INDEX

A B C D-E F G H-I J K L M N-O P R S T V-Z

A

Altitude adjustment

Amaretto and Sour Cherry Jelly

Apples

Browned Butter and Sage Applesauce

Calvados-Cranberry Applesauce

Geranium-Apple Jelly

Ginger-Honey Applesauce

Maple Applesauce

Nutmeg-Apple Conserve

peak season for

Applesauce

Browned Butter and Sage Applesauce

Calvados-Cranberry Applesauce

Ginger-Honey Applesauce

Maple Applesauce

Apricots

Apricot-Date Chutney

Balsamic Pickled Apricots

Golden Pear Chutney

peak season for

Ascorbic acid color keeper

Asian Pickled Carrots

B

Balsamic Cherry Tomato-Caramelized Onion Conserve

Balsamic Pickled Apricots

Balsamic Pickled Plums

Balsamic Strawberry and Pink Peppercorn Jam

Bananas

Brown Sugar-Vanilla Banana Butter

Basil

Double-Tomato Simmer Sauce

Lemon-Hazelnut Pesto

Spicy Garlic Marinara

Sun-Dried Tomato Pesto

Sweet Basil-Peach Jam

Tomato-Basil Jam

Tomato-Basil Simmer Sauce

Beans

Lemon-and-Bay Leaf Bean Pickles

Pickled Dilled Green Beans

Spicy-Sweet Pickled Three-Bean Salad

Beets

peak season for

Pickled Beet and Sage Conserve

Berries. See also specific berries

Berry-Rhubarb Salsa

dark colored, avoiding stains from

Best-Ever Dill Pickles

Beverages

Vanilla Bean Liqueur

Blackberries

Blackberry-Port Jam

peak season for

Blood Orange and Beaujolais Marmalade

Blueberries

Blueberry and Lemon Verbena Compote

Blueberry-Cinnamon Freezer Jam

Blueberry-Maple-Pecan Conserve

Cherry-Berry Freezer Jam

Honey-Bourbon Pickled Blueberries

Spiced Blueberry Jam

Very Berry-Rhubarb Jam

Boiling-water canners

Boiling-water canners

Bourbon

Bourbon-Peach Jam

Honey-Bourbon Pickled Blueberries

Brandy

Brandied Strawberry Freezer Jam

Calvados-Cranberry Applesauce

Bread and Butter Pickles

Bread and Butter Zucchini Pickles

Browned Butter and Sage Applesauce

Brown Sugar-Vanilla Banana Butter

Butter-Spiced Nectarines

C

Calvados-Cranberry Applesauce

Canning basics

basic canning rules

boiling-water canning method

canning ingredients

canning with friends and family

everyday kitchen tools

high-acid and low-acid foods

hot-pack method

preparing jars and lids

raw-pack method

troubleshooting

Cardamom-Peach Jam

Carrots

Asian Pickled Carrots

Carrot Cake Jam

Cheese

Lemon-Hazelnut Pesto

Sun-Dried Tomato Pesto

Cherries

Cherry-Berry Freezer Jam

pitting, methods for

Sour Cherry and Amaretto Jelly

sweet, growing season for

Vanilla-Scented Pickled Sweet Cherries

Chiles

Chipotle-Peach Jam

Chunky Homemade Salsa

Cranberry and Jalapeño Pepper Jelly

Fire-Roasted Tomato-Ancho Taco Sauce

handling, tip for

Hot and Spicy Zucchini Pickles

Hot Chipotle Salsa

Jalapeño-Peach Jelly

Papaya-Rum Chutney

Peppery Peach Sauce

Pickled Green Chiles

Spicy Garlic Marinara

Chipotle-Peach Jam

Chocolate, White, and Raspberry Spread

Chunky Homemade Salsa

Chutney

Apricot-Date Chutney

Golden Pear Chutney

Green Tomato-Pineapple Chutney

Papaya-Rum Chutney

Tomato-Mango Chutney

Cider ’n’ Spice Jelly

Cinnamon-Blueberry Freezer Jam

Coconut

Pineapple-Coconut Sauce

Cold-pack method

Compote, Blueberry and Lemon Verbena

