Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
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Description
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. Read more
Publisher : TI Inc. Books
Publication date : July 4, 2017
Edition : Illustrated
Language : English
Print length : 192 pages
ISBN-10 : 0848754522
ISBN-13 : 25
Item Weight : 2.31 pounds
Dimensions : 7.95 x 0.5 x 9.15 inches
Best Sellers Rank: #27,372 in Books (See Top 100 in Books) #10 in Art Encyclopedias #21 in Canning & Preserving (Books) #355 in Culinary Arts & Techniques (Books)
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Top Amazon Reviews
Format: Paperback
Love all the different safe canning recipes. Easy to read and instructions. Perfect for 1st time canner
Reviewed in the United States on October 9, 2025 by Tracy
Format: Paperback
The Ball Canning book is a good resource for canning, with recipes for sauces, jelly, and jams, a list of supplies you need for canning, tools, and much more information. It is a good source for beginners and more experienced canners. That want new recipes.
Reviewed in the United States on June 25, 2025 by Joy
Format: Paperback
Makes canning easy! I love all the clear, easy to follow directions. This is the perfect book for someone starting. I also enjoy that every recipe is for water bath canning. Made the peach rosemary jam from the book. It is delicious.
Reviewed in the United States on September 15, 2025 by Shardee Shardee
Format: Paperback
Ball Back To Basics is definitely that. The book covers the basic items you will need to get started in water bath canning. The recipes are very simple and seldom give you any options for substitutions. In the fruit butters section it does give you a variety of options for ingredients you might want to use. For instance you use a sweetener when making butters. So it gives you the option to use different sweeteners like sugar, honey, brown sugar, Et cetera. However for the most part the Ball company is using the book to sell their products, like companies who put out pamphlets or books usually do. For instance making dill pickles it doesn't give you any real options for spices. Instead it says to use (pickling spice). Since in the recipe it says to use Ball salt and Ball pickle crisp, I'm amazed it didn't say to use Ball pickle spice also. There are a lot of different spices that can be used in making dill pickles but the book doesn't provide that information. It would be nice if the recipe actually had the spices needed written down, rather than saying use pickle spice. The book also says make sure you follow the ingredients exactly, otherwise you risk your canning going bad or rancid. But in all honesty you can add different spices without affecting the PH of your recipe. Unless one of the spices is actually a acid neutralize. So that's why it would be nice if they gave more information in the recipes and using actual spices rather than a mix sold by Ball. For instance instead of using pickle crisp which is a chemical found naturally but still finds uses in ice melt for roads and pool shock for swimming pools. They could have given the option that's natural such as grape leaves. Using a few grape leaves in pickles will give the same affect so I've heard. Here's the real question. Is this book worth getting? It really depends on you. Even though I would recommend this book for actual beginners. Just remember the recipes are pointing you toward buying Ball canning products. But let's face it there's not a whole lot of good canning companies out there to choose from. So we would buy their products any ways. Also you can go to the Ball site and look up pretty much any recipe for canning you would want. Again they would point you in the direction of their products. So if you're wanting a book that tells you the basics the real basics, this is a good book. But the recipes can be a little confusing the way they word things. Also remember the cooking times in the book are usually for any jar size they recommend you use. For instance one recipe calls for pint jars or quart jars but the boiling time is the same for both jars, it just doesn't say it out right. It would be nice if they gave other options for smaller jars. Sometimes you only want a 4oz jar or 8oz jar. However so far I have not seen the recipes give more than 2 jar options within the recipe. Overall it's a decent book with a lot of recipes and enough information to get you started especially if you don't like reading a lot.
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Reviewed in the United States on April 20, 2020 by ShoppersDelight
Format: Paperback
I'm learning canning, too, so this is a great book for me. I trust Ball and I'm sure their recipes and methods are good. I'm waiting to dive in until after my Agrilife extension class, but I can't wait!
Reviewed in the United States on February 6, 2026 by K. Page
Format: Paperback
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.
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Reviewed in the United States on August 11, 2017 by Joanne
Format: Spiral-bound
Did not know where to begin but the bool was very informative on what to do and how to do it.
Reviewed in the United States on August 21, 2025 by Karen
Format: Paperback
After I read a copy at my local library I had to buy my own copy. I have now made my first jelly and some pickled vegetables. I grew up watching ym mother can, but never really canned more than a couple of times, and never by myself. Since I now have a digestive disorder and live in a rural area, where its hard to get good produce (its grown here but not sold here - all shipped elsewhere from big farming conglomerates), I recently found a good source for produce but it only available once a month. I decided to try canning by myself and it much easier than I thought, following some basic science and care, even at the 5000ft altitude I live at. Troubleshooting in back would only be more helpful if it included pictures. The only note, is that USDA put out a warning to not use pickling salt/pickle crisp as as there have been several recent botulism cases...and it note necessary anyway. I never saw anyone in my family use it or talk of using it and they really lived out in the middle of nowhere even for rural areas. So any and all canning books will have this problem.
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Reviewed in the United States on March 22, 2018 by Ambre P