Putting Up: A Year-Round Guide to Canning in the Southern Tradition

by Dowdney, Stephen Palmer

• ISBN13: 9781423602804
• ISBN10: 1423602803
• Format: Paperback
• Copyright: 2008-06-02
• Publisher: Gibbs Smith

Summary

Stretch your food dollar by learning to preserve. Canning can be a safe and economical way to preserve quality food at home; it could save half the cost of buying commercially canned food. Canning favourite and special products to be enjoyed by family and friends is a fulfilling experience and a source of pride for many people.In Putting Up, author Steve Dowdney colourfully and descriptively guides readers safely through the home canning process. In his plainspoken narrative, Dowdney explains how to put up crops harvested during each month of the year and includes 65 of the most popular and delicious recipes he produced for his successful canning business. Also included is a resource section that contains information on where all essential canning supplies can be purchased. More than just a how-to manual, Putting Up is a wonderful guide for canners and non-canners alike. It is chock-full of anecdotes, stories and vignettes of a long gone agrarian South that filled the author's youth and still fills his heart and memory.

Table of Contents

Acknowledgments	p. 9
Introduction	p. 11
Canning	p. 15
The Recipes	p. 53
January Lowcountry Pluff Mud	p. 55
February Pickled Garlic, Hot Pickled Garlic, or Fiery Pickled Garlic Artichoke Pickles Artichoke Relish Artichoke Chow-Chow	p. 61
March Strawberry Preserves Pickled Asparagus	p. 71
April Strawberry-Orange Marmalade Pickled Beets	p. 77
May Uncle Patty's Garlic Pickles Green Tomato Chow-Chow Bread and Butter Pickles Hot Chow-Chow Green Tomato Pickle Very Berry Preserves	p. 81
June Green Tomato Relish Green Tomato Chutney Green Tomato Soup Southern Tomato Sauce Tomato Salsa Gazpacho Red Tomato Chutney Tomato Ketchup Red Tomato Relish Pickled Shrimp Seafood Cocktail Sauce Charleston Creole Sauce Charleston Gumbo Dilled String Beans Blackberry Preserves	p. 91
July Peach Mint Preserves Peach Preserves Peach Salsa Peach Chutney Garden Vegetable Soup Pepper Relish or Hot Pepper Relish Fruit Chutney Hot Pepper Jelly Garlic Pepper Jelly Blueberry Preserves Blueberry Marmalade	p. 117
August Colonial Charleston Chutney Whole Fig Preserves and Jam Okra Pickles There's Hot and Then There's Hot Sauce Pickled Peaches Peach Leather Watermelon Rind Pickles	p. 135
September Pear Chutney Pear Relish Ginger Pear Preserves Corn Liquor BBQ Sauce	p. 147
October Pumpkin Chips Sweet Potato Butter	p. 155
November Cranberry Chutney Mint Jelly	p. 159
December Christmas Morning Marmalade Christmas Pepper Jelly Field Pea Relish	p. 163
Afterthoughts	p. 169
Resources	p. 172
Index	p. 173
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

IT WAS THE FALL of '06 and I was busy. There was a crowd of locals and tourists encircling our booth at the Charleston Farmers Market, all vying for my attention. This Saturday ritual repeats itself weekly, until the rural fields surrounding the old city go fallow with winter's chill. Off to my right, two men beckoned. I held up my index finger, as if to say "I'll answer your question shortly." Busy making suggestions, taking money, and bagging products, I answered the usual hum of questions. The press of the crowd continued. Finally, the patient men's time came.