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Ball Complete Book of Home Preserving Paperback – Illustrated, May 1, 2020

by Judi Kingry (Editor), Lauren Devine (Editor), Sarah Page (Editor, Introduction)

4.8 18,843 ratings

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From the experts, the updated bible in home preserving.

The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. 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. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies. The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. 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 this book a valuable addition to any kitchen library.

Print length

448 pages
Language

English
Publisher

Robert Rose
Publication date

May 1, 2020
Dimensions

7 x 1.25 x 10 inches
ISBN-10

0778801314
ISBN-13

978-0778801313
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From the Publisher

From the experts: The Updated bible in Home Preserving


STRAWBERRY JAM A universal favorite, strawberry jam adds marvelous flavor and color to breakfasts, snacks and desserts. While freshly picked, locally grown strawberries produce the best jam, this recipe can be made using supermarket berries or unsweetened frozen berries. If using frozen berries, thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.	EASY GRAPE JAM Using seedless grapes to prepare grape jam produces a delicious wholegrape jam and eliminates the steps needed separate skin, pulp and seeds.	ORANGES IN COINTREAU Spooned over ice cream or cake, this mouthwatering delicacy transforms simple sweets into special desserts. You can also use these orange slices as an edible garnish. Use the leftover syrup to sweeten beverages so nothing in the jar goes to waste.


STRAWBERRY LEMONADE CONCENTRATE The sweetness of fresh, ripe strawberries adds the perfect balance to tart lemons in this recipe. Preserving the freshness allows you to serve this summertime favorite at any special occasion throughout the year.	TWO-IN-ONE BARBECUE SAUCE The beauty of this recipe is that it allows you to create two different sauces from the same basic ingredients. The StampedeStyle Sauce is robust, perfect for red meats, while the Sweet ’n’ Sour Sauce is a seductively flavored coating that works well with chicken and fish. Use either on grilled vegetables. If you prefer, you can double the ingredients of one variety and make six jars of that.	BLACKBERRIES IN FRAMBOISE Framboise is a raspberry brandy with an irresistible aroma. It infuses these blackberries with delectable flavor, while the cinnamon and nutmeg add an enticing hint of spice.


TOMATOES PACKED IN WATER Whole, halved or quartered tomatoes can be hot or raw-packed in water, in tomato juice (see variation, opposite) or with no added liquid (see recipe, page 356). You’ll need about 3 lbs (1.37 kg) of tomatoes for each quart (1 L) jar.	VINEGARS Creating your own signature vinegars will provide you with a supply of unique flavor boosters at your fingertips, allowing you to save time and produce delicious meals every day of the week.	MANGO CHUTNEY Serve this zesty condiment at any time of year to add tropical zing to your meals!

INcludes 400 delicious and creative recipes for today with updated sections on no & low sugar

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 Published On: 2006-07-05

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 Published On: 2006-08-30

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

More than 400 recipes, as well as guidelines for rookies and tips for pros. -- Renee Enna ― Chicago Tribune Published On: 2006-08-16

All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. -- Margaret C. Merrill ― Library Journal Published On: 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 Published On: 2006-10-25

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 Published On: 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) Published On: 2009-07-29

A standard resource.... Information [matches] the USDA guidelines. -- Kathie Smith ― Blade Published On: 2009-04-21

This guide has everything you ever wanted to know about putting things in jars. -- Liane Faulder ― Edmonton Journal Published On: 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) Published On: 2009-07-15

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

About the Author

Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin®.

Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball® Fresh Preserving.

Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball® Fresh Preserving.

Excerpt. © Reprinted by permission. All rights reserved.

Preserving the Good Things of Life Because You Can!

Home canning puts the pleasure of eating natural, delicious produce at your fingertips year-round. Preserving food in mason jars might sound old-fashioned, but it is as modern and practical as the latest health food trend or gourmet creation -- and it's really quite simple! Home canners enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session. When you preserve food at home, you create products that save you time in day-to-day food preparation, a real blessing given today's hectic lifestyles. Individual home-preserved jars can be opened and served as is, or used to simplify on-the-spot meal and snack preparation.

A Simple Step Beyond Cooking

Like baking, preserving food is a simple step beyond recipe preparation. For home canning, this step is called "heat processing." It is neither difficult nor time-consuming. In fact, the most popular home-preserved foods require less time than baking a cake or a casserole. Unlike baking, the results of home canning sessions do not require space in your refrigerator or freezer. Properly home-canned foods can be stored in your cupboard for up to a year.

