--- product_id: 28616938 title: "The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes" price: "207.92 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/28616938-the-all-new-ball-book-of-canning-and-preserving-over store_origin: TN region: Tunisia --- # Jam & preserve 350+ recipes Pickling guide The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes **Price:** 207.92 DT **Availability:** ✅ In Stock ## Summary > 🍯 Preserve the Moment: Craft Your Culinary Legacy! ## Quick Answers - **What is this?** The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes - **How much does it cost?** 207.92 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/28616938-the-all-new-ball-book-of-canning-and-preserving-over) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Join the Canning Community:** Connect with fellow enthusiasts and share your creations for a sense of belonging. - • **Perfect for Every Occasion:** From summer picnics to holiday gifts, impress friends and family with homemade treats. - • **Elevate Your Culinary Skills:** Transform seasonal produce into gourmet delights with expert techniques. - • **Sustainable Living Made Easy:** Reduce food waste and embrace eco-friendly practices with every jar. - • **Master the Art of Preservation:** Unlock over 350 tried-and-true recipes for canning, jamming, and pickling. ## Overview The All New Ball Book Of Canning And Preserving is your ultimate guide to mastering the art of canning, featuring over 350 recipes for jams, pickles, and preserves. This comprehensive resource not only provides step-by-step instructions but also emphasizes sustainable practices, making it perfect for both novice and experienced home cooks looking to elevate their culinary game. ## Description From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks. Review: I Can CAN! - After living on a boat for 12 years and then suddenly moving to the Midwest and starting a vegetable garden, I realized very quickly that I needed to learn how to can—and learn fast. This book has been an absolute lifesaver. It breaks everything down in a clear, approachable way that doesn’t feel intimidating, especially if you’ve never canned before. It truly feels like a Canning 101 guide with enough variety to keep things interesting. So far, I’ve successfully canned peppers and tomatoes, and the step-by-step instructions made the process feel manageable and safe. I also love the extra ideas sprinkled throughout—it’s not just dry instructions. Full honesty: I’m still not canning meat. That still freaks me out. But for vegetables, basics, and building confidence? This book nailed it. Pros: • Beginner-friendly explanations • Clear, structured instructions • Great variety of recipes • Builds confidence fast Cons: • If you’re already an experienced canner, this may feel basic If you’re new to canning and want a reliable, no-nonsense guide to get started, this is a great place to begin. Highly recommend for beginners. Review: Inspirational - I grew up on a farm and was quite familiar with canning and preserving foods. My husband is a city boy through and through, and only just recently got interested in canning. We both love this book. We bought it in the spring, and now that the harvest is safely stored on our shelves, I thought I would write my review. A lot of the reviews complain about what this book is not. No cookbook can be everything to everyone, so I think that the book succeeds in its intent: it is written to build upon the Ball library that already exists. I have always been intrigued by some of the recipes in the Ball Blue Book, but I always wondered, "What would I do with that?" This book helps to answer that question. They could have even gone farther with the recipes that show you the different ways to use your canned goods. Since cranberries always go on sale this time of year, we just tried the cranberry mostarda and the cranberry port jelly. Both were amazing. It was easy to think that the cranberry port jelly was trying a little too hard, but the depth of flavor it added to the cranberry? Wow. Now, we are planning to make the Swedish Meatball Stroganoff that uses the jelly. Can't wait! Naturally, we also canned our favorite cranberry sauce to go with our turkey. Sorry, that one is a family recipe. I've actually lost count of all the recipes we have tried so far, but they have by and large turned out beautifully. My blood orange marmalade didn't set up as nice as I would have liked, but it was my first try at a marmalade, so it might have been me to blame. (We just used it to make an Asian-inspired orange sauce instead.) There are two small things I would nitpick just for full disclosure. My husband hates when the directions say something like: add the sugar and the next 3 ingredients. It is apparently exhausting to have to move his eyes to the other side of the page. Also, we have both found that our yields vary quite a bit from the recipe. Some are spot on, but some yield more than the recipe says. That seems to be true whether it is calling for produce by the pound, the cup, or whatever. I would always rather have more than less when putting food up for winter, and I would imagine Ball would rather err on that side as well. It is more of a warning to have a couple of extra jars prepped and ready to go. You won't regret having extra of these recipes. Using this book even inspired us to go back to our other Ball books and experiment with some of the recipes we have passed over in the past. The strawberry syrup that they use for their strawberry margarita also inspired some new adventures in cocktail mixing. We have definitely gotten our money's worth from this book, and we haven't even gotten through our list of "priority" recipes to try. Onion jam, here we come! This book has us thinking in a whole new way about how we use our canned goods, and getting the most out of your time and labor, especially when it tastes delicious, is what it is all about. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #1,224 in Books ( See Top 100 in Books ) #1 in Canning & Preserving (Books) #4 in Cooking Encyclopedias #5 in Cooking, Food & Wine Reference (Books) | | Customer Reviews | 4.6 out of 5 stars 13,967 Reviews | ## Images ![The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes - Image 1](https://m.media-amazon.com/images/I/61DQcbdcwYL.jpg) ## Available Options This product comes in different **Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ I Can CAN! *by A***A on January 5, 2026* After living on a boat for 12 years and then suddenly moving to the Midwest and starting a vegetable garden, I realized very quickly that I needed to learn how to can—and learn fast. This book has been an absolute lifesaver. It breaks everything down in a clear, approachable way that doesn’t feel intimidating, especially if you’ve never canned before. It truly feels like a Canning 101 guide with enough variety to keep things interesting. So far, I’ve successfully canned peppers and tomatoes, and the step-by-step instructions made the process feel manageable and safe. I also love the extra ideas sprinkled throughout—it’s not just dry instructions. Full honesty: I’m still not canning meat. That still freaks me out. But for vegetables, basics, and building confidence? This book nailed it. Pros: • Beginner-friendly explanations • Clear, structured instructions • Great variety of recipes • Builds confidence fast Cons: • If you’re already an experienced canner, this may feel basic If you’re new to canning and want a reliable, no-nonsense guide to get started, this is a great place to begin. Highly recommend for beginners. ### ⭐⭐⭐⭐⭐ Inspirational *by M***N on December 1, 2020* I grew up on a farm and was quite familiar with canning and preserving foods. My husband is a city boy through and through, and only just recently got interested in canning. We both love this book. We bought it in the spring, and now that the harvest is safely stored on our shelves, I thought I would write my review. A lot of the reviews complain about what this book is not. No cookbook can be everything to everyone, so I think that the book succeeds in its intent: it is written to build upon the Ball library that already exists. I have always been intrigued by some of the recipes in the Ball Blue Book, but I always wondered, "What would I do with that?" This book helps to answer that question. They could have even gone farther with the recipes that show you the different ways to use your canned goods. Since cranberries always go on sale this time of year, we just tried the cranberry mostarda and the cranberry port jelly. Both were amazing. It was easy to think that the cranberry port jelly was trying a little too hard, but the depth of flavor it added to the cranberry? Wow. Now, we are planning to make the Swedish Meatball Stroganoff that uses the jelly. Can't wait! Naturally, we also canned our favorite cranberry sauce to go with our turkey. Sorry, that one is a family recipe. I've actually lost count of all the recipes we have tried so far, but they have by and large turned out beautifully. My blood orange marmalade didn't set up as nice as I would have liked, but it was my first try at a marmalade, so it might have been me to blame. (We just used it to make an Asian-inspired orange sauce instead.) There are two small things I would nitpick just for full disclosure. My husband hates when the directions say something like: add the sugar and the next 3 ingredients. It is apparently exhausting to have to move his eyes to the other side of the page. Also, we have both found that our yields vary quite a bit from the recipe. Some are spot on, but some yield more than the recipe says. That seems to be true whether it is calling for produce by the pound, the cup, or whatever. I would always rather have more than less when putting food up for winter, and I would imagine Ball would rather err on that side as well. It is more of a warning to have a couple of extra jars prepped and ready to go. You won't regret having extra of these recipes. Using this book even inspired us to go back to our other Ball books and experiment with some of the recipes we have passed over in the past. The strawberry syrup that they use for their strawberry margarita also inspired some new adventures in cocktail mixing. We have definitely gotten our money's worth from this book, and we haven't even gotten through our list of "priority" recipes to try. Onion jam, here we come! This book has us thinking in a whole new way about how we use our canned goods, and getting the most out of your time and labor, especially when it tastes delicious, is what it is all about. ### ⭐⭐⭐⭐⭐ Great Canning Book! *by D***E on August 9, 2026* I love this book and the recipes are great! ## Frequently Bought Together - The All New Ball® Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes - Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/28616938-the-all-new-ball-book-of-canning-and-preserving-over](https://www.desertcart.tn/products/28616938-the-all-new-ball-book-of-canning-and-preserving-over) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-10-14*