Page references in italic indicate charts; those in bold indicate recipes.
Acetic acid and vinegars, 241, 282–84
Acetobacters, 282
Acidity of produce and preserving, 17, 24. See also High-acid foods; Low-acid foods
Air-drying, 80–82, 86–87, 90–91
Altitude, adjustments for
drying, 80
freezing, 120
Antique jars, canning, 26, 244
Appert, Nicolas, 22–23, 24, 28
Appetizers
croustade cups, 136
herb cheese, 109
Apples
beet purée, 146
butter, Marion’s, 216
cider, easy autumn, 53
coffee cake, 104
freezing of, 127
ginger marmalade, 215
juicing of, 183
pie, crumb, 172
pie, filling, 75
plum butter, 217
preserving methods for, 18
zucchini butter, 218
Apricots
drying of, 86–87
freezing of, 127
and pectin, 178
preserving methods for, 18
Artichokes
freezing of, 121
Mediterranean, 168
preserving methods for, 19
Ascorbic acid, use of, 35, 128, 132
Asparagus
freezing of, 121
pickled, 266
preserving methods for, 19
spicy, 67
Atmospheric steam canner, 29
Avocados
freezing of, 127
yogurt, frozen with lime zest, 169
Bacteria. See Spoilage
Baked beans, 160
Balsamic vinegar, 283
Bananas
bread, Laura’s, 170
freezing of, 127
Barbecue sauce, 59
Basements, cold storage, 304, 305–6
Basil
apple jelly, 219
shallot mustard, 273
Beans
baked beans, 160
black bean soup, 153
drying of, 86–87
eight-bean soup, 108
freezing of, 121
green beans, pungent, 68
preserving methods for, 19
steam blanching of, 81
Beef jerky, barbecued, 96
Berries
canning of, 51
freezing of, 127
jam, agar, 197
juicing of, 183
Black bean soup, 153
Blackberries
cranberry and pink grapefruit preserves, 204
juicing of, 183
preserves, 203
preserving methods for, 18
Black-eyed-pea relish, refrigerator, 271
Blanching
freezing, 119–20, 121, 123, 128–29
canning of, 51
and cherry preserves, 214
juicing of, 183
marmalade, 213
preserving methods for, 18
waffles, 105
Boiling-water-bath canning
altitude, adjustments for, 40, 41, 44
discussion of, 27–28
and high-acid foods, 51
recipes, canning, 53–60, 67–69, 71, 73–77
recipes, pickles, 254, 256, 259–60, 264–67, 269, 272, 275–76, 279
and tomatoes, 33
Borax and pests, 316
Borscht, cabbage, 61
Bottles, vinegar, 286
Botulism. See also Spoilage
and canning, 24, 27, 31–33, 47
and flavored oils, 289
and honey, 126
and pickling, 248
Bouquet garni, 92
Breads
banana, 170
and butter pickles, 254
cranberry, 106
French bread and seasoned butters, 294
Brussels sprouts, 10, 20, 121, 264
Bubbles, removal of, 38, 43, 188, 246
Butternut squash soup base, 151
Butters. See also Fruit spreads
apple, 216
apple-plum, 217
apple-zucchini, 218
definition of, 180
freezing of, 133
herb blend, 99
pear, 236
pear, spiced, 138
seasoned, 301
slow-cook method, 85
Cabbages
borscht, 61
canning of, 10
freezing of, 121
preserving methods for, 20
Cake, apple coffee, 104
Calcium
salt (dicalcium phosphate), 180
tonic, 103
in water, 16
Canning. See also Boiling-water-bath canning; Pressure canning
altitude, adjustments for, 40–42, 44, 49, 246
equipment for, 27
evaluation of, 46
food, preparation for, 35, 42–43
and headspace, 38, 39, 40, 50–51
high-acid foods, 27–28, 33–34, 37, 41, 51
history of, 22–23
homemade vinegars, 283–84
hot pack, 33, 36–38, 41–44, 49, 50–51
jars, choice of, 24–26
jars, preparation for, 35–36, 42–43
lids, 24–26, 39, 186–87, 188, 243
low-acid foods, 28–30, 33–34, 41, 48–49, 50
meats, 49
and pasteurizing, 23–24, 32, 42
poultry, 49
pretreatment methods, 35
and processing times, 41, 50–51
recipes, 52
safe methods, importance of, 31–32
storage, 47
of tomatoes, 33–34
