Ball Blue Book

It's the one book we always recommend to folks who are new to canning and preserving. Now it's updated with even more recipes and expert knowledge.

TABLE OF CONTENTS:

Canning Basics
Canning High-Acid Foods
   Fruits & Juices
   Tomatoes
   Jams, Jellies & Fruit Spreads
   Chutneys, Pickles & Relishes
Canning Low-Acid Foods
   Meats, Seafoods & Vegetables
Something Extra
Freezing
Dehydrating
Meal Creations
Planning Guide
Equivalents Guide
Problem Solver
Glossary
Index

Excerpt from p. 4
Nearly all food requires some type of preservation treatment to maintain its quality and safety, so that it may be enjoyed long after harvesting or purchasing. Home canning, also referred to as processing, preserving, and jarring, allows you to store many perishable foods on your pantry shelf for up to one year. Understanding how home canning prevents the natural occurrence of food deterioration caused by microorganisms is the basis to achieving a successful outcome, so that you can proudly share the foods you preserve with your friends and family.