The Ball Blue Book is one of the two main books in the accepted American canon of home canning (the other being the USDA Complete Guide.) The Ball Blue Book provides recipes and procedures for water bathed home preserves, as well as basic procedures and some recipes for pressure canning. All of their recipes are lab-tested for safety.
Ball Canning: “Hi Randal, the new version is updated with new recipes and additional tips and tricks and can be used in conjunction [with the 2013]” Ball Canning Rep on Facebook to Randal Oulton 9 February 2015. Correspondence on file.” Jarden Corporation Press Release.
You might think of canning as a way of making jam and jelly, and it is, but reimagine it instead as a method to help you attain your low carb diet goals.
This jam is shelf-stable for up to a year and you can make it with your favorite low carb sweetener. Wash jars, bands, and lids. Place jam jars in water bath canner filled halfway with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use Place lids in water in a small saucepan and heat until water simmers.