From the experts, the new bible in 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: \nCooks 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: \nMango-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.

Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.

Bless Your Family with Healthy, Organic Food Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you’ll need, and step-by-step instructions for both water-bath and pressure canning. Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what’s going into the meals you’re serving. Join the growing number of households who are embracing the pioneer lifestyle. It’s time for you and your family to feel good about food again. This cookbook can help.

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. 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.

Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can.The second part of this publication is a series of canning guides for specific foods. These guides offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes. Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables. Most recipes are designed to yield a full canner load of pints or quarts. Finally, processing adjustments for altitudes above sea level are given for each food.This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices.

The Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love.\nFrom soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.\nWritten by The Canning Diva® Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.\nIn the pages of this all-in-one pressure canning roadmap you’ll find:\n\n\nAn overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals\n\nMore than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more\n\nPressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance\n\nA “First Batches” Chapter that includes two practice recipes for those new to pressure canning\n\nWith The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

You hold in your hands the latest edition of the Ball Blue Book Guide to Preserving. The 37th edition is filled to the brim with more than 75 new recipes, with handy tips and tricks for better fresh preserving. Every new edition of this guide is a chance to reflect contemporary tastes-but we are making sure never to lose sight of the values that make fresh preserving so special-after all, the Ball Blue Book Guide has been around since 1909.

The can-do guide to water bath and pressure canning for beginners For many people, canning conjures memories of cozy kitchens filled with fresh flavors. Whether you're picking up this time-honored tradition again or just starting out, The Beginner's Guide to Canning teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more. This beginner's guide starts your canning journey with an easy primer laying out all the essential information about pressure and water bath canning. In the first chapter, you'll find several easy, sure-fire hits, like Low-Sugar Berry Jam and Dilly Beans, including step-by-step illustrations. From there, try your new skills with any of the 90 comforting classics and new twists that are sure to tickle your taste buds. The Beginner's Guide to Canning includes: Safe & practical--Explore the nuts and bolts of canning, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning. Savor the seasons--With dozens of delicious, easy-to-follow recipes, you can preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce. Spread the love--A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly. Can you preserve it? Yes, you can with The Beginner's Guide to Canning.

"Whether you are a local food movement enthusiast or just starting out on the food preservation journey, this is the resource to have."—Eric, reader Canning and preserving is a great solution to always having local, seasonal, and budget-friendly food in your kitchen. But unless you learned how to do it in your grandmother's kitchen, it can be difficult—not to mention dangerous—to know where to start. Canning & Preserving for Beginners explains the process of home canning with step-by-step directions and easy, flavorful canning recipes. Experience how enjoyable and delicious it can be to eat seasonally with this simple and straightforward reference. Canning & Preserving for Beginners will help you quickly become an expert in home canning with: \n 70 Easy Recipes for canning and preserving the perfect pickles, relishes, jams and jellies throughout the year Step-by-Step Guidelines for canning techniques, such as water bath canning and pressure canning Tips and Tricks saving time and safely canning your favorite fruits and vegetables \n Canning recipes include: Classic Dill Pickles, Pickled Green Beans, Strawberry Jam, Apple Butter, Onion Relish, Mango Salsa, Honey-Pear Jelly, Light Blueberry-Almond Fruit Spread, Carrots, Asparagus Spears, Chili con Carne, Vegetable Soup, and much more! "...filled with clear and easy to follow information and tried and tested recipes that will put your canning nerves at ease. "—Maria Slavik, Sweet Domesticity Blog

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: \nmaple sugar and syrup\ncoconut sugar\ndates\nagave\nhoney\ndried fruits and juices\n...and less of them! The book is organized by sweeteners, and includes recipes like:\nSriracha-style Hot Sauce (using honey)\nDate Pancake Syrup (with maple)\nCantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)\nFennel and Parsley Relish (sweetened with fruit juice) \n\nHer trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.

More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.\nFueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.\nForeward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.\nChapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.\nChristina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.\n

Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include:\nStrawberry Rhubarb Jam\nSugar Snap Pea Pickles\nDandelion Jelly\nPickled Fennel\nFiddlehead Fern Pickles\nSpicy Spring Onion Relish\nNapa Cabbage Kimchi\nAnd much much more\n\nStephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Craft intensely flavored jams, jellies, and pie fillings without all the sugar! Thisupdated and expanded edition of the official Pomona's Pectin cookbook is your guide. If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups!--causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you haven't tried Pomona's already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. In this updated and revised edition of Preserving with Pomona's Pectin, you'll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include: Classic Strawberry All-Fruit Cherry-Peach Jam Cranberry-Habanero Jelly Vanilla-Plum Preserves Gingered Lemon-Fig Preserves Savory Blueberry-Ginger Conserve Graperfruit-Honey Marmalade Pear Cardamom Pie Filling Alternative Sweetener Grape Jelly And many more From crowd favorites to intriguing flavor combinations, you'll find endless ways to delight your family all year round.

From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find…\n\na short history of canning\nlists of all the tools and supplies needed to get started\nbasic instructions for safe canning\nrecipes for canning fruit, vegetables, meat, soups, sauces, and more\nguidelines for adapting recipes to fit personal tastes\n\nWith its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking!

Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success!\n"By working a special kind of magic on an abundance of produce," Christopher Kimball writes in the foreword to this inspiring, comprehensive, and eminently practical book, "Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful." Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at the supermarket or farmers market. But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and loads of big, vibrant flavors to the table. Making these salty, sour, sweet, and tangy treats isn't hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:\n\nPickles from all over the globe, from down-home American favorites to adventuresome new ideas from Asia, the Middle East, and Europe\nRecipes for canned and put-up pickles and also for super-easy quick pickles for the fridge or freezer\nNew techniques for preventing yeast and mold growths on fermented pickles\nRecipes for using pickled produce in chutneys, salsas, relishes, and more\nExpert safety guidance and tips\n\nFrom Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.

The easiest and safest methods for making delectable preserves in small batches -- all year long. \n "Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty." -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. \n Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include:\n\nJams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs. \n With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

Review\\nProfitable Preserves will be your "one stop shop" for everything you need to know to start your jam and jelly business. The book blends a condensed encyclopedia of information and resources with the helpful hand of a warm and supportive friend. If you're super new to running your own business, Renee breaks things down into tangible steps to make your food entrepreneur dream a reality.Lisa Kivirist, Author of Homemade for Sale and Soil Sisters: A Toolkit for Women Farmers\\nThe journey into the deep well of possibilities of the wild landscape of preserving is an adventure not for the weak at heart. That being said the journey is paved with sweet reward if not financially but for your soul. This tome finds every nook and cranny into the world of Preserving and will be a helpful guide into launching a small business.With preserves being one of the safest shelf stable products made behind freeze-drying the risks are low for mishap. Dig into these guidelines and shift and adjust like the seasons to a formula that works just right for you and your new business.\nTabitha Stroup, Chef | Founder terroirinajar.com\\nProven Steps to Make Money from Your Cooking Hobby\\nDo you want extra cash in your pocket? Do you love creating in the kitchen? Then you are already on your way to a profitable food business! Profitable Preserves shows you how to turn your love of making jam, jelly, and other preserves into a successful side-gig by following easy, proven steps.\\nNo more wondering how to start your food business, how to meet legal and safety requirements, which of your favorite preserves will sell best, or where to prepare your products. This guide takes care of all the details, step-by-step, showing you how to:\nMake your unique products stand out in the marketplace\nDetermine which business model to follow, cottage industry or a small food processor\nAlter a standard recipe to make it your own•Identify which licenses you need, and where to get them\nChoose the best way to accept payments and keep records\nFind cost effective supplies and ingredients\nOffer your products to customers in both traditional and non-traditional settings\\nSoon you will be making jam and making money. Let’s get started!\\nFrom the Back Cover\\nProven Steps to Make Money from Your Cooking HobbyImagine turning your passion for preserves into a money-making side gig. Like magic, this step-by-step guide will help your dream come true. Profitable Preserves answers all your food-related business start-up questions, and simplifies the process. Discover the proven steps that let you spend more time doing what you love, while putting cash in your pocket. Here you will find how to easily:\\n* Create unique, mouth-watering jams, jellies, and preserves.\n* Master legal, licensing, and safety requirements.\n* Identify unusual markets, and sell product everywhere.\n* Keep your costs low, your product quality high, and your profits sustainable.\n* Choose the business model that best meets your goals; cottage industry or small food processor.\\nSoon you will be making jam and making money. Let's get started!

In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver's most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more. Whether you're new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly or which varieties of tomatoes are best for canning, you'll find the information and confidence you need with this kitchen companion in hand. 

Canning and Preserving Meat Recipes Are you trying to find the best ways to can and preserve meat? Looking for better ways to have delicious aged and perfectly tender meat? Well, you’re going to love Canning and Preserving Meat Cookbook. The recipes inside will deliver amazing tastes and delicious meals that taste better then they would if you didn't can and preserve. You can easily increase your food's shelf life.Your meals will taste delicious and give you better flavor than imagined. In this book you’ll learn: What is canning and preserving How to can and preserve your food Why it makes your food taste so much better Amazing Meat Canning RecipesAnd Much, Much More! But not only that, you’ll also get the two ingredients that are essential for exploding flavor. So, stop spoiling food and losing massive flavor and get the best book available on Canning and Preserving.You’re going to love it, and you’ll never can the same way again. Grab your copy of Canning and Preserving Meat Recipes by clicking the buy now button. P.S Don’t forget to grab your awesome free gift inside the book, just our way of saying “thanks for buying” A Book From The Essential Kitchen Series - Check Us Out On Facebook

Master the art of pickling with 125 classic and creative recipes Pickling is the best (and most delicious!) way to preserve all kinds of food, so it's no wonder why it's popular around the world. Whether you're making your first pickle or you have years of experience, The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including American classics and international flavors. From Honeyed Bread-and-Butter Chips to Classic Kimchi, Scratch-Made Sriracha, and Southern-Style Pickled Shrimp, there's something for everyone in this unique pickling how-to guide. You'll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, sauerkraut, chutney, and more. Happy pickling! The Complete Guide to Pickling includes: Intro to pickles & pickling--Build your foundational knowledge with a brief history of pickling and helpful info about the different types of pickles. Step-by-step instructions--Find detailed directions for canning and fermentation, choosing the right ingredients, and creating essential spice blends. Tips for gardeners--Learn how to plan your garden to maximize your pickle potential, and use the bumper crop label to find big batch recipes for common produce. Create your own delicious pickles with The Complete Guide to Pickling.