ball complete book of home preserving free download

ball complete book of home preserving free download

In fact, the most popular home-preserved foods require less time than baking a cake or a casserole. Unlike baking, the results of home canning sessions do not require space in your refrigerator or freezer. Properly home-canned foods can be stored in your cupboard for up to a year. During heat processing, mason jars filled with food and fitted with two-piece metal closures are heated, destroying harmful microorganisms that cause food spoilage and creating an airtight seal that prevents contamination during storage.

Precise processing techniques, times and temperatures are determined by the acidity of the food being preserved. A full description of the process of home canning, with step-by-step instructions and all the details you need to know to preserve food safely, can be found in The Art and Science of Home Food Preservation, beginning on page If you're eager to jump right in, the Getting Started chapter pages gives detailed instructions on preparing five versatile home-canned foods: strawberry jam, mint jelly, salsa, corn relish and dill pickles.

If you prefer to know all the details before you begin a project, take some time to peruse The Art and Science of Home Food Preservation, and especially the section called Boiling-Water Heat Processing, Step by Step page , before you begin one of the Getting Started recipes.

Welcome visitor you can login or create an account. A comprehensive guide to safe canning and preserving at home, including instructions for beginners, tips for experienced cooks and recipes. Written by experts from a company specializing in home canning product. From the experts, the updated bible in home preserving. A Simple Step Beyond Cooking Like baking, preserving food is a simple step beyond recipe preparation.

Happy canning! Measure sugar into a bowl and set aside. Sugar is added to the boiling jam all at once, so measuring it ahead of time prevents errors in quantities and eliminates cooking delays. In a colander placed over a sink, wash strawberries in cool running water.

Drain thoroughly and, using a strawberry huller or the rounded end of a potato peeler, remove hulls. In a glass pie plate or flat-bottomed bowl, place a single layer of strawberries. Using a potato masher, crush berries and transfer to a I-cup mL liquid measure. As you accumulate each cup mL , transfer crushed berries to a large, deep stainless steel saucepan. Repeat until you have 5 cups 1. Add lemon juice to crushed strawberries in saucepan.

Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and, stirring constantly, return to a full rolling boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and, using a large slotted metal spoon, skim off foam see tip, opposite. Fill one jar at a time. Remove jar from canner and empty hot water back into canner. Do not dry jar.

Place jar on a tray or towel-covered counter and place a canning funnel in it. Multi-cup glass or liquid measures are generally less accurate than single-cup mL glass measures. When measuring dry ingredients, such as sugar; use measures that can be leveled off with a straight-edge tool. Do not use glass or liquid measures for dry ingredients. Foam accumulates on the surface of soft spreads as air is released from the fruit during cooking.

To reduce foaming, add up to Y2 tsp 2 mL butter or margarine to the recipe before cooking. This will reduce surface tension and thus reduce the buildup of air bubbles or foam. Adjust headspace, if necessary, by adding hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads to remove any food residue. Using a magnetic or nonmetallic utensil, lift hot lid from water and center it on jar.

Place screw band on jar and, with your fingers, screw band down evenly and firmly, just until resistance is met, then increase to fingertip-tight.

Do not over-tighten or use any tools to apply screw band. Return jar to canner rack and repeat until all jam is used. When all jars are filled, lower rack into canner and ensure jars are completely covered by at least 1 inch 2. Cover canner and bring water to a full rolling boil over high heat. Process continue boiling rapidly for 10 minutes, starting timer only when water reaches a full rolling boil. At the end of the processing time, turn heat off and remove canner lid.

Wait 5 minutes, then remove jars, without tilting. Place jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours. After 24 hours, check lids for seal.

Remove screw bands and press down on the center of each lid with your finger. Sealed lids will be concave they'll curve downward and will show no movement when pressed. Jars that haven't sealed properly must be refrigerated immediately or reprocessed see page Rinse and dry screw bands.

Wipe jars and, if desired, loosely reapply screw bands. Label jars and store in a cool, dry, dark place. Variations Vanilla Strawberry Jam: Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones. Strawberry Balsamic Jam: Reduce the lemon juice to 1 tbsp 15 mL and add 3 tbsp 45 mL good-quality balsamic vinegar.

Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste. Lemony Strawberry Jam: Add the grated zest of 1 large lemon to the crushed strawberries.

