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Ball Blue Book The Guide to Home Canning and…
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Ball Blue Book The Guide to Home Canning and Freezing (original 1909; edition 1982)

by Ball Corporation (Author)

MembersReviewsPopularityAverage ratingMentions
1,090914,137 (4.18)5
This antiquarian volume contains a complete guide to canning and preserving foods, with information on a wide variety of jars and important things to know for their proper use. Complete with a wealth of handy tips and useful suggestions, this text will appeal to anyone who regularly uses a variety of jars. It is not to be missed by collectors of antiquarian literature of this ilk. The chapters of this text include: 'Things Every Home Canner Should Know', 'Variety and Quantity to Can', 'How to Select Containers', 'Ball Jars and Closures - How to Use Them', 'Mason Jars', 'How to Use Ball Jars', 'Ball Jar Rubbers', 'Zip Caps', 'To Seal Perfect Mason Jars with Zinc Caps', etcetera. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes complete with a specially commissioned new introduction on preserving food.… (more)
Member:KathnManda
Title:Ball Blue Book The Guide to Home Canning and Freezing
Authors:Ball Corporation (Author)
Info:Ball Corporation (1982), 96 pages
Collections:Your library
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Ball Blue Book Guide to Preserving by Altrista Consumr Products (1909)

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» See also 5 mentions

Showing 1-5 of 9 (next | show all)
It has a pint and a half jar on the cover. On the last page of the book they offer a recipe for “How to Preserve a Husband.” This shows women still ruled the kitchen back in the 70's. ( )
  faithfilly | Feb 5, 2016 |
This is an essential reference book for home food preservers. There are myriad recipes to try with clear and concise directions for both beginning and experienced canners. ( )
  CarolineMCarrico | Sep 18, 2014 |
Oh, Jarden, this is very wicked of you. This "100th" anniversary edition, which does differ slightly from the one published in 2004/2006, has the exact same ISBN. Not very nice. ( )
  Lyndatrue | Dec 29, 2013 |
I know, I know, that's not really the author, but the author of this book (unlike the Kerr Canning Book) was always anonymous. Currently, the owner of both Kerr and Ball brands is Jarden. There may be one or two other makers of glass jars out there.

I always preferred (and still do) the Kerr canning book recipes, and bought these only because there are some recipes in them that are different. Like the Kerr books, the recipes are basically unchanged from one edition to the next. ( )
  Lyndatrue | Dec 29, 2013 |
Honestly I have so many books on preserving now that this one seems redundant. I read the 1985 edition and it has out-of-date canning methods. The jam-packed format is great for putting in a lot of recipes but not so great for people who like a little bit more about each recipe. I like the lists of problems and solutions, which was probably the most useful part of this book. ( )
  lemontwist | Oct 16, 2010 |
Showing 1-5 of 9 (next | show all)
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Products, Altrista Consumrprimary authorall editionsconfirmed
BallAuthormain authorall editionsconfirmed
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This antiquarian volume contains a complete guide to canning and preserving foods, with information on a wide variety of jars and important things to know for their proper use. Complete with a wealth of handy tips and useful suggestions, this text will appeal to anyone who regularly uses a variety of jars. It is not to be missed by collectors of antiquarian literature of this ilk. The chapters of this text include: 'Things Every Home Canner Should Know', 'Variety and Quantity to Can', 'How to Select Containers', 'Ball Jars and Closures - How to Use Them', 'Mason Jars', 'How to Use Ball Jars', 'Ball Jar Rubbers', 'Zip Caps', 'To Seal Perfect Mason Jars with Zinc Caps', etcetera. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes complete with a specially commissioned new introduction on preserving food.

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