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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Try these great recipes:

Red Tomato Conserve

Mango Preserves

Onion-Pepper Jelly

Fig Relish

Hot Pepper Relish

Eggplant Chutney

Tomato-Basil Soup

Jamaican Jerk Rub

Fiery Barbecue Sauce

Steak Marinade

Marinara Sauce

and more!

Turn the simplest of fare into exciting restaurant-grade presentations with these recipes for putting up at home.

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Product Details

  • ISBN-13: 9781423607397
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 3/1/2011
  • Pages: 176
  • Product dimensions: 7.40 (w) x 9.60 (h) x 0.60 (d)

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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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.

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Table of Contents

9 acknowledgments

11 introduction

39 preserves, jams, and jellies

lemon-cherry jell . fruit marmalade . orange-fig marmalade . red tomato jam . red tomato marmalade . red tomato conserve . rainbow pepper jelly . blackberry-lemon marmalade . blueberry marmalade . prickly pear cactus jelly . mango preserves . red cherry preserves . apple conserve . apple butter . persimmon jelly . onion-pepper jelly . sweet onion jam

65 relishes

caponata . apricot and lime relish . fig relish . peach relish . sweet and spicy corn relish . cranberry-orange relish .
hot pepper relish

79 chutneys

mango chutney . orange and date chutney . blueberry chutney . kiwi fruit chutney . cherry chutney . eggplant chutney . seafood chutney

93 pickles

achar . summer squash pickle . pickled brussels sprouts . bread-and-butter pickles

103 salsas

triple-six fruit salsa . cherry salsa . corn and black-eyed pea salsa . balsamic vinegar tomato salsa

111 soups

black bean soup . burnt sweet potato soup . butternut squash soup . tomato-basil soup . ouillabaisse . brigue onion soup

125 all things hot

pickled jalapeƱos . sizzling strawberry-habanero jam . apricot-jalapeƱo jam . hot vinegars . red hot pepper jelly (devil's pepper jelly) . Ethiopian/Eritrean berbere sauce . Jamaican jerk rub . hot sauce . fired fruit . texas red hot sauce fiery barbecue sauce . garlic hot sauce

145 sauces, marinades, and dressings

apricot and lime curry sauce . light barbeque sauce . orange glaze sauce . steak marinade . steak sauce . marinara sauce . seafood lynah . sweet potato sauce . steve's salad dressing

159 preserved staples

canned tomatoes . herb-infused vinegar

163 afterthoughts

169 resources

171 index

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