Ball Complete Book of Home Preserving

From the experts at Ball®, the updated bible in home canning and preserving.

The bestselling Ball® Complete Book of Home Preserving continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball® Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the "bible of home preserving." The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library.

HIGHLIGHTS

More than 300 changes reflecting the Ball® brand's commitment to continuous improvement based on research by trusted experts.

With almost 1.5 million copies in print, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry.

Includes 400 recipes and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever.

Detailed list of required equipment and utensils for beginners and expert tips for the experienced, all backed by the latest research to ensure safety and efficiency.

Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin®.

Will answer all of your questions and many you don't yet know to ask... Homemade is just plain better. ― Detroit Metro Times Published On: 2006-10-25

A bible for those of us who consider canning a way of life... clearly written and easy to follow... creative recipes... encouraging, concise text. With its extensive sections on technique, special equipment, the science of preserving and problem solving, the beginning preserve maker as well as the expert will find recipes to love. -- Julie Turjoman ― Contra Costa Times Published On: 2006-07-05

This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers. ― Library Journal Published On: 2006-11-01

The season's bounty of fruit and vegetables can be enjoyed year-round with the help of . -- Renee Enna ― Tha Pantagraph (Bloomington IL)

More than 400 recipes, as well as guidelines for rookies and tips for pros. -- Renee Enna ― Chicago Tribune Published On: 2006-08-16

All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. -- Margaret C. Merrill ― Library Journal Published On: 2006-11-01

A must-have for home canning veterans for its many terrific new recipes... great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. -- Susan LaaTempa ― Los Angeles Times Published On: 2006-08-30

Offers a variety of tempting options for those who wish to preserve summer's bounty. One versatile recipe is the tomato and olive antipasto, which is a wonderful way to use up tomatoes. -- Rosemary Buck ― Daily News (New York) Published On: 2009-07-29

A standard resource.... Information [matches] the USDA guidelines. -- Kathie Smith ― Blade Published On: 2009-04-21

This guide has everything you ever wanted to know about putting things in jars. -- Liane Faulder ― Edmonton Journal Published On: 2009-09-16

This is the ultimate go-to guide for the canning beginner. It is the book to which I defer on canning questions and techniques. -- Andrea Weigl ― News Observer (Raleigh NC) Published On: 2009-07-15

The problem...is that the book, which includes 400 recipes, presents so many appealing options. -- Jolene Ketzenberger ― Indianapolis Star Published On: 2009-08-19

Ball's collection of canning books has been the standard for home canners for decades. The first edition of Ball Complete Book of Home Preserving came out in 2006, and what makes this book still one of the best canning cookbooks out there is that Ball continues to update it with new recipes and new information for safe canning. This 2024 updated edition includes the latest research and expert guidance to ensure that all recipes and techniques reflect current safety standards. It includes 400 hot-water and pressure-canning recipes, making it a versatile addition to any cookbook collection.

-- Food & Wine Published On: 2026-04-23

Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine is a practical and detailed guide for anyone who wants to learn how to preserve food at home in a safe, organized, and rewarding way. The book is much more than a recipe collection. It works like a full reference manual for home canning, pickling, jams, jellies, chutneys, relishes, sauces, and other preserved foods. Its purpose is to help readers understand not only what to make, but also how and why the preserving process works. That makes it useful for beginners who need clear instruction, as well as for experienced home preservers who want more confidence, more variety, and better results.

At the center of the book is the idea that preserving food is both practical and deeply satisfying. It allows people to enjoy fruits and vegetables long after the harvest season has ended, turning fresh produce into shelf-stable jars of flavor that can be opened throughout the year. The book presents preserving as a way to save time, reduce waste, and create homemade foods that are often better than store-bought versions. It treats canning not as an outdated chore, but as a skill that fits modern life because it helps people prepare meals ahead of time and make the most of seasonal ingredients. In that sense, the book is about self-reliance as much as cooking.

One of the strongest parts of the book is its careful attention to safety. Home preserving depends on correct procedures, especially when dealing with acidity, heat processing, and storage. The book explains the equipment needed, the basic methods used in canning, and the science behind preserving food so that it remains safe and delicious. It gives readers the information they need to avoid spoilage and to understand why certain steps matter. That balance of practical instruction and scientific explanation is what makes the book so trusted. It does not assume that food preservation is complicated, but it also does not treat it casually. Instead, it shows that preserving can be simple if done correctly.

The recipes themselves cover a wide range of foods. Readers can learn how to make soft spreads such as jams, fruit butters, and marmalades, as well as fruit preserves, salsas, relishes, chutneys, condiments, tomatoes, and pickles. The book also includes guidance for pressure canning low-acid foods, which is an essential part of preserving a wider range of vegetables and meals safely. This variety means the book can serve many different needs. Someone who wants to make a few jars of strawberry jam will find what they need, and someone who wants to build a full home pantry will find even more possibilities. The recipes are meant to be dependable, approachable, and adaptable to the home kitchen.

Another important feature of the book is the way it helps readers start small and build confidence. It does not expect the reader to master everything at once. Instead, it offers step-by-step instructions and introductory projects that allow beginners to learn the basics without feeling overwhelmed. By beginning with simple recipes and moving toward more advanced methods, the book creates a sense of progress. That approach is encouraging because many people are interested in preserving food but hesitate to begin because they fear making a mistake. This book reduces that fear by explaining each stage clearly and by showing that the process is manageable.

The tone of the book is practical, but it is also warm and enthusiastic. It treats home preserving as something enjoyable, creative, and worthwhile. There is a sense throughout the book that preserving food is not just about putting things in jars; it is about keeping the best parts of the season alive in a form that can be shared later. That idea gives the book a personal and almost traditional feel. It connects readers to older domestic skills while still presenting them in a modern, useful way. Many people are drawn to canning because it offers a sense of satisfaction, and this book understands that emotional appeal.

The book also functions as a problem-solving guide. It helps answer common questions about equipment, ingredients, processing times, and storage. It includes useful reference material such as guides to produce selection and explanations of terms, which make it easier for readers to work confidently. That makes the book especially valuable for people who want a single resource rather than a scattered collection of recipes and advice. It is designed to be used repeatedly, not just read once. A home preserver can return to it whenever they want to check a method, compare recipes, or try something new.

Overall, Ball Complete Book of Home Preserving is a thorough and trustworthy handbook for anyone interested in preserving food at home. It combines a wide range of recipes with clear instructions, practical safety advice, and a strong appreciation for the value of homemade food. The book shows that preserving is not only a useful kitchen skill but also a way to enjoy seasonal produce, reduce waste, and create something lasting with your own hands. Its greatest strength is that it makes a traditional practice feel both accessible and useful for today’s home cook.