Pepper accents and compliments strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor. Used as a glazefor roast or grilled I. Place 4 clean 8-ounce mL mason jars on a rack in a meat or stirred into boiling-water canner. Fill the jars and canner with cool water that to manyfoods. Cover and bring water to a simmer TIPS Cheesecloth can be found at many retailers, such as grocery stores and other stores that carry kitchen supplies.

Look in the area where kitchen utensils are located. Jelly bubbles and boils up when it reaches a full rolling boil and therefore requires this extra pan depth. Read a recipe all the way through, even before you go shopping for the ingredients.

It's very important to have all of the ingredients and equipment ready before you start making preserves. Prepare 4 two-piece closures. In a colander placed over a sink, rinse mint leaves thoroughly under cold running water. Shake off excess moisture and chop finely. In a large stainless steel saucepan, combine mint and water.

Bring to a boil over medium-high heat. Remove from heat, cover and let steep for 10 minutes. Pour liquid into a damp jelly bag or a cheesecloth-lined sieve set over a large glass measure. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in liquid pectin, squeezing the full content from the pouch. Add a few drops of food coloring if using. Remove from heat and, using a large slotted metal spoon, skim off foam see tip, page 9.

TIPS A jar lifter is very helpful for handling hot, wet jars. Because they are bulky and fit loosely, oven mitts - even water-resistent types - are not a wise choice. When filling jars, an all-purpose rubber glove, worn on your helper hand, will allow you to steady the jar. Place a clean towel on your work surface to absorb water from the hot jars as you take them out of the boiling-water canner to be filled, and again once the jars are processed.

The towel prevents hot jars from coming into contact with cooler countertops. Significant temperature differences can cause jar breakage. Some jellies set up very quickly, so it is important to move quickly when transferring cooked jellyfrom the pot to the jars. Because jellies are pure liquids, bubble removal for each jar is not required. Remove a jar from canner and empty hot water back into canner.

Quickly ladle or pour hot jelly into hot jar, leaving 14 inch 0. Using a magnetic or nonmetallic utensil, lift a hot lid from water and center it on jar. Do not over-tighten or use any tools to apply screw bands. Return jar to canner rack and repeat until all jelly is used. Remove screw bands and press down on center of each lid with your finger.

Jelly or soft spread is filled with bubbles. Use, nonmetallic utensils to free bubbles before applying lid. Soft spread or fruit mixture has mold. Do not use. Fruit floats in soft spread: mixture gels, but fruit solids and clear jelly separate into layers. Use fully ripe, freshly picked fruit and.

They can also be made into pie fillings, sauces, juices and syrups. Crab apples in Syrup Pears in Syrup Fresh Berries in Syrup Cherries in Syrup Plums in Syrup Peaches in Syrup. Grapes in Syrup Pineapple in Syrup Strawberries in Syrup Spirited Pears Spirited Peaches Spirited Blueberries Spirited Cherries Fruit Compote Rhubarb Strawberry Pie Filling.

Tart Cherry Pie Filling Peach Pie Filling Brandied Fruit Mincemeat Pear Mincemeat Chow Relish.. Apple Rhubarb Chutney Apricot Chutney. Kiwi Chutney Immediately dip in cold water. The skins will slip off easily. Preventing Fruit from Browning When fruit is cut, peeled, pitted or stemmed, the flesh is exposed to oxygen and a reaction occurs that causes the exposed areas to turn brown.

Light-colored fruits, such as apples, apricots, peaches and pears, are particularly susceptible to browning, but cherries may also darken when pitted, as will grapes after they are stemmed.

This reaction oxidation can be prevented by treating fruit with an antioxidant such as citric acid. You can use a commercial produce protector containing ascorbic acid vitamin C or a mixture of ascorbic and citric acids. Follow the manufacturer's instructions.

Seeding and Chopping Hot Peppers Removing the seeds and veins of hot peppers lessens the heat of the food you are preparing. If you like your foods hot, hot, hot, feel free to leave the seeds and veins in when preparing any of the recipes in this chapter. The best way to seed peppers is to trim off the stem end and then cut the pepper in half lengthwise. Scrape out the seeds and veins, using a spoon. Remember, when chopping or seeding hot peppers, wear rubber gloves to keep your hands from being burned and wash your hands thoroughly immediately afterwards - and don't touch your eyes!

