Saving the Season · A Cook's Guide to Home Canning, Pickling, and Preserving by West, Kevin -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents Preface Introduction

Why I Wrote this Book What This Book Is The Four Seasons Getting Started Essential Equipment Useful Equipment Canning Basics Jam Basics Pickle Basics

Spring

Introduction Jam Technique No. 1: Basic Strawberry Jam Jam Technique No. 2: Slow-Cooked Strawberry Jam with Rosé Wine Jam Technique No. 3: Fancy Strawberry Jam with Pinot Noir Jam Technique No. 4: Strawberry Preserves Strawberry Preserves with Elderflower Liqueur Rhubarb Jam with Rose Geranium and Raspberry Vinegar Strawberry-Rhubarb Jam Pickled Asparagus with Tarragon and Green Garlic Pickled Carrots, Taquería Style Pickled Carrots, Bistro Style Agrodolce Spring Onions Cocktail Onions The Greenvalley Gibson Ramps in White-Wine Vinegar, French Style Ramps in Apple-Cider Vinegar, Tennessee Style Pickled Eggs in Sriracha Sauce California Capers: Pickled Nasturtium Pods Pickled Green Almonds Cherry Preserves made with Powdered Pectin Cherry Preserves with Red Currants Red Currant Jelly Cherry Preserves with Plums Smooth Cherry Jam and Cherry Chew Cherry ’Shine Maraschino Cherries Cherry Olives Sour Cherry Preserves Sour Cherry Preserves with Mint and Honey Cherry Pie filling, or Sour Cherries in Extra-Light Syrup

Summer

Introduction Pickled Beets with Star Anise Golden Beets with Ginger Bread-And-Butter Pickles Cucumber Dill Spears and Chips Cornichons

Brining Basics

Sunshine Pickles Kosher Dill Pickles Zucchini Dill Spears Pickled Green Beans Fermented Green Beans Brined Baby Turnips Spicy Sweet Squash Pickle Salad Onions Roasted Okra with Pimentón Watermelon Rind Pickles Pickled Peppers Pickled Purslane Classic Apricot Jam Apricot Butter Apricot Jelly Apricot Clover Club Apricot Shrub Plum Sauce and Plum Jam Tart Plum Jam with Mint Plum Liqueur Nocino

Berry Basics

Raspberry Jam Whole-Fruit Raspberry Jam Wild Blackberry Molasses Simple Blackberry Cordial or Blackberry Vinegar Raspberry Vinegar Raspberry Shrub Mulberry-Plum Jam Blueberry Jam with Gin Wild Blueberries in Light Syrup Wild Blueberry Preserves Huckleberry Jam Blue Jelly Elderberry Syrup Elderberry Kir Elderberry Fizz and Elderberry Rob Crème de Cassis Cassis Jelly Peach Jam Ultra-Low-Sugar White Nectarine or White Peach Compote Peach or Nectarine Chutney Spiced Peach Butter White Peach Halves in Lavender Syrup (Cold Pack) Yellow Peach Slices in Tea Syrup (Hot Pack) Summer Fruit Cocktail Black Mission Fig Jam Whole Figs in Red Wine Syrup

Relish Basics

Confetti Relish Corn Relish Spicy Pepper Relish Roasted Red Pepper Relish Sweet Onion Relish Snap Bean Relish Fennel Relish Dill Relish Salsa Verde with New Mexico Green Chilies Crushed Tomatoes Heirloom Tomato Sauce Tomato Jam with Smoked Paprika Tomato Paste Tomato Broth Canadian Ketchup Barbecue Sauce Tomato Confit

Pressure Canning Basics

Canned Salmon

Fall

Introduction Green Tomato Chutney Canned Green Tomatoes Mrs. Dorsey Brown’s Green Tomato Pickle Chow-Chow Mrs. Plagemann’s Savory Grapes Grape Jelly Brandied Raisins Pear Jam Truffled Fall Fruit Piquant Pears with Bay Leaf and Black Pepper Asian Pears in Ginger-Lemongrass Water Walnuts in Maple Syrup and Brandy Orgeat

Jelly Basics

Apple Jelly Thrifty Applesauce Apple Jam with Honey Apple Butter Apples in Calvados Jelly Scrumper’s Reward Savory Crab Apple Jelly Whole Preserved Crab Apples Fall Fruit Cocktail Medlar Butter Pyracantha Jelly Damson Cheese and Damson Butter Damson Conserve Grenadine Pliny’s Quince in Honey Nostradamus’s Quince Jelly Ten-Hour Membrillo Persimmon Butter Chunky Cranberry Jam with Nuts and Ginger Molded Cranberry Jelly The Plymouth Cocktail Chili Ristras Roasted jalapeños en Escabeche Prepared Horseradish Whole-Grain Mustard Vanilla Extract Pine Cone Syrup Onion Confiture Leeks Vinaigrette Curried Cauliflower Pickle Pickled Cardoons or Celery Kimchi Sauerkraut Molasses Cookies

Winter

Introduction Mandarin Orange Sections Winter Fruit Cocktail: Citrus Sections in their own Juice The Greenvalley Sour Vin de Pamplemousse Salt-Cured Meyer Lemons Citron Vodka The Greenvalley Scratch Cocktail Citrus Jelly Gummi Candy Lime Curd Kumquats in Burnt Honey Syrup Candied Orange Peel and Orange Syrup Limeade Syrup Citrus Cordial Dried Citrus and Citrus Peels

Marmalade Basics

Marmalade Technique No. 1: Time-To-Kill Marmalade with Blood Oranges and Meyer Lemons Marmalade Technique No. 2: Scotch Marmalade Marmalade Technique No. 3: Seville Orange Marmalade Marmalade Technique No. 4: Oxford-Cut Grapefruit Marmalade Marmalade Technique No. 5: Fine-Shred Lime or Lemon Marmalade Lime Toddy and Lime Smash Kumquat Marmalade with Orange Zest and Rum Guava Jam and Guava Paste Caramelized Pineapple with Tequila and Saffron Mango Jam Bengal Spice Mango Chutney

Epilogue Appendix I: Some Popular Fruit Varieties

Cherries Untangling the Brambles Major Berry Hybrids Apples Citrus

Appendix II: Peak Seasons by Region Appendix III: Comparative pH Ranges of Some Common Foods Acknowledgments Bibliography Index Permissions Acknowledgments A Note About the Author