- Paperback: 448 pages
- Publisher: Robert Rose (April 14, 2006)
- Language: English
- ISBN-10: 0778801314
- ISBN-13: 978-0778801313
- Product Dimensions: 7 x 1.2 x 10 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 4.7 out of 5 stars See all reviews (1,822 customer reviews)
- Amazon Best Sellers Rank: #1,534 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Ball Complete Book of Home Preserving Paperback – April 14, 2006
Frequently bought together
Customers who bought this item also bought
The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. (Lois Friedman New Horizons)
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 2006-07-05)
This book packs in user-friendly recipes for novices and experienced canners ... If there's only one book to obtain on the topic, ... [this is] the item of choice. (The Midwest Book Review)
The season's bounty of fruit and vegetables can be enjoyed year-round with the help of
More than 400 recipes, as well as guidelines for rookies and tips for pros. (Renee Enna Chicago Tribune 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 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 2006-10-25)
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 2006-08-30)
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 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) 2009-07-29)
A standard resource.... Information [matches] the USDA guidelines. (Kathie Smith Blade 2009-04-21)
This guide has everything you ever wanted to know about putting things in jars. (Liane Faulder Edmonton Journal 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) 2009-07-15)
The problem...is that the book, which includes 400 recipes, presents so many appealing options. (Jolene Ketzenberger Indianapolis Star 2009-08-19)
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
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!
When I got the book in the mail I took a moment to flip through it and make sure it was what my friend needed. It is absolutely perfect for a beginner and I saw some recipes I wanted to try as well! The instructions are very detailed with illustrations and the recipes have wonderful tips as well as descriptive instruction on how the end product should appear. It is very well organized and (now this is very important to me) has recipes which utilize enough of the ingredients to make more than one product to reduce waste.
I gave it to my friend and she picked out a recipe she wanted to try and we began the journey of making it together. Everything so far has turned out wonderful! The detailed instruction and illustrations are easy enough to follow that she has just jumped right into making things all on her own. She loves the book and its recipes!
I will also be purchasing another one to have for myself. I recommend this book for beginners and experienced canners. It has everything from easy freezer jams to pressure canner recipes for wild game.
I particularly like the pressure canner recipes for beef stew, spaghetti sauce with meat, and the pea soup. I have made these many times, and they always come out great.But without the other Ball Blue book, I wouldn't have the pressure canner recipe for Boston Baked Beans. So you see, both are needed. If you want basic and thorough canning guidelines for putting up pressure canned carrots, go to your Ball Blue Book guide, If you want a creative taste such as Carrot Pepper Salsa, get out this book.
The Ball Blue Book is one of the most trusted names in home food preservation and I completely trust their recipes. If you follow them exactly, not altering the ph of any recipe, you won't go wrong. There is probably no recipe in this book that is bad. (I just can't make the ones containing corn because of a food allergy to that, so can't tell you about ALL the recipes, just most of them!) I have had this book long enough to use most of the recipies, too. (I lost my copy and had to buy another!)
I have a bias, however. I wish the Ball Blue Book people would print variations of their recipes for jams and jellies that would show how they work with Pamona's Universal Pectin. It is the only pectin I have found that does not contain corn syrup, allows you to adjust the amount of sugar in a recipe, and never, never, never fails to gel. I've had to convert some of the jam recipes myself, but no big deal for me. An inexperienced canner might have trouble doing this. However, this is a small beef, and a pet peeve of mine. Just so you know.
This book is a staple in my canning library--and don't laugh--I also can in winter, so the pressure canner recipes are favorites--but in winter, I spend time studying canner recipes, looking for something new for the next harvest season. This book is a true keeper!