Taste of Home Jams, Jellies, Pickles & More

383 Pages·2005·38.07 MB·English

by  Editors at Taste of Home

A TASTE OF HOME/READER’S DIGEST BOOK
© 2015 RDA Enthusiast Brands, LLC
1610 N. 2nd St., Suite 102, Milwaukee WI 53212
All rights reserved.
Taste of Home and Reader’s Digest are registered trademarks of The Reader’s Digest Association, Inc.
EDITORIAL
Editor-in-Chief: Catherine Cassidy
Creative Director: Howard Greenberg
Editorial Operations Director: Kerri Balliet Managing Editor, Print & Digital Books: Mark Hagen
Associate Creative Director: Edwin Robles Jr.
Editors: Janet Briggs, Michelle Rozumalski
Art Director: Jessie Sharon
Layout Designer: Catherine Fletcher
Editorial Production Manager: Dena Ahlers
Copy Chief: Deb Warlaumont Mulvey
Copy Editor: Kaitlin Stainbrook
Content Operations Manager: Colleen King
Content Operations Assistant: Shannon Stroud Editorial Services Administrator: Marie Brannon Food
Editors: James Schend; Peggy Woodward, RD
Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh Test Kitchen & Food Styling Manager: Sarah
Thompson Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke Food Stylists: Kathryn
Conrad (senior), Leah Rekau, Shannon Roum Prep Cooks: Megumi Garcia, Melissa Hansen, Bethany Van
Jacobson, Sara Wirtz Photography Director: Stephanie Marchese
Photographers: Dan Roberts, Jim Wieland
Photographer/Set Stylist: Grace Natoli Sheldon Set Stylists: Stacey Genaw, Melissa Haberman, Dee Dee
Jacq Photo Studio Assistant: Ester Robards
Editorial Business Manager: Kristy Martin
Editorial Business Associate: Samantha Lea Stoeger
BUSINESS
General Manager, Taste of Home Cooking School: Erin Puariea Executive Producer, Taste of Home
Cooking School Online: Karen Berner THE READER’S DIGEST ASSOCIATION, INC.
President and Chief Executive Officer: Bonnie Kintzer Vice President, Chief Operating Officer, North
America: Howard Halligan Vice President, Enthusiast Brands, Books & Retail: Harold Clarke Chief
Marketing Officer: Leslie Dukker Doty Vice President, Content Marketing & Operations: Diane Dragan
Senior Vice President, Global HR & Communications: Phyllis E. Gebhardt, SPHR
Vice President, Brand Marketing: Beth Gorry Vice President, Chief Technology Officer: Aneel Tejwaney
Vice President, Consumer Marketing Planning: Jim Woods For other Taste of Home books and products,
visit us at tasteofhome.com.
For more Reader’s Digest products and information, visit rd.com (in the United States) or rd.ca (in Canada).
International Standard Book Number (Epub): 978-1-61765425-1
Cover Photographer: Dan Roberts
Set Stylist: Melissa Haberman
Food Stylist: Shannon Roum
Pictured on front cover: Orange Jelly
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TABLE OF CONTENTS
Savor the Taste of Summer Year Round
Tips for Successful Canning
Tools of the Trade
Seal the Deal
Fill Jars & Process
Jams & Jellies
Pickles, Relishes & Salsas
Freezer & Fridge Faves
Savory Sauces & Condiments
Sweet Butters & Sauces
Vinegars & More
Indexes
Savor the Taste of Summer Year
Round
Summer is the best time to indulge in juicy fruits and crisp
veggies. Whether you purchase them from earthy stands at farmers
markets, pull them from colorful displays at grocery stores or pick
them fresh from your garden, it’s easy to end up with more produce
than you need.
That’s not a problem with Taste of Home Jams, Jellies, Pickles &
More! After all, this delightful collection helps you preserve
summer flavor for year-round enjoyment. If you’ve never canned
or preserved before, the step-by-step directions found here make
it a breeze. If you’re an experienced canner, you’ll delight in these
finger-licking recipes, handy tips and gorgeous photos. So what
are you waiting for? Let’s get canning and preserving today!
Tips for Successful Canning:
This book focuses on hot water bath canning, which is used to
process high-acid foods such as tomatoes, fruits, pickles, jams and
other preserves. Remember these tips when canning: SELECT
FRUITS and vegetables when they are at the peak of their quality and
flavor, and wash them thoroughly before using.
FOLLOW DIRECTIONS for each recipe exactly—don’t substitute ingredients or
change processing times. Prepare only one recipe at a time; do not double
recipes.
SUBSTITUTE A CAKE COOLING RACK if you don’t have a rack specifically
made for canning. Place rack in the canner before you add the canning jars.
USE A CANNING FUNNEL that has a wide opening and sits on the inside of the
mouth of the jar, allowing you to fill jars cleanly and easily. Wipe the threads and
rim of each jar to remove any food that spills.
REUSE SCREW BANDS if they are not warped or rusty. Jar lids are not reusable,
however, so use a new one for each of your canned creations.
ACCURATELY MEASURE the headspace—the distance between the top of the
jar and the food/liquid. This is critical because it affects how well the jar seals and
preserves its contents. A clear plastic ruler—kept solely for kitchen use—is a big
help in determining the correct headspace.
REFRIGERATE ANY LEFTOVERS that won’t completely fill another jar. Use the
leftovers within the next few days.
USE NONMETALLIC UTENSILS when removing air bubbles from the jar and
measuring headspace.
STORE HOME-CANNED FOODS in your cupboard for up to one year.
Tools of the Trade
Here’s what you need to get started using the hot water bath
processing method.
1. LARGE STOCKPOT: Choose a stockpot that holds at least 12 quarts and is tall
enough to allow the jars to be fully submerged.
2. LADLE: Be careful when pouring hot mixtures into jars or jar funnels.
3. JAR FUNNEL: Place in the mouth of the jar to fill without spilling.
4. MAGNETIC LID LIFTER: Lift lids out of hot water using this tool’s magnetic
end.
5. BUBBLE REMOVER & HEADSPACE TOOL: Slide this tool down the side of
filled jars to release air bubbles and measure headspace.
6. JAR WRENCH: Jar lids can be difficult to turn without this wrench.
7. TONGS (WITH COATED HANDLES): You’ll need tongs to lift foods during
cooking and canning.
8. JAR LIFTER: Safely remove hot jars from boiling water with one hand.
9. GLASS CANNING JARS, LIDS & BANDS: Fill the glass jars, then seal with
one-time-use lids and reusable bands.