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

After living on a boat for 12 years and then suddenly moving to the Midwest and starting a vegetable garden, I realized very quickly that I needed to learn how to can—and learn fast. This book has been an absolute lifesaver. It breaks everything down in a clear, approachable way that doesn’t feel intimidating, especially if you’ve never canned before. It truly feels like a Canning 101 guide with enough variety to keep things interesting. So far, I’ve successfully canned peppers and tomatoes, and the step-by-step instructions made the process feel manageable and safe. I also love the extra ideas sprinkled throughout—it’s not just dry instructions. Full honesty: I’m still not canning meat. That still freaks me out. But for vegetables, basics, and building confidence? This book nailed it. Pros: • Beginner-friendly explanations • Clear, structured instructions • Great variety of recipes • Builds confidence fast Cons: • If you’re already an experienced canner, this may feel basic If you’re new to canning and want a reliable, no-nonsense guide to get started, this is a great place to begin. Highly recommend for beginners.

I'm a newbie canner. I looked through Ball Blue Book Guide To Preserving, 37Th Edition , Ball Complete Book of Home Preserving , and this book. The first had recipes that were more basic. The second was a little more complex. (I picked up a copy to make Strawberry Lemon Marmalade and Carrot Cake Jam.) But this book was made for foodies. Great photographs and interesting gourmet recipes. There's a step-by-step intro to canning with little pictures at the beginning. I read through that and was confident enough to give it a try in no time. Within the first week, I made the Strawberry Rhubarb Jam, Lemon Blueberry Jam, Apple Pie Jam, Zucchini Bread Jam, and Apricot Habanero Jam. They were all wonderful. I use the sweet ones for toast, English muffins, drizzled over sourdough crepes, or a spoonful in salad dressing or beverages to make them more interesting. I used the apricot habanero as a glaze for bacon wrapped shrimp. 400 degrees for 10-15 minutes, then drizzle extra over. Holy yum! I made Ree Drummond's lemon asparagus and whiskey glazed carrots to go with that. (Google Pioneer Woman engagement dinner.) Some others I have flagged to try are: Apricot-Lavender Jam, Fig and Pear Jam, Fig Rosemary and Red Wine Jam, Peach Bourbon Jam, Berry Ale Jam, White Balsamic Rosemary Jelly, Citrus Wheat Beer Jelly, Guava Vanilla Bean Jelly, Orange Shandy Marmalade, Pear Star Anise Butter, Caramelized Pineapple Habanero Salsa, Fiery Peach Salsa, Peach Ale Mustard, and on. The range is huge and it sounds fantastic! I ordered the water bath canning kit Ball Enamel Water Bath Canner, Including Chrome-Plated Rack and 4-Piece Utensil Set . That can handle jams, pickles and tomatoes, which covered everything I was interested in. Most of those are canned in a 1/2 pint size. You can order the 1/2 pint regular mouth, or quilted 8 oz. The capacities are the same. I ordered Ball Jar Crystal Jelly Jars with Lids and Bands, 8-Ounce, Quilted, Set of 12 . They're cute and the price is great. You can reuse the jars and bands. You just need to get new lids (the flat disc part) each time you can. Ball Regular Mouth Jar Lids, 12 Lids per Box (Set of 4 Boxes = 48 Total Lids) .

The Ball Canning book is a good resource for canning, with recipes for sauces, jelly, and jams, a list of supplies you need for canning, tools, and much more information. It is a good source for beginners and more experienced canners. That want new recipes.

Good recipes, easy to follow, and a variety to choose from. Beginner friendly and provides a lot of useful information.

Just finished diving into the new Ball Canning book and I’m so impressed! It takes timeless canning recipes we all know and love and elevates them with fresh, bold twists. The instructions are clear, the photos are beautiful, and the flavor combos are creative without being overcomplicated. My favorite so far? The Garlic Lemon Green Beans, bright, zesty, and perfectly crisp. They’re a total game-changer in my pantry lineup. Highly recommend this book if you’re looking to level up your home canning! 🫙🍋🌱 #BallCanning #HomePreserving #CanningSeason

This book is an exceptional resource for anyone interested in canning and preserving fresh fruits and vegetables. It offers a large collection of time-tested recipes along with valuable information on the preserving process, making it highly beneficial for both novices and experienced individuals. I wholeheartedly recommend this book to anyone who is considering home food preservation techniques.

This book is an amazing tool for preserving food. Very impressed with the variety of preserving options, the recipes and the directions. Would recommend!

I bought this after seeing someone making a pickled recipe from the book on YouTube. I have a basic knowledge of canning, and use an old farmhouse recipe book for the generally well known UK recipes for canning. However, the US recipe I saw intrigued me, and I realised that recipe alone would allow me to expand recipe ideas, and practices. The one section that I hadn't realised was in the book, has to do with dehydrating food, and as luck had it, I'd just ventured into buying an entry level dehydrator, which arrived the same day as the book. So I was thrilled to discover that reference section, for me that's an added bonus. Yes it's very American, but the measurements are easily done if you're prepared to get a few extra items for the kitchen that accommodates that aspect of the book. These days American kitchen measures aren't hard to find on the Internet, and generally don't break the bank to purchase. Words might seem off putting, but it's translation. For example; Kosher Salt is basically table salt from what I have been able to glean from my own experiences. Cilantro is Coriander, that sort of thing. Most of the ingredients I saw, when I flicked through the book, seem on a par with what I have used in the past, so no big surprises there. Overall, I think I shall enjoy adding a few new recipes to my selection, and I know there is one in the book that my Brother-in-law will be thrilled to receive. I guess that's a double bonus.

We tried 5 recipes, 4 of them from the pressure canning chapter and 1 from the freezing chapter. All are innovative and delicious. One of them (Chicken Curry) has an error in the ingredients though. The salt is double that of other similar recipes. So we suppose it's an editing/printing mistake. All 5 recipes we tried are quick to prepare, yummy, and great pantry staples. The yields are 4 to 6 pint jars (2 to 3 quart jars), the minimum to run in a pressure canner. Not bad as it's a great way to test the recipe and decide if we like them or not. We'll calculate to get full canner loads for all recipes we tried now that we know how delicious they are (and adjust salt in the chicken curry recipe). We can't wait to try more from this book. It sure will add much needed variety of meals in jars in our pantry.

excellent book :: must have

This is a beautiful book on canning with sections on pressure canning, water bathing, preserves and fermenting and more. The book has hundreds of recipes, methods, canning tips and advice. Full color and mouth watering recipes.

Mint jelly for lamb :) Fruit pie fillings with directions of type of fruit. Dill pickle spears and green tomatoes pickled with hot peppers! Spicy dill, Mediterranean, Mexican and Szechuan refrigerator pickle directions/recipes. A section on fermenting with photos and directions. Worcestershire sauce and sloppy joe starter. The photo's are beautiful, you've got the regular recipes for things like pasta sauce and pie filling with updated recipes like habanero jelly and sweet and sour sauce. This book hits it out of the park.