Perfect for both beginners and seasoned veterans, this all-in-one guide, through canning and preserving recipes from traditional to modern, shows readers all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond. Original. Illustrations.
The Ultimate Guide to Preserving and Canning includes delectable canning and preserving recipes from traditional to modern, with expert guidance for canning rookies, as well as creative new directions for experienced veterans.
In one concise volume, you can learn—and master like a pro—all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond!
Whether you are a gardener, a fan of farmers’ markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to enjoy fresh-grown foods all year long.
With clear, easy-to-follow instructions and color photographs, this book provides all the information you need to know to get started today, including:
- An overview of canning equipment
- Basic steps to canning foods safely and easily
- Recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals
- A special section on jam- and jelly-making using Pomona’s Pectin, which requires little to no added sugar
- Tips on how to find the freshest local produce
The recipes include lots of preparations, both savory and sweet, from blue-ribbon classics to new creations. Preserve and enjoy:
- Four variations on Tomato Ketchup
- Taco Sauce
- Green Tomato Chutney
- Spicy Dilly Beans
- Sweet and Spicy Ginger Carrot Coins
- Canned Haddock
- Chicken or Turkey Broth
- Creamy Squash Soup
- Strawberry Jam
- Blueberry-Vanilla Jelly
- Cherry-Port Preserves
- Apple-Raisin-Walnut Conserve
- And much more
This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.
In one concise volume, you can learn'and master like a pro'all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond! Whether you are a gardener, a fan of farmers' markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to
enjoy fresh-grown foods all year long. This book provides all the information you need to know to get started today, including basic steps to canning foods safely and easily; recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals; and tips on how to find the freshest local produce. Clear,
easy-to-follow instructions with color photographs make this a must-have book.
The recipes include lots of preparations, both savory and sweet, and they range from blue-ribbon classics like
dilly beans,
sweet gherkins,
applesauce,
strawberry jam, and
sauerkraut to new creations like Lavender Apple Butter, Raspberry-Rhubarb Sauce, Green Tomato Chutney, and Hibiscus Lime Jelly. A special chapter introduces readers to
jam- and jelly-making using Pomona's pectin, which requires little to no added sugar'thereby letting the natural sweetness of the fruit shine through beautifully.
This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.
In one concise volume, you can learn—and master like a pro—all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond! Whether you are a gardener, a fan of farmers’ markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to
enjoy fresh-grown foods all year long. This book provides all the information you need to know to get started today, including basic steps to canning foods safely and easily; recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals; and tips on how to find the freshest local produce. Clear,
easy-to-follow instructions with color photographs make this a must-have book.
The recipes include lots of preparations, both savory and sweet, and they range from blue-ribbon classics like
dilly beans,
sweet gherkins,
applesauce,
strawberry jam, and
sauerkraut to new creations like Lavender Apple Butter, Raspberry-Rhubarb Sauce, Green Tomato Chutney, and Hibiscus Lime Jelly. A special chapter introduces readers to
jam- and jelly-making using Pomona’s pectin, which requires little to no added sugar—thereby letting the natural sweetness of the fruit shine through beautifully.
This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.
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