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Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Hardcover – April 14, 2006


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Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Presto 09995 7 Function Canning Kit
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Product Details

  • Hardcover: 448 pages
  • Publisher: Robert Rose (April 14, 2006)
  • Language: English
  • ISBN-10: 077880139X
  • ISBN-13: 978-0778801399
  • Product Dimensions: 10.1 x 7.3 x 1.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (768 customer reviews)
  • Amazon Best Sellers Rank: #8,825 in Books (See Top 100 in Books)

Editorial Reviews

Review

A bible for those of us who consider canning a way of life... clearly written and easy to follow... creative recipes... encouraging, concise text. With its extensive sections on technique, special equipment, the science of preserving and problem solving, the beginning preserve maker as well as the expert will find recipes to love. (Julie Turjoman Contra Costa Times 2006-07-05)

This book packs in user-friendly recipes for novices and experienced canners ... If there's only one book to obtain on the topic, ... [this is] the item of choice. (The Midwest Book Review 2007-03-00)

The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. (Lois Friedman New Horizons 2006-10-00)

More than 400 recipes, as well as guidelines for rookies and tips for pros. (Renee Enna Chicago Tribune 2006-08-16)

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

All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. (Margaret C. Merrill Library Journal 2006-11-01)

Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better. (Detroit Metro Times 2006-10-25)

A must-have for home canning veterans for its many terrific new recipes... great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. (Susan LaaTempa Los Angeles Times 2006-08-30)

This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers. (Library Journal 2006-11-01)

Offers a variety of tempting options for those who wish to preserve summer's bounty. One versatile recipe is the tomato and olive antipasto, which is a wonderful way to use up tomatoes. (Rosemary Buck Daily News (New York) 2009-07-29)

A standard resource.... Information [matches] the USDA guidelines. (Kathie Smith Blade 2009-04-21)

This guide has everything you ever wanted to know about putting things in jars. (Liane Faulder Edmonton Journal 2009-09-16)

This is the ultimate go-to guide for the canning beginner. It is the book to which I defer on canning questions and techniques. (Andrea Weigl News Observer (Raleigh NC) 2009-07-15)

The problem...is that the book, which includes 400 recipes, presents so many appealing options. (Jolene Ketzenberger Indianapolis Star 2009-08-19)

Book Description

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.
--This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Great recipes and easy to follow instructions.
HockeyWife
This book was very helpful, has a ton of great recipes for canning, and has a lot of information as well as tips for the process.
AvidReader
If you need to know basic canning then buy Jarden Home Brands 21400 Ball Blue Book.
Bruce

Most Helpful Customer Reviews

512 of 517 people found the following review helpful By kidnugget on May 13, 2007
Format: Paperback
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!).
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326 of 332 people found the following review helpful By Barbara Schaller on June 2, 2006
Format: Paperback
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"
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128 of 132 people found the following review helpful By Luvthesun on August 22, 2006
Format: Paperback Verified Purchase
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.
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113 of 116 people found the following review helpful By Glen Powell on September 18, 2008
Format: Paperback
Length: 3:20 Mins
Confused about home preserving? In a rut and looking for new preserves recipes? Look no further, this is the book for you.
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134 of 147 people found the following review helpful By E. E. Haroldsen on December 1, 2007
Format: Paperback
If all you want to can are fruit and pickles, this book is great. However, the section on low-acid (pressure) canning (which is what I was most interested in) is almost non-existant. For the price, I expected a lot more. If you want a good, comprehensive book, the Ball Blue book is far better.
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53 of 56 people found the following review helpful By M. L. Mueller on August 10, 2006
Format: Paperback Verified Purchase
I am a new canner and I love this book. I did know a little about canning but this is my first year doing it by myself. I like the produce purchase guide in the back of the book and also the trouble shooting guide. The produce purchase guide shows you approx how many fruits and/or veggies to a pound so that if a recipe calls for something by pounds in lieu of cups it's there for you if you don't own a scale.

I have a basic garden, nothing fancy. I have done the tomato juice, Simple "House" Salsa and Peach Salsa from this book and they are all wonderful. I do like the step by step instructions since I am new at this. It maybe a little repetitive for the experienced canner but I liked it.

Hope you enjoy.
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33 of 34 people found the following review helpful By Angella C. Inzinga on June 21, 2009
Format: Paperback
I was, and still am really excited about the recipes in this book. Everything I have made is wonderful- tastes soooooo good, and I've not had an ounce of spoilage or anything. It's nice to see much great selections of modern recipes! This book really changed my mind about stodgy old canning my grandma used to do.
The one thing that drive me nuts- I've yet to have a recipe be even close to accurate for it's yield. The figs preserves were really short of what the recipe said I'd get, the red pepper spread was about 2X what I expected....it's all across the board. So, yes- buy this book, preserve food and make awesome gifts, have canning parties. But when you read the recipes, think through very carefully about what your yield will actually be!!!
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