These chunky mixtures remain an inspired dip for nachos and tortilla chips, but today's salsas contain a broad spectrum of ingredients and are no longer reserved for Mexican foods. Salsas such as Peach Salsa or Carrot Pepper Salsa include a variety of seasonings to wake up your taste buds and add pizzazz to all types of snacks and entrees.

Fresh Vegetable Salsa Add p:1'citement, flavur und texture to baker! TIPS If you don't mind heat, you can leave the seeds and veins in the jalapenos.

Always follow a tested home canning recipe for salsa. Do not add extra ingredients to the salsa prior to processing, as this can affect the acidity of the salsa, which is a critical factor in the safety of a home-canned product.

You can always add ingredients before serving the salsa if you wish. Do not use salsa mixes unless they are specifically designed for home canning. In a large stainless steel saucepan, combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.

Meanwhile, prepare canner, jars and lids. For more information, seepage Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water.

Bring to a boil and process both 8-ounce mL and pint mL jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For more information, see pages Use this tasty salsa to liven up grilled meat, fish or vegetables. Makes about twelve 8-ounce mL jars or six pint mL jars 4 cups 2 cups 2 cups TIPS To peel tomatoes and peaches and treat peaches and pears for browning, see page After chopping tomatoes, place them in a colander over a sink and drain off excess liquid.

Then measure the 4 cups I L required forthis recipe. We've suggested a range in the quantity ofjalapeiio peppers so you can suit your taste. Ifyou like heat, use the maximum number: If you prefer a balance between sweetness and heat, we recommend 3. Need a quick meal? Combine equal portions of mayonnaise and salsa.

Spread over skinless chicken breasts, top with buttered bread crumbs and bake. Prepare canner, jars and lids. In a large stainless steel saucepan, combine tomatoes, peaches, pears, red pepper, onion and jalapeno peppers. Add cilantro, honey, lemon zest and juice, vinegar and mint. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Bring to a boil and process 8-ounce mL jars for 15 minutes and pint mL jars for 20 minutes. Variation Quick 'n' Easy Party Dip: Stir 1V2 cups mL of this or any other salsa into 16 oz g softened cream cheese or cubed processed cheese or a combination ofboth.

Heat in a microwave oven for 5 minutes, stirring well after 3 minutes. Serve hot with tortilla chips, crackers or chunks of thick-crusted bread.

The of'erall color scheme is red. TIPS Any dried chili can be used in this recipe, but you'll get the best results if you choose one with the heat level you prefer. We recommend mild chilies such as New Mexico, ancho or cascabel also known as guajillo chilies. If you like more heat, you can substitute chipotle, cayenne or dried habanera chilies for some of the milder variety. If you don't mind heat, you can leave the seeds and veins in the jalapenos.

Use homemade salsa instead of hollandaise sauce over eggs Benedict. It is much lower in fat! In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.

Drain off half of the water. Transfer chilies and remaining water to a blender or a food processor fitted with a metal blade and puree until smooth. For more information, see page In a large stainless steel saucepan, combine chili puree, tomatoes, onions, cilantro, garlic, jalapeno peppers, vinegar, salt and hot pepper flakes. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Bring to a boil and process both 8-ounce mL and pint mL jars for 15 minutes.

TIPS In some locations, cascabel peppers are known as guajillo chilies. Toss cooked pasta and your favorite homemade salsa with grilled vegetables and grilled steak or chicken to make a delicious summer meal, Serve with grilled bread seasoned with olive oil, garlic and a touch of chili pOWder. In a large dry skillet, over medium heat, working in batches, toast 2. Transfer to a large glass or stainless steel bowl.

When all chilies have been toasted, add hot water. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and puree until smooth. Set aside. Meanwhile, under a broiler, roast tomatoes, peppers, onions and garlic, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes.

Set onions and garlic aside until cool. Place tomatoes and peppers in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes.

Peel and chop tomatoes, peppers, onions and garlic. In a large stainless steel saucepan, combine reserved chili puree, roasted vegetables, sugar, salt and vinegar. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

Ladle hot salsa into hot jars, leaving 1;2 inch 1 cm headspace. TIPS If you don't mind heat you can leave the seeds and veins in the chi lis. When you make your own salsa, you control the heat.

Remember; you can always add heat but cooling down a batch of prepared salsa is next to impossible. Taste it before packing in jars. If you are sure that your family prefers a hotter salsa, add extl"a spices before processing. For best results, adjust the heat with added hot pepper sauce or chopped hot peppers just before serving. In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using.

