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Ball Complete Book of Home Preserving Paperback – April 14, 2006
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The season's bounty of fruit and vegetables can be enjoyed year-round with the help of
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 art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. (Lois Friedman New Horizons)
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)
Top Customer Reviews
Here are the pros:
*) Thorough discussion of the steps of preserving.
*) Discussion on foodborne illness and how to kill it through preserving.
*) A look at high acid versus low acid canning.
*) A handy guide of produce weight and volume (for example, one pound of cherries equals 2 1/2 cups of cherries, so you know exactly what to get at the store).
*) Amazing, easy recipes for all levels of skill and tastes.
*) Dozens of variations on recipes (not just one type of cucumber pickle, but several!)
Buy this book if you're thinking of starting or even an old time pro. It's great fun, and it can produce pickles, ketchups, and preserves where you controll all the ingredients (and can even go organic!).
There are more than 400 recipes within, basic ones for new home canners and sophisticated recipes for more experienced canners and those newbies with sophisticated palates. New preservers and experienced canners alike will appreciate the section (with lots of illustrations) titled "The Art and Science of Home Food Preservation."
The authors and their supporting cast know their stuff and impart that knowledge with clear language and instructions as well as helpful tips in sidebars for nearly every recipe, whether a special use for the preserved product or tips for selecting the best produce and ingredients for the recipe. They've answered the call for "ethnic" recipes and provide recipes the likes of harissa, 14 salsas, and five different chili sauce recipes as well as regional specialties like okra pickles. Among the eighteen chutney recipes, there's sure to be at least one blue ribbon winner for ambitious State and County Fair competitors around the country.
While the first 378 pages are dedicated to recipes processed in a boiling water bath, there is also a small section about pressure processing for vegetables and combination foods like beef stew and chili.
There are not many photos; I don't mind that. Those photos that are included are taste-tempting and colorful - I'm pretty sure I can taste that Thai Hot and Sweet Dipping Sauce just looking at the picture of it.
As a prize-winning Fair competitor for more than 25 years, I am really excited about this book and look forward to trying some of its innovative recipes for my family and my friends. I salute the authors and thank them for the newest addition to my preserving library. Saints preserve us!
2004 Minnesota State Fair "Prestigious Processor of the Pantry"
|Length: 3:20 Mins|
I have a basic garden, nothing fancy. I have done the tomato juice, Simple "House" Salsa and Peach Salsa from this book and they are all wonderful. I do like the step by step instructions since I am new at this. It maybe a little repetitive for the experienced canner but I liked it.
Hope you enjoy.
The one thing that drive me nuts- I've yet to have a recipe be even close to accurate for it's yield. The figs preserves were really short of what the recipe said I'd get, the red pepper spread was about 2X what I expected....it's all across the board. So, yes- buy this book, preserve food and make awesome gifts, have canning parties. But when you read the recipes, think through very carefully about what your yield will actually be!!!
Most Recent Customer Reviews
A great canning resource book with a variety of recipes and detailed instructions. Perfect for the novice or seasoned canner.Published 2 days ago by Gouche
this book has been very helpful. I am on my 3rd year of water bath canning, most of the recipes are for water bath canning, we have tried several and love them. Read morePublished 4 days ago by D.J.W.
Very informative. I remember daddy canning when I was knee high to a grasshopper and it reminds me of the way he used to do it. Thanks for the memories !Published 9 days ago by Curtis M.
a bunch of new and different things I would have never thought of. Not your normal canning book.Published 11 days ago by leah kile