Cookbooks: Beyond Canning by Autumn Giles

Beyond Canning Cover - Food in Jars

Autumn Giles and I first met nearly six years ago. It was at a canning party in Kate Payne’s Brooklyn apartment on a hot, August morning, where we chopped, trimmed, pitted, and canned our way through nearly 100 pounds of produce.

She was a beginning canner in those days, but as you can see from her new book, Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before, she has become an expert preserver in the intervening years!

Beyond Canning Back - Food in Jars

The recipes in this book are divided up into three sections. You’ll find the Sweet Preserves first. That chapter includes appealing things like Tomato-Vanilla Jam, Hibiscus-Lime Jelly, Banana-Chocolate Butter, and Fig Jam with Toasted Fennel Seeds. I particularly like how Autumn makes good use of chiles and spices to add interest and flavor to familiar fruits.

Beyond Canning Jar Diagram - Food in Jars

Next comes the Pickles. This section positively vibrates with creativity and I want to make every single thing in it. Recipes that are particular stand-outs in my mind are the Broiled Pickled Onions (I love the idea of a little char in a pickle), the Maple Plum Mostarda (it’s made with mustard seeds rather than the oil, so that the ingredients are accessible for all makers), and the Green Chile Jam (I want to dollop some on eggs immediately).

Beyond Canning Smooth Cherry Limeade Jam - Food in Jars

The third section digs into various acts of Fermentation. You’ll find Dilly Beans (a long-time favorite), White Kimchi, Gochugaru Preserved Lemons, Chow-Chow Kraut, and so much more. If you’ve not yet dipped a toe into the fermentation pool, I promise, Autumn’s clear and confident instructions will help you get started without fear.

Beyond Canning Apple Chutney - Food in Jars

Beyond Canning has been out for a few weeks now, but today marks the start of the its online book tour and I am delighted to be kicking things off! If you like what you see here, make sure to check out the rest of the sites who will be writing about this lovely book in the coming days.

3/7: Food in Jars
3/8: Punk Domestics
3/9: CakeWalk
3/10: Hip Girl’s Guide to Homemaking
3/11: Snowflake Kitchen
3/14: Good. Food. Stories.
3/15: Heartbeet Kitchen
3/16: Brooklyn Supper
3/17: The Briny
3/18: The Preserved Life
3/21: Hitchhiking to Heaven
3/22: Hola Jalapeno
3/23: Cook Like a Champion
3/24:  Local Kitchen

Beyond Canning Lemony Sprouts KrautChi - Food in Jars

I have one copy of this fabulous book to give away this week. Here’s how to enter.

  1. Leave a comment on this post and share something that’s been sparking your culinary creativity in recent days.
  2. Comments will close at 11:59 pm eastern time on Saturday, March 12, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, March 13, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Beyond Canning Rose Wine Jelly - Food in Jars

I have one more treat from this book for you. Autumn and her publisher have given me permission to reprint the Rose Wine Jelly recipe. I’ll confess, I’ve not had the chance to make it yet, but I LOVE the idea of it and plan on turning to her formula the next time I have a bit of wine leftover from the bottle. That recipe is after the jump, so make sure to click through and give it a read!

“just a cup” rosé wine jelly

Yield: 2 quarter pints

I’m very aware that many folks would say that there’s no such thing as leftover wine. The one and only solution for what to do with leftover wine is drink it, right? Well, I’m here to argue for the unpopular opinion that leftover wine exists, and a great thing to do with it is make jelly. I can no longer count the number of times I’ve started a bottle of wine and forgotten about it until it was too late. I like wine jelly and have made a number of iterations of it over the years. That said, I also like wine, and if I open a bottle I want to be able to drink some. So, I developed this microbatch wine jelly recipe. It takes just a cup of wine and makes just a half pint (or two quarter pints). That way, you can enjoy most of the bottle, save some for later, and avoid those wasted bits at the end of the bottle. And, if you can spare a cup of a bottle that you really love, I also think this is a neat way to save and remember a favorite bottle. I think rosé is especially nice for color and flavor, but any wine will work.

Ingredients

  • 3/4 teaspoon Pomona’s Universal Pectin powder
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup rosé wine
  • 1/2 teaspoon Pomona’s Universal Pectin calcium water, prepared according to package instructions
  • 1 tablespoon fresh-squeezed lemon juice

Instructions

  1. Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer.
  2. Stir together pectin and sugar in a small bowl and set aside.
  3. Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat.
  4. As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve.
  5. Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam.
  6. Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight.
  7. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed.
  8. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.
https://foodinjars.com/blog/cookbooks-beyond-canning-by-autumn-giles/

Related Posts:

Posted in

206 responses to “Cookbooks: Beyond Canning by Autumn Giles”

  1. Spending time w/ friends & family has been sparking my culinary creativity lately.

    Dinner w/ brother and fam : 3 cheese, chocolate, orange tart – found the recipe in Wall Street Journal. It was amazing!

    Babysitting grand-nieces : pull-apart bread w/ walnuts, brown sugar, and ground cardamom.

    East Indian potluck with friends next week : can’t wait to see/taste what my friends bring. I’ll do naan and prob a vindaloo.

  2. Flavored vinegars. Local store sells small-batch flavored vinegars, infused with various fruits (both balsamic and white balsamic), and pairs them with flavored oils. Just got a tangerine vinegar, that will go well with roasted chicken, and a dark cherry vinegar to try with pork.

  3. Using up the rest of citrus season with blood orange marmalade and your lemon lavender marmalade, so good! I can’t wait to share it with friends!

