Canning is something I’ve always wanted to try–but–was afraid (for all the silly sanitary reasons.) I purchased two books this summer that gave me the courage to give it a go. The first is Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone. The second is Preserves: River Cottage Handbook No.2 by Pam Corbin and Hugh Fearnley-Whittingstall. I recommend them both, but if you have to choose one over the other…go with the River Cottage book, many more recipes and techniques to try. Plus Pam & Hugh are fabulous writers.
I dove head first into catsup (or ketchup if you prefer) — the recipe was from the River Cottage Handbook. I took pictures of (most) of the process…slides show below :)
Next on my list…I’m going to try making my own pickled horseradish & sauerkraut…all in preparation for tailgating season in a few weeks!