unsafe methods, 29
Carrots
with honey and dill, 280
in honey and vinegar, 69
and orange marmalade, 224
preserving methods for, 20
Cauliflower
canning of, 10
freezing of, 121
pickled, 265
preserving methods for, 20
Caviar, eggplant, 139
Champagne vinegars, 283, 286, 289
Cheesecloth bag, for spices, 12, 240, 287
Cheeses, freezing, 133
Cherries
canned, quantity per quart, 10
freezing of, 127
juicing of, 183
and pectin, 178
pie, filling, 77
preserving methods for, 18
Chicken
à la king, mother’s, 64
livers, pâté, 141
roll, picnic, 142
Chile
handling of, 57
jelly, quick, 227
salsa, green, 56
sauce, 60
Chili
con carne, 65
vegetarian, 155
Chutneys. See also Pickles
definition of, 238
eggplant, 140
plum, refrigerator, 277
rhubarb, 276
tomato, green, 272
Cider
apple, 53
Cleaning
root cellars, 315–16
ClearJel, 16
Clostridium botulinum. See also Spoilage
and canning, 24, 27, 31–33, 47
and flavored oils, 289
and honey, 126
and pickling, 248
Cobbler, nectarine with pecan crunch, 173
Cold pack, canning, 36–37, 41–44, 50–51
Cold storage
cleaning of, 315–16
containers for, 310
of fruits, 303
fruits, preparation for, 311–12
and humidity, 302, 303, 304, 305, 307
location, choice of, 304–5
packing material for, 310
pests and, 316
and refrigerators, 302, 306, 311
shelf life, 303
stairways as, 306–7
straw bales, used for, 308–9
temperature, 302–7
thermometers, use of, 306
underground, 308
of vegetables, 303
vegetables, preparation for, 312–15
and ventilation, 302, 303, 305
Community-Supported Agriculture (CSA), 6
Conditioning dried food, 84–85
Conserves. See also Fruit spreads
definition of, 180
and slow-cook method, 185
summer squash, 225
Containers
for cold storage, 310
for gifts, 319
Converting U.S. recipe measurements to metric, 334
Cook-down, fruit spreads, 177–78, 185–86
Cooking
after drying, 86–87
frozen foods, 124
fruit spreads, 183
with herbs, 91
Cooperative extension office, 29, 30, 176
Coriander and honey jelly, 220
Corks, vinegar, 286
Corn
drying of, 86–87
freezing of, 121
preserving methods for, 20
relish, refrigerator, 270
and zucchini salsa, 57
Cota, Roger, 329
Crab boil seasoning, 263
Cranberries
and blackberry and pink grapefruit preserves, 204
bread, 106
and juicing, 183
lime curd, 235
sauce, 235
sauce, Southwestern, 278
vinegar, 297
Cream, freezing, 133
Crocks for pickles, 244
Croustade appetizer cups, 136
CSA (Community Supported Agriculture), 6
Cucumbers
canning of, 10
pickles, spicy frozen, 261
preserving methods for, 20
Curds. See also Fruit spreads
cranberry-lime, 235
definition of, 180
Dairy products and freezing, 133, 134
Dairy salt, 11–12
Darkening, of cut produce, 35
Dehydrator
Density of food. See Headspace
Dessert base, fruit, 176
Detoxification, of food and equipment, 47–48
Dial gauge pressure canners, 29, 30, 41, 44
Dicalcium phosphate (calcium salt), 180
Dill
blend, 299
pickles, brined old-fashioned, 256
pickles, refrigerator fresh-pack, 255
Dip blanching, drying, 79, 80, 81, 86–87
Dishwasher, prewash jars, 36, 187, 245
Distilled water, use of, 16
Doneness, tests for fruit spreads, 186
Dried-mushroom ragout, 106
Dry
Drying
altitude, adjustments for, 80
and cooking time, 86–87
by dehydrator, 83, 86–87, 88–89
food, preparation for, 79–80, 86–87
fruit leathers, 88–89
history of, 78–79
meats, 93–94
packaging, 85
and pasteurizing, 84–85
pretreatment methods, 79–80, 86–87
recipes, 95
Durand, Peter, 23
Eggplants
canning of, 10
caviar, 139
chutney, 140
freezing of, 121
preserving methods for, 20
Eggs, freezing, 133
