This book will def divide opinion, I find it a little hotch-potch, lots of recipes for sauces, salsas, jams and pickles, briefly touches on main ingredients, i.e., veg or meats and also has some non-canning recipes thrown in, for example, enchiladas, crab cakes and grilled pork! It has a small section on dehydrating and fermenting. All recipes for canning rely on either pc or wb, so you will find yourself water bathing jams, with lower sugar and lots of added pectin. While encompassing everything, it is a bit of jack of all trades master of none. I find it a little erratic and confusing.