P-L-E-A-S-E !!! Be careful. As an instructor for USDA's Master Food Preservers program. I urge anyone interested in jams, jellies, pickles and preserves to consider labeling ALL of the items in this book as REFRIGERATE ONLY [after you make 'em]. There is not enough information here to make shelf-stable items. So, go ahead, get the book, make the condiments- PLAY IT SAFE...refrigerate.