With rising food costs and high unemployment, this book addresses the surging popularity of home canning as an economical alternative. It is geared toward the inexperienced beginner and includes classic recipes and easy-to-follow steps for each of the canning methods covered. Starting with simple foods, applying your own variations and gradually moving toward more complex methods, this book is a clear and concise guide and a must-read for anyone interested in canning and preserving. There are charts for the pH levels of commonly canned foods, an altitude chart and pressure canning checklist, as well as useful tips on produce selection and how to find the best quality foods for canning and storage.Using the water bath method, there is a section on creating the perfect pickles, jellies, jams and preserves as well as salsas and relishes The book also includes a low-sugar, low-sodium section for those who have dietary restrictions or who just want a healthier alternative to sugary store-bought preserves or high-sodium canned foods. There are useful guidelines on choosing jars and lids and how to find the best places to purchase them.The section on safety and food handling is invaluable and covers how to clean and cool the jars as well as what to watch for when selecting and preparing foods for canning and how to avoid spoilage. Tips are given on when produce should be picked for maximum flavor and texture.There are also innovative ideas and recipes for a wide assortment of vegetables. The section on jams and jellies encourages the reader to get creative in combining fruit flavors with different extracts. There is also a section on canning meats, poultry and even game birds and seafood using the pressurized canning method. Processing meats can be useful in meal planning and preparation and the book includes some easy but classic, comfort-food recipes.Overall this is an inspiring book, one that is particulary useful for the beginner. It will help to make the transition from store-bought to home-preserved easy and fun.