Ball book

Contents

Chapter 2: Fermenting

7 10 13 14 15 16 24 28 92 112 146 162 196 210 248

Chapter 3: Pressure Canning

270

Chapter 4: Freezing

302

Chapter 5: Dehydrating

334

Chapter 6: Curing and Smoking

348

Home Canning Planning Guide

360 362 363

Welcome The Importance of Acidity in Foods Basic Gear Choose the Right Jar Know Your Altitude Canning and Preserving 101

Chapter 1: Water Bath Canning Jams & Jellies Marmalades & Preserves Fruits & Butters Chutneys & Relishes Salsas & Sauces Tomatoes Pickles

Metric Equivalents Index

1 8

3

13

11

9

12 CANNING AND PRESERVING

10

Basic Gear 7

12

1. Rack to hold jars off bottom of the pot 2. Jar lifter to maneuver jars in and out of the pot. Be sure to hold lifter by its black handle 3. Jar funnel to keep jar rims clean

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4. Kitchen timer to time the boil 5. Nonreactive saucepan, enameled or stainless steel-clad metal, but not aluminum 6. Labels for processed jars

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7. Liquid and dry measuring cups and measuring spoons 8. Utensils, wood or stainless steel spoon, ladle, and slotted spoon/skimmer to avoid chemical reactions with brines and other acidic mixtures that can cause a metallic taste 9. Canning lids, the at metal discs with the rubber ring, and jars speciďŹ cally designed for canning, free of chips, bubbles, or cracks 10. Bands, the screw-top rings that secure the lids until they are sealed

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11. Bubble Remover & Headspace Measuring Tool to remove air bubbles and measure proper headspace 12. Clean towels on which to rest the hot jars, and paper towels to wipe rims 13. Sure Tight Band Tool to ensure that the band is tightened properly

5

BASIC GEAR

13

Choose the Right Jar FREEZER SAFE

REGULAR MOUTH

IDEAL FOR

Jelly Jars (4 oz)

Jams, jellies, mustards, ketchups, dipping sauces, flavored vinegars, and small portion sizes

Jelly Jars (8 oz)

Jams, jellies, conserves, and preserves

Jelly Jars (12 oz)

Jams, jellies, conserves, and marmalades

Half Pint (8 oz)

Fruit syrups, chutneys, and pizza sauces

Pint (16 oz)

Salsas, sauces, relishes, and pie fillings

Quart (32 oz)

Sliced fruits and vegetables, pickles, tomato-based juices, and sauces

I I I I

WIDE MOUTH

IDEAL FOR

Pint (16 oz)

Salsas, sauces, relishes, and fruit butters

Pint & Half (24 oz)

Asparagus, pickles, sauces, soups, and stews

Quart (32 oz)

Pickles, tomatoes, and whole or halved fruits and vegetables

Half Gallon (64 oz)

Apple and grape juices

I I

NOTE: When filling freezer-safe jars, leave 1⁄2-inch headspace to allow for food expansion during freezing.

JAR SIZE

MOUTH SIZE

Choose from over six jar sizes. Some jars have shoulders while others have straight sides that work best for freezing. Your recipe will guide you on the recommended jar sizes. See the chart above for some suggestions to get you started.

The diameter of the jar opening determines the mouth size. Choose from either regular or Wide Mouth sizes. All jelly jars have a regular mouth.

• Regular mouth works best with pourable foods, such as jams, jellies, salsas, sauces, and pie fillings, or chopped fruits and vegetables.

• Wide Mouth works best with whole fruits and vegetables or when you need a large mouth for filling.

14 CANNING AND PRESERVING

R H U B A R B J E L LY MAKES ABOUT 5 ( 1⁄2-PT./250-ML) JARS

This beautiful pink jelly showcases the tart-sweet flavor of rhubarb.

1 qt. (960 mL) water 3 ⁄2 lb. (1.6 kg) rhubarb, trimmed and cut into 1 ⁄2-inch (1-cm) pieces (10 cups/2.5 L) 1

Cheesecloth 6 Tbsp. (90 mL) Ball® Classic Pectin 6 cups (1.5 L) sugar

★

Perfect Pairing Rhubarb is a vegetable we traditionally use as a fruit. That doesn’t mean we should keep it relegated to sweets!

Rhubarb pairs well with pork roast and roasted vegetables.

1. Combine water and rhubarb in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove from heat. Skim foam, if necessary.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour rhubarb mixture into strainer. (Do not press mixture.) Cover and let stand 2 hours or until collected juice measures 41⁄2 cups (1.13 L) and mixture no longer drips.

3. Wash Dutch oven. Stir together juice and pectin in same Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

5. Ladle hot jelly into a hot jar, leaving 1⁄4-inch (.5-cm) headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner.

Repeat until all jars are filled.

6. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

86 CANNING AND PRESERVING

J E L LY- R O L L C A K E MAKES 10 SERVINGS

This cake is a treat in the summer but has endless possibilities any time of year. Roll cakes are a most gratifying baking experience; they’re fun to make and always “wow” at serving time.

Wax paper Shortening ⁄4 cup (175 mL) cake flour, sifted

3

⁄4 tsp. (3 mL) baking powder

3

⁄4 tsp. (1 mL) salt

1

4 large eggs ⁄4 cup (175 mL) granulated sugar

3

1 tsp. (5 mL) vanilla extract Powdered sugar ⁄4 cup (175 mL) Rhubarb Jelly (page 86)

3

11⁄2 cups (375 mL) whipped cream, divided 11⁄2 cups (375 mL) assorted fresh berries

1. Preheat oven to 400°F (200°C). Grease bottom and sides of a 15- x 10-inch (38- x 25-cm) jelly-roll pan; line with wax paper.

Grease (with shortening) and flour wax paper.

2. Combine flour, baking powder, and salt, stirring well.

3. Beat eggs at high speed with an electric mixer until foamy.

Gradually add granulated sugar, 1 Tbsp. (15 mL) at a time, beating 5 minutes or until thick and pale. Beat in vanilla.

Gently fold in flour mixture, in 2 additions, just until blended.

Spread batter evenly into prepared pan.

4. Bake at 400°F (200°C) for 12 minutes or until cake springs back when lightly touched.

5. While cake bakes, sift powdered sugar in a 15- x 10-inch (38- x 25-cm) rectangle on a cloth towel; set aside. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.

6. Unroll cake and remove towel. Stir jelly. Spread on cake; top with 1 1⁄2 cups (375 mL) whipped cream and 1 1⁄2 cups (375 mL) berries. Carefully reroll cake. Place cake roll on a rectangular serving platter, seam side down; sprinkle cake with powdered sugar. Chill 1 hour before serving.

WATER BATH CANNING

87