Egyptians and canning, 22
Eight-bean soup, 108
Environmental Protection Agency (EPA), 316
Equipment
for canning, 27
detoxification of, 47–48
for freezing, 120
for fruit spreads, 182–84
metals, avoidance of, 241, 243, 285
for pickling, 242–43
for vinegar making, 285–86
Equivalents, table of, 332–33
Farmer’s market produce, 6–7
Fast cooking, fruit spreads, 178, 184
FDA (Food and Drug Administration), 15, 89–90
Fermenting
pickles, 244
vinegars, 282
Figs
drying of, 86–87
freezing of, 127
and pectin, 178
preserving methods for, 18
Filtering, vinegars, 285, 287, 288, 289
Fish, 132–33. See also Low-acid foods
Five-pepper jelly, 228
Flank steaks, broiled Oriental, 159
Flavor and preservation methods, 17
Flavored
oils, 289
vinegars, 284–89
Floral-flavored vinegars, 288
Flour, 16
Flowers, for vinegars, 288
Food and Drug Administration (FDA), 15, 89–90
Foods. See also High-acid foods; Low-acid foods; Produce
for freezing, 119–20, 121, 122–23, 127, 128
for fruit spreads, 183
Freezer
selection of, 117
Freezing
altitude, adjustments for, 120
blanching, 119–20, 121, 123, 128–29
containers, 115–16
cooking frozen foods, 124
dairy products, 133
equipment for, 120
evaluation of, 130
food, preparation for, 119–20, 121, 122–23, 127, 128
freezer, selection of, 117
herbs, 128–29
high-acid foods, 118
history of, 115
inventory of items, 118
labeling, 118
low-acid foods, 118
meats and poultry, 130–31, 132
recipes, 135
seafood, 132–33
shelf life of, 134
storage, 118
tomatoes, 124
vegetables, 119–10, 121, 122–23
wet pack, 125–26
wrappers, 115–16
Freshness, importance of, 4–9, 14, 176, 238
Fresh-pack pickles, 238
Fruits. See also High-acid foods; specific fruit
canning of, 27–28, 33–34, 37, 51
dessert base, 176
freezing of, 119, 124–26, 127, 128
leathers, 88–89
and pectin, 178
pickles, 238
preserving methods for, 18–19
quantity per cup dried, 87
rolls, 88–89
salad, frozen, 171
shelf life, frozen, 134
taffy, 88–89
vinegars, flavored, 281–82, 288
Fruit spreads
altitude, adjustments for, 185, 187
cooking, fast with pectin, 178, 184
cooking, slow without pectin, 177–78, 185–86
cooking time, 183
equipment for, 182–84
food, preparation for, 183
ingredients for, 176–77
jars, filling, 188
jars, sterilizing, 186–87
labeling, 191
recipes, 196
and spoilage, 192
storage, 191
sweeteners, 181–82
Funnels, widemouthed, 31, 38, 188, 246
Garages, cold storage, 305, 306
Garlic
jelly, 233
pickled, 263
Gazpacho, 148
Gel
and sweeteners, 15
Gifts
containers, collecting of, 319
fabrics, for gifts, 320
of food, 322–27
labels for, 321
planning for, 317–18
Ginger
jam, 223
shallot marmalade, 232
use of fresh, 297
Glazing, fish, 133
Glossary of Terms, 328–330
Grain, percent of acetic acid, 282
Grapefruits
blackberry and cranberry preserves, 204
canning of, 51
and pectin, 178
Grapes
drying of, 86–87
freezing of, 127
jelly, 211
jelly, spiced for freezer, 212
juicing of, 183
leaves, 129
preserving methods for, 18
Green and gold pickles, refrigerator, 262
Green beans
pungent, 68
steam blanching of, 81
Halite salt, 12
Harvesting
herbs, 90
Hazardous food and equipment, 47–48
Headspace
and canning, 38, 39, 40, 50–51
and pickles, 246
Heinz, H. J., 237
Herbed
rice mix, 100
water tonic, 174
Herbes de Provence, 298
Herbs. See also Seasonings; Spices
butter blend, 99
cheese appetizer, 109
cooking with, 91
drying, by air, 89–92
drying, by oven, 92
freezing, 128–29
harvesting of, 90
history of, 89–90
moisture, test for, 91, 92, 93
and pickles, 239–40
substitutions for fresh, 90
