Canning & Preserving Magazine (Summer 2013 (Taste of Home Special Editions))

From first page: Family favorite canning & preserving recipes evoke many fond memories. It's probably because the fruits-of-your-labor extend far beyond the bright-berry or pickle-picking afternoons and well after the first muted "pop" is heard, verifying that indeed you DID process that batch correctly and summer is safely sealed inside until you need another taste. The best of these recipes are always wed to a personal, heartwarming experience, too. At Taste Of Home, it's our mission to share recipes and stories from real home cooks, and to provide you with expert advice about how you too, can create delicious, memorable moments for your family to enjoy for years to come. Inside this issue: *Home canning & preserving 101: Stock up on the right gear. Sterilize your jars, hone your technique and get secrets from the Taste of Home Test Kitchen pros in Canning Basics, page 4. It's all right here. *Jellies, Jams, Preserves & More: Try Patricia Larsen's county fair winner, Raspberry Peach Jam, p. 16, or tip your hat to Lori McMullen's sweet and hot Texas Jalapeno Chili, p.18, served with a slab of cream cheese and crackers. If you have a lot of fruit but not a lot of time, let your freezer do the work. Lori Mace's Apple Pie Filling, p. 79, keeps for up to one year, so you can bake up a Fall harvest of flavors even in February. *Pickles, Relishes, Salsas & Sauces: We have our favorites in this category! Managing Editor Julie Benedict's go-to Spicy Pickled Garlic, p. 45, is unforgettable, as is Art Director, Jami Geittman's Bloody Mary must have, Marie Hattrup's Pickles Asparagus, p. 60. We like to top our tailgate dogs with Spicy Zucchini Relish, p. 135, using up excess summer squash as a bonus! *And that's not all! Use dry herbs and peppers to make vinegars, spices and even home decor, learn when to pick fruits and veggies at their peak, mix up a killer barbecue sauce and blend some nutty honey butter. Save the flavors of summer.