Originally published in 1938, the “Ball Blue Book of Canning” still serves as a go-to source for info on home canning practices. It outlines timeless recipes and safety procedures for classic water bath and pressure canning methods, solidifying the Ball company as one of the biggest names in home canning as we know it in the USA.

The Blue Book was published during the Depression and the period between the World Wars, a lean time when people were looking to harvest food from their own backyards. By releasing the book at the right time, jar manufacturing company Ball sought to educate the everyday American on the importance of food preservation.

By teaching people how to preserve fruits and vegetables in an economic way that prevented spoilage, Ball helped American households get by in times of rationing and economic shifts. The Blue Book vastly increased the popularity of safe at-home food production, planting the tradition of home canning into American history.