Salsa makes a flavorful barbecue sauce. Anaheim peppers are mild green or red chilies, depending upon the variety. If you can't find them, you can substitute fresh poblano or New Mexico chilies or hot yellow banana peppers. Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened, about 20 minutes.

Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift skins off Discard skins and chop peppers. In a large stainless steel saucepan, combine tomatoes, cucumbers, banana peppers, green onions, roasted Anaheim pepper, jalapeno peppers, vinegar, cilantro, marjoram, salt and lime juice.

For more information, seepages Allow it to mature for 3 to 4 weeks to mellow and round out the outstandingflavor. Any type of salsa or chutney is excellent served as a dip with grilled whole wheat flatbread.

Makes about six 8-ounce mL jars or three pint mL jars chopped cored peeled tomatoes mL mL I cup I cup chopped seeded jalapeno peppers see tip, at left chopped onions cider vinegar 6 2 tbsp 2 tsp I V2 tsp V2 tsp finely chopped cilantro dried oregano salt ground cumin 3 cups 3 cups cloves garlic, finely chopped mL mL 6 30mL 10mL 7mL 2mL I.

In a large stainless steel saucepan, combine tomatoes, jalape:no peppers, onions, vinegar, garlic, cilantro, oregano, salt and cumin. Ladle hot salsa into hot jars, leaving Y2 inch 1 cm headspace. Enjoy it with grilled meats andfISh or straight from the jar as a dip for tortilla chips. Or use it to create Mini Spuds see box, below. TIPS Use a variety of hot peppers to regulate the heat in this salsa.

Habanero and Scotch bonnet peppers are among the hottest chilies. Jalapenos are much milder. If you don't mind heat, you can leave the seeds and veins in the peppers. Homemade salsas tend to be runnier than commercial salsas. If you wish to have a chunkier salsa, drain off the excess juice before serving. This juice is a wonderful addition to stews, soups or salad dressings.

In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. Ladle hot salsa into hot jars, leaving inch 1 cm headspace. Mini Spuds For a delicious appetizer, halve cooked mini potatoes and remove some of the potato to create a shell. Set shells aside and mash the potato with shredded cheese and salsa to taste.

Return mixture to shells. Top with extra cheese, if desired, and heat in the oven or microwave until cheese melts. This also works with baked potatoes as a main course dish.

It also makes a delicious dip for fresh vegetables or tortilla chips. Stir it into potato or pasta salad to add color andflavor. We recommend using freshly ground pepper because it is much more flavorful than pre-ground varieties.

Refer to the Produce Purchase Guide on pages to determine how much produce you'll need to buy to prepare this recipe. In a large stainless steel saucepan, combine tomatoes, carrots, vinegar, brown sugar, onion, jalapeno peppers, salt and black pepper.

Reduce heat and boil gently, stirring occasionally, until thickened, about 1 hour. Stir in cilantro and cook for 5 minutes. Bring to a boil and process for 15 minutes. TIPS Both jalapeno and long green chili peppers work well in this recipe. If you are not a heat seeker; try milder poblano or Anaheim peppers. Salsa flavors mellow and blend during shelf storage.

Optimum flavor IS achieved after 3 to 4 weeks. In a large stainless steel saucepan, combine tomatillos, onion, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt and hot pepper flakes.

Reduce heat and boil gently, stirring frequently, for 10 minutes. For more information, see pages B. TIP Always follow a tested home canning recipe for salsa. In a large dry skillet, over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable.

When all chilies have been toasted, add 2 cups mL hot water. Meanwhile, under a broiler, roast tomatillos, tomatoes, onions and garlic, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes.

Place tomatillos and tomatoes in paper bags. Peel tomatoes, onions and garlic. Finely chop onion and garlic. In a blender or food processor, puree roasted tomatillos and tomatoes and reserved pureed chilies until smooth.

In a large stainless steel saucepan, combine tomatillo puree, roasted onion and garlic, vinegar, sugar and salt. Use it as a dipping saucefor grilledflatbread or as a breakfast condiment with eggs. It also works weLL with grilled meat andpoultry. Makes about six 8-ounce ml jars or three pint ml jars I cup 8 cups 3 3 I cup 2 tbsp 2tsp I tsp '12 ts '12 tsp p TIP To prevent the pears from browning, we recommend measuring the vinegar into the saucepan before preparing the pears.

