Ball Blue Book Guide To Preserving, 37Th Edition Paperback
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The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving method. Also included are over 500 recipes for canning, pickling, dehydrating, freezing food, and much more!
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Top Customer Reviews
A lot of the "new" recipes that the book talks about are recipes for freezing or recipes that you can make with canned goods from earlier in the book. This in itself wouldn't be bad if there were more canned recipes too to augment the book for us canners. But there are things missing from this book that quickly became apparent to me.
I went to look up strawberry rhubarb pie filling. Not included in the book where the Complete Guide had it.
I went to look up mustard recipes hoping for a basic yellow mustard recipe in this edition. Only to find no mustard recipes in the book at all.
After two recipes were absent from the book in a span of one day, I put it back on the shelf and reached for my Complete Guide to get my canning done for the day. I've found this to be a continuing trend with the book.
Next time I want a new canning book I think I might just get another copy of "The Complete Guide To Home Preserving". At least I know I'll get recipes I want that way.
I got this book about 2 months ago and it is already worn around the edges. It is my go-to before I even look things up on the internet. I have a very large garden and lots of foods to preserve. I use a water bath canner most frequently, but also use the All American Pressure Canner 21.5 for non-acidic recipes and meats. I also have a dehydrator which I use often now that the garden season is coming to an end. Therefore, I have read and used every section of this book without any problems.
One thing this book does not explain is how to convert powdered pectin into liquid pectin, or how to replace powdered pectin for liquid. I do not use preservatives/additives in my cooking, and the liquid pectin does have additives. Here is a link for replacing liquid pectin with powdered:
And here is a site for making your own home made pectin (a rainy day project?!)