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For the Love of Food Preservation

Ball Canning Back to Basics

A Fool proof Guide to Canning Jams, Jellies, Pickles, and More.

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This book does what it says, lots and lots of back-to-basics recipes for jams, jellies, and pickles, easy to follow format with simple instructions, one recipe per page. Most recipes yield approx. 4 to 6 half U.S. pints (237ml). I find though that the entire book really pushes the use of Balls' own brand pectin, virtually every recipe requires it, even those that, as traditional UK recipes, don't need added pectin. Many recipes use far less sugar than the UK 50/50 ratio of fruit to sugar. As they are lower sugar, all recipes need to be wb. If you would like to try lower sugar conserves that rely on pectin and wb canning, this is a great recipe book.


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