As the pears are chopped, drop them into the vinegar: stirring to ensure all surfaces are covered. When all have been chopped, continue with Step 2. In a large stainless steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Y2 cup 6 cups TIPS To prevent the peaches from browning, we recommend measuring the vinegar into the saucepan before preparing the peaches.

As the peaches are chopped, drop them into the vinegar, stirring to ensure all surfaces are covered. If you prefer milder salsas, remove the seeds and devein the jalapenos before chopping. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Variation For added flavor, replace 1 cup mL of the peaches with chopped pitted peeled apricots.

Serre it with grilled pita bread brushed with olin' oil for a simple but delicious appetizer. TIPS If fresh pineapple is not available, substitute canned pineapple.

For easiest preparation, buy canned pineapple tidbits, or you can buy canned pineapple slices, drain reserving Juice and chop. Measure 2 cups mL. If you can't find them, you can substitute fresh poblano or New Mexico chilies or hot banana yellow wax peppers. In a large stainless steel saucepan, combine papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, Anaheim peppers, green onion, cilantro and brown sugar.

While relish may have originated as a way to use up an abundance of homegrown vegetables and fruit, these mixed pickles also served as an easy way for our pioneer ancestors to add variety to their plain and basic diets. These versatile condiments have almost limitless uses, from providing the perfect finish to hamburgers and hot dogs to adding zest to salads.

For the best flavor, allow jars of relish to stand for 2 weeks before serving. This allows the flavors of all the ingredients to mellow. Homemade Pickling Spice Some ofthe relish and chutw:r recipes in this chapter, and several of the pickle recipes later in the book, caLlfor pickling spice as an ingredient.

You can bu. In a small glass or stainless steel bowl, combine cinnamon stick pieces, bay leaves, mustard seeds, allspice, coriander seeds, peppercorns, ginger, dill seeds, cardamom seeds, hot pepper flakes and cloves. Stir well. Store in 4-ounce mL jars or an 8-ounce mL jar, or another airtight container, for up to 1 year.

TIPS Whether you seed cucumbers is based on personal preference and the type of cucumber you use. Field cucumbers have larger and more plentiful seeds, while English cucumbers are nearly seedless. If using field cucumbers, you may want to remove the seeds by cutting the cucumber in half lengthwise and scraping out the seeds with the tip of a spoon. Makes about twelve 8-ounce 2S0 mL jars or six pint SOO mL jars 8 cups 4 cups 4 cups 2 cups I cup 3 cups 2Y4 cups 3 tbsp 3 tbsp finely chopped peeled cucumbers see tip.

In a large glass or stainless steel bowl, combine cucumbers, green and red peppers, celery, onion and pickling salt. Cover and let. Transfer to a colander placed over a sink and drain.

Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. In a large stainless steel saucepan, combine vinegar, sugar, celery seeds and mustard seeds. Stir well and bring to a boil over medium-high heat. Add drained cucumber mixture and return to a boil, stirring frequently. Reduce heat and boil gently, stirring frequently, until vegetables are heated through, about 10 minutes.

Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Bring to a boil and process both 8-ounce mL and pint mL jars for 10 minutes. TIPS When measul'ing wet ingredients, use a liquid measuring cup with a handle and spout and graduated markings for measures.

A clear plastic ruler kept solely for kitchen use will help you determine the correct headspace. Each filled jar should be measured accurately, as the heads pace can affect sealing and the preservation of the contents. In a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed. Sprinkle with pickling salt and turmeric.

Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes. Several years ago, when one Ontario grandmother retired from home canning. English cucumbers can be used forthis recipe, but field cucumbers produce the best results.

In a large glass or stainless steel bowl, combine cucumbers, onions, red and green peppers and pickling salt. Whisk in vinegar and bring to a boil over medium-high heat, stirring constantly, until thickened, about 1 minute.

Add cucumber mixture and, stirring constantly, return to a boil that cannot be stirred down. Ladle hot relish into hot jars, leaving inch 1 em headspace. Bring to a boil and process for 10 minutes. This ma'y produce a slightl'y saltier relish than 'you're aCf:ustorneri to.

TIPS We don't peel the cucumber for use in this recipe because the skin brightens up the color of the relish, making it more visually appealing. Since the peel is left on, we specify the use of English cucumbers.

