When Preserving by the Pint was first published, it contained a handful of typos. Many have been corrected in more recent editions (printings four and higher should be nearly typo-free), but if you have one of the first printings, you might encounter some questionable typos. Here are all the ones that I’ve found or that have been brought to my attention. If you discover one that is not on this list, please do let me know.
Honey-Sweetened Strawberry Jam on page 46: The recipe doesn’t tell you when to add the lemon juice. The third paragraph should read, “When the honey has dissolved and the strawberries are quite juicy, scrape mixture into a wide pan. Stir in lemon juice.”
Peach Sriracha Jam on page 61: The recipe tells you to slice the peaches in half and remove pits twice. I prefer to do it prior to blanching, to make peeling easier. However, it is truly up to the user.
Raspberry Habanero Jam on page 77: The recipe doesn’t tell you when to add the lemon juice. The end of the second paragraph should read, “Add the hot pepper and lemon juice.”
Marinated Red Peppers on page 82: There’s an error in the headnote. The third sentence should read, “I cook on an electric stove, so I can’t make my peppers exactly like Alma’s.”
Slow-Roasted Grape Tomato Spread on page 93: Make sure to squeeze the roasted garlic from the peels and add it to the tomatoes prior to blending.
Pizza Sauce on page 109: The recipe doesn’t tell you when to add the citric acid. The recipe should read, “When sauce is finished cooking, remove it from the heat. Stir in citric acid.”
Sweet Pear Caramel on page 118: The cooking temperatures are incorrect in this recipe. The caramel should only be cooked to 250°F/121°C in the initial phase, not 350°F/180°C.
Pickled Sugar Pumpkin on page 136: The headnote references the Caramelized Shallot Jam, but doesn’t give the correct page on which to find it. Replace 000 with page 134.
Spicy Apple Cider and Mustard Glaze on page 149: The end of the first paragraph says that the volume should be reduced to 1 1/2 cups. It should actually say 3 cups. The yield at the top of the recipe is correct.
Caramelized Meyer Lemon Syrup on page 171: The cooking temperatures are incorrect in this recipe. The caramel should only be cooked to 250°F/121°C in the initial phase, not 350°F/180°C.