The All New Ball Book of Canning and Preserving

The All New Ball Book of Canning and Preserving

Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Book - 2016
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This handbook boasts more than 350 recipes ranging from jams and jellies to jerkies, pickles, salsas, and more -- including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, this book covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Instructions and step-by-step photos are included for beginners, while practiced home canners will find more advanced methods and ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.
Publisher: New York, NY : Oxmoor House, 2016
Edition: First edition
Copyright Date: ©2016
ISBN: 9780848746780
Branch Call Number: 641.42 AL511 2016
Characteristics: 368 pages : illustrations ; 24 cm
Additional Contributors: Ball Corporation


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