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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.
Guide to the HarvestCanning and Freezing YieldsCanningIntroductionHow to CanTomatoesFruitsVegetables, Meats and SoupsHerbed VinegarsPickles and Relishes IntroductionHow to Make Pickles or RelishesPicklesRelishesJams, Jellies, and Spreads IntroductionHow to Make JamCooked Jams, Jellies, and SpreadsFreezer JamsFreezingIntroductionHow to FreezeVegetables and HerbsFruitsMeats, Poultry, and FishBaby Food IntroductionBaby Food
DryingIntroductionHow to DryFruitsVegetablesHerbsMeats
AppendixesAppendix A: Canning TroubleshootingAppendix B: Helpful and Inspirational ResourcesIndexThe AuthorsThe Photographer
Peach SyrupThis syrup is great for using peaches that are a little overripe.
Peel and pit peaches and puree 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.