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THE ALL NEW BALL BOOK OF CANNING AND PRESERVING
THE ALL NEW BALL BOOK OF CANNING AND PRESERVING

THE ALL NEW BALL BOOK OF CANNING AND PRESERVING

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.

Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.

Tested for quality and safety, recipes range from much-loved 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 delicious 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.

Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

GRIT COUNTRY SKILLS SERIES GUIDE TO HOME BAKING, 1ST EDITION
GRIT COUNTRY SKILLS SERIES GUIDE TO HOME BAKING, 1ST EDITION

GRIT COUNTRY SKILLS SERIES GUIDE TO HOME BAKING, 1ST EDITION

This GRIT Guide to Home Baking will answer questions such as: What do I do with leftover bread? What is the best grain mill to use? and How do you bake with whole grains? Whether you want to learn how to build your backyard bread oven or bake in cast iron, the GRIT Guide to Home Baking has you covered.

Not only does this issue answer all your questions about the baking process, but it’s also filled with delicious recipes that never grow old. Some recipes in this issue include: bread and butter pudding, basic white bread, seeded Kamut bread, winter fattoush salad, honey-lemon scones, and many more!

Other articles include:

  • Back-to-Basics French Bread: Whether you enjoy it as sippets, bread pudding, or toast with butter and jam, bake this historic bread recipe based on English and classic American cookbooks.
  • Cast Iron for the Country Kitchen: Make your kitchen cookware count with the most useful cast iron pieces.
  • Beehive Baking: Put down the sugar bowl and switch to honey with these wholesome recipes.
  • Gluten-Free Goodies: Going gluten-free is easier than you think.
  • And more!