at a waterbath canner?? Which is the most important thing in your life?
   Tasty solid and healthy food.
I have a few Amish cookbooks that provide wholesome healthy recipes, but there isn't much taste or anything zingy or special about them. This book does not fly in that flock of people. The recipes are very good and also delicious. New Health and Happiness, Who's Health.
   Promote VERY UNsafe canning practices
If you are looking for books to learn more about the canning, this is NOT the one. Whereas the recipes themselves seem very appealing, it is reckless of the author to propose water bath canning for a good majority of them when they should not have been, and even then there is a question mark. When it is done properly, canning is safe. I regret purchasing this book and I wouldn't even donate it to the library, because the advice is terrible. It goes in the trash.
   Well worth getting!
pleasantly surprised! Some recipes are regular canning, but usually with a little twist. Majority are ones that I am definitely going to try this season. I love how the author used to be Amish, so that you know these are authentic!
   Worth buying!
Canning Cookbook for Hot Water Bath Canning. I tried several recipes and all have been tasty and canned well.
   Great collection of recipes for canning
So many varieties of each canned item. You will find canning recipes for pie fillings, soups, salsa, relishes, vegetables, sweet pickles, ketchup, V8 juice and so much more. My only complaint is that all recipes for pickles are only sweet for the sweet.
   Just like the Amish on rollerblades....
Nowhere is the culture class of the Amish and the present-day world more recognizable than in this book. I was expecting traditional Amish recipes, which promised the book. What I found was jams made with boxes of sure-jell, chemical-filled thickeners and the biggest no-no of all, low acid foods canned in a hot water bath instead of the USDA recommended pressure canner. Maybe her family has been lucky and gotten away with it without anyone being seriously ill, but is definitely not recommended and should definitely not be promoted in a cookbook. All of this from an online image service, leaving the reader with no way of knowing what the recipe will actually look like when it is finished. This book is so bad that I thought it was self-published through a vanity press. Imagine my surprise to find out that it is an actual publisher. There are much better books out there on preservation. This one is skipped.