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Gift wrap is available for this item. Item #229696
- Edition/Year: 2011
MOST HELPFUL REVIEWS
This book is all you need to learn how to can, dry, or freeze food. Not only does it give the usual recipes for jams and jellies, but also vegetables, pickles, meats, and more. It is a good resource for the experienced as well as the novice. Everything you would need to know is included in this book.I recommend this product.
I have a ball Book, but the anniversary book is well worth buying. It has updated canning recipes and baking recipes that are wonderful.I recommend this product.
Ball Blue Book
It is good just wish it was biggerI recommend this product.
Customer Reviews for Blue Book Guide to Preserving by Ball®
4.5 out of 5 stars, based on 223 ratings
96% of reviewers recommend this product
97% say this is a "good value"
- August 14, 2014
- By: Robert M.
- From: NJ
- I Cook: Every Day
Blue Book by Ball is the Best.
For over 50 years that I can remember, when it came to preserving or canning "BALL" jars and pectin products were a household name to go to. This book is excellently written and laid out for the beginner to the advanced. I would have to say if you are thinking of canning, making jellies, and jams or preserving the extra items from your garden, this is the book to get. I am looking forward to trying the numerous recipes in the book with my personal twist. The section on dehydrating is great also, now I am interested in trying my hand at that too. Great book, you won’t regret the purchase. Happy canning.I recommend this product.
- August 14, 2014
- By: Michael
- From: CA
- I Cook: Very Often
I still have my great grandmother's Ball Canning Book. I try to buy them every several years to make sure I "keep up to date" on everything. One suggestion - I do ALL my canning in a pressure canner. I wish you'd put pressure canner times as well as water-bath canning times for those of us who are lazy and prefer to be told. This, however, is the Only Book to Have. All others are second best!I recommend this product.
- August 5, 2014
- By: Sheri
- From: TN
- I Cook: Every Day