Ball Blue Book of Preserving: Amazon.ca: Books

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Customer Reviews

5 Reviews

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

Average Customer Review

4.0 out of 5 stars (5 customer reviews)

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Most helpful customer reviews

5.0 out of 5 stars Ball Blue Book, May 21 2012

By

Dave Schultz (SUMAS, WA, US) - See all my reviews

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This review is from: Ball Blue Book of Preserving (Paperback)

This book is great for the beginner just starting out,all the way up to the expert sharpening up on what they already are pretty sure they know. This book is basicly the bible of preserving food useing canning and pressure cooker methods. I highly recommend this book.

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4 of 4 people found the following review helpful

5.0 out of 5 stars Ball Book of canning ( Ball Blue Book), Aug 20 2004

By A Customer

This review is from: Ball Blue Book of Preserving (Paperback)

For all you canning fanatics out there, if you don't have the fabulous Ball Blue Book you are not canning. This book is the best guide for canning that you will ever come across. I have been using the book for over 40 years and have never once been disapointed! The book covers every aspect of canning from A to Z. It comes with wonderful pictures, easy to read instructions and best of all, It has easy to follow step by step pictures for canning tomatoes and peaches. This book will become your right arm, I know because someone stold my sister's copy and as she said " When it comes to canning, it's like I'm missing my whole right arm!". So everyone into canning, head out today and get your copy of the Ball Blue Book. I promise you won't be disapointed.

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4.0 out of 5 stars A reference for anybody doing their own preserving., Feb 13 2011

By

D. Milton (Winnipeg, MB, Canada) - See all my reviews
(REAL NAME)

This review is from: Ball Blue Book of Preserving (Paperback)

This is a complete reference to preserving many of the things we grow in our home gardens or make in our kitchens. The book covers both boiling water bath and pressure canning processes and provides times and recipes for both, explaining when to use each method. If you want to know what goes into your food (or perhaps more importantly know what is not in your food) and you don't have a massive freezer then canning is the only way to go.

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Most recent customer reviews

1.0 out of 5 stars very dissapointed
ordered book on Sepr 25th and was told estimated shipping time Sept 26 to 27th/11.
It is now Oct 27/11 and I have still not received the book. Read more

Published 7 months ago by hetch

5.0 out of 5 stars This is "THE" book
I just started this wonderful world of canning and preserving and as I surfed the internet for information everyone kept saying that the Ball Blue Book was "THE" best source for... Read more

Published on Aug 22 2005 by Barb