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Ball Complete Book of Home Preserving

$24.95 Original price was: $24.95.$17.15Current price is: $17.15.

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Price: $24.95 - $17.15
(as of Nov 03, 2024 19:22:45 UTC – Details)


From the experts at Ball®, the updated bible in home canning and preserving.

The bestselling Ball® Complete Book of Home Preserving continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball® Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the “bible of home preserving.” The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You’ll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library.

HIGHLIGHTS

More than 300 changes reflecting the Ball® brand’s commitment to continuous improvement based on research by trusted experts.

With almost 1.5 million copies in print, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry.

Includes 400 recipes and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever.

Detailed list of required equipment and utensils for beginners and expert tips for the experienced, all backed by the latest research to ensure safety and efficiency.


From the Publisher

From the experts: The Updated bible in Home PreservingFrom the experts: The Updated bible in Home Preserving

STRAWBERRY JAMSTRAWBERRY JAM

EASY GRAPE JAMEASY GRAPE JAM

ORANGES IN COINTREAUORANGES IN COINTREAU

STRAWBERRY JAM

A universal favorite, strawberry jam adds marvelous flavor and color to breakfasts, snacks and desserts. While freshly picked, locally grown strawberries produce the best jam, this recipe can be made using supermarket berries or unsweetened frozen berries. If using frozen berries, thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.

EASY GRAPE JAM

Using seedless grapes to prepare grape jam produces a delicious whole­grape jam and eliminates the steps needed separate skin, pulp and seeds.

ORANGES IN COINTREAU

Spooned over ice cream or cake, this mouthwatering delicacy transforms simple sweets into special desserts. You can also use these orange slices as an edible garnish. Use the leftover syrup to sweeten beverages so nothing in the jar goes to waste.

STRAWBERRY LEMONADE CONCENTRATESTRAWBERRY LEMONADE CONCENTRATE

TWO-IN-ONE BARBECUE SAUCETWO-IN-ONE BARBECUE SAUCE

BLACKBERRIES IN FRAMBOISEBLACKBERRIES IN FRAMBOISE

STRAWBERRY LEMONADE CONCENTRATE

The sweetness of fresh, ripe strawberries adds the perfect balance to tart lemons in this recipe. Preserving the freshness allows you to serve this summertime favorite at any special occasion throughout the year.

TWO-IN-ONE BARBECUE SAUCE

The beauty of this recipe is that it allows you to create two different sauces from the same basic ingredients. The Stampede­Style Sauce is robust, perfect for red meats, while the Sweet ’n’ Sour Sauce is a seductively flavored coating that works well with chicken and fish. Use either on grilled vegetables. If you prefer, you can double the ingredients of one variety and make six jars of that.

BLACKBERRIES IN FRAMBOISE

Framboise is a raspberry brandy with an irresistible aroma. It infuses these blackberries with delectable flavor, while the cinnamon and nutmeg add an enticing hint of spice.

TOMATOES PACKED IN WATERTOMATOES PACKED IN WATER

VINEGARSVINEGARS

MANGO CHUTNEYMANGO CHUTNEY

TOMATOES PACKED IN WATER

Whole, halved or quartered tomatoes can be hot­ or raw-­packed in water, in tomato juice (see variation, opposite) or with no added liquid (see recipe, page 356). You’ll need about 3 lbs (1.37 kg) of tomatoes for each quart (1 L) jar.

VINEGARS

Creating your own signature vinegars will provide you with a supply of unique flavor boosters at your fingertips, allowing you to save time and produce delicious meals every day of the week.

MANGO CHUTNEY

Serve this zesty condiment at any time of year to add tropical zing to your meals!

