Featured Cookbook

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1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

Book Description

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning

... (more)

The Big Book of Preserving the Harvest : 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

Authors: Carol W. Costenbader

Date: August 2002

ISBN: 1580174582

Publisher: Storey Publishing, LLC

Paperback

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This recipe makes a large quantity, so plan to give some as gifts.

Yield: 6 quarts

• 6 quarts cider vinegar

• 2 cups sugar

• 6 tablespoons whole black peppercorns

• 1/4 cup fresh ginger root, peeled and sliced

• 1/4 cup whole allspice

• 1/4 cup whole cloves

• 1/4 cup yellow mustard seeds

• 3 tablespoons celery seeds

• 3 tablespoons turmeric

• 2 tablespoons mace

1. Combine all the ingredients in a non-reactive 10-quart saucepan.

2. Heat slowly, stirring until all the sugar has dissolved.

3. Pour into two 1-gallon jars, dividing the spices evenly. Cover and let steep for about 3 weeks in a cool, dark place.

4. Strain through a coffee filter into six sterile quart jars. Cap, seal, and store in a cool, dark place.

More From This Book:

1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

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