One of the joys of being someone who cans and preserves regularly is that I’m nearly always prepared when the need arises for a gift. During December’s gift giving season, I keep a box of summer jams and butters near the front door, ready to be distributed. I build couple-specific baskets for bridal showers and weddings.
Last summer, when I was scurrying around on book tour, I even kept a couple extra jars in my car at all times, for those moments when verbal thank yous just weren’t enough and I wanted to offer a physical representation of my appreciation.
Sometimes, even I run out of preserves good for giving (there are a number of trial batches in recipe development that, while good enough for home use, aren’t great for bestowing upon others). Other times, I just find myself out of fresh ideas. That’s when I turn to books and blogs authored by other creative folk, hoping that their various perspectives will gyrate me free from my regularly-trod paths.
The latest book to cross my transom that I’m turning to for kitchen inspiration is Lucy Baker’s Edible DIY. Initially based on the work she’s done on Serious Eats, this book is filled with candies, infused spirits, crackers, pickles, and sweet spreads that will send you hopping for the kitchen.
Recipes are arranged by type. You’ll find nibbly bits like crackers, spiced nuts, and popcorn in the Crunchy section. Boozy should be plenty self-explanatory (and goodness, do I want to try the Spiced Pear Gin pictured below). Sweet includes biscotti, marshmallows, truffles, and toffee.
The last two sections the most preserve-heavy of the book. On the savory side, there’s a strong assortment of Spicy Condiments, Pickles, and Snacks (flavored salts! pickled fennel! ginger sriracha!). Rounding out the book are the Jams, Jellies, and Other Preserves. Lucy has made tweaks to a series of reliable favorites (blueberry port jam and strawberry balsamic thyme jam, for example) which are all worthy of canning pot consideration. One recipe that I’m planning on making soon is the one for Cranberry-Champagne Jam with Crystallized Ginger (I still have a couple bags of cranberries stashed away).
One of the things I like most about this book is that it’s accessible. Not a single recipe goes on for pages (or days), making it approachable for all levels of canners, candy makers, and cracker bakers. As someone who rarely has the patience for recipes that require multiple days of fussing, I’m appreciative. That said, if you’re an expert baker/canner/sugarcrafter who is looking for a book to push your skillset to a new level, this one is probably not for you.
hi, in 2013 i’ll try this https://foodinjars.com.s164546.gridserver.com/arugulapesto/2013/01/pear-and-chocolate-jam/, looks like is very good.
I really, really want to try your pear vanilla jam, after loving your cranberry pear jam, which I made at Christmastime for my little give aways!
Somebody gave me homemade vanilla for Christmas.What a HUGE difference it has made in everything in which I’ve used it.
any thing in a jar. I’m always looking for some savory recipe for the extra fruits, veggies and meats I seem to accumulate.
I want to try my hand at blueberry preserves.
Next on my list is bread making! I picked up a dutch oven around Christmas time, so now I’ve just got to get my sour dough starter going.
A jam with tea in it is on my list for 2013.
Looks like a fabulous DIY book! So many things I want to try in 2013, but, since my kitchen remodel has left me with no where to preserve anything for 4 weeks now, what I’ve missed is playing with quince. Recently tasted a quince marmalade that made me want to try one of my own.
I would love to make a lemon curd. I have a lemon tree that is in need to be Emptied. Heh.
A really good and tasty mango or pineapple salsa.
I plan on trying my hand at homemade vanilla extract this year.
I would love to try making the Grapefruit Jam..:)
Maple oatmeal cookies that I found here:
http://www.theparsleythief.com/2012/12/maple-oatmeal-cookies-with-cranberries.html
I’ve added quite a few recipes to my bookmarks over the past few months, but one I’m determined to try soon is your Salted Rye Cookies. I’ve been getting into baking lately, mostly likely because it’s winter and I’m happy to run the oven often!
Spiced Pear Gin? Maple Syrup Caramels? I need to check this book out. I’m back to attempting one new recipe a week (that is the goal anyway). This week I’m planning on making Moroccan Carrot Salad from the 101 Cookbooks blog. (Last week was a dud of a cauliflower soup.)
https://foodinjars.com.s164546.gridserver.com/arugulapesto/2013/01/preserves-in-action-pureed-preserved-lemons/
I want to make your preserved lemons.. I cant wait!!