and vinegars, 285
vinegars, flavored. See also Recipes, vinegars
High-acid foods
boiling-water-bath canning, 27–28, 33–34, 51
freezing of, 118
processing time, 41
raw-pack method, 37
Homemade vinegars, 283–84
Honey
jelly, and coriander, 220
pack, freezing, 126
as a sweetener, 15, 181, 240, 288
syrup blend, 126
Horseradish
jelly, 226
Hot-pack, canning
for high-acid foods, 51
for low-acid foods, 50
of meats, 49
processing, 41–44
raw pack comparison, 36–38
of tomatoes, 33
Humidity, cold storage, 302–7
Hummus, with dried tomatoes, 110
Ice chests, cold storage, 305, 307
Ingredients, choice of
freshness, importance of, 4–9, 14, 176, 238
for fruit spreads, 176–77
pectin, 5, 177–81, 184, 185–86
for pickles, 238–39
salt, 11–12
spices, 12
thickeners, 16
water, 16
In-season produce, 7
Insects, control of, 316
Inventory, frozen foods, 118
Iodine, 11
Iron, in water, 16
Jams. See also Fruit spreads
berry, 197
definition of, 180
ginger, 223
peach spiced, 210
and pectin, 5
and slow-cook method, 185
strawberry, low-sugar baked, 200
strawberry and blackberry, 202
strawberry spiced, 199
tomato, 230
tomato, yellow, 231
Jars
for canning, 24–26
filling of, 38–39, 42, 43, 246
for fruit spreads, 188
for gifts, 319
for pickles, 243–44
Jellies. See also Fruit spreads
basil-apple, 219
jalapeño chile, 227
coriander and honey, 220
definition of, 180
five-pepper, 228
garlic, 233
grape, 211
grape, spiced for freezer, 212
horseradish, 226
lemon, 207
mint, 222
no-cook, 192
nutmeg-scented geranium, 221
strawberry rhubarb, 201
strawberry with liquid pectin, 194
test for doneness, 186
Jelly bags, use of, 182–84, 287
Jerky
beef barbecue, 96
turkey Oriental, 97
Juicing, 182–84
Ketchup, easy tomato, 57
Kirk, Dale E., 324
Kiwis, 127
Labeling
of frozen foods, 118
of fruit spreads, 191
of gifts, 321
Leather, tomato, 98
Lemons
canned, quantity per quart, 10
jelly, 207
juice, use of, 33, 35, 128, 176
pineapple preserves, 208
preserved, 234
preserving methods for, 18
Lentil and sausage soup, 154
Lids, canning, 24–26, 39, 186–88, 243
Limes
canning of, 10
marmalade, 206
preserving methods of, 18
Litmus papers, 30
Low-acid foods
and freezing, 118
hot-pack method, 37
pressure canning, 28–30, 33–34, 50
processing time, 41
serving of, 48–49
Low-methyl pectin, 180–81, 193
Magnesium carbonate, in water, 16
Marmalades. See also Fruit spreads
apple ginger, 215
blueberry, 213
carrot and orange, 224
definition of, 180
ginger shallot, 232
lime, 206
slow-cook method, 186
tomato, 229
Mason, John, 23
Meats. See also Low-acid foods
canning of, 49
drying of, 93–94
jerky, 94
shelf life, frozen, 134
tenderizing, 159
Metals, avoidance of, 241, 243, 285
Metric conversions, for recipes, 334
Mexican salad terra noble, 111
Mice, control of, 316
Microorganisms. See Spoilage
Microwave
for blanching, 120
Mint
herb, 13
jelly, 222
Mother, of vinegar, 284
Mushrooms
barley soup, 101
canning of, 10
dried, ragout, 107
marinated, 71
preserving methods for, 20
shiitake soup, 112
stacks, 167
Muslin bag for spices, 12, 287
Mustards
basil-shallot, 273
pickles, two-day, 259
Nectarines
cobbler with pecan crunch, 173
freezing of, 127
No-cook
fruit spreads, freezer, 192, 193
jelly, 192
Nutmeg-scented geranium jelly, 221
NutraSweet, 15
Oils, flavored, 289
Okra
drying of, 86–87
freezing of, 121
preserving methods for, 20
Old Bay Seasoning. See Crab boil seasoning
Onions
canning of, 10
caramel, 164
preserving methods for, 20
relish, sweet, 269
soup, 150
Open-kettle canning, 29
Oranges
and pectin, 178
