Diving into the world of canning & preserving

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!

7 thoughts on “Diving into the world of canning & preserving

  1. Looks great – glad you tried this. My Mom and Dad used to make green tomato relish in Sept/Oct when the chances of tomatoes getting ripe were slim.

  2. This is the next best book to the Blue Book for Canning. You can order it from the Univ of Georgia extension – I use it all the time. http://www.uga.edu/setp/

    Also, the Ingham County Extension office is offering a free class this Thursday August 20 from 6-8pm on water bath and pressure canning. You just call to sign up….

  3. You are so talented sweetie ! And your pasta salad was wonderful (I didn’t take the credit – he he ( : D ) !!

  4. I found I actually had 2 “vintage” canning books that will be yours as soon as we can get together again !!

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