Jeanne Lesem

I think even though this was printed in 1997, it can still be considered “Today’s kitchen” because it focuses on small batch canning, rather than the large amounts that used to be put up on family farms. Also, there are some unique recipes with fun ingredients (carambola, anyone?). And the book teaches how to cook down the fruit so it can gel, rather than using store-bought pectin. This sometimes reduces the amount of sugar needed.
Only thing I didn’t like is that sometimes cooking the fruit down so much affects the color.
Pg 54 Peach Melba jam, made a couple of years ago, turned a sad brown color so we didn’t eat. Not sure if I messed something up
Pg 64 Pineapple Blueberry Jam—one of my family’s most favorite jams! It is so good, and very easy.
Pg 66 Tomato Peach Jam—Made this a long time ago. My mother thought it was good, but I had a hard time getting over the tomato-as-a-sweet experience
Pg 94 Sally’ Townson’s Tomato Marmalade—I think that marmalade might be an acquired taste. Every time I eat it I think pinesol or cleaner.
Pg 156 Pickled Watermelon Rind-Made this in the summer, kept the preserves until Christmas and then broke them out—Very good!
Pg 161 Helene Robinson’s Pepper Hash—This was a good recipe, makes a sort of bread and butter condiment that is good in chicken or tuna salad, or on hot dogs.
Pg 175 Green tomato chutney-This is good with cream cheese and crackers!
Pg 213 Green Tomato and horseradish sauce—Made this and didn’t really like it right out of the pot, so we are letting it set up for a little while and then tasting it again.
Pg 215 Green Tomato Ketchup—I think that Heinz ketchup has ruined me on these old-style ketchups. Of course, I couldn’t get it as smooth as I wanted, and it came out tasting similar to the chutney on pg 175.… (mais)