BALL BLUE BOOK Guide To Home Canning And Freezing Recipes Vintage 1987

Description: Condition: Light wear to corners of covers. Small tape tear to bottom left corner of front inside cover. Page 23 has light thumbprints on right side. Otherwise pages are clean, without writing, stains, and tears. See photos for item condition. ""Putting up the harvest" is a tradition deeply rooted in our American heritage, whether it is the fruits of labor from a small backyard garden, produce purchased from a farmer's stand, or even a big city supermarket. In the early years of this century, the forerunner of the first Ball Blue Book, "The Correct Method for Preserving Fruit" was assembled as a collaborative effort of George A. Ball, his wife, Frances Woodworth Ball, and the favorite recipes of many friends and family. Their daughter Elisabeth remembered years later that it took "quite a little doing here in our kitchen to try out the recipes and the methods to know they were all right.' Nearly 80 years later, as the 31st Edition Ball Blue Book is enlarged and up-dated, the same spirit of collaborative effort and "quite a little doing" is apparent in the Ball Corporation test kitchen. As we approach the 21st century, we keep a promise made in 1905 to "improve and enlarge its scope of usefulness." Collecting and updating food preservation recipes is beginning today for future editions of the Blue Book. In 1810 a French confectioner named Nicholas Appert published his principles of food preservation through sterilization. He discovered that food heated and sealed in glass bottles kept safely for months, even years. What he did not know was that this process destroyed molds, yeasts, bacteria and enzymes. On November 30, 1858, a patent was awarded to an American, John Landis Mason, for a screw finish glass jar that could be hermetically sealed, and thus, the birth of home canning as we know it today. Naturally, many refinements have occurred as scientific advancements are discovered. Ball Corporation has been a leader in glass research and technology, today manufacturing the finest home canning products available. The 31st Edition Ball Blue Book continues to uphold the tradition of educating its readers with the latest information on all aspects of food preservation. Many exciting new changes are inside these covers. In keeping with the total scope of food preservation a new section on dehydration has been added. Step-by-step instructions will have you drying anything from apples to zucchini. The freezer section has proved very popular with readers. As part of our commitment to "improve and enlarge," many new freezer recipes are included. Some of these are home-made convenience foods, soups, main dishes and desserts. In the past, home canning was primarily left to the women; today, however, entire families are canning. In keeping with the trends of the 1980's, the 31st Edition Blue Book introduces many quick and easy-to-do recipes. The special diet section has expanded to meet today's requests for no sugar and no salt recipes. "Something Extra" is our present to you, our favorite gift giving ideas developed in the Ball test kitchen. We hope you will share them with family and friends. All Blue Book recipes have undergone testing for safety, reliability and sensory appeal. Ball Corporation is as committed now in the 1980's, as it was over 100 years ago when we began manufacturing. Home canning, freezing, and drying continue to spice up our lives, whether we preserve only a few jars of jam or jelly a year, or "put up" a garden full of fresh produce. You may rely on the 31st Edition of the Ball Blue Book to answer all your food preservation questions. As we approach the year 2000, we continue our pledge to "improve or enlarge its scope of usefulness.""

Price: 22.29 USD

Location: Garwood, New Jersey

End Time: 2025-02-01T02:35:02.000Z

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