Review by Booklist Review
These 200-plus recipes prove that jellies and chutneys, salsas and syrups contain enough seasoning magic to flavor any meal. The book also shows how thoroughly the experts at Ball approach the subject. Step-by-step photographs illustrate every technique. Sidebars on tricks of the trade, simple switch, peak of freshness, and so forth abound. And an introductory chapter lays out the basics of the methods involved. Of course, the real proof is in the recipes, but the claim to providing healthier and globally inspired dishes seems fulfilled. To mention just a few of them, there are artichoke-lemon caponata, south-of-the- border chicken soup, pot roast in a jar, smoky corn chowder, spicy Thai chicken wings, and applesauce. An updated classic for home cooks anxious to preserve and protect the freshness of the season, the book is intended for a whole new generation of canners and preservers (in addition to those who might need a refresher or reminder).--Jacobs, Barbara Copyright 2016 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
The name Ball is synonymous with its famous mason jar, and the folks who wrote the canon on canning offer an updated introduction to "tried and true methods" for putting up food. In this primer, the Jarden Home Brands experts present 200 recipes reflecting "globally inspired" flavors of the "modern palate" that focus on today's healthy, local fare. The information-rich source features step-by-step photos, basic gear lists, and explanations of the science behind six major canning and preserving methods: water bath, fermenting, pressure canning, freezing, dehydrating, and smoking and curing. There are instructional charts on preparing fruits, vegetables, and meats for each of the processes, as well as a home canning planning guide. Jams and jellies go from classic to high end with recipes for curried yellow tomatoes or orange-date-cardamom preserves. Pickled fennel with oranges is kicked up with turmeric and ginger. Asian pomegranate barbecue sauce doubles as a stir-fry sauce, and there's a tangy green tomato chutney with Thai notes. Recipes incorporating canned concoctions appear within chapters. This canning bible is organized by technique, which makes finding particular dishes a challenge. The information science and convenience of preserving foods, while nothing new, captures much of today's sustainable foods philosophy in a jar. (May) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