preserving methods for, 18
syrup, 74
Packaging
for cold storage, 310
dried foods, 85
frozen foods, 115–16, 131, 132
Pasta and rosemary paste, 143
Pasteur, Louis, 23
Pasteurizing foods
and drying, 84–85
and freezing, 85
by heat, 85
Pâté of Chicken Livers, 141
Peaches
freezing of, 127
jam, spiced, 210
juicing of, 183
and pectin, 178
pie, filling, 76
preserves, old-fashioned, 209
preserving methods for, 18
Pears
butter, 236
butter, spiced, 138
drying of, 86–87
and pectin, 178
preserving methods for, 18
relish, 275
Peas
drying of, 86–87
freezing of, 121
preserving methods for, 21
Pectin
and fast-cook method, 178, 184
in fruit, 178
and fruit spreads, 5, 176, 177–81
liquid or powdered, 178
and slow-cook method, 177–78, 185–86
Peppers
drying of, 86–87
and eggplant, in garlic oil, 55
freezing of, 121
preserving methods for, 21
Pesticides, use of, 8
Pesto with green bell peppers, 144
Pests, cold storage, 316
Pickled
asparagus, 266
Brussels sprouts, 264
cauliflower, 265
garlic, 263
vegetable chunks, mixed, 279
Pickles. See also Boiling-water-bath, canning; High-acid foods
bread and butter, 254
crocks for, 244
cucumbers, spicy frozen, 261
dill, brined old-fashioned, 256
dill, refrigerator fresh-pack, 255
equipment for, 242–43
evaluation of, 249
green and gold, refrigerator, 262
and headspace, 246
and herbs, 239–40
history of, 237
ingredients for, 238–39
jars, filling, 246
jars, sterilization of, 246
jars for, 243–44
making of, 250
mustard, two-day, 259
recipes, 253
relish, sweet, 267
and salt, 242
and spices, 239–40
storage, 248
super-sweets, refrigerator, 258
sweeteners, 240
varieties of, 238
water, 241
watermelon rind, 260
Pickling
salt, 11
spice, mixed, 257
Pies
apple crumb, 172
apple filling, 75
cherry filling, 77
peach filling, 76
Pineapples
drying of, 81
freezing of, 127
sherbet, 171
spears, 73
Plums
chutney, refrigerator, 277
drying of, 86–87
freezing of, 127
juicing of, 183
preserving methods for, 19
Popcorn shaker mix, 298
Pork
Italian, marinated, 158
roll, Oriental, 157
Poultry. See Meats
Preserves. See also Fruit spreads
blackberry, 203
blackberry, cranberry, and pink grapefruit, 204
blueberry and cherry, 214
definition of, 180
lemon-pineapple, 208
lemons, 234
peach, old-fashioned, 209
red raspberry, 205
slow-cook method, 185
strawberry, 198
Preserving. See also Recipes
canning, how to, 22–51
cold storage, how to, 302–16
freezing, how to, 115–34
fruit spreads, how to, 175–95
gifts of food, 317–27
ingredients, choice of, 4–21
pickles, how to, 237–52
vinegars and seasonings, how to, 281–89
Pressure canning
altitude, adjustments for, 40, 41, 44
discussion of, 28–31
and low-acid foods, 50
and tomatoes, 33
Pretreatment methods
for canning, 35
for freezing, 119–23, 127, 128
Produce. See also Foods
for cold storage, 303
farmer’s market, 6–7
storage of, 7
from supermarket, 8–9
Pudding, tomato, 165
Pumpkins
freezing of, 121
preserving methods for, 21
soup, 152
Purée, apple beet, 146
Raisin relish, refrigerator, 274
Rancidity and fat, 130, 131, 132
Raspberries
drying of, 81
freezing of, 127
juicing of, 183
preserving methods for, 19
Ratatouille, 156
Raw-pack, canning, 36–37, 41–44, 50–51
Recipes
and boiling-water-bath canning, 53–60, 67–69, 71, 73–77
for canning, 52
conversion of old, 30
for drying, 95
equivalents, table of, 332–33
for freezing, 135
for fruit spreads, 196
metric conversions, 334
for pickles, 253
and pressure canning, 61–66, 70, 72
for seasonings, 290
for vinegars, 290
Recipes, canning
apple cider, easy autumn, 53
