Rebecca Lindamood

The author amusingly categorizes canners in her introduction, and reassuringly classes herself as an Obsessive Canner (hence the multiple recipes) with a healthy dash of Fearful Canner -- aka safety conscious. I like the safety conscious part. I learned from reading the first chapter why wiping jar rims with vinegar is safer than wiping them with water. I had never known that.

I also like the look of the recipes. The first recipe I tried was Curried Pickled Cauliflower. It was a resounding success, popular with everyone who sampled it: a whole pint disappeared rapidly. I am now looking forward to trying Honey Mustard (update - best mustard ever!), Asian Chili Sauce, and Spicy Cranberry Chutney, among others. She has a good recipe for "Cowboy Candy" aka candied pickled jalapenos that I plan to try soon, too.… (lisätietoja)