Reddit reviews The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

We found 8 Reddit comments about The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes. Here are the top ones, ranked by their Reddit score.

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8 Reddit comments about The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes:

u/dave9199 · 11 pointsr/preppers

u/thomas533 · 8 pointsr/preppers

>So the gas flushing is only done on industrial scale and its working because they are doing it in extra clean room, where probably air is hepa filtrated

Gas Flushing does not prevent bacterial infections of any kind. It is irreverent to the discussion of avoiding botulism.

Botulism toxin is created when botulism bacteria are put in a low oxygen, high moisture environment. The bacteria is found outside in dust and dirt and inside homes on floors, carpet, and countertops even after cleaning. It is literally on everything and you can't clean it off. You have to kill it.

>does pasteurizing also counts as true canning method?

No. Pasteurization only reduces the number of viable pathogens so they are unlikely to cause disease. Canning is a form of sterilization. Unlike other bacteria such as Staph, E. coli, Salmonella, etc., you cannot kill Botulism bacteria just with regular boiling. That is why there very strict methods for pressure canning and you do not deviate from them unless you have a death wish.

Just get this book. It is worth it's weight in gold and tells you everything you need to know.

u/wintercast · 4 pointsr/homestead

If you have not gotten it.. i HIGHLY recommend the BALL book of canning.

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https://www.amazon.com/All-Ball-Book-Canning-Preserving/dp/0848746783

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u/gypsy_teacher · 2 pointsr/Cooking

It is! You'll have to "start small." Some tips:

Instead of investing in a giant canning pot, use your largest stock pot. Use lid rings for a rack in the bottom, and if you only can in pints (quarts are the biggest), you should be fine. You'll do less per batch when you "process" jars, but if you're only doing smaller batches because your kitchen is tiny and you're just starting out, no problemo.
Sauces are another thing - if there's too much "stuff" in them you need a pressure canner, not a boiling water canner. My suggestion is to watch a few videos to learn the difference. The Ball Blue Book is cheap and has all the instructions and recipes a novice canner needs.

Water bath canning basics - MSU Coop Ext (I always trust "Cooperative Extensions" because their recipes are ALWAYS vetted!)
This is a longer video, but I skimmed it and I think this just about covers it.

u/imkadealwithit · 1 pointr/Canning

I would never say it's complicated but it is more involved. First off all jellies are made using the boiling water bath method (which can be as simple as having a pot large enough to have at least 1" of water covering the top of your jars at all times). Where the science comes in is when to determine if pectin is needed, what ratio of fruit to sugar is needed, and what jar sizes are safe (you can always process in a smaller jar but never a larger jar). If you have yet to purchase a Ball book of canning I strongly recommend it.
The first two books I bought were (http://amzn.to/2uyqAYA) and (http://amzn.to/2uIsZ33) however Ball just released a brand new Basics book (http://amzn.to/2tfdw6l) that discusses jams, jellies, butters and pickles.
I know this may not have been the answer you were looking for but I would gladly help you walk through the process of making a jam

u/spoui · 1 pointr/Canning

Links:

https://www.amazon.ca/gp/product/044901665X

https://www.amazon.ca/gp/product/0848746783

https://www.amazon.ca/gp/product/0143191314

u/Morgaine1795 · 1 pointr/Canning

Here
is another book. Ball's newest one!

u/a-pants · 1 pointr/Canning

Check out these books:

https://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ (Mango and Peach Habanero Hot Sauce, p. 102)

https://www.amazon.com/All-Ball-Book-Canning-Preserving/dp/0848746783/ (Mango-Habanero Wing and Dipping Sauce, p. 178)

I can see both of those recipes in Amazon's preview. I wasn't sure if I was allowed to post the recipes here due to copyright.