asparagus, spicy, 67
barbecue sauce, 59
cabbage borscht, 61
carrots in honey and vinegar, 69
chicken à la king, 64
chile salsa, green, 56
chile sauce, 60
chili con carne, 65
corn and zucchini salsa, 57
green beans, pungent, 68
mushrooms, marinated, 71
orange syrup, 74
pepper and eggplant in garlic oil, 55
pie, apple filling, 75
pie, cherry filling, 77
pie, peach filling, 76
pineapple spears, 73
spaghetti sauce, with meat, 63
tomato dip, green, 54
tomatoes, stewed, 70
tomato ketchup, easy, 57
tomato sauce, 62
vegetable beef stew, 66
vegetables, mixed, 72
Recipes, drying
apple coffee cake, 104
beef jerky, barbecued, 96
blueberry waffles, 105
calcium tonic, 103
cranberry bread, 106
dried-mushroom ragout, 107
eight-bean soup, 108
herb butter blend, 99
herb cheese appetizer, 109
herbed rice mix, 100
hummus, with dried tomatoes, 110
Mexican salad terra noble, 111
mushroom barley soup, 101
shiitake mushroom soup, 112
split-pea soup, 113
tea blend, quiet spirit, 102
tomato leather, 98
turkey jerky, Oriental, 97
vegetable rice beef soup, 114
Recipes, freezing
apple beet purée, 146
artichokes, Mediterranean, 168
avocado yogurt, with lime zest, 169
baked beans, 160
banana bread, Laura’s, 170
black bean soup, 153
butternut squash soup base, 151
caramel onions, 164
chicken livers, pâté, 141
chicken roll, picnic, 142
croustade appetizer cups, 136
eggplant caviar, 139
eggplant chutney, pungent, 140
flank steaks, broiled Oriental, 159
fruit salad, 171
gazpacho, 148
herbed water tonic, 174
honey syrup, 126
lentil and sausage soup, 154
mushroom stacks, 167
nectarine cobbler with pecan crunch, 173
onion soup, winter, 150
pear butter, spiced, 138
pesto with bell peppers, 144
pie, apple crumb, 172
pineapple sherbet, 171
pork, Italian marinated, 158
pork roll, Oriental, 157
pumpkin soup, 152
ratatouille, 156
rosemary paste for pasta, 143
slaw, colorful freezer, 166
squash casserole, green and gold, 161
sweet potatoes and carrots, 163
tomato-basil soup, 149
tomato pudding, 165
tomato salsa, 147
tomato sauce, garden, 145
vegetarian chili, 155
winter squash, mashed, 162
Recipes, fruit spreads
apple butter, Marion’s, 216
apple ginger marmalade, 215
apple-plum butter, 217
apple-zucchini butter, 218
basil-apple jelly, 219
berry jam, agar, 197
blackberry, cranberry, and pink grapefruit preserves, 204
blackberry preserves, 203
blueberry and cherry preserves, 214
blueberry marmalade, 213
carrot and orange marmalade, 224
coriander and honey jelly, 220
cranberry-lime curd, 235
cranberry sauce, 235
dessert base, fruit, 176
five-pepper jelly, 228
garlic jelly, 233
ginger jam, 223
ginger shallot marmalade, 232
grape jelly, 211
grape jelly, spiced, 212
horseradish jelly, 226
jalapeño chile jelly, quick, 227
lemon jelly, 207
lemon-pineapple preserves, 208
lemons, preserved, 234
lime marmalade, 206
mint jelly, 222
no-cook jelly, 192
nutmeg-scented geranium jelly, 221
peach jam, spiced, 210
peach preserves, old-fashioned, 209
pear butter, 236
red raspberry preserves, 205
strawberry and blackberry jam, 202
strawberry jam, low-sugar baked, 200
strawberry jam, spiced, 199
strawberry jelly with liquid pectin, 194
strawberry preserves, 198
strawberry rhubarb jelly, 200
summer squash conserve, 225
tomato, yellow jam, 231
tomato jam, 230
tomato marmalade, 229
Recipes, pickles
asparagus, 266
basil-shallot mustard, 273
black-eyed-pea relish, refrigerator, 271
bread and butter, 254
Brussels sprouts, 264
carrots with honey and dill, 280
cauliflower, 265
corn relish, refrigerator, 270
