Putting up more : a guide to canning jams, relishes, chutneys, pickles, sauces, and salsas

Preserves, jams, and jellies -- Relishes -- Chutneys -- Pickles -- Salsas -- Soups -- All things hot -- Sauces, marinades, and dressings -- Preserved staples. Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!