Meyer lemons pops up every time I open my browser. I think it’s a sign. =)
Homemade twinkies!
Black Pepper Tofu from Saveur
Sounds spicy enough to make it through the coldest winter night
The pear spiced gin – I can’t wait for summer!
SOmething with lemons, maybe lemon curd or salted lemons.
Gluten-Free Cinnamon Rolls (vegan + refined sugar-free)
http://www.nourishingmeals.com/2012/12/gluten-free-cinnamon-rolls-vegan.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Gluten-freeWholeFoods+%28The+Whole+Life+Nutrition+Kitchen%29
Sfogliatelle. On a trip to the Amalfi coast in Italy my husband and I fell in love with this cream filled Italian pastry which has layers like a croissant put the layers are crispy. It is difficult to find where we live aqnd even more difficult to make, but I figure I’d try in 2013!!
well, I just made my own herbal chai concentrate, which I’ve been meaning to do forever. my daughter wants me to make macarones for her b-day, so that will be new for me. thank you for the giveaway.
pickled fennel, cranberry/lemon curd, mint jelly
I am making over 300 champagne cupcakes for my instructional assistant’s wedding. So I am spending the beginning of this year practicing champagne cupcake recipes!
Thank you for all of your ideas and wonderful posts!
I would like to make/find a decent recipe for beer cheese for pretzel bread!
I’ll be making my own ghee this week! http://hungrytigress.com/2011/07/ghee/#
You have me really thinking about the citrus thing, because that’s where my biggest “uh-huh” taste moments come. I think I’m going to be brave, and try your grapefruit jam. The thought of it is really turning my crank right now.
I didn’t have success with my first batch of preserved lemons so I’m hoping to give it a go with a new recipe (can you even call it a recipe?).
This book looks amazing! I love giving (and getting) edible gifts 🙂 I am planning to make this Skinny Cake Pop recipe and convert to gluten-free/vegan.
http://www.skinnytaste.com/2012/12/skinny-cake-pops.html
http://smittenkitchen.com/blog/2013/01/intensely-chocolate-sables/#more-9620
I just saw this recipe today…and it is definitely on my list….must find a food processor first, but YUM! (And a good gift for my mechanic.)
I’d love to make anything in this book…it looks awesome!! My big project for the year is to grow Huckleberries and make jam/jelly from my harvest.
I’m obsessed with kale right now…kale salad with pickled onions coming up next!
I plan to make my own vanilla. I’ve talked about this for a while now but 2013 will be the year. And maybe a baby too.
I think my biggest must-try this year is spiced cranberry jam! A friend of mine made it last year and it was phenomenal. Your Spiced Plum Jam and Cantaloupe Vanilla jam were huge hits at our traditional New Year’s brunch this year, so I need to mix it up a bit!
I plan on making your Honey-Sweetened Skillet Stonefruit Jam soon. I’m looking for sugar free jams to make for my friends birthday so I thought I would try this one.
I want to make caramel – I’m afraid of it!
…the meyer lemon caramel that you posted a link to yesterday!
Cranberry jelly or jam. I have some frozen cranberries and want to can them.
I love to bake. and I bake a lot. And I am addicted to a certain ginger scone at a certain coffee shop near me in Oakland. My goal is to make my own version of the best ginger scone ever!
I want to make caramels.
This year I want to try making my own crackers. I love your blog, it makes me want to stretch what I do in the kitchen.
Homemade vanilla extract! It would be put to good use in my homemade granola!
Tomato jam for holiday gifts next year.
I’m planning on trying to candy cranberries. I don’t really have a recipe, but I’ve candied other things and so am hopeful!
Pear Spiced Gin – as soon as I win this book.
As a Gluten Free eater (nearly a year now) I’ve been testing recipes like mad in 2012. This year I’m on the quest for the best flour-less chocolate cake for my upcoming wedding in September. This one is definitely on my list:
http://www.laurenslatest.com/flourless-chocolate-cake-with-almond-whipped-cream/
preserved meyer lemons
I’m thinking about getting myself a box of lemons and making some preserved lemons, you’ve inspired me!