cranberry sauce, southwestern, 278
cucumbers, spicy frozen, 261
dill, brined old-fashioned, 256
dill, refrigerator fresh-pack, 255
garlic, 263
green and gold, refrigerator, 262
mustard, two-day, 259
onion relish, sweet, 269
pear relish, 275
plum chutney, refrigerator, 277
raisin relish, refrigerator, 274
red relish, refrigerator, 268
rhubarb chutney, 276
spice, pickling, 257
super-sweets, refrigerator, 258
sweet relish, 267
tomato chutney, green, 272
vegetable chunks, mixed, 279
watermelon rind, 260
Recipes, vinegars
basil balsamic, 294
butters, seasoned, 301
cranberry, 297
dill, spicy, 295
dill blend, 299
floral-flavored, 288
French-blend herb, 292
French bread butters, 301
fruit-flavored, 288
ginger-pepper rice, 293
herb, fresh, 295
Herbes de Provence, 298
herb-flavored, 286
lemon-thyme, 296
lime, 296
mint, 293
popcorn shaker mix, 298
Provençal, 291
seasoning blend, Asian, 300
sherry spiced, 291
spice-flavored, 287
spice mix, southwestern, 300
strawberry, 297
tarragon, 294
vegetable seasoning mix, 299
Recycled
containers, for gifts, 319, 323
fruit spreads, 222
Red raspberry preserves, 205
Red wine vinegars, 283, 286, 288
Refrigeration of produce, 5, 239
Refrigerator
carrots with honey and dill, 280
chutney, plum, 277
cucumbers, spicy frozen, 261
garlic, pickled, 263
mustard, basil-shallot, 273
pickles, dill fresh-pack, 255
pickles, green and gold, 262
pickles, super-sweets, 258
relish, black-eyed pea, 271
relish, corn, 270
relish, raisin, 274
relish, red, 268
sauce, cranberry southwestern, 278
Rehydrating dried foods, 85, 94
Relishes
black-eyed-pea, refrigerator, 271
corn, refrigerator, 270
definition of, 238
pear, 275
pickle, sweet, 267
raisin, refrigerator, 274
red, refrigerator, 268
sweet onion, 269
Resources, 331
Rhubarb
chutney, 276
freezing of, 127
preserving methods for, 19
Ripeness and pectin, 177, 178, 180
Root cellars
cleaning of, 315–16
containers for, 310
of fruits, 303
fruits, preparation of, 311–12
and humidity, 302–7
location, choice of, 304–5
packing material for, 310
pests and, 316
shelf life, 303
stairways as, 306–7
and temperature, 302–7
thermometers, use of, 306
underground, 308
of vegetables, 303
vegetables, preparation of, 312–15
and ventilation, 302, 303, 305
Rosemary paste for angel-hair pasta, 143
Safety. See Botulism, Spoilage
Salads
fruit, frozen, 171
Mexican terra noble, 111
Salsa
corn and zucchini, 57
green chile, 56
tomato, 147
Salt-cured pickles, 238
Sauces
barbecue, 59
chile, 60
cranberry, 235
cranberry, southwestern, 278
spaghetti with meat, 63
tomato, 62
tomato garden, 145
Screw rings, metal, 26, 39, 187, 188, 243
Seafoods, 132–33. See also Low-acid foods
Seals, checking of, 43, 46, 188, 190, 248
Seasonings. See also Herbs; Spices
blend, Asian, 300
crab boil, 263
mixes, 289
recipes, 290
Shelf life
of cold storage foods, 303
of frozen foods, 134
Sherbet, pineapple, 171
Sherry vinegars
definition of, 283
spiced, 291
Shriver, A. J., 23
Slaw, colorful freezer, 166
Slow-cook method
for butters, 85
for fruit spreads, 177–78, 185–86
Sodium chloride, 11
Soups
black bean, 153
butternut squash, base, 151
eight-bean, 108
lentil and sausage, 154
mushroom barley, 101
onion, 150
pumpkin, 152
shiitake mushroom, 112
split-pea, 113
tomato-basil, 149
vegetable rice beef, 114
Sour wine. See Vinegars
Spaghetti sauce, with meat, 63
Spain and sherry vinegars, 283
Spices. See also Herbs; Seasonings
mix, southwestern, 300
and pickles, 239–40
pickling, mixed, 257
seasoning mixes, 289
