Putting Up More: A guide to canning jams, relishes, chutneys, pickles, sauces, and salsas
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,...more
Paperback, 176 pages
Published March 1st 2011 by Gibbs Smith
To see what your friends thought of this book, please sign up.
(showing 1-29 of 29)
I liked having a resource that doesn't do things the same way the Ball Blue Book of Canning does. Knowing how to safely check recipes for canning (using pH strips) gives me some confidence to try tinkering a bit with recipes. I liked that the flavors were a little more "hip" than usual safe canning recipes.