A universal favorite, strawberry jam adds marvelous flavor and color to breakfasts, snacks and desserts. While freshly picked, locally grown strawberries produce the best jam, this recipe can be made using supermarket berries or unsweetened frozen berries. If using frozen berries, thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.
Using seedless grapes to prepare grape jam produces a delicious wholegrape jam and eliminates the steps needed separate skin, pulp and seeds.
Spooned over ice cream or cake, this mouthwatering delicacy transforms simple sweets into special desserts. You can also use these orange slices as an edible garnish. Use the leftover syrup to sweeten beverages so nothing in the jar goes to waste.
The sweetness of fresh, ripe strawberries adds the perfect balance to tart lemons in this recipe. Preserving the freshness allows you to serve this summertime favorite at any special occasion throughout the year.
The beauty of this recipe is that it allows you to create two different sauces from the same basic ingredients. The StampedeStyle Sauce is robust, perfect for red meats, while the Sweet ’n’ Sour Sauce is a seductively flavored coating that works well with chicken and fish. Use either on grilled vegetables. If you prefer, you can double the ingredients of one variety and make six jars of that.
Framboise is a raspberry brandy with an irresistible aroma. It infuses these blackberries with delectable flavor, while the cinnamon and nutmeg add an enticing hint of spice.
Whole, halved or quartered tomatoes can be hot or raw-packed in water, in tomato juice (see variation, opposite) or with no added liquid (see recipe, page 356). You’ll need about 3 lbs (1.37 kg) of tomatoes for each quart (1 L) jar.
Creating your own signature vinegars will provide you with a supply of unique flavor boosters at your fingertips, allowing you to save time and produce delicious meals every day of the week.
Serve this zesty condiment at any time of year to add tropical zing to your meals!
From the experts, the updated bible in home preserving.
The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. 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. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies. The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. 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 this book a valuable addition to any kitchen library.
A bible for those of us who consider canning a way of life... clearly written and easy to follow... creative recipes... encouraging, concise text. With its extensive sections on technique, special equipment, the science of preserving and problem solving, the beginning preserve maker as well as the expert will find recipes to love. (Julie Turjoman Contra Costa Times 2006-07-05)
This book packs in user-friendly recipes for novices and experienced canners ... If there's only one book to obtain on the topic, ... [this is] the item of choice. ( The Midwest Book Review)
The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. (Lois Friedman New Horizons)
The season's bounty of fruit and vegetables can be enjoyed year-round with the help of
More than 400 recipes, as well as guidelines for rookies and tips for pros. (Renee Enna Chicago Tribune 2006-08-16)
All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. (Margaret C. Merrill Library Journal 2006-11-01)
Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better. ( Detroit Metro Times 2006-10-25)
A must-have for home canning veterans for its many terrific new recipes... great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. (Susan LaaTempa Los Angeles Times 2006-08-30)
A standard resource.... Information [matches] the USDA guidelines. (Kathie Smith Blade 2009-04-21)
The problem...is that the book, which includes 400 recipes, presents so many appealing options. (Jolene Ketzenberger Indianapolis Star 2009-08-19)
This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers. ( Library Journal 2006-11-01)
Offers a variety of tempting options for those who wish to preserve summer's bounty. One versatile recipe is the tomato and olive antipasto, which is a wonderful way to use up tomatoes. (Rosemary Buck Daily News (New York) 2009-07-29)
This guide has everything you ever wanted to know about putting things in jars. (Liane Faulder Edmonton Journal 2009-09-16)
This is the ultimate go-to guide for the canning beginner. It is the book to which I defer on canning questions and techniques. (Andrea Weigl News Observer (Raleigh NC) 2009-07-15)
Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin®.
Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball® Fresh Preserving.
Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball® Fresh Preserving.
Home canning puts the pleasure of eating natural, delicious produce at your fingertips year-round. Preserving food in mason jars might sound old-fashioned, but it is as modern and practical as the latest health food trend or gourmet creation -- and it's really quite simple! Home canners enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session. When you preserve food at home, you create products that save you time in day-to-day food preparation, a real blessing given today's hectic lifestyles. Individual home-preserved jars can be opened and served as is, or used to simplify on-the-spot meal and snack preparation.
Like baking, preserving food is a simple step beyond recipe preparation. For home canning, this step is called "heat processing." It is neither difficult nor time-consuming. In fact, the most popular home-preserved foods require less time than baking a cake or a casserole. Unlike baking, the results of home canning sessions do not require space in your refrigerator or freezer. Properly home-canned foods can be stored in your cupboard for up to a year.
During heat processing, mason jars filled with food and fitted with two-piece metal closures are heated, destroying harmful microorganisms that cause food spoilage and creating an airtight seal that prevents contamination during storage. Precise processing techniques, times and temperatures are determined by the acidity of the food being preserved. A full description of the process of home canning, with step-by-step instructions and all the details you need to know to preserve food safely, can be found in The Art and Science of Home Food Preservation, beginning on page 409.
If you're eager to jump right in, the Getting Started chapter (pages 8-18) gives detailed instructions on preparing five versatile home-canned foods: strawberry jam, mint jelly, salsa, corn relish and dill pickles. If you prefer to know all the details before you begin a project, take some time to peruse The Art and Science of Home Food Preservation, and especially the section called Boiling-Water Heat Processing, Step by Step (page 415), before you begin one of the Getting Started recipes.