Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today » (New Edition)

Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.

Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables; Preserving foods at their freshest point locks in nutrition; The final product is free of chemical additives and preservatives; Store-bought brands cannot match the wonderful flavor of homemade; Only a few hours are needed to put up a batch of jam or relish; Home preserves make a great personal gift any time of year. These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam, Crab Apple Jelly, Green Pepper Jelly, Spiced Red Cabbage, Pickled Asparagus, Roasted Red Pepper Spread, Tomatillo Salsa, Brandied Apple Rings, Apricot-Date Chutney. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

Getting Started

• [Detailed instructions for home canning five popular foods: jams, jelly, salsa, relish and pickles]

• Gel Stage Test
• Jams
  
  • Jams with No Added Pectin (6 recipes)
  • Jams with Regular Powdered Fruit Pectin (12 recipes)
  • Jams with Liquid Pectin (6 recipes)
  • Freezer Jams (12 recipes)
  
  
• Fruit Butters (8 recipes)
• Preserves
  • Preserves with No Added Pectin (12 recipes)
  • Preserves with Regular Powdered Fruit Pectin (3 recipes)
  • Preserves with Liquid Pectin (5 recipes)
  
  
• Conserves
  • Conserves with No Added Pectin (9 recipes)
  • Conserves with Regular Powdered Fruit Pectin (3 recipes)
  • Conserves with Liquid Pectin (4 recipes)
  
  
• Marmalades
  
  • Quick Marmalades (3 recipes)
  • Traditional Marmalades (10 recipes)
  
  
• Jellies
  
  • Juice for Jellies (3 recipes)
  • Fruit Jellies with Regular Powdered Fruit Pectin (3 recipes)
  • Fruit Jellies with Liquid Pectin (3 recipes)
  • Fruit Jellies with No Added Pectin (1 recipe)
  • Wine Jellies (4 recipes)
  • Savory Jellies (11 recipes)
  
  
• Soft Spreads Problem Solver

• Preserving Fruit
• Fruits in Syrup (10 recipes)
• Spirited Fruits (5 recipes)
• Fruits of Distinction (15 recipes)
• Fruit PieFillings (8 recipes)
• Fruit Sauces (14 recipes)
• Fruit Juices (7 recipes)
• Fruit Syrups (8 recipes)

• Tips for Salsa, Relish and Chutney
• Salsa (14 recipes)
• Relish (17 recipes)
• Chutney (18 recipes)

• Ketchup (4 recipes)
• Brush-On Sauces (5 recipes)
• Chili Sauces (5 recipes)
• Mustards (4 recipes)
• Vinegars (7 recipes)
• Other Condiments (6 recipes)

• Pickling Essentials
• Tips for Picking and Preparing Perfect Cucumbers
• Refrigerator Pickles (5 recipes)
• Fresh-Pack or Quick Process Pickles
  
  • Fruit Pickles - Single-Day (5 recipes)
  • Vegetable Pickles - Single-Day (26 recipes
  • Fruit Pickles - 2-Day (3 recipes)
  • Vegetable Pickles - 2-Day (5 recipes)
  
  
• Brined and Fermented Pickles (7 recipes)
• Pickles Problem Solver

• Tomato Essentials
• Tomatoes Processed in a Boiling-Water (13 recipes)
• Tomatoes Processed in a Pressure Canner (6 recipes)

• Preserving Low-Acid Foods
• Vegetables (18 recipes)
• Seafood (2 recipes)
• Meat and Poultry (2 recipes)
• Soups, Stews and Sauces (10 recipes)