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Book

Home canning and preserving : putting up small-batch jams, jellies, pickles, chutneys, relishes, spices, and more

Call Number

  • 641.4 C7773 (CEN)

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Publication Information

New York : Skyhorse Pub., c2011.

Physical Description

202 p. : col. ill. ; 25 cm.

Notes

Includes index.

Contents

  • Equipment you will need
  • Ingredients
  • Steps in canning : the open kettle method
  • Steps in canning : the hot water bath method
  • Jam : the liquid fruit pectin method
  • Jam : the boiled method
  • Jam and jelly : the powdered pectin method
  • Jelly : the liquid pectin method
  • Jelly : the boiled method
  • Traditional marmalades
  • Spiced fruits
  • chutney
  • Miscellaneous sweet fruit sauces, syrups, and relishes
  • Starting with canned fruits and vegetables
  • Pickled vegetables
  • Relish
  • Mincemeat
  • Meat, fish, and eggs
  • Seasoning sauces
  • Mustards
  • Seasoned vinegars
  • Honeys, teas, spices, and powders.

Subjects