Editorial Reviews

Book Description:

From the experts, the definitive book on 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.

Customer Reviews

Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today by Patricia A. Rampage
I owned this book in an older version but the newer one is even better.

a great how-to on preserving! by M. Baker
This is a great guide to get you started, but also has great recipes and ideas for experienced preservers!

Great Preserving tips/ideas for the beginner/expert by Tonya Ferrill
This was a great book on giving tips and ideas for canning and preserving. Some things I had never thought of. Some things I had thought of but never knew exactly how to do them. Excellent!

Basic and Solid by Jon S. Matson
I canned some when I was a boy with my mom in Montana, and knew how the process basically worked, so when I started canning for Christmas gifts, I had a good sense of what to do. This book added to my knowledge and helped me understand the principals of canning, and gave me lots of great ideas for gifts. So far I have tried the recipes for dill and sweet pickles, strawberry jam, peach jam, apple pie in a jar, and some others. The jam recipes have a ton of sugar in them, and I have reduced the sugar by a cup and it still works. Sometimes they don’t set, and I have not figured out why, but I think it has to do with dissolving the pectin before heating it to boiling point. It is sort of a trial and error process with canning jams and jellies. But this book has lots of troubleshooting tips that I like The tips enabled me to solve some of my issues with the recipes. I added boysenberries and raspberries to the strawberry jam to make a three berry jam that was out of this world! The Bread and Butter chunks have too much tumeric in them I think.

It is a great beginner book, but it would help to have a little experience before you dive in. You don’t need all of the professional canning materials to do this, you can use a big soup pot from your kitchen and tongs to pull out the hot jars. That works well.

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