Field cucumbers are often sold waxed to extend shelf life, and the pickling liquid cannot penetrate the wax. On processing day, blanch the green beans and carrots for use in this recipe by dropping them in boiling water for 30 seconds. Immediately drain and set aside.

Blanching inactivates enzymes that can cause undesirable changes in the color and textul'e of green beans and carrots. In a large glass or stainless steel bowl, combine cucumber, red peppers, cabbage, onions and green tomatoes. Add 8 cups 2 L of the water and pickling salt. In a large stainless steel saucepan, combine remaining 1 cup mL water, vinegar, sugar, mustard seeds, celery seeds and turmeric.

Add drained cucumber mixture, green beans and carrots and return to a boil. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 40 minutes. It also makes a great dipping sauce forfish. TIPS Read a recipe all the way through. Place a clean towel on your work surface to absorb water from the hot jars as you take them out ofthe boiling-water canner to be filled, and again once the jars are processed.

In a large glass or stainless steel bowl, combine green tomatoes, onions, green and red bell peppers and pickling salt. T ie cloves, celery seeds and cinnamon stick in a square of cheesecloth, creating a spice bag. In a large stainless steel saucepan, combine vinegar, brown sugar, garlic, mustard, salt, ginger and spice bag.

Bring to a boil over medium-high heat, stirring to dissolve sugar. Add drained tomato mixture, stir well and return to a boil. Reduce heat and boil gendy, stirring frequendy, until tomatoes are transparent, about 1 hour.

Discard spice bag. P lace jars in canner, ensuring they are completely covered with water. TIP Plum tomatoes work better than globe tomatoes in this recipe, as their flesh is firmer and holds its shape during processing, which is preferable for bruschetta.

You can seed them if you prefer, but this is not essential. Plum tomatoes do not need to be drained because they yield little liquid. In a large, deep stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally.

Reduce heat, cover and boil gently, for 5 minutes, until garlic is heated through. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid.

Bring to a boil and process for 20 minutes. Chop tomatoes and drain in a colander placed over a sink for 30 minutes to remove excess liquid. Use liquid as a salad dressing. Store in a cool but not cold , dry place, out of direct sun. Turn tomatoes daily to prevent spoilage and soft spots. As the tomatoes ripen, sort into different stages of ripeness and use the ripest ones first.

Tie peppercorns and bay leaves in a square of cheesecloth, creating a spice bag. In a large stainless steel saucepan, combine vinegar, brown sugar, salt, garlic, oregano and spice bag. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish.

Ladle hot relish into hot jars, leaving Ih inch 1 cm headspace. TIPS If using fresh corn, blanch husked ears in boiling waterfor 5 minutes before removing kernels.

If using frozen corn, thaw kernels first. Not all cooking starches are suitable for home canning, as reheating causes some to lose viscosity. Making mixtures too thick can interfere with required heat penetration during heat processing. For more information, see the Glossary, page 43 I.

Makes about six pint mL jars 4 cups I! In a large stainless steel saucepan, combine vinegar, sugar and salt. Gradually add corn, red and green peppers, celery and onion, stirring constantly and maintaining the boil. Stir in mustard, celery seeds and turmeric. Stir into vegetable mixture. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 5 minutes.

For those who like it spicy, add the red chili pepper and use hot bunana yellow wax ppppers in place ofthe sweet banana peppers. When cutting hot peppers, wear rubber gloves to keep your hands from being burned. Makes about seven 8-ounce mL jars 4 cups 3 cups 2 cups I cup 2 tbsp 3 cups 3 cups I tsp I finely chopped seeded green bell peppers chopped cored peeled tart apples, such as Granny Smith chopped cabbage finely chopped seeded sweet banana peppers salt cider vinegar granulated sugar mustard seeds red chili pepper, finely chopped optional see tip, at left IL mL mL mL 30 mL mL mL 5 mL I I.

In a large glass or stainless steel bowl, combine green peppers, apples, cabbage, banana peppers and salt. In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds and red chili pepper, if using. Reduce heat to medium-low, add drained pepper mixture and boil gently, stirring frequently, until vegetables are heated through, about 10 minutes. In a large glass or stainless steel bowl, combine cabbage, green tomatoes, onions, red and green peppers and salt.

