The All New Ball Book of Canning and Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Jarden Home Brands, photos by Helene Dujardin. Oxmoor House, $22.95 (368p) ISBN 978-0-84874-678-0
The name Ball is synonymous with its famous mason jar, and the folks who wrote the canon on canning offer an updated introduction to “tried and true methods” for putting up food. In this primer, the Jarden Home Brands experts present 200 recipes reflecting “globally inspired” flavors of the “modern palate” that focus on today’s healthy, local fare. The information-rich source features step-by-step photos, basic gear lists, and explanations of the science behind six major canning and preserving methods: water bath, fermenting, pressure canning, freezing, dehydrating, and smoking and curing. There are instructional charts on preparing fruits, vegetables, and meats for each of the processes, as well as a home canning planning guide. Jams and jellies go from classic to high end with recipes for curried yellow tomatoes or orange-date-cardamom preserves. Pickled fennel with oranges is kicked up with turmeric and ginger. Asian pomegranate barbecue sauce doubles as a stir-fry sauce, and there’s a tangy green tomato chutney with Thai notes. Recipes incorporating canned concoctions appear within chapters. This canning bible is organized by technique, which makes finding particular dishes a challenge. The information science and convenience of preserving foods, while nothing new, captures much of today’s sustainable foods philosophy in a jar. (May)
Reviewed on: 04/04/2016
Release date: 05/31/2016
Genre: Nonfiction
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