Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
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Publisher : TI Inc. Books; Illustrated edition (July 4, 2017)
Language : English
Paperback : 192 pages
ISBN-10 : 0848754522
ISBN-13 : 25
Item Weight : 1.2 pounds
Dimensions : 7.95 x 0.5 x 9.15 inches
Best Sellers Rank: #3,581 in Books (See Top 100 in Books) #7 in Canning & Preserving (Books) #72 in Culinary Arts & Techniques (Books)
#7 in Canning & Preserving (Books):
#72 in Culinary Arts & Techniques (Books):
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Top Amazon Reviews
This is my first year getting into canning, so I purchased the Ball Canning Back to Basics book to provide "how to" guidance and some recipes. I give the look and layout of the book a solid 5 stars. It's easy to read and has nice pictures (I'm visual, so that helps a lot). The general info at the beginning of the book, and at the start of each section is also good. I give the selection of recipes in the book (there are 100 to pick from) 4 stars. There's variety in each section, but many are a bit exotic for my beginning tastes (plus, the pantry is only so big!). So far I've only made 2 of the book recipes - apple butter and peach jam - but have canned many other items using recipes from the Ball Fresh Preserving site or other sources. Interestingly, for the same item, recipes in this book and recipes on the Ball site aren't always exactly the same. I guess there's just variation and ongoing updates. My biggest con about the book is not enough specificity in the ingredient lists. As a beginner (and this is advertised as a "foolproof guide"), when I see a recipe calls for "X" pounds of an item, I need to know if that's "X" pounds of the raw item, or "X" pounds after the item has been peeled, cored, seeded, etc. I have found that makes a lot of difference in quantity, yet recipes here and elsewhere don't provide that specific info, so I'm learning as I go. Likewise, if a recipe calls for "X" many of an item, that can also vary, depending on size of the item. I'd prefer weights and clear direction about whether those weights are pre or post peeling, etc. In section 4 of this book - fruit butters - page 124 shows a chart of various liquids, sweeteners, and seasonings you can use in the various recipes in that secion. Then many of the individual recipes refer you to the chart. I like knowing you can use various liquids, sweeteners, and seasonings; but am less comfortable with seasoning "to taste" when I'm not sure how much of a seasoning to begin with. I know, sounds more than a little whiny, but as a beginner I need specific directions with no assumptions; and as I get more competent, then I can experiment. This book is going on my shelf and will likely be revisited after I've gotten my canning legs more solidly underneath me.
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Reviewed in the United States on September 16, 2019 by Carolina Shopper
Great book with lots of pictures that covers everything. Includes a few pickle recipes that can go right from stovetop to the refrigerator without going through the hot water bath canning procedure or a pressure canner. Also includes some recipes that use alcohol for added variety. I paid for this product and wasn't compensated in any way. If you found this review helpful, please click on the Helpful button below.
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Reviewed in the United States on August 8, 2017 by Bill in Massachusetts
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
I'm new to canning, jam-making - all of it. I managed to make my first batch of jam (blueberry lemon - it's amazing, you must try this one!) AND can it with zero issues. This book was immensely helpful in giving me the confidence to attempt canning and making my first round of jam. This book walks you through the steps, making it easy (and far less scary) to embark on your canning journey. Have fun!
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Reviewed in the United States on August 12, 2018 by Nicole L.