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The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
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- Published on: 1624
- Binding: Paperback
Most helpful customer reviews
166 of 167 people found the following review helpful.
Exactly what experienced home canners have been asking Ball for! Must have book for them!
By Randal Oulton
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 Edition
2. 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 Preserving
3. Experienced canners, though, will eventually get bored of the above two books, and hunger for a more challenging set of canning recipes with more interesting ingredients, and a greater choice of pressure canning recipes. This book, the ALL NEW, is the book for them. Lots of ethnic recipes, lots of all new pressure canning recipes for interesting dishes, lots of interesting gourmet ingredients, and Ball has finally caught up with its Canadian sister Bernardin and let the wine flow freely in the recipes. This book goes above and beyond the added variety that home canners have been pleading for from Ball for some years now. Measurements are in American and metric. They've really done a great job here with this book. The only thing is, I'm not sure what they are going to call it when it's not "new" anymore! :}
Eventually you will want all three books. Even experienced canners just wanting to refresh their memories for processing times on a jar of plain mushrooms will always want a copy of the Ball Blue Book to hand, because its brevity is exactly what you want "in the heat of the moment." But as you grow, you may get bored of what is in the Blue Book, and when you do, you will want to get the other two Ball books.
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*Note that none of the books have more than a small handful of recipes for special dietary needs such as low-sugar or low-sodium (aside of course from the plain veg ones for pressure canning.) If you need to make low-sugar or sugar free jams for weight management or health reasons, you may wish to consider adding the Pomona Pectin recipe book to your collection. Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
109 of 110 people found the following review helpful.
Although I like the new recipes
By Laura Simpson
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.
Other than these issues, the recipes I've made so far are delicious and quite different from the usual fare. I especially like the unique flavor combinations, particularly the addition of fresh herbs, wine, and other new ingredients. I wish I could give this book 5 stars.
86 of 86 people found the following review helpful.
Not a primer, but a great addition to your canning library
By clmclm1
Very nice book. Beautifully photographed. As an experienced canner, I don't need a basic primer to show me how to can and preserve. I would use the Ball Blue Book Guide To Preserving, 37th Edition for that. That being the case, this is a nice supplemental book covering quick refreshers of how to water bath and pressure can, fermentation, freezing and dry meats, fruits, and vegetables. What IS nice about this publication is they are now providing the user with some really good recipes you can serve your family which feature your canned and preserved products. I don't think they have done this before.
This book wasn't meant as a beginner's primer for canning at all. It is a continuation of the excellent publications Ball publishes. If you are a novice canner, this isn't the book for you. But as a compliment to your canning library, it is a nice go-to addition. I plan to make a number of the recipes it contains.
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