57 of 59 people found the following review helpful
read carefully at least twice,
This review is from: Ball Complete Book of Home Preserving (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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Showing 1-3 of 3 posts in this discussion
Initial post: Aug 16, 2014 6:54:52 PM PDT
I just had that experience with the Ball Blue Book! I wound up with half the salsa they predicted. Go figure. Thanks for the heads up!
Posted on Aug 25, 2014 11:17:18 PM PDT
Michael Suter says:
The person who got me into canning has a very great idea of keeping a preserving log to keep track of comments, yields, any variations made to recipes etc. Will be starting mine next project I do!
Posted on Oct 22, 2014 10:24:55 AM PDT
Kitty F says:
Yield is partly contingent on your produce. If it's been a dry year, for instance, the peppers in your relish may have a thinner wall and contain less moisture. You won't be able to cook it down as far to get the consistency you like. It also depends on how far you cook it, whether you like your jams thick or light, same with relishes, etc. All of cooking has that individual quality based on preferences, conditions and prejudices. Jams, jellies, pickles and relishes are particularly susceptible. Just be sure to have a few extra jars, just in case.
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