Table Of Contents - Fagor Cookbook Cookbook

I. Home Canning Overview ...............................9
Why Can Foods .............................................................. 10
Before You Begin: Basic Equipment for Canning .................... 10
1. Jar selection, Preparation and Use ................................. 11
2. Lid selection, Preparation and Use ................................. 12
3. Canning Methods ....................................................... 13
4. Finishing Touches ....................................................... 17
Important Home Canning Safeguards ................................ 18
II. Pressure Canning Recipes: Everyday Sauces ...... 21
Pasta Sauce ................................................................. 21
Spicy Chili Sauce ........................................................... 22
Barbeque Sauce ............................................................ 23
Sweet and Spicy Seafood Sauce ........................................ 24
Kalamata Olive Salsa ..................................................... 25
Onion Salsa .................................................................. 26
Sweet Pickle Relish ........................................................ 27
Sweet Pepper & Onion Relish ............................................ 28
III. Pressure Canning Recipes: Soups .................. 31
Vegetable Soup ............................................................. 31
Split Pea Soup .............................................................. 32
Broccoli Soup ............................................................... 33
Asparagus & Leek Soup ................................................... 34
Cucumber Soup ............................................................. 35
Tomato, Lentil & Bean Soup ............................................. 36
Creole Tomato Soup ....................................................... 37
Cabbage Borscht ........................................................... 38
IV. Pressure Canning Recipes: Vegetables ............ 41
Mixed Vegetables .......................................................... 41
Spinach and Other Greens ............................................... 42
Stewed Tomatoes .......................................................... 43
Roasted Peppers ........................................................... 44
Carrots with Mint ........................................................... 45
Dill Pickles ................................................................... 46
V. Pressure Canning Recipes: Meats,
Seafood & Poultry ................................... 49
King or Dungeness Crab Meat ........................................... 49
Chile con carne ............................................................. 50
Vegetable Beef Stew ...................................................... 51
Chicken A La King .......................................................... 52
VI. Pressure Canning Recipes: Fruits & Deserts ...... 55
Applesauce .................................................................. 55
Berries ........................................................................ 56
Mixed Fruit Cocktail ....................................................... 57
Strawberry Jam ............................................................. 58
Spanish Section ........................................... 61
5
Table of Content