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Ball Blue Book of Canning and Preserving Recipes Paperback – August 27, 2014

3.4 out of 5 stars 46 customer reviews

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Editorial Reviews

About the Author

This book is edited by Aquatic experts with chapters provided by a hand-picked team of contributors

No biographical note available --This text refers to the Hardcover edition.
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Product Details

  • Paperback: 196 pages
  • Publisher: Ghose Press (August 27, 2014)
  • Language: English
  • ISBN-10: 144551026X
  • ISBN-13: 978-1445510262
  • Product Dimensions: 5.5 x 0.5 x 8.5 inches
  • Shipping Weight: 11 ounces (View shipping rates and policies)
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #1,432,076 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By markar on December 31, 2010
Format: Paperback Verified Purchase
This "new" 2010 Ball Blue Book is a very poor re-print of the original book. It tells how to use ball jar rubbers, zinc caps, and vacuum sealed caps. These things are not what I was looking for. I thought it would be an updated book with 2010 recipes. The original cost $.10-- a far cry from the nearly $25 I paid. The words are so small it is very hard to read. The recipes are old fashioned-telling me how to make chicken soup using the chicken feet! I plan on sending this back when I figure out how to do that. The information on the site didn't give very much information. It never said it was an out-of date version.
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Format: Kindle Edition Verified Purchase
This item deserves no stars as it is not worth the .10 cents the original cost printed on the cover, let alone the over $30.00 (including shipping) that was paid...this item is a total REPRODUCTION of a canning book that was used at least 60 years ago and uses recipes and modes of processing that are dangerous and that do not comply with current canning safety standards. This book is a huge disappointment, not a modern edition as described....only a modern printing! Do not buy...you also, will be disappointed. Will return for a refund! This review is for a hard copy, paperback edition, not the much less expensive Kindle digital edition.
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Format: Hardcover Verified Purchase
The print in this book is horribly tiny! This is supposed to be a reference book! What a waste of money. :(
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Format: Kindle Edition
While this book may hold interest for those who are curious about the ways in which things have changed over time, please do NOT use this as instructions for canning. Due to changes in knowledge and agriculture the recipes in older guides such as this may not work with modern produce, leaving you in danger of spoilage and botulism. Specifically many modern fruit and vegetable breeds are not those used at the time of publication, resulting in crucial changes in acidity. Please check out a more modern guide for definitive information (Ball has issued a new canning guide in 2006 and a new "blue book" in 2004) which have the added advantage of being cheaper as well!
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Format: Kindle Edition Verified Purchase
Difficult to find info you are looking for when using e book. Would try to purchase physical book. Was recommended by a canner that calls it her canning Bible and has been canning for at least 30 years.
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Format: Kindle Edition Verified Purchase
My fault for not reading other reviews, but I also thought this was an updated book. I was looking forward to owning the Ball Blue Book, as I just started canning last year. But even I know that recommendations and recipes have changed, so I don't feel comfortable using these old recipes. Thankfully I got the Kindle version, so I'm out only $3.13. Still disappointed.
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Format: Paperback
Please note that you can purchase the older edition for $7. The only difference between the "all new" 2010 edition and the previous edition is in the introductory section. There's no change to the recipes! And the quality of the book (the paper and the printing) is much worse in the new edition. Don't waste your money. If you are just getting into canning, purchase the older edition.
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Format: Hardcover Verified Purchase
The information is dated but it is a good resource. I have kept returning to this book for questions I can't find. I have been canning for about six months now and have had good results. Canning your own meat is incredible! I will never go back to buying canned foods. It tastes weird. My favorite is canning ground beef after I have cooked it in a frying pan. It makes making dinner super fast! This book kept my confidence up and my fears down :)
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