Ball Blue Book Canning Sauerkraut. 5 out of 5 stars. Home to ball® and kerr® mason jars, freshtech appliances, canning supplies, and ingredients.
The method for making the sauerkraut is basically the same, just small containers vs a huge crock. The ball complete book (labelled the bernardin complete book in canada) is written in canada and is a compilation of recipes from ball, bernardin and kerr. Only 1 available and it's in 1 person's cart.
They should be broad and deep enough to hold a rack (to elevate the jars from the pan floor), a range of jars, and enough water to cover the jars by at least 1 inch.
Generally, ball canning books stick to the basics of jams and jellies, so this new concentration on fermenting is an exciting step, as they expand their understanding of preserving to include methods that have been around since long before the advent of home water bath and pressure canning. 4 pounds ground beef (or venison, chicken or turkey) 3 cups onion (washed, peeled, chopped) 1 ½ cup green bell pepper (chopped and seeded) 1 pint tomato sauce (2 cups) 1 pint ketchup (2 cups) 1 pint water (2 cups) 1 tbsp salt (canning or kosher) 1. 5 out of 5 stars. The pressure canning recipes are essentially the same as.