Most of these corrections have been made in the second and subsequent printings.
Preserver’s Primer, page 7: The second sentence in the first full paragraph should read, “Low-methoxyl (or low-ester) pectin gels with less added sugar–or none at all–and no added acid.” (A confused proofreader changed with to contains.)
Cantaloupe jams, pages 84-85: I’ve found that with long storage these jams are subject to oxidative discoloration at the top of the jar, and they are also, to my taste, a little too sweet. I’m now using 3 cups of sugar and 3 tablespoons lemon juice to 2 pounds of peeled and seeded cantaloupe.
Fermented Blueberry or Huckleberry Syrup, page 81: In step 3, the word blackberry should be blueberry.
Cherry Preserves, page 96: In step 2, heat the mixture over low, not medium, heat. There will be a lot of undissolved sugar at this point, and letting the mixture boil before all the sugar is dissolved could lead to later crystallization. Also, in step 5 you should let the preserves cool for several minutes before ladling them into jars.
Black Currant Jam, page 124: In the last sentence of the introduction to the recipe, I meant that you can remove some or all of the seeds by pressing the pulp, not the jam, through the fine screen of a food mill. In other words, you do the pressing before adding the sugar.
Raw Elderberry Syrup, page 137: I no longer advise using elderberries raw, because if you’re careless about stemming they can make you quite sick. I’ve omitted this recipe from the new edition.
Fig Preserves, page 147: The instruction to boil the syrup to 230 degrees, in step 2, is erroneous. Instead, boil the preserves gently until the figs are partially translucent and the syrup is slightly thickened; the temperature should be no higher than 224 degrees. Or email me for a fully revised version of this recipe.
Lime Syrup, page 194: The yield should be 1 to 1 1/2 cups, not 1 to 1 1/2 pints.
Prune Plum Preserves with Port, page 274: In step 2, after “5 minutes,” insert the following: “Add the port, bring the mixture slowly to a boil, and remove the kettle from the heat.”
Strawberry-Rhubarb Jam, page 330: In step 1, the simmering time should be about 20 minutes. Thirty minutes is longer than necessary.
Strawberry-Rose Preserves, page 331: Five ounces rose petals is about 6 cups, not 3 quarts. And I should have said that you can use less than 5 ounces if you like.
Marrow Preserves, page 354: To make 2 1/2 pounds seeded and peeled zucchini, you’ll need to start with about 4 pounds of whole fruits.
Index, page 363: Missing under Huckleberry(ies) is jam, 77. Missing under Strawberry(ies) is with rhubarb, 330.