The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

  • Jam in 5 easy steps (Apples) (page 29)

    from The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes The All New Ball Book of Canning and Preserving

    • Categories: How to...; Jams, jellies & preserves; Quick / easy; Vegan
    • Ingredients: apples; powdered pectin; sugar
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Notes about Recipes in this book

  • Thai green tomato chutney

    • shelbstirr on November 17, 2025

      Tasty! I look forward to eating this with shrimp, as sandwich spread, charcuterie, spring rolls, with roasted eggplant or cauliflower. The plums break down, but chop the green tomatoes closer to the size you want them as they don’t break down as much. Make sure to stir so the bottom of the pot doesn’t scald (don’t walk away).

  • Green apple-shallot chutney

    • shelbstirr on November 21, 2025

      This is great! Apples retain their shape. Turn the vent on while caramelizing the shallots. Made 8 half pints.

  • Eastern Shore corn relish

    • aeader on September 28, 2025

      This is a fantastic relish that goes very well with any type of seafood, especially shrimp, crab cakes, and salmon. I was worried that the Old Bay flavor might be overpowering, but it isn’t at all. We’ll definitely repeat this one.

  • Roasted salsa verde

    • shelbstirr on November 16, 2025

      This is my favorite salsa verde

  • Roasted tomato guajillo salsa

    • shelbstirr on October 04, 2025

      Rich & savory flavor, but very mild I wish it had more spice. Perhaps fresher chilis next time would make a difference.

  • Pickled fennel with oranges

    • abrownb1 on June 18, 2020

      Fantastic recipe. Used powdered tumeric instead of fresh and worked well. Great flavor after 10 days and probably will only get better. Halved the recipe and got 2 pints but will probably make extra brine next time because it was a little skimpy. Would be great with some chicken or as part of a picnic or brunch.

  • Refrigerator pickles in 4 easy steps (Mediterranean)

  • Simple one-jar meals (Pot roast in a jar)

    • shelbstirr on January 22, 2026

      My first home canned soup. The vegetables are a similar texture to Campbell’s but the meat is a better texture. Very thyme forward, I would cut in half next time. The flavor of the wine makes it more sophisticated.

  • Roast pork in spicy broth

    • shelbstirr on February 18, 2025

      This is great to have on hand for tacos or to add to a stew. It seemed like it would be way too spicy but I enjoyed the flavor and spice level!

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Reviews about this book

  • ISBN 10 0848746783
  • ISBN 13 9780848746780
  • Linked ISBNs
  • Published May 31 2016
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

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 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.

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.

Tested for quality and safety, 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.