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Canning and Preserving
All You Need to Know to Make Jams, Jellies, Pickles, Chutneys and More
Overview
From the publisher
Yes, you can! More and more people have discovered what grandma always knew: canning and preserving supply you with wholesome, tasty treats year-round. And this Homemade Living guide provides all the practical, hold-your-hand basics, along with plenty of step-by-step photos.
Learn about the necessary tools of the trade, crucial safety tips, and hot-water-bath processing and pressure canning. Discover the all-important sciences of salt and sugar and how to select the best possible ingredients, favoring seasonal, organic, and local options.
Three topic-specific primers cover pickles, relishes, and chutneys; jams, jellies, butters, and curds; and whole fruits and veggies. Each offers at least two “Canning Classic” recipes with variation ideas.
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Selected contents
Copyright @ 2010 Lark Books
All BooksWell-PreservedRecipes and Techniques for Putting Up Small Batches of Seasonal Foods | ReviewsBudgeting for good foodHow to shop and cook real meals for pennies | All BooksPut ‘em UpA Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling | Canning and PreservingStrawberry Jam |
All Books | |
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- A Consumer’s Dictionary of Food Additives
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- Arthur Schwartz’s Jewish Home Cooking
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- At Home
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- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Breaking Bread
- Bringing It to the Table
- Bubby’s Homemade Pies
- Cake Keeper Cakes
- CakeLove
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- Canyon Ranch: Nourish
- Caprial Cooks for Friends
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- Catching Fire
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- Charlie Trotter Cooks at Home
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- Chicken
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- Chocolate
- Chocolate & Zucchini
- Chop Suey
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- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooking
- Cooking By Hand
- Cooking for Isaiah
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- Cooking from the Heart
- Cooking Green
- Cooking Know-How
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- Cooking Up A Storm
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- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
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- Dinosaur Bar-B-Que
- Dirt
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- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
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- Every Grain of Rice
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- Farewell, My Subaru
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- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
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- Fields of Plenty
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- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food Justice
- Food Lover’s Guide to Portland
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- Food Matters
- Food Not Lawns
- Food of Life
- Food Politics
- Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas
- Food Rules
- Food Styling
- Food, Inc.
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Girl Hunter
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Just Food
- Keep Chickens!
- Keeping Bees
- Keeping Chickens
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- Keys to Good Cooking
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
- Latin Grilling
- Laura Werlin’s Cheese Essentials
- Lemonade
- Let Them Eat Shrimp
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Lobsters Scream When You Boil Them
- Local Flavors
- Love Soup
- Lucid Food
- Lulu’s Provençal Table
- Made in America
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Making Piece
- Man with a Pan
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Meat
- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
- Miss Vickie’s Big Book of Pressure Cooker Recipes
- Mixt Salads
- Modern Spice
- Mollie Katzen’s Sunlight Café
- Molto Gusto
- Moosewood Restaurant Low-Fat Favorites
- More Home Cooking
- Mostly Mediterranean
- Mostly True
- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- My New Orleans
- Mycophilia
- Neurogastronomy
- New American Table
- New Classic Family Dinners
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New Vegetarian
- New World Provence
- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
- Nourishing Traditions
- Odd Bits
- Of Sugar and Snow
- Off the Menu
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Big Table
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Paletas
- Panini Express
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
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- Pizza on the Grill
- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Primal Cuts
- Puff
- Pure Beef
- Pure Dessert
- Pure Simple Cooking
- Put ‘em Up
- Quiches, Kugels, and Couscous
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
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- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
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- Roast Chicken and Other Stories
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- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
- Rustic Fruit Desserts
- Safe Food
- Salmon
- Salmon in the Trees
- Salt
- Salted
- Salumi
- Sauces
- Saveur Cooks Authentic American
- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
- Simply Ming One-Pot Meals
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- Slow and Easy
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- So Easy
- Soil Not Oil
- Something From the Oven
- Southern Belly
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- Squeezed
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
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- Stuffed and Starved
- Sunday Suppers at Lucques
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- Super Natural Cooking
- Super Natural Every Day
- Supper for a Song
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- Sweet!
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- Swindled
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- Takashi’s Noodles
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- The Breath of a Wok
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- The Christmas Table
- The City Cook
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- The Conscious Cook
- The Conscious Kitchen
- The Cook’s Companion
- The Cookiepedia
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Country Cooking of Ireland
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- The Devil’s Food Dictionary
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- The Elements of Life
- The End of Food
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- The Essential New York Times Cookbook
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- The Ethnic Paris Cookbook
- The Family Kitchen
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
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- The Feast Nearby
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food Matters Cookbook
- The Food of France
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- The Food of Morocco
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- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
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- The Garden-Fresh Vegetable Cookbook
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- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Food Revolution
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Gourmet Cookie Book
- The Gourmet Vegetarian Slow Cooker
- The Grail
- The Grand Central Baking Book
- The Greens Cookbook
- The Hadassah Everyday Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Homesick Texan Cookbook
- The Improvisational Cook
- The Inspired Vegan
- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kentucky Fresh Cookbook
- The Kimchi Chronicles
- The King Arthur Flour Baker’s Companion
- The Kitchen Diaries
- The Kitchen Garden Cookbook
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Locavore’s Handbook
- The Lost Art of Real Cooking
- The Man Who Ate Everything
- The Meat Lover’s Meatless Cookbook
- The MediterrAsian Way
- The Migrant Project
- The Mindful Carnivore
- The Modern Art of Chinese Cooking
- The Modern Baker
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New Alaska Cookbook
- The New American Plate Cookbook
- The New Basics Cookbook
- The New Book of Middle Eastern Food
- The New Food Lover’s Companion
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Organic Grower
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- The New Southern-Latino Table
- The New Thanksgiving Table
- The New Whole Grains Cookbook
- The North African Kitchen
- The Northwest Vegetarian Cookbook
- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Cooking for One
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Silver Spoon New Edition
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Sushi
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
- The Victory Garden Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Table
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
- Totally Vegetarian
- Truly Mexican
- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Vegetarian Times Fast and Easy
- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildly Affordable Organic
- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
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