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Corrections

The following errors in The Home Preserving Bible have been discovered or reported:

  • Page 206: In the Sauerkraut recipe ingredient list footnote for salt, it states “*Adjust this recipe to any amount of cabbage, using 1-1⁄2 tablespoons salt to every pound of cabbage,…“. The correct measurement is 1-1/2 teaspoons salt to every pound of cabbage, not tablespoons.
  • Page 271: In the recipe for Berry, Cherry, Cranberry, Grape, or Rhubarb Juice, it states “Boiling water, hot pack: pints or quarts, 10; half-gallons, 10”. This processing time is for apple juice. The only correct processing time for berry juices is the first one listed, Hot pack, pints or quarts, 15“.
  • Page 306: In the Easiest Tomato Ketchup recipe, in the Yield bar, it states “Headspace: 1/8 inch“. The correct headspace is 1/2 inch, not 1/8 inch
  • Page 307: In the Easiest Tomato Ketchup recipe ingredient list for the 4-Pint batch, for Celery salt it states “4 tsp. Celery salt“. The correct measurement is 1/4 tsp. Celery salt, not 4 tsp.
  • Page 320: In the Pickled Asparagus recipe ingredient list for the 7-Pint batch, for White vinegar it states “1 1/3 cups“. The correct measurement is 2 1/3 cups White vinegar, not 1 1/3 cups.
  • Page 320: In the Pickled Asparagus recipe ingredient list for the 14-Pint batch, for White vinegar it states “2 2/3 cups“. The correct measurement is 4 2/3 cups White vinegar, not 2 2/3 cups.
  • Page 321: In the Pickled Asparagus recipe ingredient list for the 7-Pint batch, for Water it states “1 1/3 cups“. The correct measurement is 2 1/3 cups Water, not 1 1/3 cups.
  • Page 321: In the Pickled Asparagus recipe ingredient list for the 14-Pint batch, for Water it states “2 2/3 cups“. The correct measurement is 4 2/3 cups Water, not 2 2/3 cups.
  • Page 327: In the Pickled Jalapeño Slices recipe, the Process time lists only half-pints, however raw pack pickled jalapeno slices may also be packed into pint jars and processed for 10 minutes.
  • Page 327: In the Pickled Jalapeño Slices ingredient list for 14 Pints, it states “1 lb. (140 to 210) Jalapeños“. The correct measurement is 11 lb. (140 to 210) Jalapeños, not 1 lb.
  • Page 338: In the Mixed Vegetable Relish recipe, you may optionally rinse the vegetables in Step 2. It states “Drain thoroughly in a colander“. Optionally, you may rinse vegetables with cold water and drain again thoroughly. The vegetables should taste salty, but not overly salty before adding to the simmering vinegar-sugar mixture in Step 3.
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