Tie pickling spice, gingerroot and mustard seeds in a square of cheesecloth, creating a spice bag. I n a large stainless steel saucepan, combine drained cabbage mixture, vinegar, water, sugar, turmeric and spice bag. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 20 minutes. TIP Refer to the Produce Purchase Guide on pages to determine how much produce you'll need to buy to prepare this recipe.

In a large glass or stainless steel bowl, combine cabbage, onions and red and green peppers. Dissolve pickling salt in lukewarm water and pour over vegetables. Tie mustard seeds, celery seeds, allspice, cloves and cinnamon stick in a square of cheesecloth, creating a spice bag. In a large stainless steel saucepan, combine drained cabbage mixture, vinegar, sugar and spice bag. Uncover, reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 15 minutes.

TIPS To cook beets, scrub them thoroughly, leaving the root and 2 inches 5 cm of the stem intact to prevent bleeding. Place in a saucepan and cover with cold water. Drain, discard liquid and rinse well under cold running water.

The skins should slip off easily. Remove roots and stems. If you prefer a relish with a finer textul'e, shred the cooked beets rather than dicing them. Use 3 Y2 cups mL lightly packed shredded beets. I n a large stainless steel saucepan, combine beets, cabbage, vinegar, sugar, onions, red pepper, horseradish and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring occasionally, until vegetables are tender and heated through, about 20 minutes.

It is particularZy delicious with grilled or baked salmon. Remove feathery leaves from fennel and finely chop leaves to measure 2 tbsp 30 mL lightly packed. Remove stalks and core from fennel bulb and discard. Pulse remainder of bulb in a blender or a food processor fitted with a metal blade until finely chopped, but not pureed.

Measure 3 cups mL firmly packed. Add vinegar and water and whisk until dry ingredients dissolve. Stir in onions, capers, lemon zest, fennel seeds and pepper.

Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently for 4 minutes. Add reserved fennel leaves and chopped bulb. Return to a boil over medium-high heat. Also known as a sl1nchoke. The thin beige skin can have a red orpllrple tint, and it is edihle.

The yellow-white flesh is crisp andjllicy with a slJIeetjlol'or. Jerusalem artichokes make a deliciolls and unusllaL relish. TIPS Use lukewarm or room temperature water to help dissolve the salt.

To peel Jerusalem artichokes, use a sharp paring knrfe and remove thin brown outer layer. Jerusalem artichokes tend to oxidize rapidly when cut, so they need to be treated to prevent browning. Use a commercial produce protector and follow the manufacturer's instructions, or drop freshly chopped artichokes into a solution of lemon juice and water see page Makes about ten 8-ounce mL jars I cup 16 cups 21bs 3 V3 cups 4 cups 2 cups 2 cups 2 tbsp I tbsp Y.

In a large glass or stainless steel bowl, dissolve pickling salt in water. Add artichokes. Rinse with cool water, drain thoroughly again and dry. Transfer to a food processor fitted with a metal blade or a food grinder and finely chop. Treat to prevent browning see tip, at left. Drain before adding to the saucepan. In a large stainless steel saucepan, combine sugar and vinegar. Add drained artichokes, red and green peppers, onions, mustard seeds, turmeric and salt.

Reduce heat to medium-high and return to a boil, stirring occasionally. Ladle hot relish into hot jars, leaving inch 1 cm headspace. If you like a milder relish, use varieties such as yellow wax or New Mexico. In a large glass or stainless steel bowl, combine zucchini, onions, red and green peppers and pickling salt.

In a large stainless steel saucepan, combine drained zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish and chili pepper. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thin commercial relish, about 45 minutes. Screw band down until resistance is met, then increase to fingertip- tight. This chunkypickle is meant to be servedjust so. TIP This achar recipe was adapted from a traditional Indian recipe that required considerable quantities of peanut oil, nuts and other ingredients that would make it unacceptable for boiling-water processing.

If desired, a small quantity of peanut or vegetable oil may be stirred into the product before serving to enhance the authenticity of the taste.

We prefer the "lighter" version produced by this recipe. In a skillet, over medium heat, combine ground peanuts and 2. Cook, stirring constantly, until fragrant and lightly browned, about 5 minutes.

