Ball&039s home canning books

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ball has been publishing a book of home canning since 1909, starting with the ball blue book. has been a trusted private sector name for the ultimate home canning guide ever since.

You are reading: Old ball canning books

It is important to note that while you may appreciate the earlier editions that you or your family members used, it is important to only work with the most recent editions so that the latest in home canning safety and quality is incorporated into your homemade preserves. products.

As of summer 2016, there are three books on the ball line for home canners.

all of these books are relatively inexpensive.

1. blue ball book; 2. complete book of home preservation balls; 3. the new book of preserves and preserves balls

The order above reflects the order of experience that the books address.

tip! Remember that Amazon has a “look inside” feature on many books. Wherever you end up buying a book, that’s a great feature that lets you see if a book appeals to you or not.

1. blue ball book

The Blue Book was first published in 1909.

If you’re a beginning canner looking to get a ball canning book and don’t have your blue book yet, you might want to get it. It has all the basics succinctly. And because it’s the thinnest book, it’s the easiest to flip through for quick-reference information on how to can can beans and other vegetables to perfection.

Even though it tackles basic canning, of all the ball books it’s the one experienced canners still look to, for quick, no-nonsense processing information for pressure canning basics like simple vegetables.

There are some photos, but not many.

contains 500 recipes, but not all of them are canning recipes. that number includes recipes for freezing and dehydrating, as well as recipes that show how to cook with your homemade canned goods.

There is an index at the back. occasionally, with some editions, the index is not always fully updated, and fans often notice the ball within days.

It’s bound perfectly, but because it’s thin, it will stay open easily.

There aren’t many options for alternative low-sugar or low-sodium canning.

does not provide nutritional information for recipes.

(note: there are no metrics in this edition, just american volume measurements. if you want an edition that provides both metrics and weights, you should look for the uk edition of this book, titled “ball blue book® guide – metric edition .” in the uk, is available in lakeland stores and on the ball uk website).

is updated every few years. every update is eagerly awaited by breathless fans.

at the time of writing this review in June 2016, the most current edition is: ball blue book, 37th edition, 2014. balls says, however, that the 2013 36th edition is still considered valid ( as of 2016).

misprints

green sauce, page 36, simmer time should be 5 minutes.

jalapeño sauce, page 36. amount of cider vinegar should be 1 cup (250 ml), not ½ cup (125 ml) [1]source: ball customer service via michelle michaelis, october 2021. the amount of vinegar must match the call for in the ball / bernardin complete book.

Rhubarb Spicy Sauce for Grilling, page 128. missing processing time. it should be 10 minutes.

2. complete home conservation book ball

As you grow in the world of canning, you’ll want to expand your repertoire. this is where the full ball comes in. it sums up a lot of what’s in the blue book and adds a lot more to it.

the complete book of the ball was first published in 2006. it is written in canada.

The most recent version with a ball cover is from 2012. The ball says there were only a few “photo” updates. “The Complete Home Preservation Ball Book was first published in 2006. Then in 2012 there were some updates to some of the pictures.” [2] facebook ball to randal oulton. March 7, 2018. The last issue with Bernardin on the cover is from 2015.

If you are only interested in canning recipes, this book is a powerhouse for you. It has 400 recipes, and they’re all canned. no curing or freezing, etc., all canned.

does not add any additional pressure canning recipes, but adds many more recipes for water baths. it has a few photo plates, but it’s mostly just a good old-fashioned cookbook.

The recipes are all straightforward, though like many good old-fashioned canning recipes, there can be a lot of cutting (hello, food processor) because you’re starting from scratch.

has lots of helpful learning tips in the margin and a very good index at the back. there is also a 30-page learning and reference section in the back.

It is bound in a ring binder format, so it stays open very easily, either flat or upright. the hard cover is easy to clean.

There aren’t many options for alternative low-sugar or low-sodium canning. in fact, there is a very heavy hand with refined white sugar.

no nutritional values are given.

Measurements are given in American and Metric. weights are given occasionally but randomly; note that the metric is the American fake metric which often provides solid ingredients measured in mL.

an identical separate version is published in canada, under the name bernardin.

is updated every few years.

The most current, at the time of writing this review in June 2016, is the 2015 edition.

ball/bernardin errata list complete

tomatillo sauce. 2015 edition, spiral bound, page 212. requires ½ cup (125 ml) vinegar. emerie brine from bernardin in dec 2016 says it seems to be a typo, it should be 1 cup (250 ml) of vinegar. (correspondence on file.)

3. the new book of canned and preserved balls

[ed: Please note that as of 2016, some university extensions are expressing reservations about some recipes in ball’s new book and are unhappy with ball’s response to their concerns. as a result, they are not teaching from this book. we share some of these reservations.

Any of the recipes we work with in healthy preserves are ones we feel comfortable with from the book (note our suggestion that their pasta sauce with eggplant alla puttanesca is probably better with added citric acid).

/p>

We currently believe that a constructive role we can play in the conversation about this book is to maintain a list of specific concerns, which can be found later in the errata section.]

As great as the blue ball and full ball are, today’s savvy canners are ultimately yearning for a more challenging set of canning recipes with more interesting ingredients and more cultural diversity, as well as a greater variety of ingredients. pressure canning recipes.

