From the experts, the new bible in home preserving.
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.
As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:
- Cooks gain control of the ingredients, including organic fruits and vegetables
- Preserving foods at their freshest point locks in nutrition
- The final product is free of chemical additives and preservatives
- Store-bought brands cannot match the wonderful flavor of homemade
- Only a few hours are needed to put up a batch of jam or relish
- Home preserves make a great personal gift any time of year
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:
- Mango-Raspberry Jam, Damson Plum Jam
- Crab Apple Jelly, Green Pepper Jelly
- Spiced Red Cabbage, Pickled Asparagus
- Roasted Red Pepper Spread, Tomatillo Salsa
- Brandied Apple Rings, Apricot-Date Chutney
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
|Publisher:||Rose, Robert Incorporated|
|Edition description:||New Edition|
|Product dimensions:||9.78(w) x 7.18(h) x 1.19(d)|
About the Author
Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.
Table of Contents
Preserving the Good Things of Life Because You Can! Home Canning Equipment Getting Started
- [Detailed instructions for home canning five popular foods: jams, jelly, salsa, relish and pickles]
- Gel Stage Test
- Jams with No Added Pectin (6 recipes)
- Jams with Regular Powdered Fruit Pectin (12 recipes)
- Jams with Liquid Pectin (6 recipes)
- Freezer Jams (12 recipes)
- Fruit Butters (8 recipes)
- Preserves with No Added Pectin (12 recipes)
- Preserves with Regular
Powdered Fruit Pectin (3 recipes)
- Preserves with Liquid Pectin (5 recipes)
- Conserves with No Added Pectin (9 recipes)
- Conserves with Regular Powdered Fruit Pectin (3 recipes)
- Conserves with Liquid Pectin (4 recipes)
- Quick Marmalades (3 recipes)
- Traditional Marmalades (10 recipes)
- Juice for Jellies (3 recipes)
- Fruit Jellies with Regular Powdered Fruit Pectin (3 recipes)
- Fruit Jellies with Liquid Pectin (3 recipes)
- Fruit Jellies with No Added Pectin (1 recipe)
- Wine Jellies (4
- Savory Jellies (11 recipes)
- Soft Spreads Problem Solver
- Preserving Fruit
- Fruits in Syrup (10 recipes)
- Spirited Fruits (5 recipes)
- Fruits of Distinction (15 recipes)
- Fruit Pie Fillings (8 recipes)
- Fruit Sauces (14 recipes)
- Fruit Juices (7 recipes)
- Fruit Syrups (8 recipes)
- Tips for Salsa, Relish and Chutney
- Salsa (14 recipes)
- Relish (17 recipes)
- Chutney (18 recipes)
- Ketchup (4 recipes)
- Brush-On Sauces (5 recipes)
- Chili Sauces (5 recipes)
- Mustards (4 recipes)
- Vinegars (7 recipes)
- Other Condiments (6 recipes)
- Pickling Essentials
- Tips for Picking and Preparing Perfect Cucumbers
- Refrigerator Pickles (5 recipes)
- Fresh-Pack or Quick Process Pickles
- Fruit Pickles - Single-Day (5 recipes)
- Vegetable Pickles - Single-Day (26 recipes
- Fruit Pickles - 2-Day (3 recipes)
- Vegetable Pickles - 2-Day (5 recipes)
- Brined and Fermented Pickles (7 recipes)
- Pickles Problem Solver
- Tomato Essentials
- Tomatoes Processed in a Boiling-Water (13 recipes)
- Tomatoes Processed in a Pressure Canner (6 recipes)
- Preserving Low-Acid Foods
- Vegetables (18 recipes)
- Seafood (2 recipes)
- Meat and Poultry (2 recipes)
- Soups, Stews and Sauces (10 recipes)
Preserving the Good Things of Life Because You Can!.
Home canning puts the pleasure of eating natural, delicious produce at your fingertips year-round. Preserving food in mason jars might sound old-fashioned, but it is as modern and practical as the latest health food trend or gourmet creation and it's really quite simple! Home canners enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session. When you preserve food at home, you create products that save you time in day-to-day food preparation, a real blessing given today's hectic lifestyles. Individual home-preserved jars can be opened and served as is, or used to simplify on-the-spot meal and snack preparation.A Simple Step Beyond Cooking
Like baking, preserving food is a simple step beyond recipe preparation. For home canning, this step is called "heat processing." It is neither difficult nor time-consuming. In fact, the most popular home-preserved foods require less time than baking a cake or a casserole. Unlike baking, the results of home canning sessions do not require space in your refrigerator or freezer. Properly home-canned foods can be stored in your cupboard for up to a year.
During heat processing, mason jars filled with food and fitted with two-piece metal closures are heated, destroying harmful microorganisms that cause food spoilage and creating an airtight seal that prevents contamination during storage. Precise processing techniques, times and temperatures are determined by the acidity of the food being preserved. A full description of the process of home canning, with step-by-step instructions and all the details you need to know to preserve food safely, can be found in The Art and Science of Home Food Preservation, beginning on page 409.
If you're eager to jump right in, the Getting Started chapter (pages
8-18) gives detailed instructions on preparing five versatile home-canned foods: strawberry jam, mint jelly, salsa, corn relish and dill pickles. If you prefer to know all the details before you begin a project, take some time to peruse The Art and Science of Home Food Preservation, and especially the section called Boiling-Water Heat Processing, Step by Step (page 415), before you begin one of the Getting Started recipes.
