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Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More

Ebook Free Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More

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From the Author

Ball Home Canning Products are the gold standard in home preserving supplies, and the trademark jars are on display in stores from coast to coast. As the authority in home food preservation, Newell Brands is committed to continuing the tradition started b the Ball brothers by providing quality products to help preserve freshly prepared foods.  

Read more

About the Author

Ball Home Canning Products are the gold standard in home preserving supplies, and the trademark jars are on display in stores from coast to coast. As the authority in home food preservation, Newell Brands is committed to continuing the tradition started b the Ball brothers by providing quality products to help preserve freshly prepared foods.  

Read more

Product details

Paperback: 192 pages

Publisher: Oxmoor House (July 4, 2017)

Language: English

ISBN-10: 0848754522

ISBN-13: 978-0848754525

Product Dimensions:

8 x 0.6 x 9.2 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

87 customer reviews

Amazon Best Sellers Rank:

#25,604 in Books (See Top 100 in Books)

The title says it all. No drama canning. If you like to work smart, not hard, this book is yours. Lots of visuals. Some of the tried and true recipes, some different ones. I made the recipe using fresh cranberries in syrup. It's best not to overcrowd the jar with solids, lots of pectin in cranberries, so you want it to be loose, not tight. ( I found out by doing it twice). I have canned up whole cherries, peaches, strawberries, blueberries, etc...but never saw one for whole fresh cranberries. Perfect for fall/winter gift giving that won't break the bank, great to pour on top of ice cream, pound cake, yogurt. There's a simple BBQ sauce using ketchup, not tomatoes as most BBQ canning recipes need, making it very "basic" and easy and fast. I had at least three very large containers of ketchup from the big box store, so I was glad to have a way to use some of it up! I made it and used it w/o canning it to decide if I wanted to can up more of it, and i will next time now that I've sampled it. In fact, you can also use the cranberry recipe right away too w/o canning it, so it's very flexible for now or for storage to eat later on. You can take the BBQ sauce and use "as is" like we did by coating chicken wings and ribs in the smoker. Next time I will gussy it up by adding to it other flavors before using it from the jar, maybe adding some chipotle in adobo.I like lemon anything, there's a lemon jelly in here, easy peasy too. Like I said, back to basics.

Great book with lots of pictures that covers everything. Includes a few pickle recipes that can go right from stovetop to the refrigerator without going through the hot water bath canning procedure or a pressure canner. Also includes some recipes that use alcohol for added variety.I paid for this product and wasn't compensated in any way. If you found this review helpful, please click on the Helpful button below.

The new Ball Canning Back to Basics book of 100 of the favorite and most requested water bath canning recipes. Water bath canning is the simplest and easiest method of canning since you are not using pressure to can but it does limit the type of items that you are able to can. Water bath canning is all that is needed for most jams, jellies, and pickles and is the perfect way to start into the food preserving world if you are a beginner.The first of the book goes over the basics of water bath canning and some of the basic items that you need to get started.The chapters are split into types of food:Chapter 1 - Jams, Preserves & MarmaladesChapter 2 - JelliesChapter 3 - FruitChapter 4 - Fruit Butters & SaucesChapter 5 - TomatoesChapter 6 - PicklesJams, jellies, fruits, and pickles are typical and easy items to water bath can. Tomatoes are on the borderline of being safe to water bath can since the tomato’s pH levels can not be high enough so the recipes for the tomatoes have Ball citric acid or lemon juice added. It is recommended now to add acid to all tomato recipes whether water bath or pressure canned. I have used vinegar instead of citric acid or lemon juice but vinegar can change the taste of the food and we just don’t like the vinegar flavor in our tomatoes.We tried a couple of the salsa recipes: tomato-jalapeño salsa and the habanero-tomatillo salsa, neither of which contain sugar and do contain fresh lime juice instead of citric acid or vinegar which we preferred on both accounts. The sweet pickled radish recipe is definitely a winner and something I would have never thought to have canned. We also tried the saucy sloppy joe starter which is a canned sauce that you can add your own meat to later just like the store bought variety but so much better, healthier and homemade.I definitely recommend the Ball Canning Back to Basics for anyone interested in getting into water bath canning. The book is a paperback but the pages and cover are nice quality. The pictures are full color and nicely done.

good info but very very basic. if you want to get into caning and know nothing about it, this is the book for you.

I love the Ball's Canning Books! They have great recipes which are safe and are so easy to follow, even if it was your first time canning you will be able to use it. I made several of the recipes in it already and the recipes are so diverse that it isn't a waste of money because you don't like peach jam or something else. I know Amazon/Ball lets you take a sneak peek of the book so I won't repeat what it consists of but I will say that I highly suggest getting yourself a copy.

Very limited on traditional recipes -- not even a recipe for sweet pickles. Find a better book.

Great, simple directions. I have never canned anything in my life, but I feel quite ready to start. The recipes look great. My only dissapointment is there is not a recipe for figs in the book and I now have a fig tree. But I can surely find a recipe and follow these basic instructions.

I'm new to canning, jam-making - all of it. I managed to make my first batch of jam (blueberry lemon - it's amazing, you must try this one!) AND can it with zero issues. This book was immensely helpful in giving me the confidence to attempt canning and making my first round of jam.This book walks you through the steps, making it easy (and far less scary) to embark on your canning journey. Have fun!

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