Not everyone who cans is necessarily scientists or chefs or writers, etc. Nuance may be lost when folk chefs try to write down their process, especially if they

Not everyone who cans is necessarily scientists or chefs or writers, etc. Nuance may be lost when folk chefs try to write down their process, especially if they don't fully understand the process or which exact steps are important. This isn't because nuance is lost when you write this stuff down, it's because they aren't trained writers or don't understand the process enough themselves to explain in well enough in words. I think learning this stuff from books is easy. It's not about the subject, it's about both your learning style and starting from good material. Preserving by Ginette Mathiot is good material.