Mark these corrections in your book. They were found on her blog page.
Growing and canning your own food book
I have noticed you mention a few errors in your book...measurements and such. Could you make a note in your column of what the corrections are so we can make corrections on the recipes? Thanks and keep up the great work.
Lee ..... Redding, California
Except for the alphabetized index and yields of each recipe readers want, the errors are:
Tomato soup recipe on page 196 says set aside 1 quart of the juice, what do you do with the juice? -- mix it with the parsley leaves until they're pretty rehydrated, then pour into your big batch of juice/puree and continue.
How long do 1/2 pints of chicken need to process? -- half pints are processed the same length of time as pints.
The Amish Relish recipe needs 3 pts. of vinegar.
The salt listed for the mustard bean pickles is only the salt added to the water in which the beans are simmered to become tender. It is drained off with the water prior to pickling.
Also on pg. 150, you might like to add "pour boiling water over peppers, leaving 1 inch of headspace." Other than these, I can't think of any boo-boos. -- Jackie