Most Helpful Customer Reviews
This book helped me through my first home-canning experience. I made a batch of the Strawberry Lemonade Concentrate on page 192. I was so happy with the results I then preserved a batch of Beef Stew with Vegetables on page 407. This book has a section in the back called "The Art and Science of Home Food Preservation," which helped me understand what home-canning is all about. It explains things like water bath canning, pressure canning, raw-pack method, hot-pack method, equipment needed, and just about everything you need to know to begin home-canning; It has a Home Canning Problem Solver chart in the back, and a Produce Purchase Guide with approximate yields for common fruits and vegetables. It also has a glossary. The recipes are easy to follow and tell you everything you need to know from start to finish. This book is ideal for a novice like me, but it also has a lot of recipes which may appeal to experienced canners, too.
I have bought the Ball home preserving books in so many different versions through the years I have lost count. Whenever anyone in the family starts a garden, or is simply interested in cooking, I add it to their library. It's not just about canning, it gives all kind of information about freezing, drying, and every other method of food preservation. Great if you like gardening, farm markets and buying food in season locally.
I'm a beginner canner; I just started this autumn. I am extremely pleased with the variety of recipes in here. I just made the apple cider butter last weekend and it's a hit. It takes me back to when my mom spent so many hours preserving food as a child. My family certainly appreciates the yummy food and I love that it's homemade. Instructions are clear. There are great explanations detailing the differences between preserves, spreads, jams, etc. that I find helpful. This is over 400 pages of tried and true recipes. Very pleased.
I gave it to my sister for Christmas and she absolutely loves it. We both have the blue book and she has raved about it so much that I am going to buy one for myself.
I had to purchase this book after I took it out of the library. The recipies are wonderful, it explains the process right to you, very easy reading. I wish I had this book years ago.
I learned everything I know about canning from Ball's Blue Book. This book takes many of their standard recipes and updates them, adds many new recipes, and gives loads of tips on every step from choosing produce to trouble shooting what went wrong.I would recommend this book to seasoned canners to try new flavors and ingredients as well as to beginners who will get reliable, tested directions for this rewarding endeavor.
This weekend a group of friends and I tried canning together and used a salsa recipe from this book. We had a crapload of stuff and altogether it was really successful. This book definitely has more recipes I'd like to try. My one complaint is that it sometimes skips past more common recipes and leans toward unexpected ones. I'm sure I'll appreciate that eventually but for now I'm a beginner and would like to learn some basics.
Very concise and easy to understand instructions. I made the "golden gossip" chutney first. The end result was fantastic, but I didn't have all the ingredients prepped before hand and it took me longer than I thought because of it. I have two recipes marked to try next: zesty zucchini relish & achar (south asian pickle).
From apples to zucchini, a fabulous reference book written to appeal to everyone from the beginner to the seasoned home preserver. Instructions are explicit and include helpful tips that are great!
Balls complete book of home preserving is divided into 5 main sections; 1.Soft spreads, 2.Fabulous fruits, 3.Salsa relish & chutney, 4.Condiments, 5.Pickles & tomatoes. In addition to the main sections there is a small section for pressure canning meats, poultry and low acid foods. The book is full of tips, contains helpful charts and has easy to read directions. Balls book is comprehensive in all the main sections. There are recipes from both days of old, as well as, modern variations. Revisit your childhood with Elderberry, currant, or crab apple preserves, maybe try something new like Kiwi chutney and Fiesta salsa or stick with the basics, its all in there. When Ball says complete book of home preserving they were almost on the mark. The only part of this book that could have been better developed is the pressure canning section, which is why I purchased the book. Yes the basics are covered, however I was looking for more pressure canning recipes, the open heat & eat kind. For example: seasoned meats, taco meat, pork sausage, canning bacon, canned burgers, meat stew & soup variations, to name a few. Although I purchased the book with pressure canning in mind, overall I am glad to have the book and look forward to stocking the pantry with a variety of recipes. The hardest part will be deciding what to try first.
400 recipes- a lot contemporary, will certainly enjoy trying these when canning time comes around next summer.
This book helps me with all my canning needs.
As someone new to canning, I was pleased that the recipes are complete in terms of telling the person canning what needs to be done, equipment, etc. Nothing is assumed. Since the book is produced by Ball, it lends credibility. As someone who wants to can GOOD FOOD, I was pleased that there are so many great recipes, something for every taste and items of which you might have a bountiful supply. I have only had the book a month and have tried just a few recipes but I have bookmarked many more and can't wait to try them. For me, this is an excellent "go to" book for canning.
This is a great book if you're a novice at canning. Some of the recipes can become a little complex ed, but all in all the recipes are really really good.
I brought this book because I never canned before and Ball is a trusted brand. This book is easy to follow and filled with great pictures. I have made alot of the recipes and love the book!!!
For anyone interested in any type of home preserving this is a must have book for their library.
What a good resource! I especially like the options of pectin and no pectin recipes it gives. The recipe for the apple cider apple butter was delicious but a little on the sweet side.
Great book for the beginner and the expert canner. I bought this as a gift because I kept talking about the recipes in it and writing them down and giving them to my family. This is definitely worth the purchase to have in your cookbook arsenal. Even if you don't do any home preserving the recipes are great!
This is a wonderful book for the novice or for the experienced canner! I love this book and would recommend it to anyone!