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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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-04-04
- Reviewer: Staff
The name Ball is synonymous with its famous mason jar, and the folks who wrote the canon on canning offer an updated introduction to “tried and true methods” for putting up food. In this primer, the Jarden Home Brands experts present 200 recipes reflecting “globally inspired” flavors of the “modern palate” that focus on today’s healthy, local fare. The information-rich source features step-by-step photos, basic gear lists, and explanations of the science behind six major canning and preserving methods: water bath, fermenting, pressure canning, freezing, dehydrating, and smoking and curing. There are instructional charts on preparing fruits, vegetables, and meats for each of the processes, as well as a home canning planning guide. Jams and jellies go from classic to high end with recipes for curried yellow tomatoes or orange-date-cardamom preserves. Pickled fennel with oranges is kicked up with turmeric and ginger. Asian pomegranate barbecue sauce doubles as a stir-fry sauce, and there’s a tangy green tomato chutney with Thai notes. Recipes incorporating canned concoctions appear within chapters. This canning bible is organized by technique, which makes finding particular dishes a challenge. The information science and convenience of preserving foods, while nothing new, captures much of today’s sustainable foods philosophy in a jar. (May)