Condiments, troubleshooting

Conserves

Balsamic Cherry Tomato-Caramelized Onion Conserve

Blueberry-Maple-Pecan Conserve

Nutmeg-Apple Conserve

Pear and Cranberry Conserve

Pickled Beet and Sage Conserve

Vidalia Onion and Maple Conserve

Corn

Farmer’s Market Corn Salsa

Cranberries

Berry-Rhubarb Salsa

Calvados-Cranberry Applesauce

Cranberry and Jalapeño Pepper Jelly

Cranberry-Tangerine Spread

Pear and Cranberry Conserve

Crunchy Dill and Onion Chips

Cucumbers

Best-Ever Dill Pickles

Bread and Butter Pickles

Crunchy Dill and Onion Chips

Sweet Pickle Relish

Curd, Grapefruit

D-E

Date-Apricot Chutney

Dill

Best-Ever Dill Pickles

Crunchy Dill and Onion Chips

Pickled Dilled Green Beans

Double-Tomato Simmer Sauce

Equipment

boiling-water canner

boiling-water canner

combination ruler/spatula

liquid measuring jars

measuring spoons

permanent marker

F

Farmer’s Market Corn Salsa

Fire-Roasted Tomato-Ancho Taco Sauce

Freezer jam pectins, about

Freezer jam pectins, about

Freezer recipes. See Refrigerator/freezer recipes

Fruit butters

Brown Sugar-Vanilla Banana Butter

Peach-Honey Butter

Spiced Pumpkin Butter

Fruits. See also specific fruits

troubleshooting

G

Garlic

removing skin from

Spicy Garlic Marinara

Geranium-Apple Jelly

Gifts

Cranberry and Jalapeño Pepper Jelly

Honey-Chianti Jelly

Maple Applesauce

Old-Fashioned Grape Jelly

Peppery Peach Sauce

Pomegranate Jelly

Vanilla Bean Liqueur

Gifts, decorating

with cocktail napkin

with spreader spoon

with sweater sleeve

Ginger

Asian Pickled Carrots

crystallized, buying

fresh, removing skin from

Ginger-Honey Applesauce

Golden Pear Chutney

Strawberry and Ginger Ale Jam

Golden Pear Chutney

Grapefruit Curd

Grapes

Old-Fashioned Grape Jelly

Green beans

Lemon-and-Bay Leaf Bean Pickles

Pickled Dilled Green Beans

Spicy-Sweet Pickled Three-Bean Salad

Green Tomato-Pineapple Chutney

H-I

Hazelnut-Lemon Pesto

Headspace, measuring

Herbs. See also specific herbs

peak season for

High-acid foods

Honey

Ginger-Honey Applesauce

Honey-Bourbon Pickled Blueberries

Honey-Chianti Jelly

Lemon-Honey Jelly

Peach-Honey Butter

Pepper and Honey Radish Pickles

Honeydew Jam, Rosemary-Lime

Hot and Spicy Zucchini Pickles

Hot Chipotle Salsa

Hot-pack method

Ingredients, canning

ascorbic acid color keeper

bottled lemon juice

J

Jalapeño-Peach Jelly

Jam pectin powder

for freezer recipes

for freezer recipes

Jams

Balsamic Strawberry and Pink Peppercorn Jam

Blackberry-Port Jam

Blueberry-Cinnamon Freezer Jam

Bourbon-Peach Jam

Brandied Strawberry Freezer Jam

Cardamom-Peach Jam

Carrot Cake Jam

Cherry-Berry Freezer Jam

Chipotle-Peach Jam

Lime-Kiwi Freezer Jam

Nectarine and Vanilla Bean Jam

Peach Bellini Jam

Peppered Plum Jam

Raspberry-Orange Freezer Jam

Rhubarb and Rose Petal Jam

Rosemary-Lime Honeydew Jam

Spiced Blueberry Jam

Strawberry and Ginger Ale Jam

Strawberry-Kumquat Jam

Strawberry Margarita Jam

Strawberry-Marsala-Thyme Jam

Strawberry-Rhubarb Freezer Jam

Sweet Basil-Peach Jam

Tomato-Basil Jam

troubleshooting

Very Berry-Rhubarb Jam

Jellies

