I got this book a year or two ago and while it’s been extremely informative on food safety and the canning process, I am wondering if the recipes are safe? Their whole thing is being a test kitchen but after hanging out on this sub for a while I have doubts.
I haven’t canned anything yet and wouldn’t do so with an unsafe recipe. I’m thinking I may use this one for fridge jams and pickles and would like to buy a different cookbook for water bath canning.
I see a lot of people talk about Ball recipes here, which of their cookbooks do you recommend? Also why are Ball recipes considered safe even though Ball is also a private company? Just something I’ve been curious about.
I know I can also access a lot of recipes free online through USDA/Ball but sometimes I like to own a physical book.
Thanks!
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I really like the Ball Complete book of home preserving, it’s mostly water bath recipes and had many that Ball doesn’t list on their website. So Easy to Preserve from the University of Georgia extension office is another good book with tested recipes though I don’t personally own it.
Any Ball book is good. Blue Book is the classic and should be on everyone’s shelf.
Personally I LOVE Marisa McClellan’s books and every recipe I’ve tried was delicious (and safe). She’s got 3 books;
Food In Jars – The basic. Has everything.
Preserving By The Pint – Small batch canning
Naturally Sweet – Recipes with alternative sweetners instead of sugar.
She’s got a website if you want to check out some recipes [Recipes Archive – Food in Jars](https://foodinjars.com/recipes/)
What makes you think the recipes in that book aren’t safe?
I mean, they are literally a test kitchen! I’d think they would only have tested and approved recipes. Does it not say in the book?
(Not an expert, just my opinion, but…) ATK might not be a university extension, but they’re generally a pretty legit source for all things food. I’d be shocked if they were publishing unsafe canning content.
I’m not sure where the apprehension is coming from, but I haven’t read much in the way of pejorative comments on America’s Test Kitchen.
Just give their recipes a go.
Putting Food By
Ruth Hertzberg, Beatrice Vaughan, Janet Greene
2nd edition
Ball blue book
Amish canning books as well