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From the experts, the updated bible in home preserving.
The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies. The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make this book a valuable addition to any kitchen library.
From the Publisher
Two-in-One Barbecue Sauce
The beauty of this recipe is that it allows you to create two different sauces from the same basic ingredients. The Stampede-Style Sauce is robust, perfect for red meats, while the Sweet ’n’ Sour Sauce is a seductively flavored coating that works well with chicken and fish. Use either on grilled vegetables. If you prefer, you can double the ingredients of one variety and make six jars of that. Tips: To seed tomatoes, cut them in half and squeeze out seeds or scoop them out with a spoon or your fingers. To purée tomatoes, either press them through a food mill or purée them in a blender or food processor after they have been peeled and seeded. Use a food processor to purée the green pepper and onion. Makes about six pint (500 mL) jars
16 cups puréed seeded peeled plum tomatoes 4 L
2 1⁄4 cups puréed seeded green bell peppers 550 mL
2 cups puréed onions 500 mL
3 cloves garlic, finely chopped 3
2 tbsp mustard seeds, crushed 30 mL
1 tbsp celery seeds 15 mL
2 dried chili peppers, seeded and crushed 2
3⁄4 cup mild-flavored or fancy molasses 175 mL
3⁄4 cup malt vinegar 175 mL
1⁄3 cup Worcestershire sauce 75 mL
2 tbsp chili powder 30 mL
2 tsp freshly ground black pepper 10 mL
Sweet ’n’ Sour Sauce
1 tbsp finely chopped gingerroot 15 mL
3⁄4 cup liquid honey 175 mL
3⁄4 cup cider vinegar 175 mL
1⁄2 cup soy sauce 125 mL
2 cups canned crushed pineapple, with juice 500 mL
1. To a large stainless steel saucepan, add half of the tomato purée. Over high heat, stirring frequently, bring to a full rolling boil. While maintaining the boil, gradually add remaining purée. Cook over high heat, stirring frequently, until reduced by half, about 1 hour. Add puréed green peppers and onions, garlic, mustard seeds, celery seeds and chili peppers. Return to a boil over high heat. Reduce heat to medium and boil gently, stirring frequently, about 10 minutes.
2. Divide mixture equally between two stainless steel saucepans. Add ingredients for Stampede-Style Sauce to one pan; ingredients for Sweet ’n’ Sour Sauce to the other. Bring both mixtures to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixtures are thickened to the consistency of a thin commercial barbecue sauce, about 45 minutes.
3. Meanwhile, prepare canner, jars and lids. (For more information, see page 417.)
4. Ladle hot sauces into hot jars, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418–419.)