Cider ’n’ Spice Jelly

Cranberry and Jalapeño Pepper Jelly

Geranium-Apple Jelly

Honey-Chianti Jelly

Jalapeño-Peach Jelly

Lemon-Honey Jelly

Old-Fashioned Grape Jelly

Peach Melba Jelly

Pomegranate Jelly

Sour Cherry and Amaretto Jelly

Spearmint-Orange Jelly

troubleshooting

K

Kitchen tips

blackberry season

buying crystallized ginger

canning with friends and family

caramelizing onions

checking if a mixture sheets

cracking black peppercorns

cutting up pineapple

dark-colored fruit stains

decorating jars

decorating jars

decorating jars

freezer jam pectin

handling chile peppers

kiwifruit season

making raspberry puree

mashing bananas

peeling apricots

peeling butternut squash

peeling nectarines

peeling peaches

peeling tomatoes

preparing mangoes

pure maple syrup

raspberry varieties

removing garlic skin

removing gingerroot skin

removing onion odors

removing rhubarb strings

scrubbing young carrots

selecting melons

selecting plums

selecting zucchini

shredding orange peel

slicing chile peppers

spices for blueberries

storing fresh herbs

strawberry season

sweet cherry season

tangerine varieties

toasting coconut

Kiwifruit

Lime-Kiwi Freezer Jam

peak season for

Kumquat-Strawberry Jam

L

Lemon juice, bottled

Lemons

Lemon-and-Bay Leaf Bean Pickles

Lemon-Hazelnut Pesto

Lemon-Honey Jelly

Meyer Lemon and Rosemary Marmalade

peak season for

Strawberry-Lemon Marmalade

Lemon Verbena and Blueberry Compote

Limes

Lime-Kiwi Freezer Jam

Rosemary-Lime Honeydew Jam

Strawberry Margarita Jam

Liqueur

Vanilla Bean Liqueur

M

Mangoes

Mango-Citrus Spread

Tomato-Mango Chutney

Maple syrup

Blueberry-Maple-Pecan Conserve

Maple Applesauce

Spiced Pumpkin Butter

Vidalia Onion and Maple Conserve

Markers, permanent

Marmalades

Blood Orange and Beaujolais Marmalade

Meyer Lemon and Rosemary Marmalade

Strawberry-Lemon Marmalade

Tangerine Marmalade

Measuring spoons

Melon

Rosemary-Lime Honeydew Jam

Watermelon Pickles

Meyer Lemon and Rosemary Marmalade

Mustardy Pickled Banana Pepper Rings

N-O

Nectarines

Butter-Spiced Nectarines

Nectarine and Vanilla Bean Jam

Nutmeg-Apple Conserve

Nuts

Blueberry-Maple-Pecan Conserve

Lemon-Hazelnut Pesto

Pickled Beet and Sage Conserve

Sun-Dried Tomato Pesto

Old-Fashioned Grape Jelly

Onions

Balsamic Cherry Tomato-Caramelized Onion Conserve

caramelizing, tip for

Crunchy Dill and Onion Chips

removing odor from hands

Sweet Pickle Relish

Vidalia Onion and Maple Conserve

Oranges

Blood Orange and Beaujolais Marmalade

Mango-Citrus Spread

Preserved Orange Slices

Raspberry-Orange Freezer Jam

shredding peel of

Spearmint-Orange Jelly

P

Papaya-Rum Chutney

Peaches

Bourbon-Peach Jam

Cardamom-Peach Jam

Chipotle-Peach Jam

Jalapeño-Peach Jelly

Peach Bellini Jam

Peach-Honey Butter

Peach Melba Jelly

Peppery Peach Sauce

Sweet Basil-Peach Jam

Pears

Carrot Cake Jam

Golden Pear Chutney

peak season for

Pear and Cranberry Conserve

Pickled Beet and Sage Conserve

Rosemary-Pear Preserves

Pecan-Blueberry-Maple Conserve

Pectin powder

for freezer recipes

for freezer recipes

