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.
I can’t wait to try Chocolate Syrup to can for Christmas gifts, 🙂
Hi funnily I blogged today hat I wanted to try your raspberry and jalapeño jam . I also want to try canning a chocolate and raspberry sauce I found today!
I have some oranges that I think I’d like to try making orange curd with!
Preserved lemons and champagne jam are currently very intriguing .
One recipe – BWAH! I have a 6 inch printed stack of recipes to try (+ Pinterest + cookbooks), so I’m always working on something. This week I’m making crock pot Hungarian Beef Stew, asian chicken wings, and homemade mac n cheese.
I got a pressure canner for Christmas that I haven’t broken into yet. I can wait to try stock and beans, etc. I’m ready to continue filling the pantry with staples that come from our own kitchen!
I am going to try Deb Perelman’s gnocchi in tomato broth. That is on the top of my list.
Ribs. I’ve never made ribs.
I want to to make the lime and orange curd from your cookbook! I ahve already made the lemon curd – delish!
I made a new year’s resolution to cook one recipe from each of my cookbooks this year. So, not sure what recipes are coming up next, but I’m excited to explore some old favorites and new treats….
I would like to try and make saltine toffee cookies like my bff’s mom made in 2nd grade.
I want to try pressure canning veggies from my garden. Another way to use my own produce year round!
Finally successfully starting my own sour dough!
I want to try lemon pickles. I just can’t get enough exotic pickles
So many new recipes I want to try this year but definitely Raspberry Onion Jalapeno Chutney and Caramelized Onion Jam. I’m thinking savory jams for a change of pace!
Going to jazz up some Strawberry Jam this summer: Basalmic Vinegar & Strawberry; Basil & Strawberry and my fave Vanilla Bean Strawberry Jam.
I have canned so much this year. So many different recipes I’ve made at least once. The only thing I have yet to try is canning venison. As soon as I get the gumption, I will let my husband hunt one. It’s a huge job to dress and prepare the meat. I’m more than a little intimidated by all the work.
I want to try candied citrus peels!
Just got Flour Water Salt Yeast and can’t wait to make the many delectable breads out of that!
It looks like a fun book. The recipe I am planning to try (if all goes well, in the next day or two) is homemade butter. I’ve tried/failed once before (a blender version) but now I have a tried and true recipe from a cyberfriend who swears it is delicious and that I will never want to go back to storebought butter again. Fingers crossed!
I want to find good recipes for pulled pork, pulled chicken and Italian beef.
I would like to start making more crackers.
We will be adding bee hives to our backyard “mini” farm and I am looking forward to making all things honey in 2013!
Sakura (cherry blossom) mochi! http://wagashichronicles.blogspot.com/2010/03/sakura-mochi.html#uds-search-results
I’d like to make preserved meyer lemons this year
I just got into small batch canning. I’m really excited to make strawberry balsamic jam but also want to make flavored mustard. Sage-Wine infused and Beer mustards are at the top of my list!
Hmm. So many! I would like to try my hand at making oatcakes, I think.
I just found your Grape Catsup (however did I miss this one), I have to try it. Your Tomato jam is now a staple in our house so this sounds just as good.
Interestingly enough, I’m looking forward to making my own vanilla extract this year!
I would love to try making homemade graham crackers and vanilla wafers!
I’d like to make English muffins. I might try it today.
That Maple Sugar Caramel recipe looks pretty darn tasty! I would love to try that one. This year I want to experiment with and find a great caramel sauce.
Love your inspirational posts, book and blog. I never enter or comment but LOVED THIS BOOK the second I saw it! I “can” and preserve a lot and have over a hundred recipes in trial and hope to make all of them and more for the book I am writing. My husband is always afraid to go to sleep during canning season~he thinks he might wake up…canned IN a JAR! At least that is what he says!! Tee hee~My goal this year for sure is to make and PERFECT our 1896 Family Recipe for Swedish Raspberry Cordial!! Yum!! It is my favorite on a hot summer day mixed with ginger ale, a few fresh raspberries and served over ice! mmmmm 🙂 Thank you~
I would like to experiment with syrups this year, for flavouring, well, just about anything. But particularly, the soda I hope to make with the birthday present I have requested 😉
My plan for 2013 was preserved lemons because I bought the cookbook Jerusalem and marmalade. And I have done both!
Salted caramel ice cream.
This year my goal is to start a neighborhood fruit and vege swap. Have too many tomatoes swap for green beans! I also want to include jams, honey snd breads. I know it not a recipe but I love the idea.
I really want to make Fleur de Sel caramels and this recipe in this book looks fantastic! Thanks for the opportunity to win this lovely book!
There is a cake recipe I clipped out of a magazine several years ago that I’ve been wanting to make. The cake layers are chocolate and there is a very thin cheesecake layer in between. It looks very rich and decadent. I was thinking of making it on Easter.
Absolutely bent on making pickled green beans to add to Bloody marys!
Preserved lemons or limes. Still haven’t gotten around to it.
Candied ginger
I would like to make pickled okra!
Tops on my list right now is coconut sorbet!
I really want to get over my intimidation about bread making. This no knead artisnal bread recipe looks like a gentle (and delicious!!!) way to ease into it: http://www.simplysogood.com/2010/03/crusty-bread.html
we just moved and our landlord informed us that there are lots of choke cherries on the property. i am going to try jelly and syrup this summer.
Oh my goodness, spiced pear gin sounds heavenly! TY!
I’d love to make the maple syrup caramels. And any kind of marmalade. Love them all.
Considering I have a baby coming in about a month, I’m looking forward to trying my hand at making baby food from scratch.
Ginger sriracha! How can there possibly be anything not fabulous about that?