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    Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
    Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
    Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
    Ebook180 pages31 minutes

    Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More

    By Laura Anne Lapp

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    About this ebook

    60 traditional Amish recipes for apple butter, cranberry chutney, corn salsa, and more!

    The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Butters & Salsas offers sixty classic recipes for all varieties of spreads, fruit butters, sweet and savory chutneys, salsas, and more.

    Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of preserves that are perfect for storing in your own pantry or gifting to friends and family. Find recipes such as:
    • Peach-ginger butter
    • Pumpkin spice butter
    • Tomato basil salsa
    • Amish wedding salsa
    • Amish church spread
    • Amish peanut butter spread
    • Cheese spread
    • And much more!

    Amish Butters & Salsas gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.

    “Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition.”
    LanguageEnglish
    PublisherGood Books
    Release dateAug 4, 2020
    ISBN9781680996319
    Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
    Author

    Laura Anne Lapp

    Laura Anne Lapp, a member of the Amish church, lives with her husband and three young sons in a tucked-away valley in central Pennsylvania. Before her marriage, she was a teacher in an Amish school for eight years.

    Read more from Laura Anne Lapp

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      Book preview

      Amish Butters, Salsas & Spreads - Laura Anne Lapp

      INTRODUCTION

      The recipes in this book are mostly fun recipes that aren’t exactly staples in a pantry but definitely add flavor and excitement to many dishes. I like to have some recipes like this on hand for whenever I need a project. Even in wintertime, you can make a fresh batch of fruit spreads or preserves using canned fruits. Salsa is more of a warm-weather canning project, as you’ll want to use fresh produce for the best flavor.

      I hope you enjoy these recipes, and don’t forget, homemade, canned foods make great gifts!

      There are a few recipes in here that are not for canning, such as our traditional cheese and peanut butter spreads we serve at our church lunches. I hope you enjoy those as well.

      Canning Tools and Equipment

      Before you begin, there are a few items you will need to acquire if you haven’t canned before. Most are fairly inexpensive and you can reuse them year after year.

      Jars and Lids

      I recommend buying new jars if you haven’t canned before, because any small chips or cracks can keep the jar from obtaining a tight seal. New jars come complete with lids and rings (also called screw bands). Lids are usually used once, but rings can be reused.

      Canner or Large Pot

      I use the boiling-water method to process canned goods. That’s the only way I can, since Amish families don’t have electricity in their homes, but plenty of people use pressure canners. A boiling water canner is essentially a large pot that includes a canning rack. I often use my 12-quart stainless steel pot as a canner, especially when doing a small batch of something. Since I don’t have a rack that fits in my pot, I usually put a clean dishcloth on the bottom before I put my jars in. It keeps them from clattering as they boil.

      Jar Lifter

      You will also need a jar lifter to remove the jars from the boiling water. They are inexpensive and oh so helpful!

      Funnel

      A funnel to get the food into the jars is also very useful, especially when canning jellies and salsas.

      Canning Tips

      •Heating your jars before filling them is important, not as a means of sterilizing them, but to reduce the stress of temperature change. I usually wash mine in hot water and allow them to air dry.

      •When filling your jars, be sure to allow ½ inch of headspace (the space between the top of the food and the lid

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