INcludes 400 delicious and creative recipes for today with updated sections on no & low sugarINcludes 400 delicious and creative recipes for today with updated sections on no & low sugar

Publisher ‏ : ‎ Robert Rose (April 15, 2024)
Language ‏ : ‎ English
Paperback ‏ : ‎ 448 pages
ISBN-10 ‏ : ‎ 0778801314
ISBN-13 ‏ : ‎ 978-0778801313
Item Weight ‏ : ‎ 1.95 pounds
Dimensions ‏ : ‎ 7 x 1.25 x 10 inches

Customers say

Customers find the recipes wonderful and new. They also say the information is detailed and easy to follow. Readers mention the book is great for beginners, offers a solid foundation, and provides a unique beginner experience. They appreciate the beautiful pictures and spiral binding. Additionally, they mention the book covers many different kinds of foods that can be canned.

AI-generated from the text of customer reviews

Reviews (11)

11 reviews for Ball Complete Book of Home Preserving

  1. SMART SHOPPER – November 3, 2024

    I absolutely love everything about ‘Ball Complete Book of Home Preserving’!
    I love ❤! A winner for me my favorite canning book! The Salsa Verde water bath canning recipe using green unripe garden tomatoes is genius! Delicious a great way to use up unripe tomatoes. There are so many great canning, and preserving recipes in this book. I still have more recipes to try yet and I can’t wait. I bought the hardcover version, this may sound odd but the book feels great in my hand. It’s a great size, weight, it’s sturdy and the cover has a slight sheen which makes it easy to wipe off. The cover art is beautiful and it’s well bound and printed. Hardcover it measures 10.25″ long, 7″ wide, and 1″ thick.

  2. FLXPurd – November 3, 2024

    A+
    Lots of knowledge and info, very accessible. Almost unlimited specific recipes on all kinds of things.

  3. @CurbyTheVan – November 3, 2024

    Big, Beatiful, & Booksom
    Excellent value for the $18’ish hardback.It took a few weeks to arrive but it was well worth the wait.Very educational, tons of recipes with illustrations, and many full page color photos.One of my best Amazon purchases ever.

  4. Elle – November 3, 2024

    So, if I want to take up home preserving, where do I start?
    This is my story. My husband came home from work with 18 lbs. of Concord grapes, what was I to do? If we have lemons, we make lemonade, so I figured if I have grapes, make jelly! I’ve never made jelly before. How do I get started? As a self-learner, I’ve always believed that if I have the best information and follow it carefully, I can accomplish my goal. If experts are not available in person, tutorials written by experts have always worked for me. Attention to detail and following instructions EXACTLY are the keys to creating an end-result to be proud of. In this instance, I started with Ball Complete Book of Home Preserving. Within the pages of this hefty, 448 page “how to,” I found everything I needed to know to start my jelly making. I learned jelly-making is done using the water-bath method. What else? This book had all the answers.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 FunnelProgressive International CKC-500 Canning ScoopYou 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!

  5. MKL56 – November 3, 2024

    Good Resource for Some Things
    This is a beautiful book with gorgeous photos. I was hoping for something a little more basic like the old Ball canning book. I’ve done a lot of canning, but I knew the “rules” had changed over the years and I wanted something more up-to-date. Most of the recipes are things I’ll never make, but it’s fun to look at and I’m sure it will inspire me to try some new things.Bottom line- this book is best for people who want to make pickles, preserves, salsas and the like. If you want the basics, this probably isn’t the best choice. Try the most recent USDA guide instead if that’s what you’re after.

