Ball Canning Back to Basics

The household name for canning in the US is Ball. At some point in our lives we have all come in contact with the familiar glass jars - either finding them in our grandmother or mother's pantries or having bought them for craft or canning projects ourselves.

Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More by the Ball Test Kitchen was published this July. This full color water bath canning guide shares 100 classic recipes that we should all have in our arsenal. Ball breaks down every step in water bath canning for both the novice canner or for those looking to improve their technique.

Recipes include Nectarine-sour cherry jam, Low sugar honey-pear jam, Meyer lemon marmalade, Blueberry butter and Tomato-apple chutney.  Perfect for Fall and the approaching holidays, the publisher is sharing a recipe for Apple pie jam today. This jam would be great on scones or wrapped with a ribbon as a lovely hostess gift. Time Inc. Books, the publisher, is providing three copies of Back to Basics in our contest open to members in the US - be sure to scroll to the bottom of this post to enter.

Apple pie jam 
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Makes about 5 (1⁄2-pint) jars

This jam plays well with graham crackers or ice cream for a sweet pick-me-up.

  • 6 cups diced peeled Granny Smith apples (about 6 apples)
  • 2 cups apple juice or apple cider
  • 2 tablespoons lemon juice
  • ½ cup chopped raisins (optional)
  • 3 tablespoons Ball® Classic Pectin
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground nutmeg
  • 2 cups sugar

1. Bring the apples, juices, and, if desired, raisins to a boil in a 6-quart stainless-steel or enameled Dutch oven; reduce heat, and simmer, uncovered, 10 minutes or until the apples are soft, stirring occasionally.

2. Whisk in the pectin and next 3 ingredients. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly.

3. Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

4. Ladle the hot jam into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

5. Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

The publisher is offering three copies of this titles to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 20th, 2017. 

 

69 Comments

  • catmommy9  on  9/16/2017 at 10:46 AM

    The peach-rosemary jam looks very interesting.

  • Maefleur  on  9/16/2017 at 10:53 AM

    I'd like to try the pear roasted garlic preserves.

  • lgroom  on  9/16/2017 at 10:59 AM

    I'd be all over the sour cherry jam.

  • ravensfan  on  9/16/2017 at 11:06 AM

    Peach jam

  • Siegal  on  9/16/2017 at 11:08 AM

    Drunken peaches sound yum

  • vickster  on  9/16/2017 at 11:44 AM

    Low sugar plum jam. I am interested in low sugar jams, and they seem to have a lot of recipes.

  • robynnemellor  on  9/16/2017 at 12:54 PM

    Orange-chile marmalade

  • rivergait  on  9/16/2017 at 3:19 PM

    Fig and pear jam. I used to preserve for my large family,but now with just me, I can make fig whatever (from my own tree) because I'm the only one who would eat figs.

  • hillsboroks  on  9/16/2017 at 3:41 PM

    Definitely Honey Pear Jam. I have ripe pears ready for this.

  • SnarkyLarane  on  9/16/2017 at 5:12 PM

    Mmmmm beet pickles!

  • rrwrites  on  9/16/2017 at 6:14 PM

    peach cobbler jam!

  • TNLamb  on  9/16/2017 at 7:11 PM

    Myers lemon marmalade!

  • jezpurr  on  9/16/2017 at 10:07 PM

    Not sure about which book, but willing to try almost any recipe!!!^_^

  • t.t  on  9/17/2017 at 12:56 AM

    blueberry jam

  • Phizz_17  on  9/17/2017 at 6:42 AM

    Strawberry and rhubarb jam. We grow them both.

  • Rooks  on  9/17/2017 at 10:58 AM

    Fig and pear jam!

  • kmn4  on  9/17/2017 at 11:22 AM

    Blood orange-ginger marmalade

  • mcrimmins  on  9/17/2017 at 1:11 PM

    Peach Cobbler Jam

  • Suzw  on  9/17/2017 at 2:34 PM

    Habanero-apricot jelly

  • amylou61  on  9/17/2017 at 3:17 PM

    I'd like to try Cheryl's perfect BBQ sauce

  • motherofpearl81  on  9/18/2017 at 9:08 AM

    Raspberry-honey jam

  • matag  on  9/18/2017 at 12:24 PM

    Drunken Peaches

  • sgump  on  9/18/2017 at 1:21 PM

    Ooh--sign me up for the watermelon rind pickles!

  • sarahawker  on  9/18/2017 at 1:24 PM

    Tart lemon jelly - citrus is such a favorite of mine.

  • Cmgitan  on  9/18/2017 at 3:47 PM

    Champagne jelly!

  • ladybrooke  on  9/18/2017 at 6:33 PM

    Chocolate-raspberry sauce

  • Karla123  on  9/18/2017 at 8:01 PM

    Peach cobbler jam on homemade bread would be heaven.

  • NancyLynn  on  9/19/2017 at 1:50 AM

    Peach jam, because they are now in season.

