Ball Blue Book Of Home Canning. The blue book covers canning, freezing, dehydrating and is a planning guide. The most current one, as of time of writing this review in june 2016, is:
Learning the science behind why you can certain foods (high acid/low acid) in different ways and how to do so safely. Then you will want to add the ball complete. See more ideas about canning, canning recipes, canned food storage.
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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. It is considered by some to be the only book you need on 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. “the idea for today’s ball blue book home canning guide was originally developed in 1909 by george a.