The All New Ball Book of Canning and Preserving

July 26, 2016(updated on June 13, 2022)
The All New Ball Book of Canning and Preserving

Friends, I had such a good time participating in International Can-It-Forward Day last week! Many thanks to all of you who took the time to tune in to ask questions, leave comments, and otherwise engage with my demo (if you missed it, you can see the video here).

Ball Book of Canning Basic Gear

This week, I want to share The All New Ball Book of Canning and Preserving. It features reasonably sized recipes across the food preservation spectrum. It digs into water bath canning, fermentation, pressure canning, freezing, dehydrating, curing, and smoking. Additionally, there is a liberal sprinkling of recipes designed to help you use up what you’ve put up. Oh, and did I mention all the gorgeous, full-color pictures? It’s truly a lovely book.

The All New Ball Book of Canning and Preserving Back Cover

Disclosure: I am a compensated Ball Canning ambassador. However, this blog post is outside our partnership. I’m simply featuring this book because I think my readers will be interested. As always, all opinions remain entirely my own. 

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414 thoughts on "The All New Ball Book of Canning and Preserving"

  • I’m still intimidated by canning. I just finished my first round of fermented cukes and bought probably too many cucumber seconds for more fermented pickles. I hope to use the garlic scared lurking in my fridge and the 5 dill heads on my deck dill plants.

  • Regular water bath canning is my method of choice right now. I’d love to try pressure canning someday soon though.

  • I enjoy water bath canning for most of my preservation. I do a little dehydrating (apples and jerky mostly) and I’d love to try some fermenting!

  • Just started water bath canning AND got a dehydrator this year! I still tend to go for the freezer often though, it’s just so easy.

  • Water bath canning and fermentation. It’s a draw. I’m still a wee tad scared of pressure without my mom or mother-in-law around.

  • I’m used to water bath canning but just moved to a place that will have a good pear crop. I haven’t pressured canned in years, but want to can those yummy pears when they are ripe.

  • Whenever we went camping as a young boy, without any refrigeration available, we would resort to how the early pioneers preserved their own food. We would camp near a cold water stream & place our milk, soft drinks, tea and other perishables in a loose-knit bag & place the bag into the stream to keep the items cool.
    Also with our fresh eggs, we would coat each egg in warm mineral oil & rub a film of oil to cover each egg completely & place them back into the protective carton. We would place the eggs into a pail of water to confirm they were not spoiled before eating them. A bad egg will float, while good eggs sink. This is because bad eggs have oxidized due to the shells letting oxygen thru them over time. When you coat the eggshell with mineral oil, the thin oil coating blocks or delays the absorption of oxygen into the egg. Try it sometime ! It works !

  • Mostly water bath canning, but I’ve recently returned to pressure canning for broth, etc. I didn’t know stainless steel rings existed. They’d be wonderful for fermenting.

  • We purchased a pressure canner 5 years ago, used it one year and it’s sat in the box ever since. But the green beans are coming in beautifully this year, so I guess it’s time to pull the pressure canner out again! I love freezing for the ease, but our electricity isn’t the most reliable here, so it’s back to shelf stable green beans!

  • My wife says I would can her if she slipped into a jar lol. I can everything from veggies and salsa to fish and venison . I grew up canning with my grandmother and now I’m passing it on to my children and stepchildren. Its a great way to bond over good food and preserve or heritage as americans

  • What a truly lovely looking new book! Yep, need it, need it, WANT it!

    Doing pretty much only water bath stuff at the moment. Too many other things going on right now. Friends and neighbors have been so helpful that I do make them some jam from time to time. Can’t wait to get back to dehydrating and pressure canning.

  • Hi, I would love to have a copy of The All New Ball Book of Canning and Preserving! I live on a small ocean island where we have the opportunity to revel in the bounty of land and sea. I can and preserve from the garden and orchard. What is left over I either ferment or dehydrate and with the availability of farm, fish, and game I would love to learn how to smoke and cure too! If Ball can help me improve what I do and learn to do more, better, different I would be ecstatic!

  • Aside from one dabble in making preserved lemons, I still haven’t moved away from water bath canning, which is the first preservation method I’ve learned. There is just so much still to do! Due to space, I have a feeling it will be my method until we move to a bigger place and I can start branching out with new things.

  • It’s all freezing this year since I had shoulder surgery and can’t can. But I’ll be back at it next year!

  • My favorite method is always pickling and making jams and chutneys with a water bath canner, but I also enjoy making freezer jam from fresh picked berries! =)

  • I mostly just use a water bath. I considered making pickles by fermenting, but then I found a great refrigerated pickle!

