Ball Blue Book of Canning and Preserving Recipes

Ball Blue Book of Canning and Preserving Recipes

by Various

NOOK Book(eBook)

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Overview

This antiquarian volume contains a complete guide to canning and preserving foods, with information on a wide variety of jars and important things to know for their proper use. Complete with a wealth of handy tips and useful suggestions, this text will appeal to anyone who regularly uses a variety of jars. It is not to be missed by collectors of antiquarian literature of this ilk. The chapters of this text include: 'Things Every Home Canner Should Know', 'Variety and Quantity to Can', 'How to Select Containers', 'Ball Jars and Closures – How to Use Them', 'Mason Jars', 'How to Use Ball Jars', 'Ball Jar Rubbers', 'Zip Caps', 'To Seal Perfect Mason Jars with Zinc Caps', etcetera. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes complete with a specially commissioned new introduction on preserving food.

Product Details

ISBN-13: 9781446549469
Publisher: Read Books Ltd.
Publication date: 06/14/2011
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 196
Sales rank: 569,561
File size: 2 MB

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Ball Blue Book Of Canning And Preserving Recipes 2.4 out of 5 based on 0 ratings. 7 reviews.
Anonymous More than 1 year ago
This is an overpriced little "classic" that seems to be the result of someone wishing to make a book that can fit daintily into a handbag. The writing is so tiny-font size 6 maybe- that you need a magnifying glass to read it. Blotchy 1940's black and white illustrations of jellies are handy visual aids to searching for particular recipes-"if that is a pepper of page 20 a recipe for peppers must be around here somewhere". Nice index that you can squint at wondering, "is this page 48 or page 28? Altogether, I warn you, don't do it!
Anonymous More than 1 year ago
IT is one of the oldest yet best books on canning and preserving. I really like it.
Anonymous More than 1 year ago
This book is chucked full of recipes, ones you may never thought of like Cataloupe pickles or mincemeat made the old-fashioned way with real meat or even how to can Headcheese (kind of an old time Spam) or even your own TABASCO sauce!... BUT you will need some canning experience to update the canning methods to meet the new recommendations from the USDA - some ways mentioned are out dated, some of the poundage for pressure canning is too high or too low, but an experienced canner should be able to spot the errors made in the past and "fix" them to meet our modern knowledge. Don't skip this book just because it's old, or because it states old-fashioned ideas. But do be prepared for small charts which are hard to read - I have the Nook version which I access through a computer so I can get around the small images but those who buy the paperback may wish to either enlarge them on a copy machine or get a really good magnifier glass
Anonymous More than 1 year ago
This book is so out of date and touch it was funny and slightly offensive. Makes reference to victory gardens and wifely duty. I needed/wanted facts and instructions on how to can not war propaganda. FYI the published date is the e-book conversion.
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Anonymous More than 1 year ago
Read first