Clam Season Information
Put Em Up! Preserving & Canning Book
9 in stock
Item Number: JN1019236
Manufacturer: Storey Publishing
Manufacturer Part No: SP62546
Flavors are brighter, batch sizes are more flexible, and modern
methods make the process safer and easier. Eating locally is on
everybodys mind, and nothing is more local than Heirloom Salsa made from
vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from
the seasons last berries. Even beginners who never made peach jam or
dill pickles in their grandmothers kitchens are eager to pick up
preserving skills as a way to save money, extend the local harvest, and
control the quality of preserved ingredients.
instructions in Put em Up will have the most timid beginners
filling their pantries and freezers with the preserved goodness of
summer in no time. An extensive Techniques section includes complete
how-to for every kind of preserving: refrigerating and freezing, air-
and oven-drying, cold- and hot-pack canning, and pickling. And with
recipe yields as small as a few pints or as large as several gallons,
readers can easily choose recipes that work for the amount of produce
and time at hand.
Pickled Asparagus Wasabi Beans Beet
Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe
Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry
and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce
Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and
Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic
Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and
Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic
Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried
Tomatoes Pickled Watermelon Rind
Soft cover, 304 pages.
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