July/August 1973
By the Mother Earth News editors
If it's not moose but plain green beans and stewing chicken you have to deal with, you'll appreciate either of two excellent 35-cent guides put out by manufacturers of canning supplies: Kerr Home Canning Book (60 pages, Kerr Glass Corporation, Consumer Products Division, Dept. TMEN, Sand Springs, Oklahoma 74063) or The Ball Blue Book (102 pages, from Ball Brothers Company, Muncie, Indiana 47302 . . . tell 'em we sent you). Both are hardy perennials that have gone through countless editions over 50 years and more and are as thorough teachers as any beginner could hope for.
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Finally, for more extensive information on food storage—not just canning, but freezing, drying, pickling, root-cellaring, smoking and squirreling stuff away in underground pits—we'd like to suggest a couple of excellent paperbacks. One is Putting Food By by Ruth Hertzberg, Beatrice Vaughan and Janet Greene ($3.95 from The Stephen Greene Press, Brattleboro, Vermont 05301). This book runs 370 pages and is the more exhaustive of the two, particularly about canning. Evelyn V. Loveday's Complete Book of Home Storage of Vegetables and Fruits ($3.00, Garden Way Publishing, Charlotte, Vermont 05445) covers the ground more briefly in 152 pages and compresses some of the information into handy chart form. If you want to build a home dryer, you'll be glad of Ms. Loveday's instructions for several different types. We like both works enough to list them in MOTHER'S Bookshelf.
Whichever help you choose, enjoy your canning adventure (do a little at a time instead of making an ordeal of the project). Follow directions carefully, and along about next January—when your gleaming jars are still bringing the taste of summer to your table—you'll know that the time and effort were well spent.—JN.
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