Putting Up More

Home "put up" can turn the simplest of fares into exciting "restaurant-grade" presentations while affording superior dining experiences. Here are many of the author's personal successes And The best uses for each along with a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys, and pickles; for salsas, soups, marinades, and dressings. And "some like it hot," so a variety of jams, vinegars, sauces, and seasonings should appeal to that spicy palate in all of us.