Putting Up: A Seasonal Guide to Canning in the Southern Tradition Book

9 Acknowledgments

11 Introduction

15 PART ONE: CANNING

53 PART TWO: THE RECIPES

55 JANUARY Lowcountry Pluff Mud

61 FEBRUARY Pickled Garlic, Hot Pickled Garlic, or Fiery Pickled Garlic Artichoke Pickles Artichoke Relish Artichoke Chow-Chow

71 MARCH Strawberry Preserves Pickled Asparagus

77 APRIL Strawberry-Orange Marmalade Pickled Beets

81 MAY Uncle Patty's Garlic Pickles Green Tomato Chow-Chow Bread and Butter Pickles Hot Chow-Chow Green Tomato Pickle Very Berry Preserves

91 JUNE Green Tomato Relish Green Tomato Chutney Green Tomato Soup Southern Tomato Sauce Tomato Salsa Gazpacho Red Tomato Chutney Tomato Ketchup Red Tomato Relish Pickled Shrimp Seafood Cocktail Sauce Charleston Creole Sauce Charleston Gumbo Dilled String Beans Blackberry Preserves

117 JULY Peach Mint Preserves Peach Preserves Peach Salsa Peach Chutney Garden Vegetable Soup Pepper Relish or Hot Pepper Relish Fruit Chutney Hot Pepper Jelly Garlic Pepper Jelly Blueberry Preserves Blueberry Marmalade

135 AUGUST Colonial Charleston Chutney Whole Fig Preserves and Jam Okra Pickles There's Hot and Then There's Hot Sauce Pickled Peaches Peach Leather Watermelon Rind Pickles

147 SEPTEMBER Pear Chutney Pear Relish Ginger Pear Preserves Corn Liquor BBQ Sauce

155 OCTOBER Pumpkin Chips Sweet Potato Butter

159 NOVEMBER Cranberry Chutney Mint Jelly

163 DECEMBER Christmas Morning Marmalade Christmas Pepper Jelly Field Pea Relish

169 PART THREE: AFTERTHOUGHTS

172 RESOURCES

173 INDEX