Peppercorns

Pepper and Honey Radish Pickles

Peppered Plum Jam

Peppers. See also Chiles

Mustardy Pickled Banana Pepper Rings

Roasted Tomato and Red Pepper Pizza Sauce

Sweet and Sour Pickled Bell Peppers

Sweet Pickle Relish

Zucchini and Sweet Pepper Refrigerator Pickles

Peppery Peach Sauce

Pesto

Lemon-Hazelnut Pesto

Sun-Dried Tomato Pesto

Pickled Apricots, Balsamic

Pickled Banana Pepper Rings, Mustardy

Pickled Beet and Sage Conserve

Pickled Bell Peppers, Sweet-and-Sour

Pickled Blueberries, Honey-Bourbon

Pickled Butternut Squash, Spicy-Sweet

Pickled Carrots, Asian

Pickled Dilled Green Beans

Pickled Green Chiles

Pickled Green Tomatoes, Spicy

Pickled Pear Tomatoes with Rosemary

Pickled Plums, Balsamic

Pickled Sweet Cherries, Vanilla-Scented

Pickled Three-Bean Salad, Spicy-Sweet

Pickle Relish, Sweet

Pickles

Best-Ever Dill Pickles

Bread and Butter Pickles

Bread and Butter Zucchini Pickles

Crunchy Dill and Onion Chips

Hot and Spicy Zucchini Pickles

Lemon-and-Bay Leaf Bean Pickles

Pepper and Honey Radish Pickles

troubleshooting

Watermelon Pickles

Zucchini and Sweet Pepper Refrigerator Pickles

Pineapple

Carrot Cake Jam

Green Tomato-Pineapple Chutney

Pineapple-Coconut Sauce

Pine nuts

Sun-Dried Tomato Pesto

Plums

Balsamic Pickled Plums

Peppered Plum Jam

Pomegranate Jelly

Port-Blackberry Jam

Preserved Orange Slices

Preserves

Rosemary-Pear Preserves

Strawberry-Tarragon Preserves

troubleshooting

Pumpkin

Spiced Pumpkin Butter

R

Radishes

peak season for

Pepper and Honey Radish Pickles

Raisins

Golden Pear Chutney

Nutmeg-Apple Conserve

Raspberries

Peach Melba Jelly

Peppery Peach Sauce

Raspberry-Orange Freezer Jam

White Chocolate and Raspberry Spread

Raw-pack method

Refrigerator/freezer recipes

Asian Pickled Carrots

Blueberry-Cinnamon Freezer Jam

Brandied Strawberry Freezer Jam

Cherry-Berry Freezer Jam

Grapefruit Curd

Lemon-Hazelnut Pesto

Lime-Kiwi Freezer Jam

Pickled Beet and Sage Conserve

Pineapple-Coconut Sauce

Raspberry-Orange Freezer Jam

Spiced Pumpkin Butter

Strawberry-Rhubarb Freezer Jam

Sun-Dried Tomato Pesto

Vanilla Bean Liqueur

Vanilla-Scented Pickled Sweet Cherries

Very Berry-Rhubarb Jam

Zucchini and Sweet Pepper Refrigerator Pickles

Relish, Sweet Pickle

Rhubarb

Berry-Rhubarb Salsa

removing strings from

Rhubarb and Rose Petal Jam

Strawberry-Rhubarb Freezer Jam

Very Berry-Rhubarb Jam

Roasted Tomato and Red Pepper Pizza Sauce

Rosemary

Meyer Lemon and Rosemary Marmalade

Pickled Pear Tomatoes with Rosemary

Rosemary-Lime Honeydew Jam

Rosemary-Pear Preserves

Rose Petal and Rhubarb Jam

Rum-Papaya Chutney

S

Sage

Browned Butter and Sage Applesauce

Pickled Beet and Sage Conserve

Salad, Spicy-Sweet Pickled Three-Bean

Salsa

Berry-Rhubarb Salsa

Chunky Homemade Salsa

Farmer’s Market Corn Salsa

Hot Chipotle Salsa

Sauces, pesto, and salsas

Berry-Rhubarb Salsa

Chunky Homemade Salsa

Double-Tomato Simmer Sauce

Farmer’s Market Corn Salsa

Fire-Roasted Tomato-Ancho Taco Sauce

Hot Chipotle Salsa

Lemon-Hazelnut Pesto

Peppery Peach Sauce

Pineapple-Coconut Sauce

