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Ball Complete Book of Home Preserving

4.22 of 5 stars 4.22  ·  rating details  ·  5,399 ratings  ·  110 reviews
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefit ...more
Paperback, 448 pages
Published July 15th 2008 by Firefly (first published April 14th 2006)
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Ball Complete Book of Home Preserving by Judi KingryBEST RECIPES FROM EASTERN EUROPE by Sahara SandersCanning for a New Generation by Liana KrissoffThe Blue Chair Jam Cookbook by Rachel SaundersThe Complete Book of Small-Batch Preserving by Ellie Topp
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This weekend a group of friends and I tried canning together and used a salsa recipe from this book. We had a crapload of stuff and altogether it was really successful. This book definitely has more recipes I'd like to try.

My one complaint is that it sometimes skips past more common recipes and leans toward unexpected ones. I'm sure I'll appreciate that eventually but for now I'm a beginner and would like to learn some basics.
Ellen Bell
I checked this book out through the library, but it's one that I definitely need to own a copy of. This book is a lot like Ball's classic Blue Book, but with a LOT more information and additional recipes. It also features a one or two sentence blurb with each recipe, indicating how you might use it (which can be helpful for some of the more obscure chutneys, relishes, etc). The book also contains some helpful reference sections at the end, including a produce buying guide (to help you figure out ...more
Karen Hood
I have tried many of these recipes and they are were all excellent. This is a standard classic and great reference book for home preservers. Karen Jean Matsko Hood
This book has it all. Every recipe you might possibly desire from ketchup to chutney to relish to jam, including freezer, sugar, and pectin options. Lots of recipes and pictures and thorough explanations.

What I liked: versatility. plus the recipes sound delicious. If I own a book for canning, this will be the one I purchase. I might check out another from the library for one or two exotic recipes to try, but this will be the staple for canning. I can't wait to try the salsa, pickles, ketchup, e
This book is amazing. I check it out from the library every fall and I am amazed at the variety of recipes. As an educated canner, I try to stick to name-brand, tested recipes and products because I'm afraid of producing unsafe food. This book inspires me to try new concoctions. I will probably end up just purchasing the book at some point.
Every step is spelled out and easy to follow. They explain the 'why' in why it is done this way or that. And so far any recipe I have tried has been great. Grape Jelly, spicy salsa, applesauce, and tomatoes. But, I can't wait to try some of the others!
It's marmalade season, and I have a bag of grapefruit from home in my kitchen. This book has replaced the Ball Blue Book of Preserving as my standard reference. Can't wait to try some of the red wine and herb jellies.
4.5 stars

This book really makes me pine for summer. The first few chapters are all about jams, preserves and fruit spreads. I love nothing more than a good jam on my morning biscuits. Hopefully I will have plenty of opportunity to try them out come summer when fresh fruit is in season. The only thing is that the recipes mostly all call for pectin, and I would like to try the slow boil method to get more flavor from the fruit. At the very least I think the recipes make for good guidelines, how mu
So easy to use and understand. At first I wanted pictures to look at to see if I was doing it correctly, but realized I did not need them. Most of the recipes I cut in half, as I did not need as much, and they all worked wonderfully. This is so much better than store-bought food, and easy to make. I have not tried the pressure cooker methods, but that is my goal for this fall.
I love this book! It offers a great many delicious recipes that you simply desire to try making them yourself. The recipes are written and presented in a very clear way with many useful tips on the left margin, exact amounts of particular ingredients and easy to follow preparation stages. There's an amazing variety and quantity of recipes: jams, jellies, butters, chutneys, salsas,relishes etc making use of varied fruit and vegetables. Sweet apple cider butter is on my list of most wanted preserv ...more
Although I probably won't make a fractions of these recipes, the book itself has been really helpful in explaining processes and providing recipes. I think I will actually buy this book to add to my cookbooks for future canning experiences.
This is a very comprehensive book to have at your fingertips if you want to can foods of all sorts. I do wish it was a tiny bit more informative in regards to high-altitude canning and the gel stage tests. All in all I do love this book.
Michelle Denna
Although this wasn't as in depth in terms of pressure canning as I had hoped, it was very thorough in reviewing water bath canning (absolutely nothing on steam canners, but I think they just don't recommend them compared to a water bath).

It contains 400 recipes, most of which are things I would never make, but I did walk away with a handful of things I am really wanting to try. All in all, it is a good book to have on the shelves for novice or experienced canners. It answers a lot of questions,
Shari Henry
If you're looking for good, old-fashioned, tried-and-true canning recipes, you'll find plenty between this book's covers - jams, jellies, tomatoes, salsa, pickles, veggies, and so much more. Most of the recipes call for water bath canning though there is a section devoted to those items that require pressure canning. A nice chapter on fermentation piqued my interest as well. You'll also get plenty of how-to's, tips, and problem solvers that will help boost your confidence. Consider this the Bett ...more
Rebecca Henderson
Very thorough and useful resource to use throughout the summer -- so I can enjoy the fruit (pun intended) of my labor throughout the winter.
Great recipes for canning! I checked it out to find more recipes to use after we harvest the peaches from our tree.
Colette Martin
This is not the easiest book to use, but it is chock full of essential information for canning and preserving.
Ada  Library
Great resource for gardeners who are looking for creative ways to cook, can, and preserve.
Awesome resource for gardeners; pumped to try out some of these recipes.
Very good source for jam and jelly recipes. Wish it had more color pictures.
Erin Michele
There are some GREAT recipes, but some are hilariously dated.
B Fern
Couldn't live without it for canning and preserving!
A must-have, go-to canning classic
Good base recipes and procedure
This is a comprehensive book of canning recipes. I saw it at the library and thought I would try it out. I've done a small amount of canning/preserving in the past few years. This book is large and has too many recipes that I just don't see myself ever actually preparing. I prefer basic recipes and instructions and this is a bit too "exotic" for me. For more adventurous souls, however, it would be a great fit. And who knows, maybe down the line, with a bit more experience under my belt, I might ...more
I purchased this book a few years ago fulling intending to start canning by the end of that summer. Over the next several years I procrastinated about canning. Until this year! This book helped me get started by laying out the basics for me. Over the past several weeks I have canned Stewed Tomatoes, Salsa, Spaghetti Sauce & Beans. All the veggies came from a garden I am co-oping with a good friend. We also sell extra veggies on a table in front of her home. This income has paid for our canni ...more
Jennifer Parks
This is the gold standard in preserving “how-to” covering all manner of foods from jams to pickles, to meats, and it provides explicit details on both the water bath and pressure cooker methods. A bit pedestrian in nature (you won’t find any rose petal jam or honey thyme rhubarb here), this cookbook nevertheless is an indispensable asset in home canning. And I’ll admit that sometimes even I just want plain old-fashioned ordinary jam instead of something highbrow and fru-fru.
Sandra Greenman
This book is written simple enough for the new person and offers plenty of recipes and variations for the more experienced cook. I am looking forward to trying out some of the many recipes in this book. The section on what is needed for each canning project helped me to get started. I followed the steps as outlined in the book and completed my first canning project with success.

I looked through this book when I got it, and it is a perfect book for those who are just starting out in home preserving, and for those who have done so for years. It is simple to read, has easy as well as more complicated recipes and they look really scrumptious! There are a few recipes with wine, but that is usual for a cookbook. Almost all of them don't contain wine.
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Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Le Grand Livre Des Conserves: 400 Recettes Délicieuses Et Originales Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Le grand livre des conserves Bernardin: 400 recettes délicieuses et originales

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