Yeah the peaches book has some new recipes in it over the cheesecake book. Can't recall what they are off-hand but when peaches book first came out in 2010 Ball indicated it had new recipes and we had a good discussion here on the different recipes in it. Hard to believe the peaches book is already 4 years old. Dave

Remember soy sauces differ significantly, so depending upon the brand/type originally used in recipe development the final flavor might have been considerably milder. If there's an Asian market anywhere in the area you might ask if they ever do "tastings" of their products. Or purchase the smallest possible size until you hit on one that at least isn't so obnoxious. Pineapple is high-acid so if anything, as long as you continue to maintain a thinner sauce, there's no problem adding it. On another note, on that Idaho recipe I'd be inclined to reduce the ClearJel by half. That stuff has incredible thickening power and many of the "approved" recipes are just too viscous for my taste. Alternatively, leave thickening out and plan to thicken if desired once the jar is opened. Personally I think that would be a more versatile alternative - more possibilities for use as a marinade, etc.

Saw a review of it in the newspaper. He is giving the millions earned from this book for the medical care of military who were injured in the war on terrorism. I admire that. I believe I read that he got an initial signing fee of $7,000,000.

Hi, I've asked questions here about a few recipes from this book and have gotten feedback about the book being less than trustworthy and being Canadian vs. US based. So, I wrote to the publisher to ask about where and how the recipes were tested due to having had feedback about possible safety issues. Here is the answer I received. I'm wondering if what Mary Jo says alleviates the concerns of any of you who have had them? (I'm not sure why she goes on a bit about fresh vs. bottled lemon/lime juice since I was asking about general safety issues.) Hi Kathy, Thank you for contacting Newell Brands. All of the recipes in the All New Ball Cook of Canning and Preserving have been thoroughly tested in repetition by our Quality Assurance lab in Muncie, Indiana. Our engineers work with thermal process specialists (Process Authorities) to ensure safe, shelf stable preserving results every time. They test for all critical factors to include pH, heat penetration rate as well as others. There are also many additional safety factors built into the process schedules. Any recipe that calls for fresh lime or lemon juice is verified safe, either because there is additional acidulate added in the form of another ingredient, or the processing time has been established to ensure the safety of the recipe. The choice to use fresh lime or lemon juice over bottled is for flavor as the mission of this new book is to provide delicious and safe preserving recipes to make the most of your fresh produce. With over 130 years of research, testing and advancing the art of fresh preserving, we take pride in assuring high confidence in all of our products as the trusted leader in home canning. Please reach out to us if we can be of further assistance. Have a wonderful afternoon! Sincerely, Mary Jo Newell Brands 9999 E. 121st St. · Fishers, IN 46037 800.240.3340 www.freshpreserving.com www.freshlypreservedideas.com