  6. pbk63 – November 3, 2024

    Great book for learning about canning
    My peach tree is to produce heavily this year and also my strawberry patch, raspberry, blueberry and cherry bush. Knowing I will have more than I can use or give to friends and wanting preserves for the winter from my crops I decided to look into canning. First, this book saved me from buying an expensive pressure canner (need special one for canning vs regular pressure cooking) since I have no desire to can meats or other low acid items. Nor do I plan to can tomato or other items that are as inexpensive to buy in the store and not worry if I have done it right or risk various problems (which they outline as risks). They even noted that what I had in the kitchen would be sufficient to do what I wanted without buying special hot water canner. However the hot water canner with rack is inexpensive and I bought one locally at Walmart for same price as Amazon, $19, with rack and holding 12 half pint jars. I plan to do 8 jars at a time so this will work well for me. Rack will fit over top to make for easy removal of the jars after heating which the pots I have on hand would not allow. Having saved me from expensive pressure cooker this was minor price to have equipment designed to do the job. Especially glad I went this route after reading how I have to heat lids and jars before filling and then how to remove after heating process is complete. Also I wondered why I needed the magnet tipped tool to lift lids, until I read section that I had to heat these lids in hot water before placing them on the jars in the canner after filling. So these special tools are very useful and they are inexpensive. The same was true of Pectin (able to get smaller sizes at better prices per oz), jars (bigger variety with freezer friendly ones noted) and special tools for lifting cans etc. Even with my prime membership. The canner itself same price. Did, however, buy dissolvable labels from Amazon not available locally as well as other items.Was glad I bought jars locally since some were freezer friendly and some were not! Had to return first ones after finding could not put in freezer. Also one jar was broken on lip in manufacturing (no glass in the box) and easy to return for partial credit locally.One thing about this book is puzzling and that is that the detailed description of hot water canning (and pressure cooker canning) is at the back of the book, not the front. Also some recipes are odd in that they include some fruits but not others. For example, I plan to can strawberries this weekend and wanted to used powdered Pectin but in section on powdered Pectin no mention of Strawberries. They are mentioned in section not using pectin at all or using liquid pectin. Result is that I have put bookmarks in the various places in the book that I will need until I learn how to do this correctly. While this is a bit puzzling as to why it is organized as it is (I would have put the section starting around 409 in front of the book) there are references back to this section clearly noted. Many of the recipes look good and interesting and will give some of these a try once I get comfortable with canning. Must admit the section discussing various potential disease causing issues was a bit daunting! But has not discouraged me from trying to see if I can do this correctly.One important section in the back worth special note and that is the listing of altitudes and how that affects the timing of the canning process. I live in Missouri at altitude close to 1000 feet. Would not have thought that would affect my timing but according to the chart I need to add 5 minutes to the time. Since most of the recipes I plan to use call for 10 minute heating that increases my time by 50%! If at higher altitudes than mine important to note the additional time required from this chart. Again, this would be useful in the front of the book as it is not insignificant in properly performing the canning process.Overall, despite the items above, the book is extremely useful and will be a great help. I am very happy with it having learned its organization. For those like me considering or just getting started in canning and probably those who are experienced this seems a very worthwhile purchase. For those thinking about canning this book could be especially important as it will likely save you from buying the wrong items to do the canning and make sure you have all you need on hand first time you want to do canning.

  7. Ngodin296 – November 3, 2024

    I love this book. As wonderful recipes and was refered by Becky Acre Homestead. Recommend this to everyone who wants to do canning recipes!

  8. Cliente de Amazon – November 3, 2024

    If you’re starting with preserves and water bath canning like me, this book is a must have. Everything is very well explained and there are so many recipes to try out!

  9. S M – November 3, 2024

    Detailed recipes and instructions for safe and tasty preserves. Thorough canning instructions and explaination of food safety.

  10. Rizwan Khan – November 3, 2024

    excellent book :: must have

  11. Marijke – November 3, 2024

    Goed startersboek, maar ik hoopte op meer foto’s om inspiratie op te doen.

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Zulay Kitchen 6-Piece Wooden Spoons for Cooking – Smooth Finish Teak…

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$39.99 Original price was: $39.99.$29.99Current price is: $29.99.
Price: (as of – Details) Product Description The video showcases the product in use.The video guides you through product setup.The
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Zulay Kitchen Premium Garlic Press Set – Rust Proof & Dishwasher Safe…

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$29.99 Original price was: $29.99.$14.99Current price is: $14.99.
Price: (as of – Details) Product Description SIMPLE TO USE & BUILT TO LAST: Our premium quality garlic press is
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