The All New Ball Book Of Canning And Preserving: Over 350 of the Best…

Inspirational
I grew up on a farm and was quite familiar with canning and preserving foods. My husband is a city boy through and through, and only just recently got interested in canning. We both love this book. We bought it in the spring, and now that the harvest is safely stored on our shelves, I thought I would write my review. A lot of the reviews complain about what this book is not. No cookbook can be everything to everyone, so I think that the book succeeds in its intent: it is written to build upon the Ball library that already exists. I have always been intrigued by some of the recipes in the Ball Blue Book, but I always wondered, “What would I do with that?” This book helps to answer that question. They could have even gone farther with the recipes that show you the different ways to use your canned goods. Since cranberries always go on sale this time of year, we just tried the cranberry mostarda and the cranberry port jelly. Both were amazing. It was easy to think that the cranberry port jelly was trying a little too hard, but the depth of flavor it added to the cranberry? Wow. Now, we are planning to make the Swedish Meatball Stroganoff that uses the jelly. Can’t wait! Naturally, we also canned our favorite cranberry sauce to go with our turkey. Sorry, that one is a family recipe. I’ve actually lost count of all the recipes we have tried so far, but they have by and large turned out beautifully. My blood orange marmalade didn’t set up as nice as I would have liked, but it was my first try at a marmalade, so it might have been me to blame. (We just used it to make an Asian-inspired orange sauce instead.) There are two small things I would nitpick just for full disclosure. My husband hates when the directions say something like: add the sugar and the next 3 ingredients. It is apparently exhausting to have to move his eyes to the other side of the page. Also, we have both found that our yields vary quite a bit from the recipe. Some are spot on, but some yield more than the recipe says. That seems to be true whether it is calling for produce by the pound, the cup, or whatever. I would always rather have more than less when putting food up for winter, and I would imagine Ball would rather err on that side as well. It is more of a warning to have a couple of extra jars prepped and ready to go. You won’t regret having extra of these recipes. Using this book even inspired us to go back to our other Ball books and experiment with some of the recipes we have passed over in the past. The strawberry syrup that they use for their strawberry margarita also inspired some new adventures in cocktail mixing. We have definitely gotten our money’s worth from this book, and we haven’t even gotten through our list of “priority” recipes to try. Onion jam, here we come! This book has us thinking in a whole new way about how we use our canned goods, and getting the most out of your time and labor, especially when it tastes delicious, is what it is all about.

Awesome book
Awesome book…lots of recipes…I didn’t realize there was more then just canning recipes but still a good cook book

Finally! Safe canning inspiration. Love Love LOVE it!
My mom started teaching me canning 60 years ago and I still grow and preserve my own food. The day this book arrived I couldn’t wait to try the new recipies and started processing my mounds of tomatoes inspired by so many new canning recipes. Contains so many new recipes for salsas, sauces, jams, soups etc…You name it for both water bath and pressure canning. No more same old same old. Also has many recipes for using your bounty.

Love this book!
I have followed Ball canning methods for years. This new one has some great recipes.

É um livro muito útil, prático e com bastantes receitas. Tem bastante qualidade. Recomendo.

Tante ricette testate e interessanti. Si può fidare del marchio Ball, uno dei primi nel settore della conservazione cibi fatti in casa. Contiene molte informazioni utili.