Description
Price: $27.99 - $22.62
(as of Mar 21, 2025 10:37:25 UTC – Details)
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.
Publisher : TI Inc. Books; Illustrated edition (May 31, 2016)
Language : English
Paperback : 368 pages
ISBN-10 : 0848746783
ISBN-13 : 978-0848746780
Item Weight : 2.36 pounds
Dimensions : 8 x 0.9 x 9.13 inches
Customers say
Customers find the book offers good recipes for salsas, sauces, soups, and vegetables. They appreciate the excellent basic information and explanations that help beginners canners. The book is described as a great guide and introduction to food preservation. It provides clear instructions and illustrations in an easy-to-understand format. Many customers appreciate the beautiful, brightly colored pictures and illustrations. The book is updated with modern recipes for today’s cooking.
AI-generated from the text of customer reviews
Maureen –
Inspirational
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.
Hope F. –
Great addition to my Ball book collection
I only use books from Ball & other reputable organizations. When it comes to the safety of myself & my family that is very important to me. I donât use YouTube, TikTok, or other books that offer canning recipes unless they are recommended by NCHFP, USDA, University Extensions and Bernardin from Canada. This book has recipes for canning and then recipes to use them in other dishes. It has lots of suggestions and a variety of things to preserve. I highly recommend this canning book from Ball.
Cameron Whitworth –
Perfect for newbies!
Got this for Christmas! Loved it for my new adventure of beginning to can. It explains the different methods and acidity levels. Has a ton of canning recipes with recipes using those canned items.
Amy –
It has merit, but is not at all what we have come to expect from Ball
This is not a typical Ball book on canning and preserving. It should have been titled the Ball Cookbook – 101 Recipes Using Canned and Preserved Food. I suppose if you’re tired of pressure canning basics like ground beef or mirepoix or chicken soup or green beans, then this will be a nice supplement to your collection. I really do like the variety of preserves and water bath meals as well as the dishes that can be prepared using canned and preserved foods. Navigating the book is very difficult, though, given its overall disorganization. I was truly disappointed in the pressure canning section, which hardly had any recipes at all. I also have a few safety concerns over using ingredients like fresh lime, instead of bottled lime. Bottom line: this will not be your food preservation bible.
B. Lee –
The most trusted guide for canning
This is the latest edition of the ball canning book and it has been updated with great quality pictures, but I believe the majority of the recipes are still the same. There is a wealth of information in this book. I am so glad that I bought it as it taught me so much compared to conflicting internet information. Canning is not a process that you can do huge amounts of variation with as it is very different from cooking or baking recipes. In order to avoid botulism you need to follow safe recipes and practices to make sure that your product comes out right and is safe for consumption after being canned properly. Please do not try winging a recipe found randomly online, instead grab this book as you will not only learn a wealth of information, but you will learn trusted and safe ways to can. It really is worth it!
Crackdown –
I bought this after seeing someone making a pickled recipe from the book on YouTube.
I have a basic knowledge of canning, and use an old farmhouse recipe book for the generally well known UK recipes for canning. However, the US recipe I saw intrigued me, and I realised that recipe alone would allow me to expand recipe ideas, and practices.
The one section that I hadn’t realised was in the book, has to do with dehydrating food, and as luck had it, I’d just ventured into buying an entry level dehydrator, which arrived the same day as the book. So I was thrilled to discover that reference section, for me that’s an added bonus.
Yes it’s very American, but the measurements are easily done if you’re prepared to get a few extra items for the kitchen that accommodates that aspect of the book. These days American kitchen measures aren’t hard to find on the Internet, and generally don’t break the bank to purchase.
Words might seem off putting, but it’s translation. For example; Kosher Salt is basically table salt from what I have been able to glean from my own experiences. Cilantro is Coriander, that sort of thing.
Most of the ingredients I saw, when I flicked through the book, seem on a par with what I have used in the past, so no big surprises there.
Overall, I think I shall enjoy adding a few new recipes to my selection, and I know there is one in the book that my Brother-in-law will be thrilled to receive. I guess that’s a double bonus.
Rizwan Khan –
excellent book :: must have
A Forest –
Mint jelly for lamb 🙂 Fruit pie fillings with directions of type of fruit. Dill pickle spears and green tomatoes pickled with hot peppers! Spicy dill, Mediterranean, Mexican and Szechuan refrigerator pickle directions/recipes. A section on fermenting with photos and directions. Worcestershire sauce and sloppy joe starter.
The photo’s are beautiful, you’ve got the regular recipes for things like pasta sauce and pie filling with updated recipes like habanero jelly and sweet and sour sauce. This book hits it out of the park.
Maria José –
à um livro muito útil, prático e com bastantes receitas. Tem bastante qualidade. Recomendo.
Amazon Customer –
Safe too as it is for canning, which requires specific acidity and pH. Purchased it for my Kindle.