| Description |
237 pages : color illustrations ; 23 cm |
| Note |
Includes index. |
| Contents |
Jams -- Fruit butters -- Jellies -- Marmalades -- Curds and conserves -- Chutneys and condiments -- Pickles -- Salsas and relishes -- Tomatoes -- Syrups -- Whole fruit -- Granola in jars -- Nut butters -- Other foods in jars. |
| Summary |
Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. |
| Subject |
Canning and preserving.
|
| ISBN |
9780762441433: $23.00 |
|
0762441437 |
|
