Editors of the Harvard Common Press

In one concise volume, you can learn—and master like a pro—all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond!

 Whether you are a gardener, a fan of farmers’ markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to enjoy fresh-grown foods all year long. 

 With clear, easy-to-follow instructions and color photographs, this book provides all the information you need to know to get started today, including: 

 • An overview of canning equipment 
 • Basic steps to canning foods safely and easily 
 • Recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals 
 • A special section on jam- and jelly-making using Pomona’s Pectin, which requires little to no added sugar 
 • Tips on how to find the freshest local produce 

 The recipes include lots of preparations, both savory and sweet, from blue-ribbon classics to new creations. Preserve and enjoy:

 • Four variations on Tomato Ketchup 
 • Taco Sauce 
 • Green Tomato Chutney 
 • Spicy Dilly Beans 
 • Sweet and Spicy Ginger Carrot Coins 
 • Canned Haddock 
 • Chicken or Turkey Broth 
 • Creamy Squash Soup 
 • Strawberry Jam 
 • Blueberry-Vanilla Jelly 
 • Cherry-Port Preserves 
 • Apple-Raisin-Walnut Conserve 
 • And much more 

 This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.

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