The most recent version with a Ball cover is from 2012. Ball says there were just some “photo” updates. “The Ball Complete Book of Home Preserving was first published in 2006.
How many Ball canning books are there?
three books
How many editions of Ball Blue Book are there?
As of time of writing this review in June 2016, the most current edition is: Ball Blue Book, 37th edition, 2014. Balls says, however, that the 36th edition from 2013 is still considered valid (as of 2016.)
What is the latest edition of the Ball canning book?
NEW Ball 37th Edition Blue Book
When was the first Ball Blue Book published?
2003
How do the Amish preserve meat?
For generations, Amish families have prepared for the winter and spring seasons by canning, a method by which they seal food in glass jars to preserve it for future use.
How do the Amish can their food?
Canning. After the start of school in the fall, Amish farm wives complete the preserving of the food. Glass jars are scrubbed, sterilized and filled, then stored on numerous shelves in the cellar. Sauerkraut, an Amish favorite, is prepared for fermentation and stored in crocks left on the porch for seven to 10 days.
Is pressure canning really necessary?
Here's the basic rule: all low acid a.k.a. alkaline foods must be processed in a pressure canner, not a boiling water bath. You need a pressure canner for them. The reason for that is that although botulism bacteria are killed at the temperature of boiling water, botulism spores can survive that temperature.
What is Amish canned meat?
Grabill Country Meat is a truly exceptional canned meat, perfect for a family meal or for stocking your long-term food supply. This premium product comes from Indiana's Amish settlement. The beef is tender cut chuck. The chicken is half white meat and half dark meat. The pork is cushion cut.
How do you use a canning guide?
- 01 of 08. Pressure Canning.
- 02 of 08. Place Rack in Canner & Add Water.
- 03 of 08. Turn On Heat If Hot Packing Jars.
- 04 of 08. Fill Jars and Place in Pressure Canner.
- 05 of 08. Close Canner and Vent Steam for 10 Minutes.
- 06 of 08. Raise Pressure and Process the Jars of Food.
- 07 of 08.
- 08 of 08.
HOW DO YOU CAN food book?
- #1. Ball Complete Book of Home Preserving.
- #2. The Complete Guide to Pressure Canning:…
- #3. Project Smoke (Steven Raichlen Barbecue…
- #4. The All New Ball Book Of Canning And…
- #5. Complete Dehydrator Cookbook: How to…
- #6. Fermented Vegetables: Creative Recipes for…
- #7.
- #8.
What are the 7 steps to home canning?
- Step 1: Fill the waterbath canner and heat the water to a boil.
- Step 2: Wash your jars, rims, and lids.
- Step 3: Use a canning funnel to add sauce to each jar.
- Step 4: Measure and double check the headspace.
- Step 5: Remove air bubbles.
- Step 6: Clean the jar rims.