Immediately transfer to a bowl and set aside. In a blender or a food processor fitted with a metal blade, puree onions, chilies, gingerroot and garlic into a paste. I n a large stainless steel saucepan, combine pureed vegetables, vinegar, sugar, salt and turmeric. Bring to a full rolling boil over high heat, stirring frequently to prevent scorching. Reduce heat and boil gently until mixture thickens slightly,S to 10 minutes. Add cucumbers, carrots, cauliflower and reserved peanut mixture. Reduce heat and boil gently, stirring occasionally, for 5 minutes, until vegetables are heated through.

Remove air bubbles and adjust headspace, if necessary, by adding hot achar. Chutneys can range from chunky to smooth and from mild to hot in seasoning. A traditional accompaniment to curried dishes, chutney also makes a great addition to cheese trays and complements a wide range of dishes, from omelets and souffles to grilled fish.

For maximum visual appeal, create chutneys that offer contrasting colors as well as flavors. Not only does it allow you to use up any unripe tomatoes from the garden, it is deliciolls'" sweet.

In a large glass or stainless steel bowl, layer tomatoes and pickling salt. Add cold water to cover. Cover and refrigerate for 12 hours or overnight. Transfer to a colander placed over a sink. Rinse well with cold water and drain thoroughly. Tie pickling spice in a square of cheesecloth, creating a spice bag. TIP To prevent the apples from browning, we recommend measuring the vinegar into the saucepan before preparing the apples. As the apples are chopped, drop them into the vinegar, stirring to ensure all surfaces are covered.

When all have been chopped, continue with Step 3. In a large stainless steel saucepan, combine vinegar and apples. Add drained tomatoes, onions and green peppers. Bring to a boil over medium-high heat and boil for 30 minutes, stirring frequently. Stir in brown sugar and return to a boil, stirring to dissolve sugar.

Reduce heat and boil gently, stirring frequently, for 30 minutes. Add reserved spice bag and chili powder and stir well. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. TIPS To prevent the apples from browning, we recommend measuring the vinegar into the saucepan before preparing the apples.

When all have been chopped, continue with Step I. Add tomatoes, raisins, onions, granulated sugar, brown sugar, chili peppers, garlic, mustard seeds, gingerroot, cinnamon and salt. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 60 minutes. Allow a plentifid supply uf crackers and apple slices for spreading the Brie.

As the apples are chopped, drop them into the vinegar, stirring to ensure all surfaces al'e covered. You'll need to use an English cucumber in this recipe because it is not peeled. Field cucumbers are often waxed, which makes them unsuitable for preserving unless the skin is removed. For a milder chutney, devein and seed the red chili pepper. Add tomatoes, brown sugar, cucumber, onions, red peppers, raisins, chili pepper, garlic, ginger, salt and cinnamon.

Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes. Try serving it with chicken satay skewers. As the apples are chopped, drop them into the vinegar; stirring to ensure all surfaces are covered. The flavor of chutneys and salsas blends and mellows. Makes about ten pint mL jars 4 cups 8 cups 5 cups 4 cups I cup I cup 3 tbsp 2 tbsp 2 tsp 2 tsp 2 tsp 2 white vinegar chopped cored peeled apples see tip, at left raisins lightly packed brown sugar chopped onions chopped seeded red bell pepper mustard seeds ground ginger ground allspice curry powder salt chili peppers, such as hot banana yellow wax or jalapeno, chopped clove garlic, finely chopped IL 2L 1.

Add raisins, brown sugar, onions and red pepper. Add mustard seeds, ginger, allspice, curry powder, salt, chili peppers and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.

Place jars in canner, ensuring they are completely covered with. When boiling sauces, chutneys and salsas that thicken as the moisture is evaporated, you may need to gradually reduce the heat to maintain a low boil and prevent scorching. In a large stainless steel saucepan, combine apples, sugar, rhubarb, water and lemon zest and juice.

Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Add apricots, boiling water, onions, granulated sugar, brown sugar, garlic, raisins and gingerroot. Reduce heat and boil gently, stirring occasionally, for 30 minutes.

Add mustard seeds, cinnamon, allspice, black pepper, cloves, salt and cayenne. TIP The fiavors of chutneys and salsas blend and mellow upon standing, so plan on storing your preserves for at least 2 to 3 weeks for the bestfiavor.

In a large bowl, combine apricots with water to cover. Let stand for 30 minutes. Drain, chop and place in large stainless steel saucepan. Add 2 cups mL water, brown sugar, dates, raisins, vinegar, mustard seeds, salt, ginger and coriander.

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