a good number of recipes, some surprises: dandelion flowers! and some old favourites.
Nice to have this in the library to refer to. ( )

I have been canning things for more years than I care to discuss but fermenting is relatively new to me. Sauerkraut is about the extent of my experience and I do that in a whomping big crock. That is what I like so much about this cookbook – it will allow me to experiment with small batches so that if I mess up I’m not doing it with a big whomping crock of food.

The book opens with an overview of both processes and the equipment you need for each. They are written in a simple way that doesn’t make either intimidating. The book only delves into water bath canning, not pressure canning so keep that in mind. It deals with pickles, jams and relishes.

The recipes follow by season starting with Spring. Options are given for both the fruits and vegetables that are commonly available at the time of year. Of course depending upon where you live, your season might be bit different. For example, for most people strawberry season comes in April or May but I don’t see my berries until June.

The recipes are well written and easy to follow. You are offered recipes for either method for each fruit or vegetable. I’m interested in trying several for fermenting such as cranberries in honey, and green tomato salsa.

I am glad I have added this cookbook to my library for dealing with the harvest. I know it will give me new ideas for all of the produce the hubby brings me. ( )