Putting Up More by Stephen Palmer Dowdney is an excellent canning cookbook for those who want to push the boat out and explore a world of preserving projects that are outside the typical array of recipes.
Stephen Palmer Dowdney’s first book, Putting Up
While walking by the Cookbook Stall at Reading Terminal Market about a week ago, I happened to spot Putting Up More
One of the things that makes Dowdney’s books stand out in the pack of canning volumes is the perspective from which he writes. He owned a commercial canning operation for more than 10 years and so isn’t as tethered to the home canning practices to which we all cleave. He sterilizes his jars in a bleach solution instead of a canning pot or dishwasher, utilizes the inversion method for sealing, skips a processing step for hot pack recipes and even gives you the intellectual tools necessary to check the pH levels of your goods.
Though he doesn’t specifically say it, his instructions on how to test acidity and how to adjust to bring your goods into a safe range is the information so many of us have been looking for. As long as you’re willing to follow his directions (to the letter), this technique will finally set you free from the confines of tested recipes. If this sounds appealing to you, I recommend that you get your hands on both Putting Up
He includes a section of canning notes in each recipe, which details whether the recipe is one that will need to have its acid levels tested, what the yield will be, his recommendation for jar size (a hugely helpful bit) and whether the recipe can be safely increased or decreased. Dowdney has also taken a great deal of time to offer up suggestions on how to use and serve each recipe. For those of you who make things and then question what the heck to do with them, this is fantastic.
Other high points of this book include the safe for canning soups (including butternut squash, which I imagine will make some USDA canners devotees freak out), an entire section devoted to products made from hot peppers and an eggplant chutney that sounds incredible. As soon as the eggplant, peppers and summer squash are in season, I’m making it.
Because I think they’re excellent books, I’m giving away the pair of Putting Up
In totally other news, I just started another year of a photo a day over on my other blog, Apartment 2024 (I used my birthday as the start). If you’re curious about what else happens in my life, feel free to take a peek. Recently, I drank a really tasty glass of iced coffee with condensed milk, voted in my local primary election and took a day trip to New Hope courtesy of Chevy.
Pickled/spiced peaches!
I make ketchup every August…many, many jars of ketchup. It takes two full days. I flavor it in two ways. One with pimenton, spanish smoked paprika; and one with five spice which I grind myself. Along with the traditional ketchup spices, it’s unbelievable. You will never go back to Heinz! I can’t wait for August!
I’m excited to make the amazing pickled peppers my neighbor made last year. And I’ll put up as much rhubarb as I can get my hands on.
Strawberries are calling my name right now… I have the afternoon off on Thursday to go picking…can’t wait!
I would have to say, I’m most excited about making some sort of jam. I love jam, on anything, and everything. There is something about black raspberry jam at Christmastime that makes my heart go ‘aaaahhhhh’.
Plum jam and salsa.
Beets!
I want to try making tomato sauce. I’ve only done freezer jam, this will be my first attempt at ‘regular canning’.
I’m looking forward to making jam from U-pick berries this year, and possibly more savory items such as tomato sauce. I haven’t decided if I’m up to all the effort in making jelly, especially as our household vastly prefers jam anyway.
I am looking forward to my first canning experience this summer: tomato sauce.
FIGS! About 2 months ago I found my grandmother’s ratty, faded and barely readable fig preserves recipe and have been obsessing about it ever since!
One thing I am going to try my hand at, is a clone version of Wickles (sweet/spicy pickles).
Also, the pickled brussels from the book above look delicious!
Thanks!
I can’t wait to try and can my own spaghetti sauce from my own homegrown tomatoes!
I can’t wait to get my hands on those big fat cucumbers to preserve as “Senfgurken” (Mustard Pickles). Will also look for my favorite white peaches to can and make preserves of.
I am so looking forward to applesauce. And maybe try my hand at something with blueberries this year. 🙂
Made a small batch of tomato jam for the first time last week – now I’m hooked and plan to make more this summer!
I’m looking forward to making dilly beans and all kinds of pickles!
I am getting ready to make jalapeno jelly.
Trying gooseberries and ground cherries this year. I’m hoping to get a good harvest to make something out of them!
This year, though it’s simple, I’m looking forward to making strawberry jam with my 5 year old grandson – from strawberries we pick together. I’m not only making jam, I’m making memories. And THOSE will last forever.
