| Photo: Gibbs Smith
by Stephen Palmer Dowdney
Gibbs Smith -- 2008
Buy it on Amazon
You know how your friend's cousin's boyfriend's grandma, like, totally killed a neighbor by innocently giving her a batch of her home-canned beans that oops, turned out to have a touch of the botulism? That's never going to happen to you. Not on Steve Dowdney's watch.
This can-vangelist has culled years of his own know-how, as well as the collective wisdom of generations of Southern cooks, into a rigorous, nigh-on religious canning primer. The recipes are solid -- almost a shade clinical -- but the opening chapter, packed with equipment tips, altitude and pH charts, preparation terms and step-by-step best practices, could be a stand-alone manual, not to mention the only one you'd ever need to buy.
See what we tested and find out whether the book's worth buying after the jump.