There's something missing in the Cardamom Plum Jam on page 116.
Indeed, a line got dropped. The plums should be pitted and diced.
In the Tomato and Basil Jam with Sherry Vinegar on page 176, what do you do with the apple–lemon–tomato juice mixture?
Yikes, a whole paragraph is missing. After you cook the apples and lemon in the tomato juice for about 15 minutes, it should read: "Dump the tomato solids into the bowl and place a sieve over the bowl. Pour the apple and lemon mixture into the sieve and press as much of the juice and apple pulp through the sieve as you can. Discard the solids in the sieve."
Where do you add the lemon juice in the Nectarine Jam on page 107?
Add the lemon juice with the nectarines and sugar—you just put everything in at once and cook it till it looks like jam, which is kind of the beauty of this particular preserve.
Can you substitute one kind of vinegar for another in the pickle or salsa recipes?
No, please don't, unless you're using a vinegar of a higher percentage acidity than the one called for in the recipe. Otherwise you could compromise the safety of the pickle or salsa by lowering the acidity (that is, raising the pH), which could make it unsafe to can in a boiling-water bath.
Is that how you spell Seebee?
Well, that's embarrassing. It's Seabee. As in "sea," where the navy is.
Where else can you find citric acid?
I just noticed that the local health/gourmet food store here, Earth Fare, has citric acid in the bulk spices section for $9.99/pound, which is a little bit more expensive than yogurt-covered pretzels. So if you have a Whole Foods or some such near you, try the bulk section.