Roasted Tomato and Red Pepper Pizza Sauce

Spicy Garlic Marinara

Sun-Dried Tomato Pesto

Tomato-Basil Simmer Sauce

Sour Cherry and Amaretto Jelly

Spearmint-Orange Jelly

Spiced Blueberry Jam

Spiced Pumpkin Butter

Spicy Garlic Marinara

Spicy Pickled Green Tomatoes

Spicy-Sweet Pickled Butternut Squash

Spicy-Sweet Pickled Three-Bean Salad

Spreads. See also specific types of spreads

Cranberry-Tangerine Spread

Mango-Citrus Spread

White Chocolate and Raspberry Spread

Squash.See also Zucchini

butternut, peeling

Spiced Pumpkin Butter

Spicy-Sweet Pickled Butternut Squash

Sterilizing jars

Strawberries

Balsamic Strawberry and Pink Peppercorn Jam

Berry-Rhubarb Salsa

Brandied Strawberry Freezer Jam

peak season for

Strawberry and Ginger Ale Jam

Strawberry-Kumquat Jam

Strawberry-Lemon Marmalade

Strawberry Margarita Jam

Strawberry-Marsala-Thyme Jam

Strawberry-Rhubarb Freezer Jam

Strawberry-Tarragon Preserves

Sun-Dried Tomato Pesto

Sweet-and-Sour Pickled Bell Peppers

Sweet Basil-Peach Jam

Sweet Pickle Relish

T

Tangerines

Cranberry-Tangerine Spread

Tangerine Marmalade

Tarragon-Strawberry Preserves

Tequila

Strawberry Margarita Jam

Thyme-Strawberry-Marsala Jam

Tomatoes

Balsamic Cherry Tomato-Caramelized Onion Conserve

Chunky Homemade Salsa

Double-Tomato Simmer Sauce

Fire-Roasted Tomato-Ancho Taco Sauce

Green Tomato-Pineapple Chutney

Hot Chipotle Salsa

peak seasons for

Pickled Pear Tomatoes with Rosemary

Roasted Tomato and Red Pepper Pizza Sauce

Spicy Garlic Marinara

Spicy Pickled Green Tomatoes

Sun-Dried Tomato Pesto

Tomato-Basil Jam

Tomato-Basil Simmer Sauce

Tomato-Mango Chutney

Towels, kitchen

Troubleshooting

V-Z

Vanilla Bean Liqueur

Vanilla-Scented Pickled Sweet Cherries

Vegetables. See also specific vegetables

troubleshooting

Very Berry-Rhubarb Jam

Vidalia Onion and Maple Conserve

Vodka

Vanilla Bean Liqueur

Walnuts

Pickled Beet and Sage Conserve

Watermelon Pickles

White Chocolate and Raspberry Spread

Wine

Blackberry-Port Jam

Blood Orange and Beaujolais Marmalade

Honey-Chianti Jelly

Peach Bellini Jam

Strawberry-Marsala-Thyme Jam

Zucchini

Bread and Butter Zucchini Pickles

Hot and Spicy Zucchini Pickles

Zucchini and Sweet Pepper Refrigerator Pickles

ALTITUDE ADJUSTMENT

Water boils at a higher temperature at higher altitudes, which means that when you are canning at higher elevations, you must process food longer to ensure that it is safe to eat when stored at room temperature.

What is the elevation where you live? You may be surprised at how high it is. Much of the flat Midwest, for example, is above 1,000 feet. Check your community’s altitude online before you begin canning so you can adjust processing times appropriately according to the following guidelines.

BLANCHING: Add 1 minute if you live 5,000 feet or more above sea level.

BOILING-WATER CANNER: Call your county extension service for detailed instructions.

JELLIES AND JAMS: Add 1 minute of processing time for each additional s1,000 feet.

STERILIZING JARS: Boil jars an additional 1 minute for each additional 1,000 feet.

