Better Homes and Gardens Home Canning Cookbook 1973

I love the Better Homes and Gardens Home Canning Cook Book, published in 1973.  It is one of the first cookbooks I purchased when I started canning on my own after we returned to the Midwest from living in Germany.  I also had a Kerr book, purchased that first year as well. 
I found plenty to can in this book; I still use many of the recipes, modified, however, to meet current guidelines.  I no longer add flour to my beef stew recipe, and now I water-bath my jams and jellies instead of turning over the hot jar or using paraffin, for example.  That said, the recipe combinations are first rate.
This book also includes freezing recipes, and a section of recipes for using your canning efforts that are very good.
We have weighed and measured meats and produce and give those measurements for you, but remember they are guidelines only.  I always have an extra jar and an extra half-size jar ready “just in case” I don’t have enough or have too much.  The weights and measurements are intended to help you be “in the ball park” when prepping your food.
As always, check out the guidelines and helps under our “canning” section.  We hope you will find something new to try if you’re an experienced canner and perhaps be inspired to start canning if you don’t already.

Check sites like Amazon for this book that's still available used; or flea markets and thrift shops.

Better Homes and Gardens Home Canning Cook Book 1973

Home Canned Pears

Home Canned Beef Strogonoff

Home Canned Beef Stew

Home Canned Bean Soup

Home Canned Meatballs



  2. If your question is about freezer cole slaw, the recipe calls for white vinegar (when it isn't specified, it is white vinegar in most cook books).
    I don't think it matters in the cole slaw recipe...your taste.


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