During heat processing, mason jars filled with food and fitted with two-piece metal closures are heated, destroying harmful microorganisms that cause food spoilage and creating an airtight seal that prevents contamination during storage. Precise processing techniques, times and temperatures are determined by the acidity of the food being preserved. A full description of the process of home canning, with step-by-step instructions and all the details you need to know to preserve food safely, can be found in The Art and Science of Home Food Preservation, beginning on page 409.

If you're eager to jump right in, the Getting Started chapter (pages 8-18) gives detailed instructions on preparing five versatile home-canned foods: strawberry jam, mint jelly, salsa, corn relish and dill pickles. If you prefer to know all the details before you begin a project, take some time to peruse The Art and Science of Home Food Preservation, and especially the section called Boiling-Water Heat Processing, Step by Step (page 415), before you begin one of the Getting Started recipes.

Happy canning!

Product details

Publisher ‏ : ‎ Robert Rose (May 1, 2020)
Language ‏ : ‎ English
Paperback ‏ : ‎ 448 pages
ISBN-10 ‏ : ‎ 0778801314
ISBN-13 ‏ : ‎ 978-0778801313
Item Weight ‏ : ‎ 1.8 pounds
Dimensions ‏ : ‎ 7 x 1.25 x 10 inches

Best Sellers Rank: #1,062 in Books (See Top 100 in Books)
- #1 in Canning & Preserving (Books)
- #28 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.8 18,843 ratings

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Wacey.J.Bales

A must have for canning.

Reviewed in the United States on November 7, 2023

Verified Purchase

While intended for someone who already has a grasp of canning, this book also gives a unique beginner experience in the first recipes to a competent minded newcomer who doesn’t need to feel things out slowly. Rest assured that the complete knowledge you need in order to learn is in here, but following Ball’s books in order of skill is still recommended.

It employs a kind of short-handing throughout, grouping together recipes that share a chunk of instructions. It helps keep things short and organized throughout, offering tips and alternative options on the sides. There are three? beautiful photo sections that do help liven up the book, as the recipes themselves are a little visually boring.

Also contains a few neat recipes that use the jars, but aren’t canning recipes, such as Traditional Preserved Lemons.

A must buy for canners.

4 people found this helpful

Helpful

Elle

So, if I want to take up home preserving, where do I start?

Reviewed in the United States on December 28, 2013

Verified Purchase

This is my story. My husband came home from work with 18 lbs. of Concord grapes, what was I to do? If we have lemons, we make lemonade, so I figured if I have grapes, make jelly! I've never made jelly before. How do I get started? As a self-learner, I've always believed that if I have the best information and follow it carefully, I can accomplish my goal. If experts are not available in person, tutorials written by experts have always worked for me. Attention to detail and following instructions EXACTLY are the keys to creating an end-result to be proud of. In this instance, I started with Ball Complete Book of Home Preserving. Within the pages of this hefty, 448 page "how to," I found everything I needed to know to start my jelly making. I learned jelly-making is done using the water-bath method. What else? This book had all the answers.

Equipment? I started with a "boiling-water canner." This can be any deep pot, with a lid and a rack. I purchased, Granite Ware 0707-1 Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black , but the Ball book explained that any pot big enough to completely immerse the jars in water and is at least three inches deeper than the height of the jars elevated on a rack, (jars must be kept off of the bottom of the pot) will work. The jars must be covered with at least one inch of water and you'll want extra room for the water to come to a full-rolling boil. A specialized rack isn't absolutely necessary either, a cake cooling rack that fits inside the pot, or tying extra screw bands together to make a rack, will work. (Canning racks are also sold separately.) I didn't have a pot on hand to meet these specifications, so I bought the pot/rack combo above. The racks made for water canners have handles, which I think, are the way to go. I'm glad I made the investment because after making jelly, which was out-of-this-world good, I got the canning bug!

As I read through the 400 recipes in this amazing book, I went on to make a few other yummy treats. I made strawberry jam, apple pie filling, spaghetti sauce, and salsa. Truly, making these items with the freshest ingredients resulted in the best tasting product we've ever tried. I would have made more recipes this year, but in the middle of all this industriousness, I had to pack up for moving across the country! Once I get settled...onward and upward.

