Wow, it is hard to believe that the last new blog post I published on Daily Pea was last Halloween. Time sure does fly by when you have two little ones, a household, work, a garden and a yard to take care of! Life has been busy but I have missed blogging. I have had many things resting in the back of my brain that I can’t wait to write about. Here is my first post to get things rolling again.
I was happy when I was asked to review the 37th edition Ball Blue Book, since we are harvesting lots of organic goodies from the garden as we speak! The first edition of this book was called The Correct Method of Preserving Fruit and was published in 1909. The first edition called the Ball Blue Book was published in 1915. Over the years it has evolved into a beautiful, full-color, must-have canning guide and recipe book. The 2015 edition is 200 pages long and includes more than 500 recipes (75 brand new ones!)
The Ball Blue Book is a staple in the kitchen for anyone who cans; newbies and experienced home canners alike. It’s a reference book in which you can quickly find scientific facts, tips, easy-to-follow instructions and recipe inspiration. From freezing to the boiling-water method to the pressure canner method, this valuable resource has you covered.
The recipes in the Ball Blue Book are organized by style (whole fruit, jams, jellies, pickles, etc.) If you are ever wondering about new ways to use your preserved garden harvest, open these pages for inspiration! There are delicious meal recipes as well. I recently harvested lots of basil from my garden and used the pesto recipe from page 152.
Between my mother and I, we own a few editions of the Ball Blue Book. It’s especially meaningful for me because my grandmother canned for years and used the Ball Blue Book in her kitchen. Last summer I posted her recipe for Old Fashioned Bread & Butter Pickles.
If you don’t yet have the 37th edition of the Ball Blue Book, I would highly recommend picking it up ASAP! In my opinion, it is a canning essential.
Disclosure: Jarden Home Brands (parent company of Ball Canning) sent me a copy of the Ball Blue Book to review. All opinions expressed are entirely my own.