Putting Up More: A guide to canning jams, relishes, chutneys, pickles, sauces, and salsas
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Putting Up More: A guide to canning jams, relishes, chutneys, pickles, sauces, and salsas

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by Steve Dowdney
     
 

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Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups,

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Overview

Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!

Product Details

ISBN-13:
9781423607397
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2011
Pages:
176
Product dimensions:
7.40(w) x 9.60(h) x 0.60(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

A pantry can now be filled (or one might have to be built!). Former no-frills home dining is about to end. Dining will become exciting, and food costs can plummet while health rises. If you remain excited after the first five recipes are on the shelf, then a new adventure has unfolded.

The serving suggestions provided with each recipe are merely a handful. Many more await your discovery and creativity. Each jar in every pantry is limited only by imagination. More recipes are available. Like this current volume, Putting Up has over sixty additional recipes as well as more detailed information on the canning process. Once one has completed ten or fifteen recipes, it's easy to understand the science behind it.

Preserving one's own recipes is no different than these. Safe canning, controlled by the few simple criteria detailed in the first chapter, will ensure that a personal recipe is safe. This and selecting choice produce that stands up well under heat will ultimately determine whether a recipe works. Sometimes added experimentation will be needed to get the flavors just right; but if the acid level is correct, the canning temperature is married to the acid level, a good vacuum is created, and the product is tested both just before canning and 24 hours later, then the finished product will be safe.

Meet the Author

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.

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Putting up More: A Guide to Canning Jams, Relishes, Chutneys, Pickles, Sauces, and Salsas 5 out of 5 based on 0 ratings. 1 reviews.
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