Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Paperback – Illustrated, 1 April 2006
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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 Stampede-Style 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. Tips: To seed tomatoes, cut them in half and squeeze out seeds or scoop them out with a spoon or your fingers. To purée tomatoes, either press them through a food mill or purée them in a blender or food processor after they have been peeled and seeded. Use a food processor to purée the green pepper and onion. Makes about six pint (500 mL) jars
16 cups puréed seeded peeled plum tomatoes 4 L
2 1⁄4 cups puréed seeded green bell peppers 550 mL
2 cups puréed onions 500 mL
3 cloves garlic, finely chopped 3
2 tbsp mustard seeds, crushed 30 mL
1 tbsp celery seeds 15 mL
2 dried chili peppers, seeded and crushed 2
3⁄4 cup mild-flavored or fancy molasses 175 mL
3⁄4 cup malt vinegar 175 mL
1⁄3 cup Worcestershire sauce 75 mL
2 tbsp chili powder 30 mL
2 tsp freshly ground black pepper 10 mL
Sweet ’n’ Sour Sauce
1 tbsp finely chopped gingerroot 15 mL
3⁄4 cup liquid honey 175 mL
3⁄4 cup cider vinegar 175 mL
1⁄2 cup soy sauce 125 mL
2 cups canned crushed pineapple, with juice 500 mL
1. To a large stainless steel saucepan, add half of the tomato purée. Over high heat, stirring frequently, bring to a full rolling boil. While maintaining the boil, gradually add remaining purée. Cook over high heat, stirring frequently, until reduced by half, about 1 hour. Add puréed green peppers and onions, garlic, mustard seeds, celery seeds and chili peppers. Return to a boil over high heat. Reduce heat to medium and boil gently, stirring frequently, about 10 minutes.
2. Divide mixture equally between two stainless steel saucepans. Add ingredients for Stampede-Style Sauce to one pan; ingredients for Sweet ’n’ Sour Sauce to the other. Bring both mixtures to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixtures are thickened to the consistency of a thin commercial barbecue sauce, about 45 minutes.
3. Meanwhile, prepare canner, jars and lids. (For more information, see page 417.)
4. Ladle hot sauces into hot jars, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418–419.)
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Equipment? I started with a "boiling-water canner." This can be any deep pot, with a lid and a rack. I purchased, Granite Ware 0707-1 Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black , but the Ball book explained that any pot big enough to completely immerse the jars in water and is at least three inches deeper than the height of the jars elevated on a rack, (jars must be kept off of the bottom of the pot) will work. The jars must be covered with at least one inch of water and you'll want extra room for the water to come to a full-rolling boil. A specialized rack isn't absolutely necessary either, a cake cooling rack that fits inside the pot, or tying extra screw bands together to make a rack, will work. (Canning racks are also sold separately.) I didn't have a pot on hand to meet these specifications, so I bought the pot/rack combo above. The racks made for water canners have handles, which I think, are the way to go. I'm glad I made the investment because after making jelly, which was out-of-this-world good, I got the canning bug!
As I read through the 400 recipes in this amazing book, I went on to make a few other yummy treats. I made strawberry jam, apple pie filling, spaghetti sauce, and salsa. Truly, making these items with the freshest ingredients resulted in the best tasting product we've ever tried. I would have made more recipes this year, but in the middle of all this industriousness, I had to pack up for moving across the country! Once I get settled...onward and upward.
As a novice, I can't claim any wealth of knowledge or experience, but I can recommend this book to anyone who wants to get started in home preserving. In my quest, I bought a total of four home preserving books but I only needed this one. I feel that by using the information given in this book I've started out on the right track. I found everything I needed to know about equipment, how the process works (boy, am I grateful for everyone who figured all this out, way back when), and have lots of recipes to try in the future. By using Ball's instructions, I didn't feel overwhelmed, confused, or like perhaps I should re-think the whole home preserving decision.
In future, I will make many more water-bath items (fruits/vegetables high in acidity~~don't worry this book explains all of that). Some things that I'm tantalized by are: fruit butters, preserves, conserves, marmalades, more jams and jellies, fruit in syrup (peaches, pears, and the like), apples in all kinds of ways, compotes, more pie fillings, fruit sauces, (think cranberry among others), juices, (which is where I started to make the grape jelly), fruit syrups, more salsa, relish, pickles, (it looks like you can pickle just about anything), condiments, (ketchups, BBQ sauces, chili sauces, mustards, vinegars, and the like), and tomatoes, (whole, chopped, and sauced). In total there are nearly 350 pages of water-bath recipes!
I'm going to use this book, to branch into pressure canning. Ball outlines all of the equipment I'll need. In fact, I have a pressure canner, on my wish list right now! I especially want to make soups and stews. There are numerous recipes for vegetables, but for me, I'll probably stick to freezing those we primarily eat. However, I'm intrigued with the idea of canning potatoes and carrots. Meats, seafood, and poultry can also be preserved in a pressure canner.
You'll see amazing color photographs of several of the recipes, charts for translating ingredients from pounds to cups, neat tips in the margins, (i.e. I added ¼ tsp. butter to my jelly mixture to reduce foaming), condition-cause-solution charts for each section, (i.e. what is the possible cause and suggested solution when soft spreads are tough or stiff), and a section on the "art and science of home food preservation" teaches everything I wanted to know about safely preserving. I thought the science was interesting while at the same time thankful that I didn't have to figure this stuff out. I'm originally from the Rocky Mountains of Idaho, and found the altitude charts helpful. Processing times vary based on altitude. I'm currently moving around and this is important info...thanks to Google, wherever I live, I can know the altitude! There's a glossary of terms in the back of this book along with an excellent index.
Below is a list of the equipment I acquired for water-bath preserving, based on the recommendations within this book. By using the search engine, you'll see there are several to choose from. Some of the tools I purchased separately, are sold grouped together in kits. As I continue to home preserve, I'm sure I'll find more helpful tools to make it easier and therefore keep it enjoyable.
Don't try filling your jars without these items or similar:
Progressive International CKC-300 Regular and Wide Mouth Canning Funnel
Progressive International CKC-500 Canning Scoop
You MUST HAVE a jar lifter! I use Norpro 600 Jar Lifter . Because the seal on the lid can be damaged, using metal tongs is a no-no using Norpro Magnetic Lid Wand or similar, is necessary.
Good luck on your journey! I hope you have as much fun as I have!
The page material appears to be normal 20# printing paper easily stained unlike my 10 year old "Ball Blue Book of preserving" with it's glossy pages and detailed instructions and color pictures of basic "how to " guidelines. And several sections have not been cut properly with several pages still connected together at the corners. Poor quality control! The only good thing about this book is the spiral binding that helps it lie flat for reading. Totally bummed, had high expectations for this but it's going back.
When I got the book in the mail I took a moment to flip through it and make sure it was what my friend needed. It is absolutely perfect for a beginner and I saw some recipes I wanted to try as well! The instructions are very detailed with illustrations and the recipes have wonderful tips as well as descriptive instruction on how the end product should appear. It is very well organized and (now this is very important to me) has recipes which utilize enough of the ingredients to make more than one product to reduce waste.
I gave it to my friend and she picked out a recipe she wanted to try and we began the journey of making it together. Everything so far has turned out wonderful! The detailed instruction and illustrations are easy enough to follow that she has just jumped right into making things all on her own. She loves the book and its recipes!
I will also be purchasing another one to have for myself. I recommend this book for beginners and experienced canners. It has everything from easy freezer jams to pressure canner recipes for wild game.