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Ball Complete Book of Home Preserving: 300 Delicious and Creative Recipes for Today by Lauren Devine and Judi Kingry

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Notes about this book

  • Breadcrumbs on September 04, 2015

    Some editions of this book (perhaps in Canada?) are titled "Bernardin" vs "Ball"

  • schambers on August 31, 2010

    9780778801399 c2006. Has subtitle "400 delicious and creative recipes for today"

Notes about Recipes in this book

  • Traditional jam (mulberry)

    • springandfall on July 09, 2014

      Why does this recipe call for such a large proportion of sugar compared to other berry jams? Having lucked into some mulberries but not enough for the recipe, I made this with a combination of mulberries (1 3/4 cups mashed), gooseberries (3/4 cup mashed), and currants (1/2 cup cooked). I thought the tartness of the gooseberries and currants, plus the relatively large amount of lemon juice, might balance out the sugar, but it still turned out excessively sweet, masking the complexity of the tart elements. Surely it would have been even sweeter with all mulberries, as prescribed. Since there's normally a reason for the amount of sugar in a canning recipe, I thought I should respect it here, as I've found this book to be reliable and was already varying the fruit, but I wish I hadn't. If anyone knows why mulberries require more sugar than other berries, I'd be curious to know.

  • Heavenly fig jam

    • megaelim on April 02, 2017

      This is my go to fig jam recipe, which I first attempted after we fell in love with preserves as a sandwich spread. I can make seven jars of this for the price of one store bought jar, and this recipe is richer than any store bought jar I've ever had. Plus, it uses dried figs, so I can make it any time of year. Love this recipe.

  • Peach butter

    • Breadcrumbs on September 04, 2015

      p.57 – Bright, fresh and flavourful. This silky peach butter was a big hit. It really does taste as though you’re taking a bite out of a fresh peach. I lowered the sugar content. The addition of lemon is essential as it is key to the fresh flavour. Photo here: http://chowhound.chow.com/topics/1010361?commentId=9710187#9710187

  • Black Forest preserves

    • Thredbende on July 31, 2011

      This is unbelievably good. It has a slight chocolate undertone, definately cherry flavor, and great balance in the tart and the sweet. It is sinful on vanilla ice cream (Try Ben and Jerry's book for a great non cook vanilla), layered on a trifle, and even on toast. Alas, my neighbor Jim just ate it out of the jar...

  • Morning cheer marmalade

    • Barb_N on June 03, 2017

      My first foray into marmalade- I skipped the apples and didn't miss them. I prefer this and don't like the bitterness of traditional marmalade.

  • Easy jalapeno jelly

    • heatherlee on January 18, 2019

      Delicious spicy jelly. Looks pretty served over cream cheese. I chose to add the optional green food coloring.

  • Blueberry pie filling

    • heatherlee on January 18, 2019

      I thought this was going to be a disaster as after I added the ClearJel the blueberries became extremely viscous. It was difficult to fill the jars. I processed in the water bath canner. A few weeks later I opened a jar and was surprised that the finished product was fine for pies (not too thick). I’m still not certain about the amount of ClearJel - will refer to other sources before making more.

  • Peach pie filling

    • springandfall on July 25, 2014

      Something is wrong with this recipe. It never thickened as promised in step 2, probably because it uses no thickening agent (such as ClearJel). Second, it instructs you to prepare four pint jars but makes enough to fill seven. As a result I'm stuck with three pints of uncanned, extremely runny "pie filling" that I have to use now or freeze, defeating the point of undertaking this. All poorly written recipes waste time and ingredients, but poorly written canning recipes often waste large quantities, in addition to hours of work at the time of year when that work is most intense. In general I've found this book to be excellent, but occasionally there is a costly error like this one. I wish the Ball website would publish corrections to errors in this book to save readers the lost time, effort, and food.

  • Zesty salsa

    • heatherlee on January 18, 2019

      Very good salsa. I prefer salsa with a bit less heat. I seeded the jalapeños but that didn’t quite reduce the heat enough. Next time I will reduce the quantity of jalapeños.

  • Zesty zucchini relish

    • rivergait on August 21, 2013

      Fabulous minced pickle relish. Pretty tawny yellow in the jar, just slightly spicy (I used one Anaheim pepper for 6 half-pints). My tasters wanted "just the tip of the spoon", but came back over and over, wanting more. It's why I've had a hot dog every day for lunch this week. Use on burgers, sausages, deviled eggs, potato salad. pg. 232

  • Zesty peach barbecue sauce

    • heatherlee on January 18, 2019

      I didn’t like this. I felt like the vinegar overwhelmed the peaches.

  • Oktoberfest beer mustard

    • heatherlee on January 18, 2019

      This was disappointing. The mustard was quite bitter even several weeks after canning (by which time it should have mellowed).

    • twoyolks on October 19, 2014

      Unbalanced

  • Traditional preserved lemons

    • swegener on February 01, 2015

      I've made these several times--very good and they keep for quite a while.

  • Aubergine pickles

    • autonomatic on August 12, 2014

      Might want to double the amount of pickling liquid used for this recipe - it was definitely not enough for me.

  • Crushed tomatoes

    • ellabee on August 21, 2013

      p.376, the pressure canner version. Made 4 pints from 6 lb. mixed Amish Paste and Juliet elongated cherry tomatoes. Next time: more seeding, into strainer over 4-cup measure, then use some of the liquid during the pre-fill gentle boil. Update after using up in winter 2013-14: the seediness didn't prove as big a drawback as I'd feared, but it's still worth taking the steps noted.

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Reviews about this book

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Reviews about Recipes in this Book

  • Sundae in a jar

    • Cupcake Muffin

      It combines strawberries, raspberries, and a little chocolate liqueur for a truly decadent treat...it would also be fantastic on some fancy scones, as a filling for cake, or in homemade danishes.

      Full review
  • ISBN 10 0778801314
  • ISBN 13 9780778801313
  • Linked ISBNs
  • Published Jul 15 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Robert Rose
  • Imprint Robert Rose

Publishers Text

From the experts, the definitive book on home preserving.

Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.

As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:


  • Cooks gain control of the ingredients, including organic fruits and vegetables
  • Preserving foods at their freshest point locks in nutrition
  • The final product is free of chemical additives and preservatives
  • Store-bought brands cannot match the wonderful flavor of homemade
  • Only a few hours are needed to put up a batch of jam or relish
  • Home preserves make a great personal gift any time of year

These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as


  • Mango-Raspberry Jam, Damson Plum Jam
  • Crab Apple Jelly, Green Pepper Jelly
  • Spiced Red Cabbage, Pickled Asparagus
  • Roasted Red Pepper Spread, Tomatillo Salsa
  • Brandied Apple Rings, Apricot-Date Chutney

The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.



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