Better Homes and Gardens Can It!

by Better Homes and Gardens

Overview

A complete, step-by-step guide to fresh flavors for home canning and preserving

Home canning and preserving is growing in popularity every day. It's easy and a great way to get the most from your backyard garden or farmer's market finds so that you can enjoy seasonal bounty all year long. This follow-up to Better Homes and Gardens You Can Can, gives you fresh, new flavor ideas and combinations to spice up your canning and preserving. Better Homes and Gardens Can It! brings canning and preserving to a whole new level, perfect for new canners looking for contemporary ideas as well as experienced canners wanting to expand their recipes.

Full of delicious recipes and hands-on instruction, as well as gorgeous photography, this is the book you want to add new excitement to canning fruits and vegetables!

• Includes more than 100 recipes with simple instructions for success
• Features 140 beautiful full-color photographs that showcase the recipes and provide instruction
• Bonus chapter of food gifts with simple packaging ideas

For today's growing number of do-it-yourselfers and home cooks who embrace the benefits in-season produce, Better Homes and Gardens Can It! is the source for fresh, new canning and preserving ideas.

Product Details

ISBN-13:	9781118217184
Publisher:	Houghton Mifflin Harcourt
Publication date:	04/17/2012
Series:	Better Homes and Gardens Cooking Series
Edition description:	Original
Pages:	240
Product dimensions:	8.90(w) x 9.90(h) x 0.90(d)

About the Author

The iconic BETTER HOMES AND GARDENS brand is one of America's most trusted sources for information on cooking, gardening, home improvement, home design, decorating, and crafting. Today, the brand encompasses books, magazines, and digital media.

Table of Contents

8 Canning Basics
Learn everything you need to know to start canning—method, ingredients, equipment, and how to keep your food delicious and safe to eat.

22 Berries & Cherries
Condense the joys of summer's diminutive orbs of sweetness into jar after jar of dynamite deliciousness.

50 Totally Tomatoes
Transport the summer garden's quintessential fl avor into year-round pleasure.

72 Scent of Citrus
Squeeze the zesty essences of lemons, oranges, tangerines, and grapefruit into sunny jars.

84 Happy Couples
Practice your matchmaking skills by combining meant-for-each-other fl avors in jams, jelly, salsa, and spreads.

100 From Down Deep
Dig into the earthy goodness of preserved beets, carrots, radishes, and onions.

114 Tropical Treasures
Turn to the tropics in the winter. Mangoes, papayas, pineapples, and bananas are ripe and ready year-round.

128 First Blush
Savor the golden glow of peaches, nectarines, plums, and apricots with these inspiring recipes.

152 Row Crops
Preserve the enticing tastes of three family-favorite veggies—corn, green beans, and peppers.

168 Apples & Pears
Stir the fruits of fall into these delectable delights.

180 From the Herb Garden
Snip fresh, fragrant herbs to create one-of-a-kind jellies, compotes, and sauces.

196 From the Vine
Fill your pantry with the terrifi c tastes of produce from late-summer’s climbers and ramblers.

214 Meant for Giving
Jar handcrafted liqueurs, preserves, and vinegars to share with those you love. Superb recipes and charming packaging ideas pave the way.

232 Troubleshooting
Check out these charts for answers to the most common canning questions.

234 Index

Recipe

Maple Applesauce

PREP: 1 hour COOK: 25 minutes PROCESS: 15 minutes (pints) 20 minutes (quarts)
8 pounds tart cooking apples (about 24 medium)
2 cups water
10 inches stick cinnamon (optional)
¾ to 1 ¼ cups pure maple syrup

1 Core and quarter apples. In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Cover and simmer for 25 to 35 minutes or until apples are very tender, stirring often.

2 Remove and discard cinnamon if used. Press apples through a food mill or sieve. Return pulp to pot. Stir in enough of the maple syrup to sweeten as desired. If necessary, stir in an additional ½ to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.

3 Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a ½-inch headspace. Wipe jar rims and fasten lids. Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Makes 6 pints or 3 quarts.

PER ½ CUP: 80 cal., 0 g fat, 0 mg chol., 1 mg sodium, 21 g carbo., 2 g fi ber, 0 g pro.