Putting Up
Author: Steve Dowdney
ISBN: 1423602803
Manufacturer: Gibbs Smith, Publisher
Customer Rating:
, based on 2 reviews
Lowest Price: $9.93
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Editorial Review:
In Putting Up, author Steve Dowdney colorfully and descriptively guides readers safely through the home canning process. In his plainspoken narrative, Dowdney explains how to put up crops harvested during each month of the year and includes 65 of the most popular and delicious recipes he produces for his successful canning business. Also included is a resource section that contains information on where all essential canning supplies can be purchased. More than just a how-to manual, Putting Up is a wonderful guide for canners and non-canners alike. It is chock full of anecdotes, stories and vignettes of a long gone agrarian south that filled the author's youth and still fills his heart and memory.
For twelve years, Steve Dowdney was the owner and chief operator of South Carolina's premiere "small batch" processing and canning company. As founder of Rockland Plantation Products, he takes great pride in the knowledge that the company's products taste exactly like the best of a grandmother's home put up stores. An avid writer with a novel in the works, Dowdney is a former Ranger, Airborne and Special Forces qualified combat veteran, and a graduate of The Citadel where he and fellow classmate Pat Conroy co-wrote the yearbook. He resides in Charleston, SC.
In Putting Up, author Steve Dowdney colorfully and descriptively guides readers safely through the home canning process. In his plainspoken narrative, Dowdney explains how to put up crops harvested during each month of the year and includes 65 of the most popular and delicious recipes he produces for his successful canning business. Also included is a resource section that contains information on where all essential canning supplies can be purchased. More than just a how-to manual, Putting Up is a wonderful guide for canners and non-canners alike. It is chock full of anecdotes, stories and vignettes of a long gone agrarian south that filled the author's youth and still fills his heart and memory.
Mr. Dowdney, according to his bio, ran a successful boutique cannery. His recipes are interesting sounding and I've marked several, like the pickled shrimp, the garlic pepper jelly, peach pickles, corn liquor bbq sauce and others for trial.
I'll admit, since I've been canning the USDA way for 30 some years that it's a little strange to visualize the methods used here for traditionally pressure canned low acid type foods, but acidulating and other techniques make sense. I'm looking forward to using this book.
But then the author apparently believes it is the FDA governing home preserving practices (per the quote on page 34) "The canning steps outlined in this manual are the same as required by the FDA." Where was his editor when that was written?
There are several intriguing recipes, but this book is not for the inexperienced home canner. A working knowledge of the current USDA guidelines and modification of the recipes will be required to process some of these recipes safely.
In Putting Up, author Steve Dowdney colorfully and descriptively guides readers safely through the home canning process. In his plainspoken narrative, Dowdney explains how to put up crops harvested during each month of the year and includes 65 of the most popular and delicious recipes he produces for his successful canning business. Also included is a resource section that contains information on where all essential canning supplies can be purchased. More than just a how-to manual, Putting Up is a wonderful guide for canners and non-canners alike. It is chock full of anecdotes, stories and vignettes of a long gone agrarian south that filled the author's youth and still fills his heart and memory.
For twelve years, Steve Dowdney was the owner and chief operator of South Carolina's premiere "small batch" processing and canning company. As founder of Rockland Plantation Products, he takes great pride in the knowledge that the company's products taste exactly like the best of a grandmother's home put up stores. An avid writer with a novel in the works, Dowdney is a former Ranger, Airborne and Special Forces qualified combat veteran, and a graduate of The Citadel where he and fellow classmate Pat Conroy co-wrote the yearbook. He resides in Charleston, SC.
In Putting Up, author Steve Dowdney colorfully and descriptively guides readers safely through the home canning process. In his plainspoken narrative, Dowdney explains how to put up crops harvested during each month of the year and includes 65 of the most popular and delicious recipes he produces for his successful canning business. Also included is a resource section that contains information on where all essential canning supplies can be purchased. More than just a how-to manual, Putting Up is a wonderful guide for canners and non-canners alike. It is chock full of anecdotes, stories and vignettes of a long gone agrarian south that filled the author's youth and still fills his heart and memory.
Customer Reviews:
I am facinated by this book
I find it amazing that the FDA - the Food and Drug Administration - that regulates commercial food processing and the USDA - the United States Department of Agriculture the agency that over sees guidelines for home canning advocate such different methodology.
Mr. Dowdney, according to his bio, ran a successful boutique cannery. His recipes are interesting sounding and I've marked several, like the pickled shrimp, the garlic pepper jelly, peach pickles, corn liquor bbq sauce and others for trial.
I'll admit, since I've been canning the USDA way for 30 some years that it's a little strange to visualize the methods used here for traditionally pressure canned low acid type foods, but acidulating and other techniques make sense. I'm looking forward to using this book.
2008-07-10
Advocates unsafe canning practices
I am sorely disappointed in the book. Imagine, a 2008 published book that is still advocating canning practices long ago deemed unsafe by the USDA and National Center for Home Food Preservation - jar inversion and pH litmus paper testing. Even my husband (an experienced home canner) was appalled not to mention my local county extension agent.
But then the author apparently believes it is the FDA governing home preserving practices (per the quote on page 34) "The canning steps outlined in this manual are the same as required by the FDA." Where was his editor when that was written?
There are several intriguing recipes, but this book is not for the inexperienced home canner. A working knowledge of the current USDA guidelines and modification of the recipes will be required to process some of these recipes safely.
2008-06-19
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