37th Edition Ball Blue Book Guide to Preserving Celebration

Before the first sprouts of Spring in the garden pop up, I’m already designing plans for preparing and preserving the farm fresh bounty nature will soon deliver.  Day-dreaming about the recipes and canned goods I’ll create is nearly as fun as planting, nurturing and coaxing the produce to fruition!

When it comes to food preservation, my favorite go-to resource has always been the Ball Blue Book® Guide to Preserving. This feature article is brought to you by Jarden Home Brands, makers of Ball brand home canning products, but as always all thoughts, opinions and love of preserving nature’s gifts are that of Rural Mom.

37th Edition Ball Blue Book Guide to Preserving Celebration and Giveaway!  #BallBlueBook

This year marks the release of the 37th Edition of the Ball Blue Book® Guide to Preserving. The most trusted resource in home canning for over 100 years, the 2015 release of the Ball Blue Book is its largest update since the first edition in 1909. Expanding 56% from the previous edition, the 37th edition of the Ball Blue Book includes 75 new recipes, pictorial step by step guides for beginners, a special section for Meal Creations and unique “You Choose” and “Our Tip” recommendations where creative variations and helpful techniques are listed for creating your own signature foods.

Whether you are a novice, canning enthusiast, or a 30-plus-year canning veteran like me, the Ball Blue Book is a fabulous resource.  From tried-and-true recipes to fresh creations like Peach Chili Salsa (pictured below and found on page 126 of the new  Ball Blue Book Guide to Preserving) you’ll find something to suit every taste and exciting ways to preserve every type of food you grow or raise on your homestead.  Peach Chili Salsa is one of my favorite finds, it’s a great spin on traditional salsa bursting with summer sunshine flavor.  The last batch I made I sent with my husband for a potluck at work and now have a standing request to send more!

37th Edition Ball Blue Book Guide to Preserving Celebration and Giveaway!  #BallBlueBook

To celebrate the 37th edition of the Ball Blue Book Guide to Preserving with 75 brand new recipes, Jarden Home Brands is giving away a prize package including a free copy of the Ball® Blue Book Guide to Preserving and the Ball FreshTECH Electric Water Bath Canner and Multi-Cooker!

To enter for a chance to win, just follow these simple steps:

37th Edition Ball Blue Book Guide to Preserving Celebration and Giveaway!  #BallBlueBook

Want a taste of what’s inside the Ball Blue Book waiting to jazz up your barbecue season with fresh produce?  Try this amazing Corn Relish Recipe, it’s one of my favorites that pairs well with pulled pork, grilled chicken and yes, hot dogs too!  Based on my preferences, I make a few slight modifications (addition of orange bell pepper and red onions) to the original ingredient list from the Ball Canning Recipe, but everything else remains the same as you’ll find on page 86 of the guide.

Farm Fresh Corn Relish Recipe

Yield: 6

Serving Size: pint jar

Farm Fresh Corn Relish Recipe


  • 2 quarts cut cooked corn kernels (cut from about 18 ears)
  • 1 quart chopped cabbage (about 1 small head)
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped orange (or yellow) bell pepper
  • 1 to 2 cups sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1 tablespoon Ball Salt for Pickling & Preserving
  • 1 tablespoon turmeric
  • 1 quart vinegar (5% acidity)
  • 1 cup water
  • Ball Pickle Crisp


  1. Prepare boiling water canner. Heat pint jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine all ingredients, except Pickle Crisp, in a large saucepan. Bring mixture to a simmer (180 degrees Fahrenheit,) stirring until sugar dissolves. Simmer 20 minutes, stirring to prevent sticking.
  3. Ladle hot relish into hot jars leaving 1/2 inch head-space. Add 1/8 inch teaspoon Pickle Crisp to pint jar. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool for 12 hours. Check lids for seal. Lid should not flex up and down when center is pressed.


This recipe was adapted from the 37th Edition of the Ball Blue Book Guide to Preserving (page 86.)

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Farm Fresh Corn Relish Recipe #BallBlueBook

In case you thought the Ball Blue Book Guide to Preserving was all about just preservation, it’s also chock full of amazing ideas, tips and recipes for using your fresh and preserved produce like these delicious PB&J Cookie Bars (pictured below and found on page 179 of the 37th edition of the Ball Blue Book Guide to Preserving.)  It’s a crazy-good way to enjoy your favorite jellies in a brand new way everyone will love.  This recipe is perfect for potlucks and summer gatherings but also as an every-day treat.

37th Edition Ball Blue Book Guide to Preserving Celebration and Giveaway!  #BallBlueBook

Ready to preserve your bounty this year?

For more information or to purchase the 37th edition of the Ball Blue Book Guide to Preserving visit http://www.freshpreservingstore.com/blue-book-guide-to-preserving/shop/633468/


Tags: canning, gardening, preserving, vegetables
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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    • Michele
    • June 22, 2015

    That sounds like the perfect gift for someone who grows and preserves their own produce. That peach salsa sounds delicious!

    • Ourfamilyworld
    • June 22, 2015

    Canning is something I have never done before, but would love to try. The Peach Salsa and Corn Relish both look delicious.

    • Angelic Sinova
    • June 22, 2015

    That Farm Fresh Corn Relish looks so yummy (who doesn’t love corn?!) I’ll definitely have to try this recipe our this summer <3

    • Liz Mays
    • June 22, 2015

    I always thought that starting to make preserves myself would be fun. I’ll have to try this out. It certainly sounds good!

    • Stephanie
    • June 22, 2015

    That sounds really good! My mom did a lot of canning when I was a kid. Unfortunately she stopped doing it before I was old enough to learn.

    • Amanda
    • June 22, 2015

    We are a bit behind on our garden this year so I’m not sure how large our crop will be. However, I have made preserves in the winter with frozen fruits so I’m sure this ball blue book guide would be helpful for even someone with a brown thumb like me!

    • April @ Everyday Fitness and Nutrition
    • June 22, 2015

    My brother does a lot of canning and preserving since he grows a lot of his own food. It’s a great way to have fresh fruits and veggies all year.

    • The Trophy WifeStyle
    • June 22, 2015

    Ok I just love all things corn so that corn relish!!! Omg sounds absolutely delicious!!! Definitely going to be pinning that one! Yum!

    • JoyceDuboise
    • June 22, 2015

    My goodness this sounds amazing. I just started my first garden this year and I know how you are feeling. The Blue Ball Book sounds like a great first step. I’d love to start canning. That corn relish recipe sounds incredible too!

    • Amanda Tempel
    • June 23, 2015

    This just makes me want to start a garden even more! I want to preserve. I just love the idea of making things last, and using your own resources.

    • Franc Ramon
    • June 23, 2015

    The corn relish can make great dish complements. I think canning can really help preserve the taste and the flavors of the ingredients.

    • Nichole (@MommyByNurture)
    • June 23, 2015

    Thanks for all the great information. I often see a lot of things on canning and preserves but am too intimidated to try it myself!

    • Erin
    • June 23, 2015

    I had meant to get into canning last year, but so many people wanted vegetables from our garden that we had nothing left over. 🙁 This year, though, I’m canning first and giving later. That relish recipe looks so good and I can’t wait to try it!

    • ronleyba (@ronley_ph)
    • June 24, 2015

    The relish looks tasty! As like what others said, it can be a good homemade gift. Love it!

    • MrsTee
    • June 25, 2015

    How interesting! This is definitely a skill I don’t think I have but my Aunts used to preserve and make different jellies and that always came out so amazing – way better than store bought for sure.

    • Miranda (Myrabev)
    • June 26, 2015

    I have never done canning before so this is really interesting and such a great gift idea.

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