The all new Ball book of canning and preserving : over 350 of the best canned, jammed, pickled, and preserved recipes.

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Title:

The all new Ball book of canning and preserving : over 350 of the best canned, jammed, pickled, and preserved recipes.

ISBN:

9780848746780

Edition:

First edition.

Physical Description:

368 pages : illustrations ; 24 cm

General Note:

Includes index.

Contents:

The importance of acidity in foods -- Basic gear -- Choose the right jar -- Know your altitude -- Canning and preserving 101 -- Water bath canning. James & jellies ; Marmalades & preserves ; Fruits & butters ; Chutneys & relishes ; Salsas & sauces ; Tomatoes ; Pickles -- Fermenting -- Pressure canning -- Freezing -- Dehydrating -- Curing and smoking.

Subject Term:

Canning and preserving.

Food -- Preservation.

Genre:

Cookbooks

Added Corporate Author:

Ball Corporation.

Summary:

Learn to preserve your favorite foods! This comprehensive guide aims to make canning easy for newbies, but includes surprising flavor twists and advanced techniques for those who already know the perks of preserving. The Ball name has been an authority in home food preservation since 1884, and this work puts a fresh new focus on flavor on the stovetop as well as inside the jar.

Holds:

Available:*

Library	Call Number	Status
Searching... Bayport Public Library	641.42 ALL	Searching... Unknown

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On Order

Summary

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 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.

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.

Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, 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.

Author Notes

Ball Home Canning Products are the gold standard in home preserving supplies and the trademark jars on display in stores every summer from coast to coast. As a leader in home food preservation, Jarden Home Brands is committed to continuing the tradition started by the Ball brothers and handed down through generations by providing quality products to help Americans preserve garden fresh produce. Join us in continuing our efforts to Preserve America for the next 125 years.

Reviews (2)

Publisher's Weekly Review

The name Ball is synonymous with its famous mason jar, and the folks who wrote the canon on canning offer an updated introduction to "tried and true methods" for putting up food. In this primer, the Jarden Home Brands experts present 200 recipes reflecting "globally inspired" flavors of the "modern palate" that focus on today's healthy, local fare. The information-rich source features step-by-step photos, basic gear lists, and explanations of the science behind six major canning and preserving methods: water bath, fermenting, pressure canning, freezing, dehydrating, and smoking and curing. There are instructional charts on preparing fruits, vegetables, and meats for each of the processes, as well as a home canning planning guide. Jams and jellies go from classic to high end with recipes for curried yellow tomatoes or orange-date-cardamom preserves. Pickled fennel with oranges is kicked up with turmeric and ginger. Asian pomegranate barbecue sauce doubles as a stir-fry sauce, and there's a tangy green tomato chutney with Thai notes. Recipes incorporating canned concoctions appear within chapters. This canning bible is organized by technique, which makes finding particular dishes a challenge. The information science and convenience of preserving foods, while nothing new, captures much of today's sustainable foods philosophy in a jar. (May) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

These 200-plus recipes prove that jellies and chutneys, salsas and syrups contain enough seasoning magic to flavor any meal. The book also shows how thoroughly the experts at Ball approach the subject. Step-by-step photographs illustrate every technique. Sidebars on tricks of the trade, simple switch, peak of freshness, and so forth abound. And an introductory chapter lays out the basics of the methods involved. Of course, the real proof is in the recipes, but the claim to providing healthier and globally inspired dishes seems fulfilled. To mention just a few of them, there are artichoke-lemon caponata, south-of-the- border chicken soup, pot roast in a jar, smoky corn chowder, spicy Thai chicken wings, and applesauce. An updated classic for home cooks anxious to preserve and protect the freshness of the season, the book is intended for a whole new generation of canners and preservers (in addition to those who might need a refresher or reminder).--Jacobs, Barbara Copyright 2016 Booklist

Welcome	p. 7
The Importance of Acidity in Foods	p. 10
Basic Gear	p. 13
Choose the Right Jar	p. 14
Know Your Altitude	p. 15
Canning and Preserving 101	p. 16
Chapter 1 Water Bath Canning	p. 24
Jams & Jellies	p. 28
Marmalades & Preserves	p. 92
Fruits & Butters	p. 112
Chutneys & Relishes	p. 146
Salsas & Sauces	p. 162
Tomatoes	p. 196
Pickles	p. 210
Chapter 2 Fermenting	p. 248
Chapter 3 Pressure Canning	p. 270
Chapter 4 Freezing	p. 302
Chapter 5 Dehydrating	p. 334
Chapter 6 Curing and Smoking	p. 348
Home Canning Planning Guide	p. 360
Metric Equivalents	p. 362
Index	p. 363

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Bound With These Titles

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Summary

Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Booklist Review

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