METRIC INFORMATION

Product Differences

Most of the ingredients called for in the recipes in this book are available in most countries. However, some are known by different names. Here are some common American ingredients and their possible counterparts:

Sugar (white) is granulated, fine granulated, or castor sugar.
Confectioners' sugar is icing sugar.
All-purpose flour is enriched, bleached, or unbleached white household flour. When self-rising flour is used in place of all-purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and salt.
Light-colored corn syrup is golden syrup.
Cornstarch is cornflour.
Baking soda is bicarbonate of soda.
Vanilla or vanilla extract is vanilla essence.
Green, red, or yellow sweet peppers are capsicums or bell peppers.
Golden raisins are sultanas.

Volume And Weight

The United States traditionally uses cup measures for liquid and solid ingredients. The chart, bottom right, shows the approximate imperial and metric equivalents. If you are accustomed to weighing solid ingredients, the following approximate equivalents will be helpful.

1 cup butter, castor sugar, or rice = 8 ounces = ½ pound = 250 grams
1 cup flour = 4 ounces = ¼ pound = 125 grams
1 cup icing sugar = 5 ounces = 150 grams
Canadian and U.S. volume for a cup measure is 8 fluid ounces (237 ml), but the standard metric equivalent is 250 ml.
1 British imperial cup is 10 fluid ounces.
In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.
Spoon measures are used for smaller amounts of ingredients. Although the size of the tablespoon varies slightly in different countries, for practical purposes and for recipes in this book, a straight substitution is all that's necessary. Measurements made using cups or spoons always should be level unless stated otherwise.

Common Weight Range Replacements
IMPERIAL/U.S.	METRIC
½ ounce	15 g
1 ounce	25 g or 30 g
4 ounces (¼ pound)	115 g or 125 g
8 ounces (½ pound)	225 g or 250 g
16 ounces (1 pound)	450 g or 500 g
1¼ pounds	625 g
1½ pounds	750 g
2 pounds or 2¼ pounds	1,000 g or 1 Kg

Oven Temperature Equivalents
FAHRENHEIT SETTING	CELSIUS SETTING*	GAS SETTING
300°F	150°C	Gas Mark 2 (very low)
325°F	160°C	Gas Mark 3 (low)
350°F	180°C	Gas Mark 4 (moderate)
375°F	190°C	Gas Mark 5 (moderate)
400°F	200°C	Gas Mark 6 (hot)
425°F	220°C	Gas Mark 7 (hot)
450°F	230°C	Gas Mark 8 (very hot)
475°F	240°C	Gas Mark 9 (very hot)
500°F	260°C	Gas Mark 10 (extremely hot)
Broil	Broil	Grill

* Electric and gas ovens may be calibrated using Celsius. However, for an electric oven, increase Celsius setting 10 to 20 degrees when cooking above 160°C. For convection or forced-air ovens (gas or electric) lower the temperature setting 25°F/10°C when cooking at all heat levels.

Baking Pan Sizes
IMPERIAL/U.S.	METRIC
9×1½-inch round cake pan	22 or 23×4 cm (1.5 L)
9×1½-inch pie plate	22 or 23×4 cm (1 L)
8×8×2-inch square cake pan	20×5 cm (2 L)
9×9×2-inch square cake pan	22 or 23×4.5 cm (2.5 L)
11×7×1½-inch baking pan	28×17×4 cm (2 L)
2-quart rectangular baking pan	30×19×4.5 cm (3 L)
13×9×2-inch baking pan	34×22×4.5 cm (3.5 L)
15×10×1-inch jelly roll pan	40×25×2 cm
9×5×3-inch loaf pan	23×13×8 cm (2 L)
2-quart casserole	2 L

U.S./Standard Metric Equivalents
⅛ teaspoon = .5 ml	⅓ cup = 3 fluid ounces = 75 ml
¼ teaspoon = 1 ml	½ cup = 4 fluid ounces = 125 ml
½ teaspoon = 2 ml	⅔ cup = 5 fluid ounces = 150 ml
1 teaspoon = 5 ml	¾ cup = 6 fluid ounces = 175 ml
1 tablespoon = 15 ml	1 cup = 8 fluid ounces = 250 ml
2 tablespoons = 25 ml	2 cups = 1 pint = 500 ml
¼ cup = 2 fluid ounces = 50 ml	1 quart = 1 liter