The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Excellent basic information, but the best is that it gives yummy recipes telling you how to use your preserved food! Not just the usual recipes, either! Clear instructions and attractive photos. Nice glossy paper.

I received my New Ball canning book today. I have never written a review on day I had been scouring the internet for recipes to can an Asian type sauce with apricots and plums with few results The new edition is loaded with new fun recipes. Small amount recipes 3 to 4 pints. Good suggestions on how to use the new condiments, salsa and sauce recipes. Mouth watering photography, simple to find ingredients Lots of spicy options. Just a great addition to your canning adventures. Good bang for your buck

Alot of Good recipes. Common ones and different ones you never would have thought of. Had alot of Good information in it

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

Lots of useful information for a beginner. Actually purchased three of these books for each of my sons who have their own gardens and are beginning their own preserving journey .

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.

This book is full of information and recipes. It explains the canning process (both methods) water bath and pressure cooking. It tells you how to safely canned foods and what to look for if something goes wrong. I highly recommend this book! The illustrations are beautiful too.

Trusted source. This first season I used half a dozen of the relish, pickle, and chutney recipes. They were all very tasty.

Safe too as it is for canning, which requires specific acidity and pH. Purchased it for my Kindle.

Tiene recetas y consejos bastante prácticos

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

excellent book :: must have

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.