Joy of Cooking: All About Canning & Preserving

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

Celebrating the traditional culinary art of canning and preserving, a collection of recipes, both old and new, for jams, jellies, preserves, conserves, marmalades, and pickled, salted, and dried meat and vegetables, features a complete instruction manual, filled with a wealth of canning and preserving tips and techniques as well as stunning photographs. 75,000 first printing.

Genres: Cookbooks, Cooking, Food, Food Preservation, Nonfiction

128 pages, Hardcover

First published September 10, 2002

About the author

In 1931, a St. Louis widow named Irma von Starkloff Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Reviews

[Stevie Rocco · Rating 4 out of 5]

For someone who is beginning to learn hot-water canning, this book is excellent. It covers, in detail, everything you need to know to do a variety of recipes, while staying within USDA guidelines. I pull it out for a review of the information every year.

[Janelle]

A bit of an aspirational read since I only plan to can if my garden/fruit trees are so productive that I have surplus and we'll see if that ever happens. This book worked well as a general overview I was looking for. It gives instructions on boiling water canning as well as pressure canning and what can be canned using those methods. As well as pickling, drying, and preserving with alcohol. There were a number of recipes for Jams, pickles, and other canned goods. However, this book did not have a huge range of recipes and probably wouldn't be the book I would get if I were to get serious about canning.

[White House Public Library · Rating 4 out of 5]

I love this book. I would recommend this book to anyone who wants to start canning and preserving. It is very educational and easy to understand. It also includes recipes for preserves, jellies and more.

[Ellen Bell · Rating 2 out of 5]

Knowing how comprehensive the Joy of Cooking cookbook is, I had high hopes for this canning book when I checked it out at the library. Unfortunately, it leaves a lot to be desired. There are few, if any, mixed ingredient recipes. The book provides a basic overview of how to can single-ingredient fruits and vegetables. Meats aren't even discussed. What a let-down...

[Micah · Rating 4 out of 5]

Very good info. and recipes. I can't wait to make some of the jellies. The only frustrating thing is they talk about all the different varieties of fruit that are good for canning vs. baking like they are so easy to find.

[Jenn · Rating 4 out of 5]

A comprehensive canning book that has a lot of basic recipes. I found a had full of new recipes here that will be added to my list of things to try. Great choice if looking to add to your canning collection, but I wouldn't recommend this being the only canning book you own.

[Andie · Rating 3 out of 5]

Very helpful!

[Olivia · Rating 2 out of 5]

not as easy of a read as JoC.

[Tamara]

Cranberry sauce, peaches in syrup, tomatoes.

[Lea · Rating 4 out of 5]

A useful reference book for the beginning canner with helpful recipes.