Another great book by Ashley English of Small-Measure Blog and publishers Sterling Publishing. Canning and Preserving: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys and more.. This book made me long for summer months, fresh produce, my canning jars and my canner. I see jams and jellies in my future.. I have canned many things- grapes, pineapple (someone gave me cases of a surplus from Walmart), peaches, beans, tuna, lots of salsa.. But never jams and jellies or pickles for that matter. So next summer I am going to try some new things thanks to this book.
Chapter 1: Why We Can
- Time in a Bottle
- War and Peas
Chapter 2: Tools Of The Trade
- Canning Jars
- Canning Lids and Screw Bands
- Boiling Water Canner
- Pressure Canner
- Little Things Mean a Lot
Chapter 3: Canning Concepts
- Canning Chemistry
- A Sterile Environment
- Acid Test
- Mixing It Up
- Sizing Up the Competition
- Altitude Adjustment
- Hosting a Canning Swap
- The Methods
- Boiling Water Bath
- Pressure Canner
- The Home Canning Canon
- Finishing Touches
- You, Too, Can Can: Hosting an At-home Canning Party
Chapter 4: Ingredients
- Natural Selection
- Properly Seasoned
- Close to Home
- Incredible Edibles
- You Say Tomayto, I Say Tomahto
- Sugar and Spice and Everything Nice
- Sweeteners
- Pectin
- Making Your Own Pectin
- Acids
- Salt
- Herbs and Spices
- Prep School
- Gift Baskets
Chapter 5: A James, Jellies, And Preserves Primer
- What’s in a Name?
- Jam
- Jelly
- Preserves
- Conserves
- Marmalade
- Fruit Butters
- Curds
- Troubleshooting Tips
- Recipe: Canning Classic: Strawberry Jam
- Recipe: Canning Classic: Apple Butter
- Recipe: Canning Classic: Grape Jelly
Chapter 6: Pickles, Relish, And Chutney Primer
- Pickles
- Relishes
- Chutneys
- Troubleshooting Tips
- Recipe: Basic, All-Purpose Brine for Pickling
- Recipe: Canning Classic: Dill Pickles
- Recipe: Canning Classic: Sweet Pickle Relish
- Recipe: Quick Persian Pickles
- Recipe: Chris’s French Pickles
Chapter 7: A Whole Fruit and Vegetable Primer
- Fruit
- Preparation
- Preventing Browning
- Canning Syrups
- Hot Pack and Raw Pack Methods
- Vegetables
- Preparation
- Canning Liquid
- Troubleshooting Tips
- Recipe: Canning Classic: Whole, Crushed, or Quartered Tomatoes
- Canning Classic: Whole Peaches
- Canning Classic: Whole Kernel Corn
Chapter 8: Seasonal Recipes
Winter
- Clementine Cointreau Curd
- Kumquat 5-Spice Marmalade
- Curried Winter Squash Chutney
- Fennel Relish
- Blood Orange and Port Sauce
Spring
- Strawberry and Vanilla Sauce
- Meyer Lemon and Lemon Verbena Curd
- Rhubarb and Amaretto Chutney
- Herbed Pickled Asparagus
- Apricot Jam
Summer
- Nectarine Chutney
- Peach and Lavender Butter
- Cherry and Lemon Thyme Marmalade
- Pickled Okra
- Tomato Basil Sauce
Autumn
- Cranberry, Juniper, and Rosemary Sauce
- Spiced Pear Chutney
- Cardamom Apple Cider Butter
- Fig and Thyme Jam
- Beet and Sage Relish