Ball® Canning Back to Basics: A Foolproof Guide to Canning
Before we go on, I have something to say that may be hard to believe for the younger generation, of which I’m a part. Mason jars are not just for decorating your kitchen or holding a hanging herb garden – There, I said it.
Though I enjoy this popular décor trend and have even indulged and wrapped a few jars in twine myself, what I love more is using them for canning fresh vegetables and fruits.
Thankfully, I’m not alone! At The Food Channel, we’ve noticed the pendulum shifting away from always using store-bought, pre-packaged foods. Calling this shift a trend isn’t really correct; it’s more of a resurrection of canning and preserving with a contemporary spin. And it’s here to stay as consumers continue to educate themselves on the benefits of eating fresh foods.
We recently turned to the canning experts at Ball® Canning and got some great confirmation. The company just published Ball® Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies Pickles and More (Oxmoor House, $16.99, paperback.) We asked for a review copy of the cookbook, which includes over 100 classic recipes.
Ball and its Fresh Preserving Test Kitchen take painstaking efforts within this cookbook to ensure that everyone will benefit—from beginners to experts looking for a refresher. It starts with the basics, with an overview of waterbath canning, an acidity-alkalinity scale and basic gear needed to get started. From there, it quickly transcends into beautiful images and recipes.
For canning fans, the highlight of the book will be the large number and simplicity of the recipes. The book is sectioned by type, with categories ranging from jams and jellies, fruit and fruit butter, sauces, tomatoes, and pickles. It also includes and calls out all recipes that are low-sugar and provides step-by-step instructions with correlating images.
Ball® Canning Back to Basics is your latest must-buy if you’ve even considered the idea of canning. It’s well worth the cost and nothing is left unsaid—the book even recommends alternative syrups and spices to incorporate into recipes and has an entire ‘Problem Solving’ page that proactively answers questions one may encounter.
Also included in this content series is an interview with Sarah Page, Chef and Culinary Marketing Manager from The Fresh Preserving Test Kitchen, as well as a few of our hand-picked recipe favorites.