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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.