  • I just finished for the day about 12# of Georgia peaches. I will be finishing up by Friday. Everything I did today was water bath style.

  • I live for my water bath canner. Actually bought an oversized Martha Stewart pot, and found a trivet for the bottom. Fits 8-12 jars in at a time, and makes the process SO much faster. I’m starting in on salsa, peach jam, and baby applesauce tomorrow!

  • Hi! Love your blog and book! My favorite is water bath canning! I haven’t tried fermenting yet!!! #canningadventures

  • All of my canning is done by water bath. My grandmother used to pressure can but I’m too afraid to attempt! I am growing more and more interested in experimenting with fermentation….maybe sometime soon!

  • I still love water bath canning! We have a few ferments as well but it isn’t nearly as fun as hearing all those little pops when the can seals.

  • Don’t ask me to choose a favourite… That’s like asking me if I have a favourite child! So far this summer I’ve done water bath canning of jams an pickles, fermented some sauerkraut, dried berries in my dehydrator and frozen many others in the form of ice cream:)

  • I’ve been water bath canning, but I think I’m going to do a batch of dried fruits since the hubs and I are trying to snack cleaner!

  • I’m planning on doing my first water bath canning this weekend. The peaches at the market have been so glorious, I can’t imagine wasting the precious bounty. I used to keep kefir, but found the feeding to be too demanding. The only animals I feed now are my sourdough and toddler 🙂

  • I’m a long time preserver – jams, jellies, pickles, relishes, freezer, dryer, water bath, pressure canner, you name it. In fact I had to expand my deep freeze capacity to meet this year’s gardening needs. But this may be the year of fermentation. I’m taking Linda Z at her word and brining widely (and probably wildly). Sitting on my kitchen counter are crocks of gloriously golden sauerkraut, cucumber kimchi, cucs that will be turned into brined sweet chips, and spicy dilled green tomatoes. The next picking of cucs has been ear marked for Linda Z’s Russian dills, which are amazing.

    Bring on the veggies and fruits! This may be the best season yet. ?

  • Honestly, I’m taking a little break from water bath preserving and focusing on freezing jam and vegetables. I have given up on canned pickles and am enjoying refrigerator ones instead. I know I need to take the plunge into fermentation but I just keep hesitating!

  • I’m still a rookie at canning , but it”s becoming a passion I use water bath . Food In Jars has inspired me. absolutely LOVE tomato jam, easy and yummy on so many things,even hot dogs. Try mixing with sauteed zuchinni, even your kids will like it!

  • Water bath canning is still my favorite method. Though I am doing a lot more small batch canning, only making a couple of small jars at a time. It’s much quicker, and I can process the jars in a regular stockpot, instead of heating up my giant canning pot.

  • Waterbath canning for sure, but I’ve dabbled in making vinegar and preserved lemons. I really like trying new things with jams and jellies – different flavors, varying sweetness, with pectin and without. I would love to add this book to my growing library (including your Food in Jars).

  • Water bath canning is pretty much all I do.

    That recipe for Tart Cherries in Ginger Syrup is making me drool.

  • I’m just learning to can, that’s why I’m excited about this giveaway. Currently, I just cook down my fruits and may add a little honey if it’s not sweet. It’s delicious, but I really want to learn to can other things.

  • I just made quick pickled blueberries. As much as I love making jam, cooking down fruit and then pulling out the water bath is a lot of effort!

  • I just tried water bath canning for the first time and I think I might become quickly addicted to having summer produce available in the middle of winter in my kitchen.

    1. I have been water bath canning fruit preserves. Normally we would be fermenting a lot more now, but groundhogs and rabbits have been grabbing the cucumbers and beans before we can!

  • I’ve just started canning again after a 20 year hiatus. I’m amazed at how much recipes have changed – so many new variations to try!

  • I have a pressure canner but am much more comfortable with my tried and true water bath canner for my pickles.

  • I water bath can my jams and jellies but also do salsa, tomato juice, tomato sauce and bread and butter pickles water bath method. Is is safe to do salsa, pickles and tomatoes this way? How about green beans? I do not own a pressure cooker. Thanks so much!

  • Fermenting! So much quicker and less messy than canning in the highest heat of the summer. I’ve got dill pickles, sauerkraut and the fixings for hot sauce bubbling away right now.

  • Water bath is what I do mostly but this year I have also used the dehydrator as well. Dried sour cherries for the middle of winter, beet chips for a change and next is zucchini. It has been fun!

  • Water bath canning. Also just made an excellent no-cook apricot shrub. Cracked the seeds out of the kernels and let them soak in the vinegar with the fruit. Smells faintly of almond extract. Pretty awesome.

