I just received the Ball Complete Book of Canning-400 Delicious and Creative Recipes fo Today

dawn_mo

dawn_mo

Well-known member
edited by Judi Kingry and Lauren Devine. I have been looking through it and it is fabulous. It has so many recipes, well 400 and is so informative. Here are a few examples:

Sun-Dried Tomato Jelly, Bruschetta in a Jar, Singapore Chili Sauce, Blueberry-Basil Vinegar, Roasted Tomato-Chipotle Salsa, Strawberry Lemonade Concentrate, Chocolate Raspberry Sundae Topping, Ginger-Garlic Mustart, and the list goes on.

Ball and Kerr Canning books were the ones I used to learn how to can with, and this book is amazing. The reviews were very high at Amazon, and now I can see why. And it was only $15 or so. I am going to be reading this book for the next few days. I highly recommend it to those of you who can or who want to.

http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_1?ie=UTF8&s=books&qid=1212783407&sr=8-1

 
A side note to all of you canners...

in the directions for water-baths, after you have water-bathed them for the correct time, to remove the lid from the pot, and let the jars sit in the water for 5 minutes before removing them. Is that new? I have never read about leaving them in the hot water without the lid for 5 minutes before. Any ideas on why you would do that? Thanks!

 
I went to their site and went through the tutorial on canning high acid foods

and the say "when processing time is done, turn off the heat and remove the canner lid. Allow jars to stand in canner for five minutes to get acclimated to the outside temperature." It must be to minimize the chances of jars breaking. I have canned thousands of jars of salsa, jams, sauces, etc. and have never had one break after it came out of the canner, and perhaps two, in the canner. The book is great and I can't wait to make something out of it. It will be hard to decide which recipe to try first.

http://www.freshpreserving.com/pages/all_recipes/215.php?recipID=221&pageNum=1&catID=

 
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