Ball Complete Book of Home Preserving {Rafflecopter Giveaway}

I was Blessed to receive the Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine for review.
ISBN-10: 077880139X
ISBN-EAN: 9780778801399
Publisher: Rose, Robert Incorporated

Years ago when we moved from New York to Georgia my sister and I thought we were pretty hot stuff!  We had managed to procure a huge basket of strawberries and being the homemakers that were (ha) we figured we would try our hand at making strawberry jam.  We didn’t have a canner but we did have a huge stockpot which worked just as well.  We purchased jars, lids and fruit pectin and with very little knowledge and absolutely no experience we made our first batch of strawberry jam!

What a summer that was!  The kids loved our jam and my mom thought were a couple of culinary wizards!  If memory serves me correctly that summer we made blueberry, and blackberry jams too.  The kids feasted on the summer’s bounty well into the school year.  I’m not sure why we stopped making jam.  I think life got in the way sad, to say.  I’m thinking about calling my sister up and asking her if she’d like to try her hand at jam-making again

Thanks to the Ball Complete Book of Home Preserving  I’ve got all the information I need to be an even bigger success this time around!

This book includes everything I need to get started, including information on the equipment I need. With over 400 recipes to choose from the Ball Complete Book of Home Preserving  has something that will appeal to everyone and most are easier than I thought.

My Favorite Recipes Include

• Peach Fondue
• Raspberry Chipotle Freezer Jam
• Sour Cherry Walnut Conserve
• Quick Red Onion Marmalade – Yum!!!
• Herbes de Provence Wine Jelly – Made with white wine and herbes de Provence
• Apple Pie Filling
• Grape Juice
• Fresh Vegetable Salsa
• Nectarine Chutney
• Red Hot Sauce
• Victorian Barbecue Sauce
• Lemon-Sage Wine Mustard
• Dill Sandwich Pickles
• Deli Pickles

After reading through the delicious recipes I turned to the back of the book and was delighted to find a chapter titled “Home Canning Problem Solver.”  This handy chapter has all the causes of any problems that can go wrong when preserving and how to prevent and solve them.

Here’s a recipe for those yummy pickled roasted red peppers we’ve all tasted in fancy, gourmet sandwich shops!  I haven’t made them… yet!  But this recipe looks delicious!

Pickled Roasted Red Peppers
These versatile peppers can be used in spaghetti sauce, as a sandwich filling, to garnish a salad, to add a twist to an antipasto platter or as a gourmet pizza topping.
Makes about four pint jars

Ingredients

•  4 large cloves garlic, roasted, removed from skin and mashed
• ½ cups white vinegar
• 1½ cups cider vinegar
• 1½ cups dry white wine
• ½ cup water
• 1 cup coarsely chopped onion
• ½ cup granulated sugar
• 2 tbsp dried oregano
• 4 tsp pickling or canning salt
• 20   medium sweet red peppers, such as red bell or Shepherd, roasted, peeled, seeded, deveined and cut lengthwise into serving-size pieces

Directions

1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until garlic and oregano flavors have infused the liquid.
3. Pack room temperature peppers into hot jars to within a generous ½ inch of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Tips – Roast peppers and garlic cloves over hot coals, on a grill at 425°F (220°C) or under the broiler until charred, turning to roast all sides. Once the skin of the peppers wrinkles and chars and garlic has charred spots, remove from heat. Place peppers in a paper bag until cool enough to handle, about 15 minutes, then lift off skins. Cool garlic. Squeeze roasted garlic cloves to remove from peel.  Other colors of bell peppers may be prepared and pickled as directed in this recipe.

Excerpted from Ball Complete Book of Home Preserving by Judi Kingry and Lauren Divine © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

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The generous folks at Robert Rose, Inc. are going to Bless TWO Leslie Loves Veggies Readers with a copy of the  Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine {$39.95 Value} Thank you so much!

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No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!