I’ll be putting up some onion jam. Wonderful all year long.
Ooooh! I’m really excited about these two books; I wasn’t familiar with either. I’m looking forward to canning a LOT this spring and summer, but I’m most looking forward to trying my hand at canning lemons: Preserved and lemon curd.
I think I’d like to make apricot riesling jam again.
really looking forward to berry season this year…didn’t start canning til very late season! rhubarb syrup. fig jam. definitely want to do some pickling…super excited for putting up!!!
Oh yum! This looks sooo helpful. I’m excited to know a bit more of the science behind the guidlines we follow…it’s more empowering that way.
This summer I’m looking forward to preserving as much as my garden can give me….this is the first real year of it and I can’t wait to taste the fruits of our labor in deep winter, when fresh produce is scarce.
I really want to pickle something. I also planted 3 plum toms so far, more to plant so I’ll be playing with those.
I am fairly new to canning, but am looking forward to canning home grown potatoes, carrots and beef stew among other things. So much better than store bought and I get to control what is in each jar.
I started canning last year and am looking forward to canning beans and dill pickles this year. I bought an outdoor grill so I could can outside this summer.
I’m looking forward to trying some pickled asparagus. I received some as a gift last summer and started craving it as soon as the asparagus started coming up this spring.
I’m going to can blueberry basil jam!
Applesauce, applesauce and more applesauce. We just used the last jar from last year. I figured a quart a month but it appears we are going to need to increase and that doesn’t even include the gift jars!
I’ve got 40 tomato plants, so I’m hoping for lots of sauce, salsa, and soup!
I love to can Strawberry Rhubarb juice for making beverages during the summer and applesauce with cinnamon. yum
I really want to try everything. I keep saying im going to learn then i get all nervous and lose my confidence. Books like these will help me be sure about what im doing so i can start making great Gluten Free options for my little boy. Pasta sauces and pastes, soups for quick and easy meals, jams and sauces that dont have any hidden gluten in them.
I just started canning last year. One of the first thing I did was spiced peach jam….when the last jar was finished I was wishing it was summer again so I could make more.
I’m looking forward to tomato sauce, which I know is not exciting, but we use alot of it and it is one of the few vegetable things my husband will eat. Unfortunatly!
I just found this blog yesterday and am overwhelmingly excited about the possibilities of things to can. I haven’t done any canning by myself- only with my grandmother when I was a child, so any help I can get, I’d appreciate. I remember helping her preserve lightly spiced crab apples, so that’s what I’m most looking forward to making. I’ve recently started phasing out processed foods from my diet, so canning will become a staple of my life, and I’m so excited for it! Thank you for sharing your hard-earned wisdom with the rest of us. 🙂
Normaly I look forward to canning salsa but seeing the pickled brussel sprout makes me super excited!!! imaging a skewer of pickled sprouts in a blood mary…..
One of the best things I made last summer was peaches canned in light syrup with lavender. They disappeared quickly, so I’m anxious to re-stock!
I bought a tomatillo plant, so I’m hoping to make homemade salsa verde this year. 🙂
I’m most excited about more apricot jam. It kept being eaten behind my back so I’ve yet to have my share of it.
This is the year I vowed to can and preserve more than just jam so I would LOVE to get my hands on these two books.
I am looking forward to trying out EVERYTHING since this is my first year canning!!
I’m looking forward to having more jalapeno jelly and strawberry jam. We ran out way too soon.
I will be a first time canner and want to can pickles. Nice garlicky dills.
Yellow Summer Squash and Carrots as a base for the Pioneer Woman’s Carrot and Squash Curry Soup!
i’m looking forward to canning pickles!
This is my first year canning, and I’m looking forward to canning everything! 🙂
But, if I have to choose just one thing, I’m really looking forward making peach jams and marmalades.
These books sounds great! As for what I’m looking forward to canning this summer, uh, unfortunately not much. We’re out of the house for a remodel and my canning stuff is packed up. Maybe I can try out some super small batch canning, like one jar at a time. It would be a shame to let Oregon strawberry season pass me by.
I am looking forward to canning some blueberry concoction from our abundant blueberry bushes in the yard! Hopefully some veggies as well. I am new to canning but am ITCHING to do it!