  • ktwalla  on  9/19/2017 at 10:23 AM

    Peach Rosemary Jam

  • mjes  on  9/20/2017 at 10:55 PM

    Drunken peaches ... assuming a daughter-in-law hasn't borrowed the book :-)

  • fiarose  on  9/21/2017 at 10:51 PM

    mmm, i love savory preserved stuff--carrot-habanero butter, thai green tomato chutney, any of the pickles...especially curious about the watermelon rind!

  • cindyrn  on  9/22/2017 at 10:01 PM

    Habañero Carrot Butter

  • LaurenE  on  9/23/2017 at 7:05 AM

    watermelon rind pickles!

  • rionafaith  on  9/24/2017 at 9:27 PM

    I've been wanting to try canning and so many of these recipes look good! Raspberry-honey jam, brandied cherries, ketchup, and ALL of the pickles are just a few that appeal.

  • AnneOther  on  9/26/2017 at 8:30 PM

    Looking forward to the autumn and winter canning season, I think the red onion-cranberry marmalade sounds fabulous! It would also make nice holiday gifts, too.

  • Scotsman61  on  9/27/2017 at 12:34 AM

    Strawberry and rhubarb jam

  • LeePicard  on  9/28/2017 at 8:48 AM

    Blueberry Jam. My grandmother used to make enough jars every summer to give to us to last the year! I miss that jam (and my grandmother terribly) and would like to carry on the tradition. I belong to a CSA that offers case/bushel quantities of fruit on occasion. Now I need the know how and some good recipes.....

  • stephlinde  on  9/28/2017 at 9:48 AM

    Low sugar sour cherry jam!

  • Lafauvette  on  9/28/2017 at 10:54 AM

    green tomato salsa verde

  • ckline  on  9/28/2017 at 12:49 PM

    Fig and Pear Jam! I would love to give this in gift baskets next Christmas.

  • Rinshin  on  9/28/2017 at 3:00 PM

    apricot and plum jams

  • rennots  on  9/28/2017 at 3:35 PM

    Peach Jam

  • JaneRose  on  9/29/2017 at 6:41 AM

    Hubs and I love salsas and always have a plethora of green tomatoes during the summer from our few tomato plants. I would try the Green tomato salsa verde. The Ball canning book I have is my go-to book for all things canning. Several of my favorite recipes are found there and my copy is so dog-earred. A well read book.

  • circ2000  on  9/29/2017 at 7:19 AM

    Peach Cobbler Jam...

  • valorie  on  9/30/2017 at 1:44 PM

    Fig and Pear Jam - Yummo

  • CBLee  on  9/30/2017 at 2:34 PM

    Low Sugar Blueberry Jam is the one I would try first.

  • ljkish  on  9/30/2017 at 2:52 PM

    I would like to try the Apple pie jam recipe.

  • RSW  on  9/30/2017 at 3:32 PM

    Peach-rosemary jam

  • kbiggs  on  9/30/2017 at 4:12 PM

    Raspberry-honey jam

  • RickPearson54  on  10/1/2017 at 8:36 AM

    peach cobbler jam

  • allthatsleftarethecrumbs  on  10/1/2017 at 12:49 PM

    Guava-vanilla bean jelly.

  • bibliophile02  on  10/3/2017 at 9:43 AM

    Pear roasted garlic preserves

  • tjos  on  10/3/2017 at 8:32 PM

    I'd love to make the blood-orange ginger marmalade

  • jluvs2bake  on  10/5/2017 at 2:07 AM

    sour cherry jam!!

  • skipeterson  on  10/5/2017 at 2:29 PM

    Currant jelly

  • lhudson  on  10/5/2017 at 3:06 PM

    Any of the jams.

  • Dmartin997  on  10/5/2017 at 9:51 PM

    Honey pear jelly

  • jahqdruh  on  10/6/2017 at 10:46 PM

    Apple butter -- I know someone who would like that for Christmas...

  • KarenDel  on  10/7/2017 at 10:45 AM

    I would like to make the Low sugar sweet cherry jam

  • smartie101  on  10/7/2017 at 2:05 PM

    Drunken Peaches sounds good

  • infotrop  on  10/7/2017 at 7:11 PM

    Peach-rosemary jam ...I'm just learning about canning, so this cookbook sounds wonderful

  • bstewart  on  10/10/2017 at 1:06 PM

    Fig + pear jam!

  • Littlebirdchoc  on  10/12/2017 at 7:23 PM

    Drunken peaches? YES PLEASE!

  • Katiefayhutson  on  10/15/2017 at 8:13 AM

    Peach rosemary jam because when the season is right we get great local peaches

  • rivergait  on  10/16/2017 at 3:45 PM

    Meyer Lemon Marmalade

  • robynsanyal  on  10/18/2017 at 7:04 PM

    Tomato-apple chutney

  • orchidlady01  on  10/19/2017 at 5:33 AM

    Bread and butter pickles

  • ltsuk  on  10/19/2017 at 10:30 PM

    ketchup!

  • JenJoLa  on  10/20/2017 at 9:28 AM

    Thai green tomato chutney

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