Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today

This is a great book, I did not know how to can before, I only had a slight take on what was needed, but I have made marmalade and canned red onions in vinegar, it is a great recipe book.

Although this book was released in 2020 ( leading me to believe it was an updated copy); the copyright page is 2012. I paid almost $20 for a book I already owned.

As a gross amateur in the realms of preserving food I would have to say that this is the easiest, most complete book on preservation that I've read. The recipes look great, they're all made simple to understand and the several items that I have made have come out wonderfully

I have the Ball Blue book, but this book is a must-have as well. It has great details about the basics, plus several very unique recipes for different preserves. Highly recommended! Would be a great gift for the home-preserver.

It was my lucky day when happenstance led me to this exciting new book. There are more than 400 recipes within, basic ones for new home canners and sophisticated recipes for more experienced canners and those newbies with sophisticated palates. New preservers and experienced canners alike will appreciate the section (with lots of illustrations) titled "The Art and Science of Home Food Preservation." The authors and their supporting cast know their stuff and impart that knowledge with clear language and instructions as well as helpful tips in sidebars for nearly every recipe, whether a special use for the preserved product or tips for selecting the best produce and ingredients for the recipe. They've answered the call for "ethnic" recipes and provide recipes the likes of harissa, 14 salsas, and five different chili sauce recipes as well as regional specialties like okra pickles. Among the eighteen chutney recipes, there's sure to be at least one blue ribbon winner for ambitious State and County Fair competitors around the country. While the first 378 pages are dedicated to recipes processed in a boiling water bath, there is also a small section about pressure processing for vegetables and combination foods like beef stew and chili. There are not many photos; I don't mind that. Those photos that are included are taste-tempting and colorful - I'm pretty sure I can taste that Thai Hot and Sweet Dipping Sauce just looking at the picture of it. As a prize-winning Fair competitor for more than 25 years, I am really excited about this book and look forward to trying some of its innovative recipes for my family and my friends. I salute the authors and thank them for the newest addition to my preserving library. Saints preserve us! Barb Schaller Burnsville, Minnesota 2004 Minnesota State Fair "Prestigious Processor of the Pantry"