As a novice, I can't claim any wealth of knowledge or experience, but I can recommend this book to anyone who wants to get started in home preserving. In my quest, I bought a total of four home preserving books but I only needed this one. I feel that by using the information given in this book I've started out on the right track. I found everything I needed to know about equipment, how the process works (boy, am I grateful for everyone who figured all this out, way back when), and have lots of recipes to try in the future. By using Ball's instructions, I didn't feel overwhelmed, confused, or like perhaps I should re-think the whole home preserving decision.

In future, I will make many more water-bath items (fruits/vegetables high in acidity~~don't worry this book explains all of that). Some things that I'm tantalized by are: fruit butters, preserves, conserves, marmalades, more jams and jellies, fruit in syrup (peaches, pears, and the like), apples in all kinds of ways, compotes, more pie fillings, fruit sauces, (think cranberry among others), juices, (which is where I started to make the grape jelly), fruit syrups, more salsa, relish, pickles, (it looks like you can pickle just about anything), condiments, (ketchups, BBQ sauces, chili sauces, mustards, vinegars, and the like), and tomatoes, (whole, chopped, and sauced). In total there are nearly 350 pages of water-bath recipes!

I'm going to use this book, to branch into pressure canning. Ball outlines all of the equipment I'll need. In fact, I have a pressure canner, on my wish list right now! I especially want to make soups and stews. There are numerous recipes for vegetables, but for me, I'll probably stick to freezing those we primarily eat. However, I'm intrigued with the idea of canning potatoes and carrots. Meats, seafood, and poultry can also be preserved in a pressure canner.

You'll see amazing color photographs of several of the recipes, charts for translating ingredients from pounds to cups, neat tips in the margins, (i.e. I added ¼ tsp. butter to my jelly mixture to reduce foaming), condition-cause-solution charts for each section, (i.e. what is the possible cause and suggested solution when soft spreads are tough or stiff), and a section on the "art and science of home food preservation" teaches everything I wanted to know about safely preserving. I thought the science was interesting while at the same time thankful that I didn't have to figure this stuff out. I'm originally from the Rocky Mountains of Idaho, and found the altitude charts helpful. Processing times vary based on altitude. I'm currently moving around and this is important info...thanks to Google, wherever I live, I can know the altitude! There's a glossary of terms in the back of this book along with an excellent index.

Below is a list of the equipment I acquired for water-bath preserving, based on the recommendations within this book. By using the search engine, you'll see there are several to choose from. Some of the tools I purchased separately, are sold grouped together in kits. As I continue to home preserve, I'm sure I'll find more helpful tools to make it easier and therefore keep it enjoyable.

Don't try filling your jars without these items or similar:
Progressive International CKC-300 Regular and Wide Mouth Canning Funnel
Progressive International CKC-500 Canning Scoop

You MUST HAVE a jar lifter! I use Norpro 600 Jar Lifter . Because the seal on the lid can be damaged, using metal tongs is a no-no using Norpro Magnetic Lid Wand or similar, is necessary.

Good luck on your journey! I hope you have as much fun as I have!

1,069 people found this helpful

Helpful

Rachel W.

The canning Bible

Reviewed in the United States on October 30, 2023

Verified Purchase

I am new to canning. I did lots of research and read in a lot of different places that this is the go to.

After receiving it and poring over it, I have to agree. It has great info for whatever method you wish to use, and a ton of recipes. There are SO many I want to try!

Do yourself a favor and start here. It really has all you need even if you’ve been canning forever.

I paid a little extra for the version with binding and am very glad I did.

6 people found this helpful

Helpful

Nancy J Wiemers

We'll put together and 400 recipes

Reviewed in the United States on November 19, 2023

Verified Purchase

I taught my granddaughter to can, so I gave her my book, had to buy another. Best book ever.

One person found this helpful

Helpful

Not quite what I expected

Reviewed in the United States on October 7, 2023

Verified Purchase

I thought there would be a lot more information on the general subject of home preserving (the COMPLETE book of Home Preserving) rather than just a few pages and then so many recipes. The tips next to the recipe are nice though. What IS in here is great and I have had fun trying out recipes I wouldn't have normally done. My book itself is obviously used. Someone scratched a sticker off the cover and it left scratches and a sticky residue on it. I put another sticker over the area to cover the scratches and residue.

9 people found this helpful

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Karen

It was as pictured!

Reviewed in the United States on November 7, 2023

Verified Purchase

You can always trust Ball canning books! I received the book in a timely manner! Thank you Seattle Goodwill!

