Ball Complete Book of Home Preserving Two-In-One BBQ sauce
ellen_inmo
10 years ago
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malna
10 years agodigdirt2
10 years agoRelated Discussions
Best canning/ preserving books?
Comments (40)I just got mine (2011 version from Publications International, edited by Linda Z) today, literally just finished it and came to post. It really does just repeat what the NCHFP site says, I'm not sure all of the recipes are there but the basics are (no soups or meats, just fruit and veggies) but it is very clear and easy to follow, I like the spiral binding. I also like that it's half the price of So Easy, and that I don't have to refer to website or Ball book (not a spiral binding). Very good for beginner - I was going to give it to my sister, but she's moving to Japan so I may have to hang onto it for a while ;-) - or she may find it very handy there, the problem might be finding jars, though new guidance is that you can reuse commercial jars as long as standard rings and flats fit. I can send her some flats and she can reuse rings over and over. Though I think they tend to use a lot of plastic packaging over there, not glass jars....See MoreBlueberry barbecue sauce?
Comments (12)Blueberry Chutney The Sweet Version 4 cups blueberries (2 pints works) 1 cup diced tart apples (I usually use Granny Smiths) 1 cup diced onion (red onions are nice) 1 cup vinegar (white wine or apple cider) 3/4 - 1 cup sugar (brown or white or a mixture) 1/4 cup crystallized ginger, diced (fresh is also good - about 2 tablespoons grated) 1/4 cup dried fruit (raisins, currants, cranberries, blueberries, etc.) Spice Bag: 1 cinnamon stick (about 4") 3 whole allspice 2 whole cloves 1 star anise (optional, but I happened to have one) The Savory Version (my last batch had a Mexican Slant) 4 cups blueberries (2 pints works) 1 cup red currants or cranberries or diced tomatillos or diced apple (need something with some pectin) 1 cup diced onion 3/4 cup vinegar (red wine or apple cider) 1/4 cup lime juice (or use 1 cup vinegar total if you don't want the lime flavor) Zest from a lime (optional) 2 cloves garlic, minced 1/2 - 3/4 cup sugar (brown or white or a mixture) or to taste 1/4 cup crystallized ginger, diced (fresh is also good - about 1 tablespoon grated) 1 or 2 chipotle peppers with adobo sauce Spice Bag: 1/2 cinnamon stick (about 2") 1 tablespoon coriander seed (I toast the coriander and the cumin seed first) 1 teaspoon cumin seed (optional) 1 tablespoon mustard seed (or you can use 1 teaspoon of dry mustard powder) 4 black peppercorns In a large pot, bring all the ingredients to a boil, then simmer for 20-30 minutes until slightly thickened, stirring frequently. Process pints or half pints in a BWB for 10 minutes. I usually leave out the chipotle pepper and add it when I puree the chutney for use as barbecue or a dipping sauce. I find it a bit more flexible that way....See MoreThe Ball Book is here! The Ball book is here!
Comments (6)Gee, I may have to get a new Ball Book, mine's from the 70's. Sounds like there's a lot of good stuff in the new one. Yeah, Dave, I know what you're going to say. I learned to can from my mother-in-law who raised ten kids on stuff she either open kettled or water bathed in a washtub over an open fire in the back yard. Guess she was just lucky, cause they all survived. I thought I was pretty progressive with my Ball Book, but there's some scary stuff out there now. I used to spend my vacations pressure canning salmon on a vintage gas stove in a cabin on the lake while DH went fishing, surprisingly the marriage survived too. Annie's salsa rocks, just made the fourth batch! Put that in the Ball Book !...See MoreBBQ Sauce Recipe
Comments (11)Deborah, we love the Ball recipe. Before I came to Gardenweb Harvest Forum, and unknowing of which sources not to use, I had done two recipes from other sources I no longer consider safe. But we didn't care for them that much. And fortunately for me, I can not get the same ending volume that the BBQ sauce recipe indicates (if it says 6 pints I will end up with 3) so I don't have a lot of the questionably safe sauces sitting around. I have plenty of tomatoes and remaining ingredients to do the Nchfp recipe next. But unless that one excites me more, the Ball recipe is just perfect for my household. I assume my reduced volume is due to my cooking it down to get a thicker sauce along with not using paste tomatoes to start off with. Doesn't matter if I cook it slow or cook it fast. I use a Dutch Oven. I'll never have to buy BBQ sauce again. That makes me smile. :-)...See Morereadinglady
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