The Canning Kitchen (27 page)

pink lemonade jelly,
81

and raspberry jam,
54

lids,
13

magnetic lifter,
16

reusing,
5

screwing on,
18

lime

and blueberry jam,
33

and coconut marmalade,
93

longevity of preserves,
9

M

mangoes

cumin-scented chutney,
141

and jalapeño pepper jelly,
70

marmalade

apricot lemon,
90

blood orange vanilla,
85

blueberry orange,
94

coconut lime,
93

lemon raspberry,
54

mandarin ginger,
86

Meyer lemon,
89

pineapple orange,
97

ruby red hot,
98

thick-cut orange,
82

masher,
14

measuring cups and spoons,
13

mint

jelly,
78

mustard

beer-hive grainy,
185

lemon dill,
182

N

nectarines

and vanilla bean jam,
49

O

onions.
See also
pearl onions; red onions

apple chutney, curried,
145

Bing cherry barbecue sauce,
162

chipotle apple barbecue sauce,
165

corn relish,
134

cumin mango chutney,
141

fennel thyme relish,
137

five-spice plum chutney,
153

Four-Orchard Chutney,
149

green relish,
121

Hot Dog Relish,
125

peach chutney with garam masala,
146

Rainbow Pepper Relish,
133

rhubarb raisin chutney,
154

and spiced pear cranberry chutney,
142

sweet-and-sour plum dipping sauce,
181

sweet chili barbecue sauce,
161

sweet Thai chili chutney,
157

tomatillo salsa verde,
177

tomato ketchup,
173

tomato pepper salsa,
174

and zucchini sweet relish,
126

oranges

blood, vanilla marmalade,
85

and blueberry marmalade,
94

and cranberry sauce,
214

habanero pepper jelly,
66

mandarin ginger marmalade,
86

and pineapple marmalade,
97

thick cut marmalade,
82

P

peaches

applesauce fruit blends,
197

chutney with garam masala,
146

cobbler topping,
221

Four-Orchard Chutney,
149

jam,
50

slices,
222

smoky, barbecue sauce,
166

pearl onions

pickled,
117

pears

and amaretto sauce,
209

and cranberry spiced chutney,
142

Four-Orchard Chutney,
149

and ginger jam,
45

salted caramel butter,
206

slices,
210

pectin,
6
–
7

peeler,
14

peppers.
See
green peppers; hot peppers; red bell peppers; yellow peppers

pickles

asparagus spears,
113

beets,
110

bread and butter,
102
,
190
–
93

cabbage and onion,
114

dill,
105

dill beans,
106

hot-and-sour green beans,
109

hot peppers,
118

pearl onions,
117

pineapples

and chili pepper jelly,
69

chunks,
229

and orange marmalade,
97

pizza sauce,
170

plums

five-spice chutney,
153

jam,
37

rum raisin sauce,
213

sweet and sour dipping sauce,
181

pomegranates

jelly,
77

pots for canning,
13

pressure canning

about,
5

R

raisins

curried apple chutney,
145

and plum rum sauce,
213

and rhubarb chutney,
154

raspberries

cocoa jam,
53

and lemon jam,
54

triple berry jam,
34

red bell peppers

and chipotle cherry tomato relish,
130

corn relish,
134

Hot Dog Relish,
125

jelly,
65

peach chutney with garam masala,
146

pizza sauce,
170

Rainbow Pepper Relish,
133

sweet Thai chili chutney,
157

tomato red onion relish,
129

and tomato salsa,
174

and zucchini sweet relish,
126

red onions

and cabbage pickle,
114

and chipotle cherry tomato relish,
130

and tomato relish,
129

red peppers

green relish,
121

relishes

chipotle cherry tomato,
130

dill pickle,
122

fennel thyme,
137

hot dog,
125

rainbow pepper,
133

southwest corn,
134

sweet green,
121

tomato red onion,
129

zucchini sweet,
126

rhubarb

jam,
29

and raisin chutney,
154

and strawberry jam,
26

vanilla bean stewed,
226

rosemary

and garlic and apple jelly,
62

S

safety

of boiling water canning bath,
5

sterilization,
4

sauces (savoury)

barbecue,
161
–
66

chimichurri,
178

dipping,
181

salsa verde,
177

tomato,
169
–
74

sauces (sweet)

blueberry,
218

orange cranberry,
214

pear amaretto,
209

plum rum raisin,
213

strawberry sundae,
217

science of canning,
4

screw bands

reusing,
4
–
5

seals

checking,
19

setting,
7

spinach

and herb chimichurri,
178

spoons,
15

spoon sheeting test,
7

sterilizing

jars,
4

storing

canned food,
5

and labelling,
19

strawberries

applesauce fruit blends,
197

balsamic jelly,
73

jam,
25

pink lemonade jelly,
81

and rhubarb jam,
26

sundae sauce,
217

triple berry jam,
34

substitutions,
8

sugar

importance in setting,
7

T

thickening agents,
6
–
7

timing,
18

tomatillo

tangy salsa verde,
177

tomatoes

Bing cherry barbecue sauce,
162

canned,
186

cherry and chipotle relish,
130

chipotle apple barbecue sauce,
165

and herb and garlic sauce,
169

Italian diced,
189

ketchup,
173

Mexican diced,
189

and pepper salsa,
174

pizza sauce,
170

and red onion relish,
129

smoky peach barbecue sauce,
166

Spanish diced,
189

sweet chili barbecue sauce,
161

Y

yellow peppers

Rainbow Pepper Relish,
133

Z

zucchini

sweet relish,
126

A
BOUT THE
A
UTHOR

Amy Bronee is a food blogger, recipe writer and cooking instructor. Millions of home cooks around the world visit her blog
FamilyFeedbag.com
for simple and inviting recipes and mouth-watering foodtography. Amy was named one of Western Canada’s Top 40 Foodies Under 40, and among its many awards, Family Feedbag is recognized as one of Canada’s top food blogs. Amy lives in Victoria, B.C., with her husband and two young boys.

PENGUIN

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First published 2015

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Text and photo copyright © Amy Bronee, 2015

Author photographs on
pages 2
and
248
by Keri Coles

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book.