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.
This book looks beautiful! I want to make more homemade snacks and I want to start with graham crackers and granola bars. BUT, I also want to be more ambitious in my canning – I’d like to attempt some good pickles!
Moonpie Pie
I’d love to try some new stuff!
I just got a new candy thermometer, so I want to work on toffees and other candies…
Jamaican Ginger Beer from the book Jam It, Pickle It, Cure It.
I cannot wait to try my hand a canning fresh and smoked tuna this summer. Its been on my to do for a while now and it will finally happen this summer.
I would like to attempt making croissants
My husband is very picky about his pickles. I’m working on making him the perfect pickles via trial and error.
Thanks for the giveaway! It sounds like a wonderful book to have for year round gift giving.
My first canning attempt, strawberry jalapeño jelly, went well last month. Now I want to try making bread and butter pickles.
There are so many!! But I want to start small and realistic so I want to make your vanilla syrup. I want to use this to make homemade coffee creamer. I need to give up the ready made stuff, it has surprisingly been one of the hardest things for me to get rid of. Thanks for you blog!
https://foodinjars.com.s164546.gridserver.com/arugulapesto/2009/12/gift-in-a-jar-vanilla-syrup/
This book looks like it would be put to good use in Omaha, NE. 🙂 Send it my way!!
I’ve been meaning forever to make my own marshmallows. Maybe this is the year!
Due to an overwhelming number of pepper seeds I just planted, I’ve got big plans for hot sauce – mainly a habenero/pineapple one I saw last week. I’ve never eaten habeneros, so it should be an interesting adventure.
http://www.marthastewart.com/950186/lemon-mascarpone-crepe-cake
I am so excited to make this cake with lemon curd. It sounds lovely and the perfect thing for an afternoon tea with some girl friends. Plus, maybe there will be some extra lemon curd!
I’d like to learn to can beans – I can grow and dry them like crazy, but learning to use them is going a little more slowly…
I’ve been meaning to get to the mushroom ragout in Plenty since forever ago!
Spicy pickled okra. To prove that okra isn’t always slimy.
I am eager to make a lemon, mint, and ginger marmalade. Also the Blackberry jam cake from the latest Southern Living.
I have yet to find a go-to marmalade recipe, so I’d like to try a few more until I perfect it. I’d also like to make more homemade crackers, and try making cheese.
I’ve got two – guava jam and lemon madeleines
I have been wanting to try Mango Pickles with Scorched Mustard Seed. I saw it the book “Quick Pickles” by Chris Schlesinger. I have also never used a pressure canner, so I can’t wait to try my new one.
This weekend I tried preserving lemons for the first time. Some dried and one jar of lemons preserving in salt sitting on my counter
I want to try more variations on Maraschino cherries. Tried two different recipes this past year – neither one is quite right. But it’s lovely to have real cherries in our Saturday manhattans.
I really want to try citrus curd!
I want to try to make this vegan cookie dough dip http://bit.ly/KhkGeP. We’re not vegan, but my husband has a dairy allergy and LOVES cookie dough. I know he misses it from his childhood.
I am dying to try your Grapefruit Jam from your blog! That’s on my list!
I really want to perfect my Aunt Betty’s cherry pie and I’d love to preserve some sugar plums.
Anything with Meyer lemons this year!
Cantaloupe jam with vanilla from Food in Jars.
I really want to try this recipe! It looks delicious
Link: http://joythebaker.com/2012/02/caramelized-mushroom-and-onion-biscuits/
I’m looking to try my hand at pickling this year. I want to make my own organic extra sour pickles.
I’d like to make cheese!
My big goal for this year was crepes, which I’ve made three times. Now I need to perfect that and pick another goal.
Crown Roast
I really want to try making empanadas from scratch!
i would like to try to make english muffins from scratch this year.
thanks for sharing!
I inherited a number of crocks. I would like to try sauerkraut.
I’m excited to make the Rio Red Grapefruit and Meyer lemon marmalade. My lemons should arrive next week along with my grapefruit!
Stir fried tofu
My sister wants to make preserved lemons. I’d like to find a good recipe for pickles. After my first ‘season’ of canning, I’m ready to do more berry recipes in spring. I could go on and on.
fun! I’m really hoping to replicate my sweetie’s favorite muffin in dairy-free form for him 🙂
I saw a cucumber jalapeno vodka recipe in the amazon preview that I’d love to try!
My goal for this year is to make some decent sauerkraut in time for new years’ pork and sauerkraut. My mom and I tried once when I was little, but we maybe forgot about it and that ended badly. My uncle usually ships his own homemade stuff from PA to Los Angeles for us, but he hasn’t been able to for the last couple years.
I am hoping to finally get around to making rhubeena from the Hungry Tigress’s recipe.
http://hungrytigress.com/2010/05/rhubeena/
this is such a great idea!! i need to make some maple syrup caramels this year 🙂 yum!
The recipe on my list to make this summer is zuchinni pie that taste like apple pie. We always have too many zuchinnis growing everywhere in the garden.
My goal for this years garden harvest is make a pickled gardenia mix.
I want to make a perfect (by my standards) ginger dressing. And then give a fermented ginger dressing a try.
Homemade cheese crackers.
I’m going to take another shot at tomato jam/marmalade. I made the one from the Grand Central Bakery recipe but something did not turn out right as my version wasn’t killer like theirs is. (come to Portland and order the Mediterranean tosti)
I want to make gougeres!