Features
Paperback: 448 pages
Publisher: Robert Rose April 14, 2006
Language: English
ISBN-10: 0778801314
ISBN-13: 978-0778801313
Product Dimensions:
9.8 x 7.1 x 1.3 inches
Shipping Weight: 2 pounds
Product Review
Margaret C. Merrill Library Journal : All-purpose detailed guide to home preserving extensive tips for beginners and expert canners and troubleshooting pointers.
Julie Turjoman Contra Costa Times : A bible for those of us who consider canning a way of life clearly written and easy to follow.
Renee Enna Chicago Tribune : More than 400 recipes, as well as guidelines for rookies and tips for pros.
Susan LaaTempa Los Angeles Times : Many terrific new recipes its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible.
Detroit Metro Times : Will answer all of your questions and many you don't yet know to ask Homemade is just plain better.
The Midwest Book Review : This book packs in user-friendly recipes for novices and experienced canners [this is] the item of choice.
Lois Friedman New Horizons : The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts.
Renee Enna Tha Pantagraph (Bloomington IL) : The season's bounty of fruit and vegetables can be enjoyed year-round with the help of 'this book'.
Library Journal : This all-purpose detailed guide offers extensive tips for both beginners and expert canners and troubleshooting pointers.
Book Description
From the experts, the definitive book on home preserving.
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.
Reader Reviews
It was my lucky day when happenstance led me to this exciting new book. There are more than 400 recipes within, basic ones for new home canners and sophisticated recipes for more experienced canners and those newbies with sophisticated palates. New preservers and experienced canners alike will appreciate the section (with lots of illustrations) titled "The Art and Science of Home Food Preservation." The authors and their supporting cast know their stuff and impart that knowledge with clear language and instructions as well as helpful tips in sidebars for nearly every recipe, whether a special use for the preserved product or tips for selecting the best produce and ingredients for the recipe. They've answered the call for "ethnic" recipes and provide recipes the likes of harissa, 14 salsas, and five different chili sauce recipes as well as regional specialties like okra pickles. Among the eighteen chutney recipes, there's sure to be at least one blue ribbon winner for ambitious State and County Fair competitors around the country. While the first 378 pages are dedicated to recipes processed in a boiling water bath, there is also a small section about pressure processing for vegetables and combination foods like beef stew and chili. There are not many photos; I don't mind that. Those photos that are included are taste-tempting and colorful - I'm pretty sure I can taste that Thai Hot and Sweet Dipping Sauce just looking at the picture of it. As a prize-winning Fair competitor for more than 25 years, I am really excited about this book and look forward to trying some of its innovative recipes for my family and my friends. I salute the authors and thank them for the newest addition to my preserving library. Saints preserve us! Barb Schaller Burnsville, Minnesota 2004 Minnesota State Fair "Prestigious Processor of the Pantry"
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