Jennifer Shambrook - I CAN CAN RELISHES, Salsa, Sauces & Chutney!! How to make relishes, salsa, sauces, and chutney with quick, easy heirloom recipes from around the world ... or sell

I C AN C AN R ELISHES, S ALSA, S AUCES & C HUTNEY!!

How to make relishes, salsa, sauces, and chutney with quick, easy heirloom recipes from around the world so you can stock your pantry, give as gifts, or sell.

Author of Amazon Kindle Best Sellers

I Can Can Beef!!

I Can Can Chicken!!

Contributing Chefs and Co-Authors:

Tracy McLean, Jerusha Lee, Juleen Dickens, Patti Habbyshaw,

Frank Wright, Terry Johnson, Rose Crawford and Cleo Russell

I CAN CAN!! Frugal Living Series, Volume 3

Proverbs 31 Press

All rights reserved by Jennifer Shambrook 2013

Introduction

There are at least a dozen reasons why I have the relishes, salsa, sauces & chutneys you will learn to make in this book on my own pantry shelves. Home canned condiments:

If any or some or all of those reasons resonate with you, keep reading. If you are new to canning, we will go step-by-step with every recipe and you will have a pantry lined with jars that look like beautiful culinary jewels! If you are a more experienced canner, dig in and pick up some more recipes for your pantry collection. If you can to sell, these are hot ticket items at farmers markets and craft fairs.

Acknowledgements

Special thank yous go to Shannon Aldridge, Lin Ballew, my Facebook Prayer Posse who has encouraged me all the way, my family who has patiently waited for me to take a picture of something before we could eat on more than one occasion, and especially my extended family who have given me so many good folks to talk about.

Disclaimer

This is the part where Im supposed to tell you that if you buy this book and start canning then do something silly like walk out your kitchen with the dish towel lying too close to the stove and burn your house down, Im not going to buy you a new house, or even a new dish towel. Proceed at your own risk. Im also supposed to tell you that this is my book, so dont go copying it and posting it on the internet or putting it in your book without asking me if its okay first. If you do ask me, Ill probably be all flattered and flustered and everything and say that its okay as long as you mention where you got it from, but please just ask first anyway. You can reach me through the I Can Can Relishes Facebook Page. Ive got grandbabies so Im on the Facebook way more than I ought to be. Its not hard at all to find me there! Stop by and say hey anytime.

Table of Contents

Canning Can Be Easy!

Imagine having a pantry stocked full of fabulous relishes, delicious sauces, jars of salsa, and exotic chutney. Those jars are on hand when you want to give a special hostess gift to a friend. Those jars are there to add something special to your favorite recipes. Those jars are on hand to make a simple meal seem like a holiday.

Speaking of holidays, just imagine giving holiday baskets with home canned treats to your friends and family. You may even be thinking of canning some special relishes or sauces to earn a little extra income or for a fund-raiser.

With your home canned relishes, salsa, sauces and chutneys, you know you have the finest, hand-picked ingredients with no chemical preservatives. You chose the plums that are in your plum sauce. And your plum sauce actually has little bits of plums that you can see. Your salsa is as hot or mild as you like. You control the sodium, you control the amount of garlic, you control the amount of sugar. You have a supply of food on hand to serve to your family or give away or sell that is delicious and prepared exactly to your own flavor specifications.

What if I dont know anything about canning?

That is not a problem because it is easy to do as long as you have someone to show you how to do it. That is why I am writing this book. I want my children, grand children, and great-great-great grandchildren to know these family recipes and the stories that go along with them. Canning was once a common practice that everyone knew how to do. Unfortunately, that is no longer the case. Water bath canning is not hard at all. I learned to can when I was a just a girl. I want to teach it to you. Its even easier now than when I learned, because we have the food processor and slow-cooker as well as fruits and vegetables available to us year round.

Are you required to use a food processor to create the recipes in this book? Heavens, no! There are some things I prefer to chop by hand, just because it is prettier. But if you own one or can borrow one for the weekend, it will make the time requirements considerably less on some of the recipes.

What will I learn in this book?

You will learn to can relishes, salsa, sauces and chutney from around the world. I spent my childhood in the foothills of Alabama where I learned to can and live a frugal, sustainable lifestyle. I spent my adult life seeing as much of the world as I could and eating as much good food as I could. There are recipes in this book from all over the world. You will find Mediterranean, Asian, German, Indian, Australian, British, Hungarian, All American, and of course, good ol Southern recipes.

You will learn step-by-step how to make the very same recipes I make that have been winning blue ribbons at food competitions for over 20 years. Im not holding back any secrets. I want your recipe to be as wonderful as mine. Before you know it, your pantry will be full of a variety of wonderful things to make your meals even better. I have included every step. And, if you have a question, you can even get in touch with me through the I Can Can Relishes, Salsa, Sauces and Chutney Facebook page .

Even if you dont have a question, I hope youll stop by and say hello or include more recipes that you find and think folks might enjoy trying.

Why should I can my own?

Three words will answer that question: flavor, quality, and control. Factory processed foods just do not have the flavor of home-canned foods. Food canned in factories has to suit the general palate. Food canned in your kitchen has to suit YOUR palate. Which do you think will be more sensitive to exactly the way you want something to taste?

Quality is a huge issue with me. As you follow these recipes, you wont be adding artificial flavors or fillers or extenders. Your recipe will include fresh farm products right out of your own garden, or hand selected by you at your favorite grocer or farm stand.

Controlling of the level of sugar, or type of sugar, or amount of sodium or garlic or hot chili peppers enables you to tailor the food your family eats to exactly what you want or need. There is also a deep sense of satisfaction in creating your own foods for your pantry. Seeing all of those jars lined up on your shelves is comforting to your heart.

How is this book arranged?

We will start with a little overview of the water bath canning process and the tools you will use. Then we will move on to the recipes and stories. This is not just a cookbook, it is a recipe storybook. If you have read the previous books in the Frugal Living Series () they consist of the canning process, then recipes for using the canned meats. In this book, there are individual canning recipes from around the world, which includes serving suggestions.