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Saving the Seasons
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Saving the Seasons

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Lock in peak flavor and nutrition and fill your pantry with food free of chemicals and additives. This book shows you how to can, freeze or dry almost anything. Clear instructions, step-by-step color photos.
  • Loaded with helpful tips, charts and user-friendly recipes
  • Helpful information for novices and experts alike
  • Meyer and Meyer
  • 8" x 8"
  • 208 pages
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SAVING THE SEASONS DESCRIPTION
Table of Contents

Foreword
Preface
Acknowledgments

Guide to the Harvest
Canning and Freezing Yields

Canning
Introduction
How to Can
Tomatoes
Fruits
Vegetables, Meats and Soups
Herbed Vinegars
Pickles and Relishes Introduction
How to Make Pickles or Relishes
Pickles
Relishes
Jams, Jellies, and Spreads Introduction
How to Make Jam
Cooked Jams, Jellies, and Spreads
Freezer Jams

Freezing
Introduction
How to Freeze
Vegetables and Herbs
Fruits
Meats, Poultry, and Fish
Baby Food Introduction
Baby Food

Drying
Introduction
How to Dry
Fruits
Vegetables
Herbs
Meats

Appendixes
Appendix A: Canning Troubleshooting
Appendix B: Helpful and Inspirational Resources
Index
The Authors
The Photographer

page 58

Peach Syrup
This syrup is great for using peaches that are a little overripe.

  • 5 cups/ 1.2 L peach purée
  • 2 cups/500 ml sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla

Peel and pit peaches and purée in a blender and food processor. Combine with sugar and lemon juice in heavy cooking pot. Heat to boiling, then reduce to a simmer. Simmer for 5 minutes, stirring frequently. Remove from heat and add vanilla. Pour into jars, leaving 1/4 inch/6 mm headspace. Tighten lids and process in boiling water bath for 20 minutes. Makes 4 pint/500 ml jars.


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