Ball Complete Book of Home Preserving (Paperback)

by Judi Kingry (Author), Lauren Devine (Author)

Editorial Reviews

Review
All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. (Margaret C. Merrill Library Journal 200703)

This book packs in user-friendly recipes for novices and experienced canners ... [this is] the item of choice. (The Midwest Book Review 200610)

The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. (Lois Friedman New Horizons 20060816)

The season's bounty of fruit and vegetables can be enjoyed year-round with the help of 'this book'. (Renee Enna Tha Pantagraph (Bloomington IL) 20060705)

More than 400 recipes, as well as guidelines for rookies and tips for pros. (Renee Enna Chicago Tribune 20061025)

A bible for those of us who consider canning a way of life... clearly written and easy to follow. (Julie Turjoman Contra Costa Times 20060830)

Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better. (Detroit Metro Times )

Many terrific new recipes... its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. (Susan LaaTempa Los Angeles Times )

This all-purpose detailed guide... offers extensive tips for both beginners and expert canners and troubleshooting pointers. (Library Journal )

Product 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.

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Product Details

• Paperback: 448 pages
• Publisher: Robert Rose (April 14, 2006)
• Language: English
• ISBN-10: 0778801314
• ISBN-13: 978-0778801313
• Product Dimensions: 9.9 x 6.9 x 1 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (78 customer reviews)
• Amazon.com Sales Rank: #165 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

107 of 109 people found the following review helpful:

5.0 out of 5 stars Saints Preserve Us!, June 2, 2006

By	Barbara Schaller (Burnsville, MN United States) - See all my reviews (REAL NAME)

It was my lucky day when happenstance led me to this exciting new book.

There are more than 400 recipes within, basic ones for new home canners and sophisticated recipes for more experienced canners and those newbies with sophisticated palates. New preservers and experienced canners alike will appreciate the section (with lots of illustrations) titled "The Art and Science of Home Food Preservation."

The authors and their supporting cast know their stuff and impart that knowledge with clear language and instructions as well as helpful tips in sidebars for nearly every recipe, whether a special use for the preserved product or tips for selecting the best produce and ingredients for the recipe. They've answered the call for "ethnic" recipes and provide recipes the likes of harissa, 14 salsas, and five different chili sauce recipes as well as regional specialties like okra pickles. Among the eighteen chutney recipes, there's sure to be at least one blue ribbon winner for ambitious State and County Fair competitors around the country.

While the first 378 pages are dedicated to recipes processed in a boiling water bath, there is also a small section about pressure processing for vegetables and combination foods like beef stew and chili.

There are not many photos; I don't mind that. Those photos that are included are taste-tempting and colorful - I'm pretty sure I can taste that Thai Hot and Sweet Dipping Sauce just looking at the picture of it.

As a prize-winning Fair competitor for more than 25 years, I am really excited about this book and look forward to trying some of its innovative recipes for my family and my friends. I salute the authors and thank them for the newest addition to my preserving library. Saints preserve us!

Barb Schaller
Burnsville, Minnesota
2004 Minnesota State Fair "Prestigious Processor of the Pantry"

83 of 84 people found the following review helpful:

5.0 out of 5 stars Great book, no matter your skill level, May 13, 2007

By	kidnugget (Bakersfield, CA USA) - See all my reviews

I got this book about three weeks ago, having never canned or preserved, and I was completely impressed. Using the recipes inside, I've made pickled ocra, green beans, brandied cherries, sweet asparagus, and the hands down best pickle relish I've ever had in my life. It has hundreds of recipes, and they are all wonderful. If you're into fruit preserves or jams, sweet or dill pickles, slasas, relishes, chutneys, condiments, you name it, there are dozens of recipes of each type of food. I'll be tackling some home made wine and cranberry mustard next week. The first batches of pickles I made were with utensils I already had on hand. All you need is the mason jars if you have a well stocked kitchen. I've sense bought some bottle clamps to get the jars out of the hot water, but that's about it.

Here are the pros:
*) Thorough discussion of the steps of preserving.
*) Discussion on foodborne illness and how to kill it through preserving.
*) A look at high acid versus low acid canning.
*) A handy guide of produce weight and volume (for example, one pound of cherries equals 2 1/2 cups of cherries, so you know exactly what to get at the store).
*) Amazing, easy recipes for all levels of skill and tastes.
*) Dozens of variations on recipes (not just one type of cucumber pickle, but several!)

Buy this book if you're thinking of starting or even an old time pro. It's great fun, and it can produce pickles, ketchups, and preserves where you controll all the ingredients (and can even go organic!).

35 of 36 people found the following review helpful:

5.0 out of 5 stars Great canning and preserving resource, August 22, 2006

By	Luvthesun (San Diego, CA) - See all my reviews

I have the Ball Blue book, but this book is a must-have as well. It has great details about the basics, plus several very unique recipes for different preserves. Highly recommended! Would be a great gift for the home-preserver.