Recipes from:
Ball Blue Book (BBB)
Chez Panisse Fruits, Alice Waters (CPF)
Creative Pickling at Home (CPH)
Farm Journal Freezing & Canning Cookbook (FJ)
Food Lovers’ Guide To Canning (FLG)
Joy of Pickling, Linda Ziedrich (JOP)
Mes Confitures, Christine Ferber (MC)
Small-Batch Preserving, Ellie Topp & Margaret Howard (SBP)
Blue Ribbon Preserves (BRP)
*Amount given as gifts
May
Asparagus, pickled (USDA Guide, dried dill weed): 3 quarts
June
Asparagus, pickled (USDA Guide, dried dill weed): 3 quarts
Cherries, with brandy and vanilla (MC, with changes): 5 half-pints, 2 weck jars
Fresh Strawberry Jam, with Pomona’s, 5 min BWB, sugar to taste: 21 half-pint jars