2 people found this helpful

Helpful

Sambonz

Very Nice

Reviewed in the United States on October 2, 2023

Verified Purchase

Just received this book today, so here are my observations: it is hard bound, but spiraled inside so it lays open. It is a good sized book, so you don't need to strain your eyes to read it. Then, one of my favorite so far, it tells you how many jars of which size a particular recipe will make. Very handy! Tons of recipes. Step by step how to make each batch, with "tips" along side. This is going to be fun, orange plum jam and grapefruit marmalade. I can't wait!

9 people found this helpful

Helpful

A great canner’s book

Reviewed in the United States on November 11, 2023

Verified Purchase

A muse have for canners. Very informative with bunches of recipes. Well illustrated.

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Nadine Abela

Exactly what I was after

Reviewed in Australia on November 20, 2023

Verified Purchase

I only wanted one excellent book on preserving and that’s what I got. Thank you.

Corina Sullivan

Great for me

Reviewed in Australia on October 25, 2023

Verified Purchase

I really enjoy making the recipes out of this book , yes , canning takes a little learning , but I for one like it . I was so worried after reading some U.S. facebook community's that were boo hoping it but no , go for it , heaps of recipes .

M Tully

Good rescource book to get you into food preservation but take care if you are not in the US.

Reviewed in the United Kingdom on November 9, 2022

Verified Purchase

I watch a lot of food youtube channels one of which reccommended this book and I can see why. Gives a good rundown for the leyman about what "canning" is and how to do it along with recipes that have been tested......now both of these points are important.

While canning is a fairly popular food preservation method in the states it lost favour over in the UK/Europe for home use decades ago so i should probably quickly cover that. Canned foods in the UK are commonly seen as food that has been processed in a factory inside a metal tin can. This while using the same principles is not that. This is the home preservation method using special glass jars (like Mason jars/ball jars etc), special lids and equipment designed to SAFELY process your food so its shelf stable .....without killing you (more on that in a bit). If you are new to any of this then this book does help with well thought out lists of required equipment and as mentioned runs you through the scientific principles of why and how to do stuff.

I should at this point probably mention that I am by trade a trained food scientist whos background was in product development and process trials to launch products with a specific focus on foods produced using the principles mentioned in this book. Why do I mention this?? because this brings me to the only real gripe I have with the book...... because canning is not that popular over in the UK most books like this are American but that does bring in a small issue to do with weights. An american ounce is not the same weight as a UK ounce and fluid measures can differ even more, so when converting recipes please do take care to make sure you are using the correct weights and fluid measures as when it comes to canning this can actually impact on the safety of the product and making sure it has been processed correctly.

This brings me back to my earlier point about the recipes having been "tested" - when it comes to this type of food preservation tested doesnt just mean "is it tasty?" it actually means "is it safe?" and not to scare people off trying canning but there are some food nasties out there, in this case the baddie is Clostridium Botulinum, that can actually kill you if you do not process your food correctly. No im not exagerating and yes it is a pretty horrible way to die. I spent most of my working career making sure i killed it so it couldnt kill people eating my products. It really is that serious.
These recipes have been tested with that in mind so please follow them. If you dont have a good understanding of what you are doing any changes you make to a recipe could be unsafe as the processing times they will have tested can be affected by changes in pH, salt levels, viscosity of sauce, amount of each ingredient in the jar etc. Please be careful!!

Now ive potentially scared people - anyone who still is with me then well done - the book is great - just be careful. Read and reread the rather sizeable chunk of information at the start of the book about safely processing foods until you understand it before jumping in and trying the recipes then just be careful about converting your weights and measures and follow the recipes. Do all that and you are onto a winner. Happy canning!

25 people found this helpful

miss karen salt

Easy to follow recipes

Reviewed in the United Kingdom on October 18, 2023

Verified Purchase

Great book for beginners, easy to understand and great recipes, so far I've preserverd my greenhouse tomatoes and pears out of my garden

Rizwan Khan

excellent book :: must have

Reviewed in India on July 9, 2023

Verified Purchase

excellent book :: must have

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Ball Complete Book of Home Preserving Paperback – Illustrated, May 1, 2020

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From the Publisher

STRAWBERRY JAM

EASY GRAPE JAM

ORANGES IN COINTREAU

STRAWBERRY LEMONADE CONCENTRATE

TWO-IN-ONE BARBECUE SAUCE

BLACKBERRIES IN FRAMBOISE

TOMATOES PACKED IN WATER

VINEGARS

MANGO CHUTNEY

Editorial Reviews

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About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Preserving the Good Things of Life Because You Can!

A Simple Step Beyond Cooking

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