- Paperback: 368 pages
- Publisher: Oxmoor House (May 31, 2016)
- Language: English
- ISBN-10: 0848746783
- ISBN-13: 978-0848746780
- Product Dimensions: 8 x 1 x 9.1 inches
- Shipping Weight: 2.4 pounds (View shipping rates and policies)
- Average Customer Review: 370 customer reviews
- Amazon Best Sellers Rank: #1,017 in Books (See Top 100 in Books)
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The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback – May 31, 2016
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"Luscious photography and more than 350 recipes for jams, jellies, jerkies, pickles, tomato sauce, salsas, and other condiments make it a mouthwatering treat." - The Boston Globe
"This is not your grandmother's Ball Book-recipes include Asian Pear Kimchi and homemade Kombucha." - Eat Your Books
"The Peach Bourbon Jam will make you reconsider buying store-bought ever again."- Extra Crispy
"Beautifully illustrated with mouthwatering photography, the book offers simple step-by-step instructions on everything from fermenting and freezing to curing and smoking." - Southern Seasons Magazine
"A must-have for beginners and experienced cooks will find it useful as well."- The News Observer
"Stop what you're doing and make these blueberry-raspberry, Granny Smith, and peach-plum freezer jam recipes right now."- Grandparents.com
About the Author
Ball Home Canning Products are the gold standard in home preserving supplies and the trademark jars on display in stores every summer from coast to coast. As a leader in home food preservation, Jarden Home Brands is committed to continuing the tradition started by the Ball brothers and handed down through generations by providing quality products to help Americans preserve garden fresh produce. Join us in continuing our efforts to Preserve America for the next 125 years.
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Top customer reviews
I would say that the following order reflects the hierarchy.
1. Ball Blue Book;
2. Ball Complete;
3. All New Ball Book of Canning (this one)
1. If you are a beginner canner, and don't have (1) yet, you need to get it. It has all the basics in a succinct fashion. And because it's the smallest book, it's the easiest to flip through to find quick reference information on canning beans and other veg perfectly. As of time of writing this review in June 2016 the most current one is: Ball Blue Book, 37th edition, 2014. (Note: there's no metric in this edition, only American volume measurements. If you want metric and weights, you need to search for the UK edition of this book, titled "Ball Blue Book® Guide - Metric Edition.")
Ball Blue Book Guide To Preserving, 37Th Edition
2. As you grow in canning you will want to expand your repertoire. Then you will want to add the Ball Complete. It recaps a lot of what is in the Blue Book, and adds a lot more onto it. No photos, though, just a good old-style recipe book.Measurements are given in American and metric. The most current one, as of time of writing this review in June 2016, is:
Ball Complete Book of Home Preserving
3. Experienced canners, though, will eventually get bored of the above two books, and hunger for a more challenging set of canning recipes with more interesting ingredients, and a greater choice of pressure canning recipes. This book, the ALL NEW, is the book for them. Lots of ethnic recipes, lots of all new pressure canning recipes for interesting dishes, lots of interesting gourmet ingredients, and Ball has finally caught up with its Canadian sister Bernardin and let the wine flow freely in the recipes. This book goes above and beyond the added variety that home canners have been pleading for from Ball for some years now. Measurements are in American and metric. They've really done a great job here with this book. The only thing is, I'm not sure what they are going to call it when it's not "new" anymore! :}
Eventually you will want all three books. Even experienced canners just wanting to refresh their memories for processing times on a jar of plain mushrooms will always want a copy of the Ball Blue Book to hand, because its brevity is exactly what you want "in the heat of the moment." But as you grow, you may get bored of what is in the Blue Book, and when you do, you will want to get the other two Ball books.
*Note that none of the books have more than a small handful of recipes for special dietary needs such as low-sugar or low-sodium (aside of course from the plain veg ones for pressure canning.) If you need to make low-sugar or sugar free jams for weight management or health reasons, you may wish to consider adding the Pomona Pectin recipe book to your collection. Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
Some of the recipes contain errors in editing. For example, in at least one salsa recipe (Salsa Roja), garlic is listed as an ingredient, and mentioned in the first step, but never mentioned again. There are several omissions like this.
I also have concerns regarding the use of fresh lime juice instead of bottled juice in some recipes. This may result in some cooperative extensions recommending against using this book. If the fresh juice is recommended as a flavoring rather than an acidifier, this should be noted as such. This is especially confusing because in other places in the book, 5% acidity bottled lemon juice is specifically mentioned.
Other than these issues, the recipes I've made so far are delicious and quite different from the usual fare. I especially like the unique flavor combinations, particularly the addition of fresh herbs, wine, and other new ingredients. I wish I could give this book 5 stars.
This book wasn't meant as a beginner's primer for canning at all. It is a continuation of the excellent publications Ball publishes. If you are a novice canner, this isn't the book for you. But as a compliment to your canning library, it is a nice go-to addition. I plan to make a number of the recipes it contains.