Amish Canning & Preserving: How to Make Soups, Sauces, Pickles, Relishes, and More
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About this ebook
The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables.
Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more!
Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.
Laura Anne Lapp
Laura Anne Lapp, a member of the Amish church, lives with her husband and three young sons in a tucked-away valley in central Pennsylvania. Before her marriage, she was a teacher in an Amish school for eight years.
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Amish Canning & Preserving - Laura Anne Lapp
Copyright © 2019 by Laura Anne Lapp
All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018.
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10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data is available on file.
Cover design by Peter Donahue
Cover photo by iStockphoto
Print ISBN: 978-1-68099-456-8
Ebook ISBN: 978-1-68099-459-9
Printed in China
TABLE OF CONTENTS
Getting Started
Fruits
Applesauce
Blueberry Pie Filling
Cherry Pie Filling
Apple Pie Filling
Fruit Pudding (or Mush)
Tomatoes
Stewed Tomatoes
Hot Sauce
Tomato Soup
Chili Base
(Basic) Tomato Juice
Seasoned Tomato Juice
Homemade V-8 Juice
Pizza Sauce (Variation 1)
Pizza Sauce (Variation 2)
Pizza Sauce (Variation 3)
Ketchup (Variation 1)
Ketchup (Variation 2)
Salsa (Variation 1)
Salsa (Variation 2)
Pickles
Sweet Kosher Dill Pickles
Bread-and-Butter Pickles
Mustard Pickles
Sweet Dill Pickles
Banana Pickles
Refrigerator Pickles
Pickled Vegetables
Crisp Dilly Green Beans
Pickled Beets
Harvard Beets
Relishes
Green Tomato Relish
Onion Relish
Pepper Relish
Pickle Relish
Zucchini Relish
Jams and Jellies
Strawberry Jam
Grape Jelly
Raspberry Jelly
Apple Jelly
Peach Jelly
Elderberry Jelly
Mint Jelly
Hot Pepper Jam
Old-Fashioned Jams and Jellies
Hot Pepper Jam (without Pectin)
Blackberry Jelly
Rhubarb Jam
Sweet Spreads
Pear Butter
Pear Honey
Easy Apple Butter
Soups
Cream of Celery Soup
Ham and Bean Soup
Chunky Beef Soup
Chicken Noodle Soup (to Can)
Vegetable Soup
Chili Soup
Conversion Charts
Index
GETTING STARTED
Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition.
Canning and preserving can be hard work, but with the right equipment and some time spent in the kitchen, you will reap the benefits of your labor all winter long. There’s such a wonderful feeling of satisfaction placing your gleaming jars on shelves or cupboards and knowing that it was your efforts that put them there, and for me it’s knowing exactly what’s in those jars. No artificial ingredients at all, just fresh food from my garden. I still buy fruit from local orchards (as we don’t have fruit trees), but that’s okay, as I still know where the food’s coming from.
There are some items you will need before you begin, but most are fairly inexpensive, and you can reuse them year after year. I recommend buying new jars for your first season of canning. That way, you won’t have to worry about chips around the outer edges or cracks anywhere in the jars. If the outer edge of a jar is nicked or chipped, the jar won’t obtain a tight seal.
Jars are available in quart, pint, or half-pint sizes. You can also