Better Homes and Gardens Can It! (Better Homes and Gardens Cooking)
Format: PDF / Kindle (mobi) / ePub
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.
g pro. Peak kiwifruit season spans from November through May. The green-flesh kiwi is the most common, but there is also the gold kiwi—which is less hairy than green kiwi. It has bright gold flesh and a flavor reminiscent of honey. Pineapple-Coconut Sauce Use this versatile sauce as a dessert topping or as a dipping sauce for crispy coconut shrimp. PREP: 35 minutes STAND: 10 minutes + 24 hours Enlarge Photo 4cups sugar 2cups finely chopped fresh
Herb Jelly Honey-Chianti Jelly Jalapeño-Peach Jelly Lemon-Honey Jelly Old-Fashioned Grape Jelly Peach Melba Jelly Pomegranate Jelly Sour Cherry and Amaretto Jelly Spearmint-Orange Jelly troubleshooting K Kitchen tips apple season apricot season beet season blackberry season buying crystallized ginger canning with friends and family caramelizing onions checking if a mixture sheets cherry pitters cracking black
for freezer recipes for freezer recipes working with Peppercorns grinding Pepper and Honey Radish Pickles Peppered Plum Jam Peppers. See also Chiles Ginger Chutney Mustardy Pickled Banana Pepper Rings pH level Roasted Tomato and Red Pepper Pizza Sauce Sweet and Sour Pickled Bell Peppers Sweet Pickle Relish Zucchini and Sweet Pepper Refrigerator Pickles Peppery Peach Sauce Pesto Homemade Pesto Lemon-Hazelnut Pesto
sugar = 5 ounces = 150 grams Canadian and U.S. volume for a cup measure is 8 fluid ounces (237 ml), but the standard metric equivalent is 250 ml. 1 British imperial cup is 10 fluid ounces. In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon. Spoon measures are used for smaller amounts of ingredients. Although the size of the tablespoon varies slightly in different countries, for practical purposes and for recipes in this book, a straight
spoon (see tip), stirring constantly. Remove from heat. Skim off foam with a metal spoon. 3Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids. (Place any extra jam in an airtight container and store in refrigerator for up 2 weeks.) 4Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks until set. Makes 6 half-pints. PER