I've been obsessing over the idea of canning - preserving - freezing - dehydrating - you know, anything to save all my goodies from the garden this year. Freezing's great, and fast, and easy, and simple, but... even with an extra freezer, my freezer is so jam packed right now, as fast as we're trying to empty it, it's just full full full.

I actually borrowed this book from the library twice, but didn't write a review the first time, and when I started reading this book for the second time, it dawned on me why I felt deju vu. So this time, I'm actually writing it up.

It's a canning book (duh) and I'm still not quite sure how to review cook books. I've been reading a LOT of canning books, like I said, and I don't know what I'm supposed to say about it. Since I haven't actually canned - yet - or followed any of the recipes - yet - I can't really attest to how well written the recipes or the book is, though it seems to be a straight forward enough book.

The book is broken up into different parts - getting started, the recipes (divided up further by fruit), and resources. It's handy because if you have 6 quarts of blueberries in your freezer (oh, that's me, that's right) you can look up blueberries and see you can make blueberry syrup, or use that blueberry syrup and make blueberry lemonade (doesn't that sound like Heaven!) or blueberry ketchup (ok, sounds good, but when would I actually use it?), blueberry vinegar (ditto) or blueberry shrug (double ditto). Then there's the classic blueberry jam recipe (in every canning book or site I've found), and a chicken recipe that uses the jam (which I can't eat).