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, including:
- Fruits: Applesauce, Blueberry Pie Filling, Apple Pie Filling, Fruit Pudding (or Mush)
- Tomatoes: Stewed Tomatoes, Homemade V-8 Juice, Pizza Sauce, Ketchup, Salsa
- Pickles: Sweet Kosher Dill Pickles, Mustard Pickles, Banana Pickles
- Pickled Vegetables: Crisp Dilly Green Beans, Pickled Beets, Harvard Beets
- Relishes: Green Tomato Relish, Onion Relish, Zucchini Relish
- Jams and Jellies: Strawberry Jam, Grape Jelly, Elderberry Jelly, Hot Pepper Jam
- Sweet Spreads: Pear Butter, Pear Honey, Easy Apple Butter
- Soups: Cream of Celery Soup, Ham and Bean Soup, Chicken Noodle Soup
- And much 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.
"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."