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Yield: 7 quarts This mix contains natural herbs and spices, just add vinegar and water through the canning process. Each pack makes 7 quarts of crisp, crunchy pickles -- the best price and quality value in canning.Before beginning any canning project, be sure to familiarize yourself with the process, the equipment you need and the ingredients. A boiling water bath method is used for the quick process recipes. The pickles are ready to eat 24 hours after preparation.

• Ingredients:
• Salt
• Maltodextrin
• Spice Extractives
• Citric Acid

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From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.

Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!

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Straight from the real-life kitchen of a Texan with an adventurous streak, this cookbook is filled with bold and healthy recipes for creating distinctive homemade ketchups. Starting with traditional 'Sweet Tomato Ketchup', the author includes an inventory of her family’s favorite ketchups (like Ancho Chili, Curry, Banana-Lime, and Grape), promising that once you taste ketchup made with fresh ingredients, you will never look at this much-maligned condiment the same way again. Written in easy-to-follow steps by someone who doesn’t claim to be a “chef-ly” cook, the author guides the reader through each step of the process of ketchup-making, from how to peel a tomato to how to safely ‘can’ your results. Free of preservatives and high-fructose corn syrup, this cookbook is bursting with flavor and satisfaction.

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