Ball Complete Book of Home Preserving
by Judi Kingry, Lauren Devine
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Book Summary Information
Author: Judi Kingry, Lauren DevineEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-04-14
ISBN: 0778801314
Number of pages: 448
Publisher: Robert Rose
Product features:
- ISBN13: 9780778801313
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Ball Complete Book of Home Preserving
Book Review: Excellent Recipe Selection. Weak editing and sidelights.
Summary: 5 Stars
`Ball Complete Book of Home Preserving', edited by Judi Kingry and Lauren Devine, employees of companies associated with the `Ball' brand is published by `Robert Rose Inc.', the publisher of many similar `complete' volumes. Like many other Robert Rose volumes, especially the `Food Substitution Bible' by David Joachim, this book accomplishes its objective by sheer volume. If you have any interest at all in finding something that is NOT in this `complete' compendium, one look at the 400 recipes will quickly discourage you.
Needless to say, this great volume of material is a very good thing overall, however, around the edges of this book are the typical Robert Rose weaknesses of poor editing and pages of relatively useless information. One total waste of effort and space is the table of elevations of various cities throughout the United States. On the face of it, this would seem to be very worthwhile, as elevation determines how long one must boil jars of prepared preserves to safely kill all the microbeasties which may do you harm down the road. The total uselessness of this list is demonstrated by the fact that for the state of Colorado, there are nine elevations, while for California, there is but one, a totally useless one for Mojave, and there is no entry at all for the state of New York! What were these people thinking! Needless to say, this is a minor point; however, it does show a certain lack of editing acumen. The editors would have done a much better service to provide Internet sources which would tell one what the elevation is for each individual's home town.
The glossary is not as bad, but it also shows some significant editorial lapses. The very first entries cover the terms `acetic acid' and `acid' and to either a cook or a chemist, the terms are almost totally useless, as they largely tell one what they already know about acids. What is surprising is that in other parts of the book, acids are explained in much better terms, by describing the pH scale of acids and bases, and using that scale to indicate which ingredients need simple boiling and which require pressurized heat treatment to reach temperatures above 212 Fahrenheit. One big omission is that with all the talk about the importance of relative acidity in canning safety, the book says nothing about ways in which pH can be easily measured to within 2 points with simple indicator papers. If one does any striking out on their own in making combinations of ingredients, knowing the actual pH of the preparation before the preserving step is critical.
The possibly most notable weakness in the book is that all the really good stuff on technique, equipment, and safety is put at the back of the book, rather than at the front. It is obvious that the editors wanted to cater to people's inclination to jump right in. This is why they start out with five (5) classic `getting started' recipes with all the details built into the recipes, so you don't have to wade through all the technical stuff. One of their primary selling points is that preserving is no more difficult than many common cooking techniques such as making a soup or a braised pot roast. I think this point of view is just a bit dangerous. The importance of careful measurements of temperature and pH remind us more of baking than cooking.
Another annoying aspect of the book is the fact that certain points are repeated over and over and over, in almost exactly the same words. And yet, certain important techniques are stated in ways that don't make a lot of sense. One example is where we are instructed to measure the temperature of a boiling pot that should register several degrees above 212 Fahrenheit. The problem is, one cannot achieve temperatures above 212 Fahrenheit except inside a pressurized, sealed container. So how in the world are you to take the temperature in the sealed pot!
Now that I've had all this fun finding weaknesses in this book, I will say that it is still the best source I have seen on preserving techniques. By chance, I saw Alton Brown's `Good Eats' episode on preserving as I was reading this book, and the book covers everything in Brown's episode, and a lot more. The only point on which AB was stronger than this book was in his emphasis on the overriding importance of sanitation.
The best thing about this book is the very large number of recipes. If you happen, for example, to be fond of marmalade, you will find not one, but almost a dozen different recipes here for marmalade, just in case you get bored with plain old orange marmalade. The second best thing about the book is the troubleshooting charts to help you figure out what may have gone wrong with your too stiff or too watery jam. This tells me that the authors realize that preserving is not really that easy after all, and most people will encounter a few failures before they get it right.
So, for the price, this ends up being a very useful resource for preserving fans, even if it does not do the best job in explaining some of the background. I would have liked to see a bit more said about pectin, but then, all the practical stuff is here.
For those who have a yen for a more upscale treatment of preserving, see `Mes Confitures' by Christine Ferber, translated from the French and published by Michigan State University Press.
Summary of Ball Complete Book of Home Preserving
From the experts, the new bible in home preserving.
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.
As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:
- Cooks gain control of the ingredients, including organic fruits and vegetables
- Preserving foods at their freshest point locks in nutrition
- The final product is free of chemical additives and preservatives
- Store-bought brands cannot match the wonderful flavor of homemade
- Only a few hours are needed to put up a batch of jam or relish
- Home preserves make a great personal gift any time of year
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:
- Mango-Raspberry Jam, Damson Plum Jam
- Crab Apple Jelly, Green Pepper Jelly
- Spiced Red Cabbage, Pickled Asparagus
- Roasted Red Pepper Spread, Tomatillo Salsa
- Brandied Apple Rings, Apricot-Date Chutney
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
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