I think I’m down to the final books in my cookbook project.
The set of Julia Child Books is a keeper, of course. I do look thru recipes from time to time and have made a number of her classic recipes. It should be in everyone’s cookbook collection if for no other reason is her cooking changed the way we looked at food/cooking in the early sixties.
The last one is the Ball Preserving book.
I only water bath can so many of these recipes are ones I will never try but canning is a valuable skill to know and this is one of the classic books. I’ve seen a few others I’m interested in like Amish canning and might check them out at some point.
I’ve been making different jams for years and I have done salsas. This year with our garden not producing any/very few tomatoes,I doubt I’ll be doing anything with tomatoes unless I buy a lug from the CSA farm.That could end up too expensive but I might check with them as to a price.
So that’s all the cookbooks.