  • Still stuck on water bath canning.
    I did try natural pectin recipe from one of your colleagues. 🙂

  • This is the year that I’m going to try fermenting! Have been sticking to water bath canning to date but am up for the challenge 🙂

  • I do a lot of water bath canning lately with pickles and jellies.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  • I am still mostly water bath canning these days, as my true love is jamming and preserving fruits, either plain as you have done with your apricots, or inventing interesting flavours. But I am now smoking salmon I was gifted from a local First Nations family for preserving in oil, and I am making a foray into fermenting sauerkraut and trying out different flavours. I aim hoping for a dehydrator for my birthday, though……
    Thanks for the contest! It’s not often that Canadians get to participate in contests.

  • I still primarily water bath can, or freeze. My CSA makes better sauerkraut and kimchi than I can :-). And I can buy it a jar at a time.

    Tomato sauce is easier than ever after buying the Weston tomato strainer that was reviewed here a few years ago. I waited a year before I could justify it to myself, but then I did an ROI and got it. It’s great!

    Between that and the Ball FreshTech electric water bath canner I got last year, the larger batch canning got so much easier and faster!

  • Fermentation. Because I ferment a lot of different foods, I feel most comfortable with it. But I finally purchased everything I need to water bath can and I’m planning to experiment with it this weekend.

  • Jam making. Saw my mother doing it growing up and have done it ever since. It is easy and the jam tastes so much better than store bought ones.

  • My sisters helped me can a few bushels of tomatoes last summer and now I’m hooked on canning. We made tomato jam, salsa, chutney, and myriad other concoctions. I was so proud of all our hard work and the fact that our family hasn’t bought a single bottled sauce from the grocery store since. This year I’m going wild with stone-fruit jams and chutneys, and a nectarine-plum ketchup. Jams and jellies are my favorite though, and I will definitely try your apricot jam recipe. Apricot is heavenly! Besides canning, I also ferment homemade Bulgarian and Piima yoghurt, and sauerkraut.

    Thank you so much for your wonderful books! Your enthusiasm and creative flavor combinations are so inspiring.

  • I have never fermented, but I’m kind of curious. I like pickling and making small batches of jam.

  • Since coming across your books, water bath canning has become a regular part of my life! I have a “canning goals” checklist, and I’m determined to check every recipe off before the growing season is over (sadly too early in my part of Canada). That being said, I do enjoy the rewards of fermenting my own kimchi!

  • It’s been water-bath canning for me these days. I was recently visiting a friend in Portland and went berry picking. I realized two things: 1) I really like picking berries and 2) I had no plan for all these berries. So I bought some jars, and to my hosts astonishment and amusement, ended up supplying all her possible blackberry jam needs and then some. A bit of repayment for being a great host and letting me use her conditioner.

  • Water bath canning, jams, jellies, zucchini relish, & dilled green beans. Want to give fermenting a try!!

  • Since we have pear tree’s, most of my canning right now is pears that I can in apple juice with cinnamon, pear butter, and my favorite jelly which is an autumn cranberry pear jam that is awesome!

  • New to preserves, so I’ve started with fermenting, and simple preserves that we eat pretty much right away. Excited to try new methods of stretching the harvest into winter!

  • Water bath canning remains my favorite. I’ve yet to adventure into fermenting, even though I bought that little fermenting cap thing from a Kickstarter you mentioned a while back.
    I made pickled strawberries this week for the first time, and we are loving them on summer salads. It is a nice bright way to add some kick to an otherwise hot, hot, Arizona meal.

  • I continue to water bath process most of my “loot”, but love fermenting cukes and pressure canning bloody mary mix!

  • Still mainly waterbath canning…this is my first summer with two little ones underfoot, so the familiar is helpful. As always, the old knife, ZipLoc and freezer trio are running back-up for me!

  • What’s fermenting? I don’t know anything about canning…..I’m teaching myself this year. I believe I’ll start with the water bath method. My idea is too start with pickling some cauliflower first. Then make salsa. ?

  • Hi, I met you at the Beaverton , Oregon farmers market and you encouraged me to try dilly beans after a less that stellar attempt at pickles. They were a success! Thank you so much for sharing your passion
    New to canning, I’ve only done water bath canning.

  • Right now I am canning habanero fig preserves bit I really like to pressure can chicken, venison and seafood. Saves so much space in the freezer.

  • I was doing water bath canning, but I’m moving soon, so the only thing I’ve done this summer is dehydrate some cherries. I’m getting into camping and hiking, so dehydrating backpacking meals may be in my future.

  • We still mostly just do water bath but have dabbled in fermentation. It’s a time issue for us but I am getting more and more efficient at it. Thanks for your awesome recipes; every one we’ve made has been a winner!!