Description
It’s the best book for canning beginners and a great reference book for seasoned canners. Ball® Blue Book has been a trusted guide since 1909, and now it’s filled with even more valuable information and irresistible recipes.
Basic guide to canning, freezing, drying, pickling and making soft spreads
Over 500 recipes (75 recipes are new for this edition!)
Find meal ideas and expert tips
37th edition (70 pages added!)
8-3/8″ x 10-3/4″
200 pp.
Printed in USA
Details
It’s the one book we always recommend to folks who are new to canning and preserving. Now it’s updated with even more recipes and expert knowledge.
TABLE OF CONTENTS:
Canning Basics
Canning High-Acid Foods
Fruits & Juices
Tomatoes
Jams, Jellies & Fruit Spreads
Chutneys, Pickles & Relishes
Canning Low-Acid Foods
Meats, Seafoods & Vegetables
Something Extra
Freezing
Dehydrating
Meal Creations
Planning Guide
Equivalents Guide
Problem Solver
Glossary
Index
Excerpt from p. 4
Nearly all food requires some type of preservation treatment to maintain its quality and safety, so that it may be enjoyed long after harvesting or purchasing. Home canning, also referred to as processing, preserving, and jarring, allows you to store many perishable foods on your pantry shelf for up to one year. Understanding how home canning prevents the natural occurrence of food deterioration caused by microorganisms is the basis to achieving a successful outcome, so that you can proudly share the foods you preserve with your friends and family.
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