and vinegars, 285
vinegars, flavored, 287
Split-pea soup, 113
Spoilage. See also Botulism
and cold storage, 316
detoxification, 47–48
and fruit spreads, 192
warning signs of, 48
Squashes
butternut soup base, 151
canning of, 10
freezing of, 121
green and gold casserole, 161
preserving methods for, 21
summer conserve, 225
winter, mashed, 162
Stairways, cold storage, 306–7
Steam blanching
and freezing, 120, 121, 123, 128
Steeping, vinegars, 285, 288, 289
Sterilization of
dried foods, 84–85
Stew, vegetable beef, 66
Storage. See also Cold storage
of canned foods, 47
of frozen foods, 118
of fruit spreads, 191
of pickles, 248
of produce, 7
of vinegars, 286
Straining, vinegars, 285, 287, 288, 289
Straw bales, cold storage, 308, 309
Strawberries
and blackberry jam, 202
freezing of, 127
jam, low-sugar baked, 200
jam, spiced, 199
jelly with liquid pectin, 194
juicing of, 183
and pectin, 178
preserves, fresh, 198
preserving methods for, 19
rhubarb jelly, 200
vinegar, 297
Stuffing and poultry, 131
Sugar
pack, freezing, 126
preserving, fruit spreads, 176, 181
substitutes, 15
syrup pack, freezing, 125–26
Sulfur, in water, 16
Sulfuring and drying, 80
Supermarket produce, 8–9
Super-sweets pickles, refrigerator, 258
Sweeteners
definition of, 15
for fruit spreads, 181–82
for pickles, 240
Sweet potatoes and carrots, 163
Syrups
for freezing fruit, 126
honey blend, 126
orange, 74
Table of equivalents, 332–33
Tangerines, 51
Tea blend, quiet spirit, 102
Temperature
for cold storage, 302–7
for preserving, 32
Thermometers, cold storage, 306
Thickeners, 16
Tomatoes
basil soup, 149
drying of, 86–87
green chutney, 272
green dip, 54
jam, 230
ketchup, easy, 58
leather, 98
marmalade, 229
preserving methods for, 21
pudding, 165
salsa, 147
sauce, 62
sauce, garden, 145
stewed, 70
yellow jam, 231
Tonic
herbed water, 174
high-calcium, 103
Turkey jerky, Oriental, 97
Underground, cold storage, 308
Underwriters Laboratories (UL), 83
United States Department of Agriculture (USDA)
boiling-water-bath canning, 29, 44, 187
jars for canning, 25, 26, 187, 243
storage for canned foods, 47
Unsafe methods, canning, 29
Vacuum
lids, canning, 26, 39, 186–88, 243
Vegetables. See also Low-acid foods; specific vegetable
acid strengths of, 34
beef stew, 66
and blanching, 79, 86–87, 119–20, 121
canning of, 28–31, 33–34, 37, 41, 48–49, 50
chunks mixed, pickled, 279
freezing of, 119–20, 121, 122–23
mixed, 72
for pickling, 50
preserving methods for, 19–21
quantity per cup dried, 87
quantity per quart canned, 10
rice beef soup, 104
seasoning mix, 292
shelf life, frozen, 134
Vegetarian chili, 155
Ventilation, cold storage, 302, 303, 305
Vinegars
basil balsamic, 294
bottles, 286
cranberry, 297
dill, spicy, 295
equipment for, 285–86
filtering of, 285, 287, 288, 289
floral, 288
French-blend herb, 292
fruit, 288
fruited, 281–82
ginger-pepper rice, 293
herb, 286
herb, fresh, 295
history of, 282–84
homemade, 283–84
lemon-thyme, 296
lime, 296
mint, 293
mother of, 284
and pickles, 241
Provençal, 291
recipes, 295
sherry spiced, 291
spice, 287
spiced, 292
storage, 286
strawberry, 297
tarragon, 294
varieties of, 283
wine, 284
Waffles, blueberry, 105
Watermelon rind pickles, 260
Wax, on produce, 9
Weeping, of fruit spreads, 181, 193
Weighted pressure canners, 29, 30, 41, 44
Wet pack, freezing, 125–26
White
wine vinegars, 283, 286, 288, 289
Window wells, cold storage, 305, 307
Wine vinegars, 241, 283–84, 286, 288–89
Yogurt, frozen avocado with lime zest, 169
Zip-seal bag, freezing, 116
Zucchini, 121