The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

After living on a boat for 12 years and then suddenly moving to the Midwest and starting a vegetable garden, I realized very quickly that I needed to learn how to can—and learn fast. This book has been an absolute lifesaver. It breaks everything down in a clear, approachable way that doesn’t feel intimidating, especially if you’ve never canned before. It truly feels like a Canning 101 guide with enough variety to keep things interesting. So far, I’ve successfully canned peppers and tomatoes, and the step-by-step instructions made the process feel manageable and safe. I also love the extra ideas sprinkled throughout—it’s not just dry instructions. Full honesty: I’m still not canning meat. That still freaks me out. But for vegetables, basics, and building confidence? This book nailed it. Pros: • Beginner-friendly explanations • Clear, structured instructions • Great variety of recipes • Builds confidence fast Cons: • If you’re already an experienced canner, this may feel basic If you’re new to canning and want a reliable, no-nonsense guide to get started, this is a great place to begin. Highly recommend for beginners.

This Ball book of canning covers jams, fruit butters, sauces, chili, chutney, vegetables, meat, fish, soups, syrups, fermenting and more. The recipes are more than your basic canned fruits and plain vegetables. They include a nice combination of ingredients. Example: Fig and lemon chutney, blueberry butter, saucy sloppy Joe starter, BBQ pulled pork, oven roasted marinara, and miso pickled vegetables. It’s nice to try new things and have variety on the shelf! This book offers that. The front of the book explains basic canning guidelines for beginners. The book also includes oven recipes such as meatloaf, crab cakes, and chicken stew. I find this addition helpful because each of these recipes includes something from the book you may have already canned. For instance, the crab cakes references the corn relish on page 158. If you’ve made the relish ahead, you have a meal. I really like the suggestions on how to use my canned goods in recipes. This book has a lot to offer and I would definitely recommend it.

This book is THE book all new and experienced canners should have in their library. Easy to follow and great tips and tricks and wonderful recipies. The spiral design allows the book to lay flat and flip it so it takes up less counter space wheile you are working.

Good recipes, easy to follow, and a variety to choose from. Beginner friendly and provides a lot of useful information.

I'm a newbie canner. I looked through Ball Blue Book Guide To Preserving, 37Th Edition , Ball Complete Book of Home Preserving , and this book. The first had recipes that were more basic. The second was a little more complex. (I picked up a copy to make Strawberry Lemon Marmalade and Carrot Cake Jam.) But this book was made for foodies. Great photographs and interesting gourmet recipes. There's a step-by-step intro to canning with little pictures at the beginning. I read through that and was confident enough to give it a try in no time. Within the first week, I made the Strawberry Rhubarb Jam, Lemon Blueberry Jam, Apple Pie Jam, Zucchini Bread Jam, and Apricot Habanero Jam. They were all wonderful. I use the sweet ones for toast, English muffins, drizzled over sourdough crepes, or a spoonful in salad dressing or beverages to make them more interesting. I used the apricot habanero as a glaze for bacon wrapped shrimp. 400 degrees for 10-15 minutes, then drizzle extra over. Holy yum! I made Ree Drummond's lemon asparagus and whiskey glazed carrots to go with that. (Google Pioneer Woman engagement dinner.) Some others I have flagged to try are: Apricot-Lavender Jam, Fig and Pear Jam, Fig Rosemary and Red Wine Jam, Peach Bourbon Jam, Berry Ale Jam, White Balsamic Rosemary Jelly, Citrus Wheat Beer Jelly, Guava Vanilla Bean Jelly, Orange Shandy Marmalade, Pear Star Anise Butter, Caramelized Pineapple Habanero Salsa, Fiery Peach Salsa, Peach Ale Mustard, and on. The range is huge and it sounds fantastic! I ordered the water bath canning kit Ball Enamel Water Bath Canner, Including Chrome-Plated Rack and 4-Piece Utensil Set . That can handle jams, pickles and tomatoes, which covered everything I was interested in. Most of those are canned in a 1/2 pint size. You can order the 1/2 pint regular mouth, or quilted 8 oz. The capacities are the same. I ordered Ball Jar Crystal Jelly Jars with Lids and Bands, 8-Ounce, Quilted, Set of 12 . They're cute and the price is great. You can reuse the jars and bands. You just need to get new lids (the flat disc part) each time you can. Ball Regular Mouth Jar Lids, 12 Lids per Box (Set of 4 Boxes = 48 Total Lids) .

The Ball Canning book is a good resource for canning, with recipes for sauces, jelly, and jams, a list of supplies you need for canning, tools, and much more information. It is a good source for beginners and more experienced canners. That want new recipes.

This book is positively the best book for a 78 year old novice like me. I have canned vegetables many years ago but I had forgotten a lot. This book goes from what products you need to can to how to can safely. The recipes are easy to follow and understand. I have already made 5 pints of tomato sauce with my home grow tomatoes. My next task is Brusheta, I can’t wait.

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.

Detta är en av de finaste böcker jag har inom Canning och preservering. Mycket fokus på frukt och bär - det är så många recept och så mycket du kan göra! Jag förstod inte att det kunde finnas så här mycket olika recept - underbar fin bok! Recepten är både i ml och cup.

excellent book :: must have

This is a beautiful book on canning with sections on pressure canning, water bathing, preserves and fermenting and more. The book has hundreds of recipes, methods, canning tips and advice. Full color and mouth watering recipes.

É um livro muito útil, prático e com bastantes receitas. Tem bastante qualidade. Recomendo.