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

I bought this after seeing someone making a pickled recipe from the book on YouTube.I have a basic knowledge of canning, and use an old farmhouse recipe book for the generally well known UK recipes for canning. However, the US recipe I saw intrigued me, and I realised that recipe alone would allow me to expand recipe ideas, and practices.The one section that I hadn't realised was in the book, has to do with dehydrating food, and as luck had it, I'd just ventured into buying an entry level dehydrator, which arrived the same day as the book. So I was thrilled to discover that reference section, for me that's an added bonus.Yes it's very American, but the measurements are easily done if you're prepared to get a few extra items for the kitchen that accommodates that aspect of the book. These days American kitchen measures aren't hard to find on the Internet, and generally don't break the bank to purchase.Words might seem off putting, but it's translation. For example; Kosher Salt is basically table salt from what I have been able to glean from my own experiences. Cilantro is Coriander, that sort of thing.Most of the ingredients I saw, when I flicked through the book, seem on a par with what I have used in the past, so no big surprises there.Overall, I think I shall enjoy adding a few new recipes to my selection, and I know there is one in the book that my Brother-in-law will be thrilled to receive. I guess that's a double bonus.

I would buy this book however please understand it’s a little lazy on how it’s written compared to the previous ball complete book of preserving. Maybe it’s trying to be modern but I find it more difficult to follow in some ways. For example add chicken and next 3 ingredients. Has you questioning yourself, why not just write it out instead of leaving people feeling ambiguous.Having said that it’s also got some fantastic recipes, lovely pictures and inspiring ideas. If this is your first canning book, I’d wait. Otherwise go for it!

I was very disappointed in this book most of the recipes seemed to be trying to be new or edgy and I don't care for that in my canning.I did give it three stars because the canning instructions are fine, safe and useful but personally I prefer the other Ball books that I have.

I have been canning (Water Bath + Pressure), pickling, preserving, dehydrating, curing meats, making Bacon, Sausage, Corned Beef and more for a few decades now. I have more than a dozen books on these subjects and in some cases I have devised some of my own recipes (example: Chicken Chili Lime Sausage). This book more than anything is a recipe book more than it is a "how to" book in my view. Of the over 350 recipes in the book I flagged 3 of interest to me. The Pickling Section is a huge disappointment. Some of the subject areas like curing and smoking meat are somewhat lacking meaningful content as well. Don't expect to be a home preservation Wizard after buying this book. Other books such as the USDA Stocking Up Book would be a better choice.

Very confusing book made for USA market measurements and explanations poor as all over the book