The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

I bought this after seeing someone making a pickled recipe from the book on YouTube. I have a basic knowledge of canning, and use an old farmhouse recipe book for the generally well known UK recipes for canning. However, the US recipe I saw intrigued me, and I realised that recipe alone would allow me to expand recipe ideas, and practices. The one section that I hadn't realised was in the book, has to do with dehydrating food, and as luck had it, I'd just ventured into buying an entry level dehydrator, which arrived the same day as the book. So I was thrilled to discover that reference section, for me that's an added bonus. Yes it's very American, but the measurements are easily done if you're prepared to get a few extra items for the kitchen that accommodates that aspect of the book. These days American kitchen measures aren't hard to find on the Internet, and generally don't break the bank to purchase. Words might seem off putting, but it's translation. For example; Kosher Salt is basically table salt from what I have been able to glean from my own experiences. Cilantro is Coriander, that sort of thing. Most of the ingredients I saw, when I flicked through the book, seem on a par with what I have used in the past, so no big surprises there. Overall, I think I shall enjoy adding a few new recipes to my selection, and I know there is one in the book that my Brother-in-law will be thrilled to receive. I guess that's a double bonus.

After living on a boat for 12 years and then suddenly moving to the Midwest and starting a vegetable garden, I realized very quickly that I needed to learn how to can—and learn fast. This book has been an absolute lifesaver. It breaks everything down in a clear, approachable way that doesn’t feel intimidating, especially if you’ve never canned before. It truly feels like a Canning 101 guide with enough variety to keep things interesting. So far, I’ve successfully canned peppers and tomatoes, and the step-by-step instructions made the process feel manageable and safe. I also love the extra ideas sprinkled throughout—it’s not just dry instructions. Full honesty: I’m still not canning meat. That still freaks me out. But for vegetables, basics, and building confidence? This book nailed it. Pros: • Beginner-friendly explanations • Clear, structured instructions • Great variety of recipes • Builds confidence fast Cons: • If you’re already an experienced canner, this may feel basic If you’re new to canning and want a reliable, no-nonsense guide to get started, this is a great place to begin. Highly recommend for beginners.

Detta är en av de finaste böcker jag har inom Canning och preservering. Mycket fokus på frukt och bär - det är så många recept och så mycket du kan göra! Jag förstod inte att det kunde finnas så här mycket olika recept - underbar fin bok! Recepten är både i ml och cup.

excellent book :: must have

This is a beautiful book on canning with sections on pressure canning, water bathing, preserves and fermenting and more. The book has hundreds of recipes, methods, canning tips and advice. Full color and mouth watering recipes.