Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today

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

Overview

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.

Product Details

ISBN-13:	9780778801313
Publisher:	Rose, Robert Incorporated
Publication date:	05/01/2020
Edition description:	New and Updated
Pages:	448
Sales rank:	6,598
Product dimensions:	9.78(w) x 7.18(h) x 1.19(d)

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.

Table of Contents

Home Canning Equipment

• [Detailed instructions for home canning five popular foods: jams, jelly, salsa, relish and pickles]

• Gel Stage Test
• Jams
  • Jams with No Added Pectin (6 recipes)
  • Jams with Regular Powdered Fruit Pectin (12 recipes)
  • Jams with Liquid Pectin (6 recipes)
  • Freezer Jams (12 recipes)
• Fruit Butters (8 recipes)
• Preserves
  • Preserves with No Added Pectin (12 recipes)
  • Preserves with Regular
    Powdered Fruit Pectin (3 recipes)
  • Preserves with Liquid Pectin (5 recipes)
• Conserves
  • Conserves with No Added Pectin (9 recipes)
  • Conserves with Regular Powdered Fruit Pectin (3 recipes)
  • Conserves with Liquid Pectin (4 recipes)
• Marmalades
  • Quick Marmalades (3 recipes)
  • Traditional Marmalades (10 recipes)
• Jellies
  • Juice for Jellies (3 recipes)
  • Fruit Jellies with Regular Powdered Fruit Pectin (3 recipes)
  • Fruit Jellies with Liquid Pectin (3 recipes)
  • Fruit Jellies with No Added Pectin (1 recipe)
  • Wine Jellies (4
    recipes)
  • Savory Jellies (11 recipes)
• Soft Spreads Problem Solver

• Preserving Fruit
• Fruits in Syrup (10 recipes)
• Spirited Fruits (5 recipes)
• Fruits of Distinction (15 recipes)
• Fruit Pie Fillings (8 recipes)
• Fruit Sauces (14 recipes)
• Fruit Juices (7 recipes)
• Fruit Syrups (8 recipes)

• Tips for Salsa, Relish and Chutney
• Salsa (14 recipes)
• Relish (17 recipes)
• Chutney (18 recipes)

• Ketchup (4 recipes)
• Brush-On Sauces (5 recipes)
• Chili Sauces (5 recipes)
• Mustards (4 recipes)
• Vinegars (7 recipes)
• Other Condiments (6 recipes)

• Pickling Essentials
• Tips for Picking and Preparing Perfect Cucumbers
• Refrigerator Pickles (5 recipes)
• Fresh-Pack or Quick Process Pickles
  • Fruit Pickles - Single-Day (5 recipes)
  • Vegetable Pickles - Single-Day (26 recipes
  • Fruit Pickles - 2-Day (3 recipes)
  • Vegetable Pickles - 2-Day (5 recipes)
• Brined and Fermented Pickles (7 recipes)
• Pickles Problem Solver

• Tomato Essentials
• Tomatoes Processed in a Boiling-Water (13 recipes)
• Tomatoes Processed in a Pressure Canner (6 recipes)

• Preserving Low-Acid Foods
• Vegetables (18 recipes)
• Seafood (2 recipes)
• Meat and Poultry (2 recipes)
• Soups, Stews and Sauces (10 recipes)

Altitude
Home Canning Problem Solver
Produce Purchase Guide
Glossary
Acknowledgements
Index

Preface

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.

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!

Editorial Reviews

The problem...is that the book, which includes 400 recipes, presents so many appealing options.
— Jolene Ketzenberger

Indianapolis Star

This is the ultimate go-to guide for the canning beginner.
— Andrea Weigl

News Observer (Raleigh NC)

This guide has everything you ever wanted to know about putting things in jars.
— Liane Faulder

Edmonton Journal

A standard resource.... Information [matches] the USDA guidelines.
— Kathie Smith

Blade

Offers a variety of tempting options for those who wish to preserve summer's bounty.
— Rosemary Buck

Daily News (New York)

Many terrific new recipes... its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible.
— Susan LaaTempa

Los Angeles Times

More than 400 recipes, as well as guidelines for rookies and tips for pros.
— Renee Enna

Chicago Tribune

The season's bounty of fruit and vegetables can be enjoyed year-round with the help of 'this book'.
— Renee Enna

Tha Pantagraph (Bloomington IL)

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.
— Julie Turjoman

Contra Costa Times

Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better.

Detroit Metro Times

06/05/2020

Originally published in 2006, this updated edition of a seminal text is well timed. Even if readers have never preserved their own food, they're sure to recognize the Ball brand, whose jars are almost synonymous with home preserving. At nearly 450 pages, this weighty title edited by Kingry, Lauren Devine, and Sarah Page provides home canners with a wealth of information. In addition to 400 recipes, the book includes a range of guidance on home canning concerns and a break down of the science behind preserving to an accessible level. For example, "Problem Solver" charts address common pitfalls and specific food preparation issues (e.g., pickles). Adjustments for processing times in different altitudes are also included, as are a comprehensive glossary and index. With the science comes the art. Fancy trying Raspberry Chipotle Freezer Jam? Fennel Relish? Roasted Leek and Tomato Soup? There are plenty of options. VERDICT Truly a "complete" book, this title continues to be a leading resource for introducing or reintroducing readers to home canning. For all looking to try something new in the kitchen or expand their home preserving repertoire.—Meagan Storey, Virginia Beach

Library Journal

[Review of paperback edition:] 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

[Review of paperback edition:] 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.

Contra Costa Times - Julie Turjoman

[Review of paperback edition:] The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts.

New Horizons - Lois Friedman

[Review of paperback edition:] More than 400 recipes, as well as guidelines for rookies and tips for pros.

Chicago Tribune - Renee Enna

[Review of paperback edition:] 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.

Los Angeles Times - Susan LaaTempa

[Review of paperback edition:] 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.

Daily News (New York) - Rosemary Buck

[Review of paperback edition:] A standard resource.... Information [matches] the USDA guidelines.

Blade - Kathie Smith

[Review of paperback edition:] This guide has everything you ever wanted to know about putting things in jars.

Edmonton Journal - Liane Faulder

[Review of paperback edition:] This is the ultimate go-to guide for the canning beginner. It is the book to which I defer on canning questions and techniques.

News Observer (Raleigh NC) - Andrea Weigl

[Review of paperback edition:] The problem...is that the book, which includes 400 recipes, presents so many appealing options.

Indianapolis Star - Jolene Ketzenberger