Sublime Ball?

Most reviews of  home canning cookbooks do not provoke the mixture of fascination and dread  I associate with the sublime, but evidently the new Ball is not most home canning cookbooks:

But this cookbook is great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. And when you have a crop of peaches waiting to be processed, you don't want to spend three days figuring out how to make jam.

Taking a cue from computer program tutorials, the authors dispense with the scary-sounding introductory material about bacteria and spoilage that everyone skips over anyway and instead propose that the newcomer learn by doing one of five basic recipes: strawberry jam, mint jelly, simple "house" salsa, traditional corn relish or pick-a-vegetable dill pickles. Each introductory recipe illustrates certain principles that are fully delineated in a back-of-the-book section on the science of preserving.

I suspect that this reviewer may be doing the prospective reader a disservice. Every single member of my immediate family is known to pickle, and judging by the lack of swollen or slimy jars in the pantry, nobody skips the bacteria and spoilage material. Living in a world where rudimentary knowledge of Excel is viewed as a Promethian feat, I don't spend much time with computer program tutorials, but I'm pretty confident you can't get botulism from a laptop, so a different approach might be warranted here.  That said, as a new owner of a lawnmower, a glance at the manual confirimed my intuition that none of my extremities would benefit from exposure to the mower blade, and I did not read through all of the possible opportunities for SERIOUS INJURY OR DEATH my purchase created.*
    If the new Ball manages to convey the requisite food safety information without jading the reader, it would be a noteworthy feat, and a milestone in cookbook design. Especially where there are food safety issues, cookbooks tend to be maddeningly redundant, repeating the same information for autoclaving jar lids for the geen salsa as for the red salsa on the adjacent page. Even outside of this particular application, there are too many cookbooks that devour pages reiterating techniques -- in particular, the Raichlen grilling book I have has the same sequence of photos every time a receipt calls for a two-level fire.
        Beyond its management of the mechanics of canning, the receipts described sound interesting and much more cosmopollitan than in most pickling cookbooks -- the traditional Ball Blue book contains few receipts that would be out of place as condiments on Bronco Nagurski's training table, but here we have litanies of chutney, and a Vietnamese carrot and daikon pickle, which brings that dream of Bahn Mi at home one step closer--and, evidently, receipts for homemade mustards and preserved limes. This sounds as if it might be the new killer app in the world of pickling and canning books -- Putting Food By is a classic, but many of the receipts have the miasma of home ec/extension office about them. When I get my hands on a copy, I will confirm or deny this impression.
*As an indicator of how far we've come, in the summer, I have occasion to use a Ike-era Hahn lawnmower, whose safety equipment consists of a faded sticker saying "USE COMMON SENSE."

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