Ball Complete Book of Home Preserving

by Judi Kingry

Book 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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0778801314
• Release Date: May 2020
• Publisher: Robert Rose
• Length: 448 Pages
• Weight: 2.03 lbs.
• Dimensions: 10.0" x 1.3" x 7.0"

Customer Reviews

Vital for home canning

I got this book to help with recipes and try new things. We have become bored of the same things and this will help make canning and eating fun.

Things you didn't even realized go together.

This is a great book, I did not know how to can before, I only had a slight take on what was needed, but I have made marmalade and canned red onions in vinegar, it is a great recipe book.

New Release of Original Book

Although this book was released in 2020 ( leading me to believe it was an updated copy); the copyright page is 2012. I paid almost $20 for a book I already owned.

Wonderful book

As a gross amateur in the realms of preserving food I would have to say that this is the easiest, most complete book on preservation that I've read. The recipes look great, they're all made simple to understand and the several items that I have made have come out wonderfully

Great book, no matter your skill level

I got this book about three weeks ago, having never canned or preserved, and I was completely impressed. Using the recipes inside, I've made pickled ocra, green beans, brandied cherries, sweet asparagus, and the hands down best pickle relish I've ever had in my life. It has hundreds of recipes, and they are all wonderful. If you're into fruit preserves or jams, sweet or dill pickles, slasas, relishes, chutneys, condiments, you name it, there are dozens of recipes of each type of food. I'll be tackling some home made wine and cranberry mustard next week. The first batches of pickles I made were with utensils I already had on hand. All you need is the mason jars if you have a well stocked kitchen. I've sense bought some bottle clamps to get the jars out of the hot water, but that's about it. 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!).

Great canning and preserving resource

I have the Ball Blue book, but this book is a must-have as well. It has great details about the basics, plus several very unique recipes for different preserves. Highly recommended! Would be a great gift for the home-preserver.

Saints Preserve Us!

It was my lucky day when happenstance led me to this exciting new book. 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! Barb Schaller Burnsville, Minnesota 2004 Minnesota State Fair "Prestigious Processor of the Pantry"