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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.
From the Publisher
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.
EASY GRAPE JAM
Using seedless grapes to prepare grape jam produces a delicious wholegrape jam and eliminates the steps needed separate skin, pulp and seeds.
ORANGES IN COINTREAU
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.
STRAWBERRY LEMONADE CONCENTRATE
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.
TWO-IN-ONE BARBECUE SAUCE
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.
BLACKBERRIES IN FRAMBOISE
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.
TOMATOES PACKED IN WATER
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!