CANNING RESOURCES & REFERENCES

While making this book, we learned a lot from the following sources. You might, too.

• The U.S. Department of Agriculture’s Complete Guide to Home Canning covers everything from basic canning procedures and ingredient selection to tested recipes for boiling-water and pressure canning. It’s available in several free downloadable sections at nchfp.uga.edu/publications/publications_usda.html.

• The National Center for Home Food Preservation at The University of Georgia in Athens, and its website (nchfp.uga.edu) offer a wealth of information for the home canner, including fact sheets, frequently asked questions, tested recipes for boiling-water canning, pressure canning, and other forms of food preservation.

• Freshpreserving.com, the website of canning product maker Ball, offers oodles of information on jars, lids, and pectin, as well as troubleshooting advice in the event things just don’t work out.

• If you’re interested in developing your own canned recipes within acceptable pH guidelines, the Oklahoma State University Food and Agricultural Products Center has an excellent factsheet on choosing and using a pH meter. The curious can find it here: fapc.okstate.edu/files/factsheets/fapc117.pdf.

About the photos

Technique shot, and Bread-and-Butter Pickles by Cedric Angeles for Southern Living; Apple Pie-Infused Bourbon by Jennifer Davick for Southern Living; Herbed Vinegars by Beth Dreiling-Hontzas for Southern Living; Strawberry-Basil Jam by Hélène Dujardin for Oxmoor House; technique shots and stills by Becky Luigart-Stayner for Oxmoor House; Vanilla Bean-Pineapple-Sage Layer Cake, Blueberry-Raspberry Freezer Jam and Blueberry-Raspberry Steel-Cut Oats, Strawberry-Rhubarb Banana Smoothies , Peppery Texas Freezer Pickles, Chicken Pasta with Pesto Cream Sauce, Blueberry Syrup, Peach-Vanilla Syrup, and Rhubarb and Rose Water Syrup by Daniel Taylor for Oxmoor House; all others by Ellen Silverman for Oxmoor House.

About the recipes

Strawberry-Basil Jam, Scuppernong Jelly, and Chunky Lemon-Fig Preserves by Rebecca Lang. All others by Southern Living and Oxmoor House staff and contributors.

Special thanks

To Kathleen Royal Phillips, canner extraordinaire, for styling the majority of the food pictured in this book, and to Claire Cormany, Sarah Doss, Sara Lyon, Leah McLaughlin, Emily Robinson, and Leah Van Deren for lending their time and their beautiful hands to the putting-up party and technique photo shoots.