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Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Paperback – Illustrated, 1 April 2006

4.8 out of 5 stars 5,298 ratings

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  • Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
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  • All New Ball (R) Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
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Product details

  • Paperback : 448 pages
  • ISBN-10 : 0778801314
  • ISBN-13 : 978-0778801313
  • Language: : English
  • Customer reviews:
    4.8 out of 5 stars 5,298 ratings

Product description


A bible for those of us who consider canning a way of life... clearly written and easy to follow... creative recipes... encouraging, concise text. With its extensive sections on technique, special equipment, the science of preserving and problem solving, the beginning preserve maker as well as the expert will find recipes to love.-- (07/05/2006)

A must-have for home canning veterans for its many terrific new recipes... great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible.-- (08/30/2006)

A standard resource.... Information [matches] the USDA guidelines.-- (04/21/2009)

All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers.-- (11/01/2006)

Offers a variety of tempting options for those who wish to preserve summer's bounty. One versatile recipe is the tomato and olive antipasto, which is a wonderful way to use up tomatoes.-- (07/29/2009)

The problem...is that the book, which includes 400 recipes, presents so many appealing options.-- (08/19/2009)

This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers.--Library Journal (11/01/2006)

This book packs in user-friendly recipes for novices and experienced canners ... If there's only one book to obtain on the topic, ... [this is] the item of choice.-- (03/01/2007)

This is the ultimate go-to guide for the canning beginner. It is the book to which I defer on canning questions and techniques.-- (07/15/2009)

Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better.-- (10/25/2006)

About the Author

edited by Judi Kingry and Lauren Devine


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

Stampede-Style Sauce

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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