Ball Corporation - Ball canning back to basics: a foolproof guide to canning jams, jellies, pickles, and more

Back To Basics

A Foolproof Guide to Canning Jams,
Jellies, Pickles & More

2017 Hearthmark, LLC All Rights Reserved.
Hearthmark, LLC is a subsidiary of Newell Brands Inc. (NYSE: NWL)

and Ball TMs Ball Corporation, used under license.

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Culinary Marketing Manager: Sarah Green Page

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Special Thanks: Chris Carlisle, Matt Christensen, Janine Moore

eISBN: 978-0-84875-582-9

Library of Congress Control Number: 2017937388

First Edition 2017

Printed in the United States of America

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Contents

Introduction

Welcome to Ball Canning Back to Basics ! Were super excited to share this compilation of 100 favorite and most requested water bath canning recipes with you. We hope that it will make capturing the sweet, ripe flavors of summer easier than ever. Whether youre using fruit youve picked yourself for a simple berry jam or looking for the perfect pickle recipe for those beautiful farmers market cucumbers or chile peppers, youll find everything you need right here, simplified and illustrated with photos to inform and demystify every step along the way. We heard a desire from many of you for a collection of straightforward, simple, and classic recipes, all in one place; so here they are.

We have been the canning experts for over 100 years and we are just as dedicated today to your preserving success as we were back then, before there were supermarkets and every jar was precious. Here at The Fresh Preserving Test Kitchen, we know that every jar is still precious, thats why we thoroughly test and stand behind all the recipes we create. Our quality engineers work hand in hand with our culinary team to ensure every recipe works, tastes great, and most important, is totally safe for pantry storage. Each recipe is tested for pH, viscosity, thermal penetration, and water activity. These results are then adjusted as needed to create a perfect balance of time, temperature, and ingredients to ensure the results are both as safe and delicious as possible.

It is also our goal to make your fresh preserving experience as simple and fun as possible, even if youve never canned before. Its for this reason that this back to basics book focuses on the water bath canning method of preservation and features quick-cook recipes. Water bath canning doesnt require special equipment and is the simplest technique for the home cook to master. With very few exceptions, the soft spread recipes in this book make use of all natural Ball Pectin to assure a perfect set every time, but in a fraction of the time it takes for a traditional long-cook recipe. As a result, the super-fresh fruit flavor really shines through.

As for pickles, weve included two simple and classic fermented pickle recipes as an introduction to traditional pickle making. The remainder are super-easy fresh-pack pickles of all kinds to fill your shelves with crunchy, tangy vegetables year-round. We even have some pantry staple recipes, such as to make use of your kitchen garden tomato crop.

Canning your own food is truly a balance of art and science, one that fosters a reconnection with whats important, whether it is time spent with family and friends in the kitchen or the satisfaction of cooking up something special that speaks to your sense of creativity and self-sufficiency. Its also a way to take back control of your pantry. You can feel good knowing exactly whats in every jar, because you picked it, cooked it, and canned it yourself. Whether your inspiration is in the creation or the preservation, the result is always pure and authentic.

Enjoy and let us know what you think at www.freshpreserving.com. Were here to help.

Sarah Green Page

Chef and Culinary Marketing Manager

The Fresh Preserving Test Kitchen

Jams, Preserves, and Marmalades

These are some of the most iconic and versatile spreads you can make. Quick-cook jams offer bright fruit color and flavorbest of all, they require only four ingredients: crushed fruit, sugar, acid, and pectin. Preserves, made with large pieces of fruit, are cooked so the fruit becomes tender and develops a glossy, transparent appearance. Marmalades are sweet-tart spreads with small pieces of fruit and peel.

How to make Jams, Preserves, and Marmalades

You will need:

Tested recipe and ingredients

Glass preserving jars with lids and bands (always start with new lids)

Water bath canner or a large, deep stockpot with lid and rack

Jar lifter

Common kitchen utensils, including measuring cups and spoons, large ladle, kitchen towel, and rubber spatula

Large stainless-steel or enameled saucepan or Dutch oven

Canning funnel

Bubble remover and headspace measuring tool

Labels

Step 1: Heat Jars
Examine the jars for defects. Place a canning rack at the bottom of the canner and fill halfway with water. Place the jars in the water and bring almost to a simmer over medium.
Important: Keep the jars hot until ready to fill to prevent jar breakage due to thermal shock. Wash the lids and bands in warm soapy water, rinse, and set aside.