I’ve been getting a number of requests lately, both over email and on the Facebook page, asking me to recommend a couple of good canning books for people just getting started canning. Happily, the canning book market is positively exploding these days (as canning grows in popularity), so there are a number of terrific new volumes for me to suggest.
One new book that recently drifted my way that I was delighted to discover and am excited to recommend is Saving the Seasons. This volume is written and produced in the tradition of those classic cookbooks More-With-Less, Extending the Table and Simply in Season (this one came out about five years ago, so it’s not that old). If you know anything about those books, they come out of the Mennonite community and emphasize healthful, frugal, seasonal eating.
One of the terrific things about Saving the Seasons is the fact that it is dedicated to all forms of food preservation, from canning, to drying, to freezer preserving. That particularly great because it then becomes an all-in-one reference. It’s also got several instances (like the one you see above) in which they walk you through each step of the process with pictures. Excellent for visual learners.
The book contains a number of recipes, as well as handy reference charts. One thing to note is that the jam recipes do call for pectin (I know a number of you are hoping to phase out your pectin use, so if that’s a concern for you, be aware). I’ve yet to cook out of this book, but I’ve got my eyes on the Hot Peach Chutney and the Dilled Green Tomatoes.
A few of you have reached out in the last couple of weeks, asking about making and canning baby food. Not being a parent yet (hopefully soon though), I don’t have any first-hand knowledge to share. This book has a brief section devoted to the making and freezing (not canning though) of delicious things to feed your little one.
Beyond all the useful information that this book offers, what I like most about it is the feel and tone with which it’s written. The co-authors (Mary Clemens Meyer and Susanna Meyer) are mother and daughter, and as you read it feels a little like they’ve opened up their pantry and shared the many ways they eat well all year round. It’s a cozy, accessible feeling and makes me want to leap up from the couch and head for the kitchen. In my opinion, that’s just what a good cookbook should do.
In the interest of full disclosure, know that I was sent a review copy of this book.