Blue Ribbon Country Canning Traditional and New Favorites

With the burgeoning growth in home-grown and farm fresh food trends, here’s the book that shows readers how to can and preserve fruits, vegetables, sweets, savories, relishes, pickles, fermented foods, jellies, preserves, meats, fish, and more. Each of these delectable recipes includes precise, unabbreviated instructions, all in compliance with USDA guidelines.

Diane Roupe has won numerous blue ribbons for her food entries at the Iowa State Fair. Also the author of The Blue Ribbon County Cookbook, she now serves as a judge at the eminent food show as well as other food competitions.

CONTENTS
Recipe Index
Peeling Pearl Onions
Preparing Mangos
Seeding and Coring Tomatoes
Using Fresh Ginger
Glossary

Canning Recipes
(Complete Recipe Index)

Fundamentals of Canning
Introduction
The Rewards of Canning
Canning Safety
Preparations for Canning
Selection of Foods for Canning
Canning Equipment
Recipe Guidelines and
Special Information
Time Allocation
Canning Procedures
Jars and Lids
Filling the Jars
Processing Fundamentals
Unsafe Canning Methods
The Boiling Point of Water by Altitude
Boiling-Water Bath Canning
Pressure Canning
Storing and Handling
Canned Foods
Special Techniques
Blanching
Chopping Nuts
Grating Citrus Rind
Grinding Most Foods Other than
Nuts and Coffee Beans
Making a Cheesecloth Bag for Herbs or Spices
Fruits and Spiced Fruits without Vinegar
Vegetables
Meats and Fish
Pickles
Fermented Foods
Relishes and Salsas
Savory and Sweet Sauces
Jams
Jellies
Preserves
Conserves
Marmalade
Butters
Sources Consulted
Acknowledgments
Index
Metric Conversion Tables
Volume and Weight Measures
About the Author