Amish Canning & Preserving: How to Make Soups, Sauces, Pickles, Relishes, and More

By Laura Anne Lapp

Enter the Amish world of hard work, sturdy families, and the freshest produce.

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 Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables.

Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more!

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

• Language: English
• Publisher: Good Books
• Release date: Jul 2, 2019
• ISBN: 9781680994599

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.

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Copyright © 2019 by Laura Anne Lapp

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Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Peter Donahue

Cover photo by iStockphoto

Print ISBN: 978-1-68099-456-8

Ebook ISBN: 978-1-68099-459-9

Printed in China

TABLE OF CONTENTS

Getting Started

Fruits

Applesauce

Blueberry Pie Filling

Cherry Pie Filling

Apple Pie Filling

Fruit Pudding (or Mush)

Tomatoes

Stewed Tomatoes

Hot Sauce

Tomato Soup

Chili Base

(Basic) Tomato Juice

Seasoned Tomato Juice

Homemade V-8 Juice

Pizza Sauce (Variation 1)

Pizza Sauce (Variation 2)

Pizza Sauce (Variation 3)

Ketchup (Variation 1)

Ketchup (Variation 2)

Salsa (Variation 1)

Salsa (Variation 2)

Pickles

Sweet Kosher Dill Pickles

Bread-and-Butter Pickles

Mustard Pickles

Sweet Dill Pickles

Banana Pickles

Refrigerator Pickles

Pickled Vegetables

Crisp Dilly Green Beans

Pickled Beets

Harvard Beets

Relishes

Green Tomato Relish

Onion Relish

Pepper Relish

Pickle Relish

Zucchini Relish

Jams and Jellies

Strawberry Jam

Grape Jelly

Raspberry Jelly

Apple Jelly

Peach Jelly

Elderberry Jelly

Mint Jelly

Hot Pepper Jam

Old-Fashioned Jams and Jellies

Hot Pepper Jam (without Pectin)

Blackberry Jelly

Rhubarb Jam

Sweet Spreads

Pear Butter

Pear Honey

Easy Apple Butter

Soups

Cream of Celery Soup

Ham and Bean Soup

Chunky Beef Soup

Chicken Noodle Soup (to Can)

Vegetable Soup

Chili Soup

Conversion Charts

Index

GETTING STARTED

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.

Canning and preserving can be hard work, but with the right equipment and some time spent in the kitchen, you will reap the benefits of your labor all winter long. There’s such a wonderful feeling of satisfaction placing your gleaming jars on shelves or cupboards and knowing that it was your efforts that put them there, and for me it’s knowing exactly what’s in those jars. No artificial ingredients at all, just fresh food from my garden. I still buy fruit from local orchards (as we don’t have fruit trees), but that’s okay, as I still know where the food’s coming from.

There are some items you will need before you begin, but most are fairly inexpensive, and you can reuse them year after year. I recommend buying new jars for your first season of canning. That way, you won’t have to worry about chips around the outer edges or cracks anywhere in the jars. If the outer edge of a jar is nicked or chipped, the jar won’t obtain a tight seal.

Jars are available in quart, pint, or half-pint sizes. You can also