.pd-img1 {float: left; margin-right:10px;}.pd-img2 {float: left; margin-left:0px;}.pd-content1 {float: left; width:425px;}.pd-fixedwidth {width:850px;}.pd-headline1 {color: #CC6600; font-weight:700; font-size: 1.25em;}.pd-headline2 {color: #CC6600; font-weight:700; font-size: medium}.pd-text2 {color: #CC6600; font-weight: 700; } .pd-text3 {font-weight: 700; font-style: italic;}70 Recipes for Creative Canning
There is nothing more satisfying as savoring the contents of a jar that contains your own specially prepared, home-canned goodness.
Turn the simplest meals into exciting restaurant-grade presentations with Putting Up More: A Guide to Canning Jams, Relishes, Chutneys, Pickles, Sauces, and Salsas by Stephen Palmer Dowdney. This sequel to his first book, Putting Up, provides additional recipes as well as excellent advice on how to safely can jams, relishes, chutneys, pickles, sauces, and salsas.
Also included are the author's personal notes, thoughts, and experiences on each easy-to-follow recipe. The exceptional recipes help you utilize the produce you have preserved and stored in the pantry with its plentiful breakfast, lunch, dinner, and snack suggestions.
From fruit marmalade to prickly pear cactus jelly, there is sure to be something for even the pickiest palate. With over 60 recipes using common fruits and vegetables, Putting Up More is a great canning book fit for anyone wanting to preserve the bounty of the season Includes tips answering common canning questions: What are the appropriate pH levels?What ingredients can I add to adjust the pH? How many jars will this recipe make? Can I halve or double this recipe?What other foods/dishes compliment this recipe?
Steve Dowdney is the author of Putting Up: A Year-Round guide to Canning in the Southern Tradition. He owned and operated the premier South Carolina "small batch" cannery, Rockland Plantation Product. He lives in Charleston, South Carolina.
