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Greetings from the Taste of Home Test Kitchens! Fresh fruits and vegetables will soon be ripening in backyard gardens and filling market shelves. With new, quick and easy recipes and products from Ball® brands, preparing and storing your fresh creations has never been easier. Trust Ball® – Capture Freshness! ™

Homemade in Minutes

With the natural spices and seasonings in Ball® Simple Creations® Mixes, you can prepare fresh, homemade salsa, marinara sauce or pizza sauce in less than 30 minutes! Simply add fresh or canned tomatoes.

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Serve Your Fresh Creations with Style

Perfect for sharing, Ball® Collection Elite® Platinum Jars have a contemporary style that is ideal for creative preserving and storing.

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Two Fresh Recipes from the Ball® Kitchen

Tropical Dessert Pizza

1 package (18 ounces) refrigerated sugar cookie dough rounds
1 package (1.59 ounces) Ball® Simple Creations® Freezer Jam Fruit Pectin
1-1/2 cups sugar
1-1/2 cups peeled, cored, crushed pineapple (about 1 medium)
1-1/2 cups peeled, seeded, crushed papaya (about 2 medium)
1 cup peeled, finely chopped mango (about 1 large)
1 cup whipped topping
1/4 cup chopped macadamia nuts
1/4 cup white chocolate chips
2 tablespoons flaked coconut

Preheat oven to 350°F. Grease 12-inch pizza pan. Place cookie dough rounds in a circle in middle of greased pan. Press rounds to form a 9-inch circle. Bake at 350°F for 12 minutes or until edges are golden brown. Allow to cool, about 15 minutes.

In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes. Reserve 1 cup tropical jam. Set aside.  Ladle remaining jam into clean 8-ounce freezer jars leaving 1/2-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate up to three weeks or freeze up to one year.

Spread whipped topping over cooled cookie. Refrigerate additional 5 minutes. Spread reserved tropical jam on top of whipped topping. Sprinkle with macadamia nuts, white chocolate chips and coconut. Refrigerate until ready to serve. Yield: 12 slices.

Roasted Red Pepper and Corn Salsa

5 cans (14.5 ounces) petite diced tomatoes
1 package (1.3 ounces) Ball® Simple Creations® Mild Fiesta Salsa Mix
1 red bell pepper
1 ear corn on the cob
1/4 cup chopped white onion
1 tablespoon chopped fresh cilantro

In a large saucepan, combine tomatoes and salsa mix. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Cool to room temperature, about 30 minutes. Reserve 2 cups salsa. Set aside. Ladle remaining salsa into clean freezer jars leaving 1/2-inch headspace. Apply lids. Label jars. Refrigerate up to three weeks or freeze up to one year.

Roast pepper and corn under a broiler on high until skins wrinkle and char in spots, turning occasionally to roast all sides. Place pepper in paper bag, secure opening and allow to cool, about 10 minutes. Peel, seed and chop pepper. Cut kernels from cob. In a medium mixing bowl, combine reserved salsa, roasted red pepper, roasted corn, onion and cilantro, stirring to combine. Yield: about 3 cups.

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