This brand new book, first released in June 2016, is the book for them. many ethnic and gourmet recipes, many new pressure canning recipes for interesting dishes, many ingredients that have not appeared in ball recipes before. Y Ball has caught up with the French side of her Canadian sister Bernardin and has begun to let the wine flow freely in recipes. in this book, the ball has reached the levels of a gourmet magazine.

everything new from ball goes beyond the added variety that many seasoned home canners have been asking for from ball for a few years now.

If you’re bored with pressure canning the same plain vegetables year after year, this book gives you lots of tips on modifying your vegetables with soy sauce, curry powder, and even balsamic syrup.

In terms of water bath recipes, Ball now rivals the garden lab-tested gourmet quality recipes available on Canadian Living (as well as the photos and design).

captures ball’s audience with many techniques and tricks introduced by its sister company bernardin a few years earlier, such as using dried chiles in recipes and roasting them before use for added flavor. (cf. “roast or roast dry chiles, turning frequently, until they begin to char on all sides.” bernardin guide 2013, page 56).

will challenge experienced canners to really expand their repertoires and their minds.

measurements are in US and metric volume, although the metric given is often the false metric of liquid volume (for example, 250 ml of chopped onion) for solid ingredients.

When you see the weights given for products, keep in mind that the weight is the amount of prep they want you to buy, or start with. therefore, 3 ¾ lb (1.75) kg of pear indicates that it has that weight of unpeeled and uncored pears prior to preparation. [3]Confirmed with ball via their facebook page on Jul 23, 2016. This can be very confusing as they often also give volume and weight equivalents for the same ingredients that are intended for post preparation. consistency in the thought process would have been appreciated here.

There are 350 recipes in the book, but not all of them are canning recipes: there are also fermenting, freezing, curing, smoking, and dehydrating recipes, as well as sample use recipes. still, there are enough new and exciting canning recipes out there that canners will be more than satisfied.

There aren’t many options for alternative low-sugar or low-sodium canning. Ball seems to be stuck in his addiction to sugar and salt. in this sense, everything new is very much “business as usual,” with its heavy-handed application of refined white sugar and tons of sodium flowing into people’s arteries. Ball’s sugar-free or low-sugar pectin remains the redheaded stepdaughter of Ball’s product line, with only 5 of the 25 jam recipes in the new version supporting its use.

no nutritional values are given.

a possible drawback could be how the use recipes intermingle with the canning recipes. without jumping right to the end of a recipe and looking for that telltale “processing time” address, sometimes you don’t know if you’ve started reading a regular recipe or a canning recipe. some sort of icon at the top of the recipes, perhaps a jar versus a plate, to indicate which might have been helpful. but that’s a minor quibble.

errata list for the new ball book

please inform us of any additions to this list that you know of.

roasted aubergines and pepper puttanesca sauce, page 181 (2016 edition). Also add: ½ cup (125 ml / 4 oz) balsamic vinegar and increase processing time from 35 minutes to 45 minutes. Ball made this correction quietly on its website sometime before mid-October 2016. In a follow-up conversation with a Ball rep on Facebook, the rep said the extra acidity and processing time was “extra insurance.” ” optional.

UPDATE to Roasted Eggplant and Pepper Puttanesca Sauce, page 181 (2016 edition). Sometime in 2018, the “optional” on the ½ cup vinegar on their web site was dropped, now making it mandatory. Note that this has also had a taste impact and does result in a more vinegary tasting pasta sauce.
Headspace converted incorrectly, “One Jar Meals” and “One Jar Vegetables”, page 274, 276: “.. leaving 1-inch (1-cm) headspace.” Should be 2.5 cm OR 3 cm, rounded.
Cherry-Bourbon BBQ Sauce, page 184 (2016 edition). Headspace incorrectly given as ¼ inch (½ cm). The headspace should instead be ½ inch (1 cm) instead of just ¼ inch. This was caught by Lia Stern and confirmed to her by Ball — thanks to Lia for letting us know for our errata tracking:

There were also questions about some sauces (see below).

sauce recipes in the new book of balls

many salsa recipes in this new book use fresh lemon juice instead of bottled lemon juice. this is an outlet for both the ball and the field of home preserves. we have a page dedicated to fresh lemon juice sauces.

Over time, you may want all three ball books. Even seasoned canners just wanting to refresh their memories for processing times in a jar of plain mushrooms will always want to keep a copy of The Blue Ball Book on hand, because its brevity is exactly what you want “in the heat of the moment.” . but as you get older, you might get bored of the classic blue book core repertoire, and when you do, you might want to get the other two ball books.

4. best magazine of recipes for preserves and homemade canned balls

This is a magazine/paperback format. ball calls it “bookazine”.

the 2016 edition contains an entirely new subset of ball recipes; if you have the ball all new, you already have all the recipes here.

____________________ *note that none of the three ball books has more than a small handful of recipes for special dietary needs, such as low-sugar or low-sodium (aside, of course, from simple canning vegetables to Pressure). any of them provide nutritional information. maybe ball will one day come out with a fourth book that allows its sugar free pectin to finally have its day in the sun.

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Ball&039s home canning books – Healthy Canning