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The all new Ball book of canning and preserving : over 350 of the best canned, jammed, pickled, and preserved recipes.

Contributor(s): Material type: TextTextPublisher: New York, NY : Oxmoor House, 2016Edition: First editionDescription: 368 pages : illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780848746780
  • 0848746783
Other title:
  • Ball book of canning and preserving
Subject(s): Genre/Form:
Contents:
The importance of acidity in foods -- Basic gear -- Choose the right jar -- Know your altitude -- Canning and preserving 101 -- Water bath canning. Jams & jellies ; Marmalades & preserves ; Fruits & butters ; Chutneys & relishes ; Salsas & sauces ; Tomatoes ; Pickles -- Fermenting -- Pressure canning -- Freezing -- Dehydrating -- Curing and smoking.
Summary: Learn to preserve your favorite foods! This comprehensive guide aims to make canning easy for newbies, but includes surprising flavor twists and advanced techniques for those who already know the perks of preserving. The Ball name has been an authority in home food preservation since 1884, and this work puts a fresh new focus on flavor on the stovetop as well as inside the jar.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Dr. James Carlson Library NonFiction 641.42 A416 Available 33111008167625
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Learn to preserve your favorite foods! This comprehensive guide aims to make canning easy for newbies, but includes surprising flavor twists and advanced techniques for those who already know the perks of preserving. The Ball name has been an authority in home food preservation since 1884, and this work puts a fresh new focus on flavor on the stovetop as well as inside the jar.

The importance of acidity in foods -- Basic gear -- Choose the right jar -- Know your altitude -- Canning and preserving 101 -- Water bath canning. Jams & jellies ; Marmalades & preserves ; Fruits & butters ; Chutneys & relishes ; Salsas & sauces ; Tomatoes ; Pickles -- Fermenting -- Pressure canning -- Freezing -- Dehydrating -- Curing and smoking.

Includes index.

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