Canning and preserving the abundant garden harvest or fresh fruits and vegetables as a readily available reserve is back in trend. Unlike industrially produced canned goods, making your own allows you to choose the flavors and experiment with new variations. After all, where can you find blood orange jam with green pepper, strawberry-mango relish, or pineapple ketchup in a supermarket? Additionally, the self-created and preserved delights, beautifully packaged, make wonderful gifts. Plus, you always have a stock of ingredients for quick, tasty dishes on hand. This beautifully designed book offers numerous recipes for mustard, sauces, jams, pickled vegetables, and fruits, along with a canning and preserving ABC that includes tips on harvest times, storage, and preparation of vegetables and fruits, as well as many savory and sweet flavors.