Free Downloads
The All New Ball Book Of Canning And Preserving: Over 200 Of The Best Canned, Jammed, Pickled, And Preserved Recipes

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step–by–step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.Tested for quality and safety, recipes range from much–loved classics—Tart Lemon Jelly, Tomato–Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple–Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry–Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

File Size: 29438 KB

Print Length: 368 pages

Publisher: Oxmoor House (May 31, 2016)

Publication Date: May 31, 2016

Sold by:  Digital Services LLC

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #21,398 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #6 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference #8 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Canning & Preserving #26 in Books > Cookbooks, Food & Wine > Canning & Preserving

There are now three books in the Ball line-up for home canners.I would say that the following order reflects the hierarchy.1. Ball Blue Book;2. Ball Complete;3. All New Ball Book of Canning (this one)1. If you are a beginner canner, and don't have (1) yet, you need to get it. It has all the basics in a succinct fashion. And because it's the smallest book, it's the easiest to flip through to find quick reference information on canning beans and other veg perfectly. As of time of writing this review in June 2016 the most current one is: Ball Blue Book, 37th edition, 2014. (Note: there's no metric in this edition, only American volume measurements. If you want metric and weights, you need to search for the UK edition of this book, titled "Ball Blue Book® Guide - Metric Edition.")Ball Blue Book Guide To Preserving, 37Th Edition2. As you grow in canning you will want to expand your repertoire. Then you will want to add the Ball Complete. It recaps a lot of what is in the Blue Book, and adds a lot more onto it. No photos, though, just a good old-style recipe book.Measurements are given in American and metric. The most current one, as of time of writing this review in June 2016, is:Ball Complete Book of Home Preserving3.

Although I like the new recipes, this book is not up to Ball's quality standards. I'm a master food preserver through the University of California, so I have a fair amount of expertise (plus, over 25 years of experience in food preserving). There's some errors in describing the science behind food preservation, particularly in the pressure canning and the fermentation chapters. For instance, the environment inside a pressure canner is not a vacuum, but rather a pressurized one. This high-pressure environment allows the contents to reach 240F, which is required to destroy botulism spores. The explanation of salt brine's role in the process of fermentation is ambiguous and confusing. The brine does not 'attract' lactobacillus but rather retards the growth of spoilage bacteria, which allows the lactobacillus to out-compete the harmful bacteria. It is the lactobacillus that creates the acidic environment, not the salt. Also, acidity and anaerobicity are two distinct conditions. The book states that the acidity creates the anaerobic environment, which is simply not true.Some of the recipes contain errors in editing. For example, in at least one salsa recipe (Salsa Roja), garlic is listed as an ingredient, and mentioned in the first step, but never mentioned again. There are several omissions like this.I also have concerns regarding the use of fresh lime juice instead of bottled juice in some recipes. This may result in some cooperative extensions recommending against using this book. If the fresh juice is recommended as a flavoring rather than an acidifier, this should be noted as such. This is especially confusing because in other places in the book, 5% acidity bottled lemon juice is specifically mentioned.

The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes Canning and Preserving for Dummies: 30 Healthy and Delicious Canning Recipes: (Canning And Preserving Recipes, Canning Recipes Cookbook ) (Home Canning Recipes, Pressure Canning Recipes) Canning Recipes: 150 Home Canning Recipes For Canning and Preserving (Home Canning Recipes, Preppers Food) Canning & Preserving Sauces and Syrups: A Step by Step Guide with Delicious Recipes Included (Canning and Preserving for Novices Book 3) Canning and Preserving Book for Beginners: Easy Canning Recipes and Supplies to Jump Start Your "How to Can, Preserve and Survival Food Storage Preserving Food Box Set: 33 Easy to Follow Steps For Canning, Freezing and Dehydrating Your Favorite Fruits and Vegetables plus The Ultimate Guide to Food ... food without freezing or canning) SURVIVAL: Survival Pantry: A Prepper's Guide to Storing Food and Water (Survival Pantry, Canning and Preserving, Prepper's Pantry, Canning, Prepping for Survival) Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen Iiluminación / Lighting: 200 trucos en decoración / 200 Tricks in Decoration (200 Trucos / 200 Tricks) (Spanish Edition) Canning & Preserving Salsas, Pickles & Relish: Delicious and Safe Recipes Even a Beginner Could Create The Mega Crockpot Recipes Box Set: Crockpot Recipes, Slow Cooker Recipes, Crock pot Recipes, Dump Dinner Recipes, Quick Meal Recipes: Over 300 All Time ... Recipes For You & Your family (99+1 Book 4) How To Dry Preserve Fruits & Vegetables (Canning and Preserving Guides Book 2) Get In Shape With Exercise Ball Training: The 30 Best Exercise Ball Workouts For Sexy Abs And A Slim Body At Home (Get In Shape Workout Routines and Exercises Book 2) Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking) Can, Preserve, and Dry: A Beginners Guide To Canning, Preserving, and Dehydrating your Food Canning and Preserving For Dummies Preppers Pantry: The Ultimate Survival Guide For Emergency Water & Food Storage During An Urban Emergency (Urban Survival Pantry, Canning And Preserving, Camping, Life Saving Meals, Survival Guide) You Say Tomato...Canning, Dehydrating, Concentrating: A Handy Guide to Preserving the Season