Canning, Drying, and Preserving

* The Ball Blue Book, the Ball Corporation, Muncie, Indiana, 1975.

If I had to own but one book on canning and preserving, this would be it. It is a no-nonsense guide to the ins and outs of “putting things up” for future use. I can scarcely imagine a summer passing by without referring to the ways of storing my excess tomatoes or turning them into juice, ketchup, and so on, without at least one reference to The Ball Blue Book. This is an all-American production and if you want to know how to make and put up Dixie Relish, apple and other fruit butter, even lye hominy, this is the place you’ll find it.