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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, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every ...
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!
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.
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
caponata . apricot and lime relish . fig relish . peach relish . sweet and spicy corn relish . cranberry-orange relish .
hot pepper relish
mango chutney . orange and date chutney . blueberry chutney . kiwi fruit chutney . cherry chutney . eggplant chutney . seafood chutney
achar . summer squash pickle . pickled brussels sprouts . bread-and-butter pickles
triple-six fruit salsa . cherry salsa . corn and black-eyed pea salsa . balsamic vinegar tomato salsa
black bean soup . burnt sweet potato soup . butternut squash soup . tomato-basil soup . ouillabaisse . brigue onion soup
125 all things hot
pickled jalapeños . sizzling strawberry-habanero jam . apricot-jalapeño 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
Posted September 25, 2011
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