Taste of Home Canning & Preserving
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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!
Remember when Mom and Grandma gathered in the kitchen to “put up” garden-fresh fruits and vegetables? Prepping the produce…filling the empty vessels…processing the jars…it was a daylong event they performed with ease. 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
Iowa Corn Relish Prep: 1 hour • Process: 20 min. • Yield: 5 pints. I’ve been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It’s excellent served with roasted turkey, pork or ham. Deanna Ogle • Bellingham, Washington 20 medium ears sweet corn 2-2/3 cups white vinegar 2 cups water 1-1/2 cups sugar 2 medium onions, chopped 2 celery ribs, chopped 1 large green pepper, chopped 1 large sweet red pepper, chopped 4-1/2 teaspoons mustard seed 1
fresh cilantro 1/2 cup bottled lemon juice 3 garlic cloves, minced 4 teaspoons ground cumin 3 teaspoons salt 2 teaspoons dried oregano 1 teaspoon hot pepper sauce In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups. In a stock pot, combine the tomatoes and remaining ingredients.
Sauce Hot Pepper Jelly I Iowa Corn Relish J Jalapeno Bread & Butter Pickles L Lemon Marmalade M Mint Jelly O Orange-Berry Jam Orange Pear Jam Over-the-Top Cherry Jam P Peach Chutney Peach Raspberry Jam Pear Raspberry Jam Pear Tomato Preserves Pickled Green Beans Pickled Pumpkin Pineapple Salsa Pomegranate Jelly R Raspberry-Onion Jalapeno Chutney Rhubarb Marmalade S Spiced Pickled Beets Spicy Chunky Salsa Spicy Pickled Green Beans Spicy Plum Sauce Spicy Tomato Juice
Dutch oven. Add peaches and pears. Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 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