One way to evaluate the quality and safety of any canning publication is to look for USDA approval in the forward, does he/she make reference to or show a working knowledge of the guidelines and or the science involved in canning, does he/she offer only acidic food recipes like jams and pickles, or include low-acid pressure canning foods as well, and look at his/her credentials. Food science training? Great! Personal blogger and cook? Maybe not so great. ;-)

There are many so-called canning books published that one shouldn't touch with a 10 foot pole. Not saying this is one of them as I don't know. Just take the time to evaluate carefully before using.

Dave