I live and garden in Minneapolis, MN zone 4b. My green thumb comes from my parents, and I've been gardening most of my life. Green beans too, I always grow more than I can bear to eat at the time and would love to have them in cans waiting for me in the winter. Eager to read the book. This is definitely the book for you then Laura! I have tried canning tomato sauce, and also canning whole tomatoes using this book. Canning the tomatoes whole is much easier and I use them all year long to make chili, spaghetti and other soups. Nothing beats home canned tomatoes! I absolutely love my copy!
So many recipes not enough time as they say … all very easy to follow. Thank you for sharing.
It was definitely a fun experience but we could use some more practice! Our pickles ended up not very crisp and a little mushy instead. Looks like I need to pick up a copy of this book and try again! Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Gardening Books Gardening Courses About. Great recipes for canning pickles.
Ball canning and preserving food canning recipes. Tons of recipes for canning salsa. Don't see what you're looking for? There was a problem completing your request. Please try your search again later. Product information Product Dimensions Feedback If you are a seller for this product, would you like to suggest updates through seller support? Would you like to tell us about a lower price?
Unable to add item to List. Add tags for Front cover. Szathmary Culinary Manuscripts, My grandmother used to make a relish using green tomatoes and have been searching for the recipe. It gives hints as to how you can alter the recipes they give you, safely.
Related Video Shorts 0 Upload your video. See questions and answers. Share your thoughts with other customers. Write a customer review. Read reviews that mention canning recipes instructions food canner canned updated pressure recipe bible tips info informative dehydrating plus classic helpful canners safety copy. There was a problem filtering reviews right now. Please try again later. As a newbie to canning this came up everywhere as the 'must read' guide to canning.
I gave this 3 starts ie 'it's ok' because they seem to have mistakes in the book. For example, the recipe for Apple Sauce calls for lemon juice in the ingredient list, and then in the directions it's not mentioned anywhere. I had to go to their website to see an updated recipe and find out where the lemon juice should be added.
Similarly, a recipe for apple jelly didn't call for any pectin? After you boil your apple sauce, how will you end up with jelly and not hot apple juice?
I would expect mistakes like this to have been corrected by the 37th edition. Though it may seem like a "basics" book, this is the standard which all canners should follow.
I have done a lot of canning and have many books but when I started doing even more low acid foods specifically mushrooms , I wanted to have this to be sure of all of the correct instructions and parameters. Other books may have most of the same information but for the low price of this you get a nice reference standard to work with.
You can find all this information online but only if you go to websites that know what they are doing and follow strict protocols. You don't want to risk improper canning and based on that alone I recommend this. The Ball Guide to Preserving is considered the Gold Standard of canning references, and this latest effort doesn't disappoint in that regard.
The Blue Book Guide To Preserving is full of Ball canning recipes. An excellent book whether you're a beginner or someone who has been canning for years!. The 37th edition of Ball Blue Book Guide to Preserving offers pages that will guide Also included are over recipes for canning, pickling, dehydrating.
In addition to the time honored info on canning specific items like tomatoes and providing classic recipes for jams, jellies, and relishes, this edition has expanded their offerings on alternative methods like freezing and dehydrating. They also included a very comprehensive review of pressure canning beans so much cheaper and better than commercial varieties and updated their offerings of "something extra" to include recipes for mangoes, fennel, and the like. Cracking open the newest Ball Guide is like catching up with an old friend - sure to get you anticipating this year's harvest!
I've been wanting to start canning stuff but wasn't sure where to start. There is a ton of information available on line, but you never know what is a reliable source these days. I like to be able to flip through an actual book and be able to look at recipes and instructions. There are a variety of recipes included in this book and instructions on how to can different types of fruits, veggies, etc.
It also tells how to know when something has gone bad etc. Definitely a book worth investing in. I figured I couldn't go wrong with a Ball book.
I ended up being disappointed. A lot of the "new" recipes that the book talks about are recipes for freezing or recipes that you can make with canned goods from earlier in the book. This in itself wouldn't be bad if there were more canned recipes too to augment the book for us canners. But there are things missing from this book that quickly became apparent to me. I went to look up strawberry rhubarb pie filling.
Not included in the book where the Complete Guide had it. I went to look up mustard recipes hoping for a basic yellow mustard recipe in this edition. Only to find no mustard recipes in the book at all. After two recipes were absent from the book in a span of one day, I put it back on the shelf and reached for my Complete Guide to get my canning done for the day.
I've found this to be a continuing trend with the book. At least I know I'll get recipes I want that way. A must have for all food preservers! This gives you the basics for many great recipes.
Topics include canning, freezing and dehydrating throughout the book. It gives hints as to how you can alter the recipes they give you, safely. The book goes into the basics of canning and safety pressure canning and water bath canning , as well as some science behind processing, dehydrating and freezing various foods. It gives calculations for dehydrating many different vegetables so you can determine approximately how long your foods have to be dehydrated for to reach optimum moisture content for safely storing them.
I got this book about 2 months ago and it is already worn around the edges. It is my go-to before I even look things up on the internet. I have a very large garden and lots of foods to preserve. I use a water bath canner most frequently, but also use the All American Pressure Canner I also have a dehydrator which I use often now that the garden season is coming to an end.
Therefore, I have read and used every section of this book without any problems. One thing this book does not explain is how to convert powdered pectin into liquid pectin, or how to replace powdered pectin for liquid. Here is a link for replacing liquid pectin with powdered: The recipes are really good, looking forward to trying them all. The updated timing info is priceless.
Mom has been using a copy so old it actually has a Blue cover. I figured that if we had to finally replace the pressure cooker then we probably needed to update the book too.