Taste of Home Canning & Preserving

Taste of Home Canning & Preserving

Language: English

Pages: 122


Format: PDF / Kindle (mobi) / ePub

Remember when Mom and Grandma gathered in the kitchen to “put up” garden-fresh fruits and vegetables? Now you can carry on that delicious tradition with the 50 no-fuss recipes in Taste of Home Canning & Preserving!

This collection of tried-and-true favorites is sure to be one you’ll rely on when you harvest a bumper crop, enjoy a day of berry picking or load up at the local Farmers Market.

Each recipe was tested and approved by the experts in the Test Kitchens at Taste of Home and Country Woman magazines so you can rest assure that each item will turn out great—even if you’ve never canned before!

Best of all, you can download free gift labels that correspond specifically to many of the recipes in this collection. So what are you waiting for? With Canning & Preserving, it’s never been easier to capture the flavor of a season and enjoy it all year long!













Process: 15 min. • Yield: 6 pints. My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color (and flavor!) really dresses up a hot dog. Ruth Hawkins • Jackson, Mississippi 10 cups shredded yellow summer squash (about 4 pounds) 2 large onions, chopped 1 large green pepper, chopped 6 tablespoons canning salt 4 cups sugar 3 cups cider vinegar 1 tablespoon each celery seed, ground mustard and ground turmeric 1/2 teaspoon ground nutmeg 1/2

return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. EDITOR’S NOTE: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Habanero Apricot Jam Prep:

dissolved. Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks. Orange-Berry Jam Prep: 30 min.  • Process: 5 min. • Yield: 6 half-pints. This jam offers a lovely color and down-home flavor. Expect a refreshing, sweet taste from the orange segments and grated peel. Earlene Ertelt • Woodburn, Oregon 3 cups fresh raspberries 2 cups fresh blueberries 6-1/2 cups sugar 1/2

• Process: 10 min. • Yield: 4 pints. A coworker brought these pickled beans into work one day, and I was hooked after one bite! I was thrilled when a jar of the beans won first place at the local county fair. Jill Darin • Geneseo, Illinois 1-3/4 pounds fresh green beans, trimmed 1 teaspoon cayenne pepper 4 garlic cloves, peeled 4 teaspoons dill seed or 4 fresh dill heads 2-1/2 cups water 2-1/2 cups white vinegar 1/4 cup canning salt Pack beans into four hot 1-pint jars to within 1/2 in.

Discard peel; chop tomatoes. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. EDITOR’S NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn your skin. Avoid touching

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