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Features of The All New Ball Book Of Canning And Preserving PDF
The All New Ball Book Of Canning And Preserving PDF-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.
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Description of The All New Ball Book Of Canning And Preserving PDF
Everyone, whether child or adult craves for delicious food. This book The All New Ball Book Of Canning And Preserving PDF has all the indispensable information required to develop the skills or craft that makes the food you stir, melange and cook as delicious as it can get. It has all the ingredients explained by the author in perfect form to have you and your customers licking their fingers at the end of the meal. Beakfast, lunch or dinner. Everything is compiled in it. A must read if you love cooking or aspire to learn to make food that is as tasty as they get. Get it free here.
The Authors
Physician, Mom, Author, Wife, Speaker, Friend, Blogger, Colleague – I wear many hats with one unifying thread: Education. I love learning, reading, listening and sharing what I’ve learned with YOU.
I am a Stanford trained reproductive endocrinologist (fertility doctor), partner at Pacific NW Fertility, and Clinical Associate Professor in the Department of Obstetrics and Gynecology at the University of Washington in Seattle, WA.
Writing allows me to educate beyond my fertility patients and UW students. I searched for books and resources for patients regarding an integrative approach to fertility care and recurrent miscarriage but couldn’t find exactly what I wanted to recommend. All of my books are self-published through the kindle self-publishing program with help from friends for editing and Seattle based artists for illustrations.
Dimensions and Characteristics of The All New Ball Book Of Canning And Preserving PDF
- Publisher : TI Inc. Books; Illustrated edition (May 31, 2016)
- Language : English
- Paperback : 368 pages
- International Standard Book Number-10 : 0848746783
- International Standard Book Number-13 : 978-0848746780
- Item Weight : 2.3 pounds
- Dimensions : 8 x 0.9 x 9.13 inches
- Book Name :The All New Ball Book Of Canning And Preserving PDF
Top reviews
Randal Oulton “There are now three books in the Ball line-up for home canners.I would say that the following order reflects the hierarchy.
1. Ball Blue Book;
2. Ball Complete;
3. All New Ball Book of Canning (this one)
1. If you are a beginner canner, and don’t have (1) yet, you need to get it. It has all the basics in a succinct fashion. And because it’s the smallest book, it’s the easiest to flip through to find quick reference information on canning beans and other veg perfectly. As of time of writing this review in June 2016 the most current one is: Ball Blue Book, 37th edition, 2014. (Note: there’s no metric in this edition, only American volume measurements. If you want metric and weights, you need to search for the UK edition of this book, titled “Ball Blue Book® Guide – Metric Edition.”)
Ball Blue Book Guide To Preserving, 37Th Edition
2. As you grow in canning you will want to expand your repertoire. Then you will want to add the Ball Complete. It recaps a lot of what is in the Blue Book, and adds a lot more onto it. No photos, though, just a good old-style recipe book.Measurements are given in American and metric. The most current one, as of time of writing this review in June 2016, is:
Ball Complete Book of Home Preserving
3. Experienced canners, though, will eventually get bored of the above two books, and hunger for a more challenging set of canning recipes with more interesting ingredients, and a greater choice of pressure canning recipes. This book, the ALL NEW, is the book for them. Lots of ethnic recipes, lots of all new pressure canning recipes for interesting dishes, lots of interesting gourmet ingredients, and Ball has finally caught up with its Canadian sister Bernardin and let the wine flow freely in the recipes. This book goes above and beyond the added variety that home canners have been pleading for from Ball for some years now. Measurements are in American and metric. They’ve really done a great job here with this book. The only thing is, I’m not sure what they are going to call it when it’s not “new” anymore! :}
Eventually you will want all three books. Even experienced canners just wanting to refresh their memories for processing times on a jar of plain mushrooms will always want a copy of the Ball Blue Book to hand, because its brevity is exactly what you want “in the heat of the moment.” But as you grow, you may get bored of what is in the Blue Book, and when you do, you will want to get the other two Ball books.
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*Note that none of the books have more than a small handful of recipes for special dietary needs such as low-sugar or low-sodium (aside of course from the plain veg ones for pressure canning.) If you need to make low-sugar or sugar free jams for weight management or health reasons, you may wish to consider adding the Pomona Pectin recipe book to your collection. Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and Mor”
Laura Simpson “Although I like the new recipes, this book is not up to Ball’s quality standards. I’m a master food preserver through the University of California, so I have a fair amount of expertise (plus, over 25 years of experience in food preserving). There’s some errors in describing the science behind food preservation, particularly in the pressure canning and the fermentation chapters. For instance, the environment inside a pressure canner is not a vacuum, but rather a pressurized one. This high-pressure environment allows the contents to reach 240F, which is required to destroy botulism spores. The explanation of salt brine’s role in the process of fermentation is ambiguous and confusing. The brine does not ‘attract’ lactobacillus but rather retards the growth of spoilage bacteria, which allows the lactobacillus to out-compete the harmful bacteria. It is the lactobacillus that creates the acidic environment, not the salt. Also, acidity and anaerobicity are two distinct conditions. The book states that the acidity creates the anaerobic environment, which is simply not true.
Crackdown “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.”
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