  4. Just started getting bimonthly deliveries from Hungry Harvest – this week’s citrus will go towards some refreshing beverages, methinks!

  5. I’ve been reading cookbooks and finding some new ideas for using what I have in jars and freezers and cupboards. I often find just a good dig through my freezers or standing at my shelves gives me a huge start on meal planning. Also making maple syrup right now and canning beans…the ‘cold weather’ canning is almost done. I should probably do one more big run of stock so I get the bones out of the freezer before spring is here!

  6. I’ve been enjoying good dried beans: I cook a pound in the pressure cooker, freeze some for a later meal and use the rest in a soup or braise.

  7. Reading Mediterranean cookbooks and absorbing some of the preserving recipes in them (rose petal jelly…can’t wait for June).

  8. Starting to see the first hints of spring have been sparking my creativity. I’m patiently waiting for the first of the strawberries, I’ve been out of honey sweetened strawberry jam since December, so I am excited to put more up this year.

  9. I’ve been learning how to incorporate more medicinal herbs into my daily diet. I just read the other day about infusing honey with tea blends!

  10. Working in my garden and dreaming about the goodies that will come out of it — pickles, pepper jelly, dried herbs and more

  11. I made Beef Bourgonoine the other night. I wanted something warm and hearty to feed the guys after they worked all day converting an old oil tank into a sap boiler. It was well worth the toil!

  12. My culinary creativity has been sparked by the idea of making cocktail-inspired jam lately – After a marmalade class I recently took I made a gorgeous blood orange marmalade with vodka and angostura bitters, and now I’m obsessed with recreating a drink we had in St. Lucia for our honeymoon as some kind of pineapple jam. The idea of capturing places or memories in jams just sounds like a fantastic way to go right now as we wait for spring produce!

  13. Indian food. I follow a couple different Indian food bloggers and I am just fascinated by the use of so many different spices. I’ve only ever had a couple different Indian dishes, so I’m really interested in trying to cook a few recipes at home. I even ordered a bunch of spices that I’ve never used before, and if not for Indian recipes I’d have no idea how to use. Wish me luck.

  14. Our rabbitry has been expanding, so I have been pressed to find more recipes using the meat. I am very pleased to report that rabbit works very well in most recipes calling for chicken!!

  15. As a Registered Dietitian Nutritionist, I have to put in a plug for National Nutrition Month. This year’s theme of “Savor the Flavor of Eating Right” is encouraging me to experiment with new ingredients and combinations of flavors — a delicious endeavor!

  16. I’ve been pulling out some cookbooks that I loved in past years and haven’t spent much time cooking out of lately. I re-read “Beyond the Great Wall,” which highlights the cuisines of minority peoples from China, and now I’m in the mood to start tinkering with the vegetable-based recipes from that book again.

  17. I’ve been inspired lately by finding new ways to use what is already in my pantry. Instead of putting jelly on a biscuit we use a roasted corn and jalapeño jelly on roasted vegetables.

  18. I keep seeing recipes served with spiced kraut on the side. It has my fermenting wheels turning, and I’m thinking about making one!

  19. I’ve been garden planning, so fresh little greens and salads are tickling my fancy. And my Moroccan preserved lemons are ready to eat, so I’m looking at some lovely lemony dressings.

  20. Still winter here, so the braises are center stage. While I can’t wait for warm weather, I do miss my comfort food when they are gone!

  21. I’m getting ready to do my baking for Purim over this coming weekend to have hamentaschen and whatnot to give out. I also just got my email from Amazon that your new book is being prepared for shipment for me to get it later this week.

  22. My Mason Tops fermenting jar keep inspiring me to create.

    I need to find more recipes, or learn how to reduce/adapt recipes for larger crocks. Not sure if I can just reduce all ingredients proportionately.

    Thanks for the giveaway.

  23. The in-season produce always makes me want to preserve or get creative. Also love to pick up different ideas from recent cookbooks. Lately, I’ve been trying to add more vegetarian options and Asian inspired dishes.

  24. I love noodles. Noodles with spicy pork. Noodles with curried veg. Noodles in home made chicken broth. I make chow mien with fine noodles, matchstick carrots & finely shredded cabbage with spicy sauce. Marmalade also goes nicely with noodles. Yummmm

  25. I’m striving mightily to reduce my family’s grocery bill this year, so what’s sparking my culinary creativity lately is figuring out how to turn the forgotten stuff in my pantry into delicious things.

  26. I saw a recipe for Jam Bars posted on the Dessert for Two blog last week. I happened to have a jar of sour plum jam in the fridge that needed to be used up, so I gave it a try. (They were excellent, by the way–I highly recommend the recipe!) Have pre-ordered your new book and can’t wait for it to arrive.

  27. I found a bag of chopped rhubarb in the freezer – it will feel like spring to make something yummy with it!

  28. My husband and I decided that our tween boys have become too limited in their food range. To jumpstart bigger taste buds, we’ve eaten at 4 new restaurants in 3 weeks! The kids trying new things out makes me went to cook new things at home! Bring it on!

  29. I just got the book Ferment Your Vegetables. It really sparks my interest in trying new things on the fermenting side of food prep.

  30. With all the citrus on my trees I’m making all different kinds of marmalades and using the citrus in all my dishes.

  31. The last of the homemade kraut-chi disappeared last week. Dreaming of fresh cabbages and veggies to make more!

  32. Kombucha is my latest science experiment! Doing bigger batches each time & exploring flavors for secondary fermenting.

  33. Jams and jellies take up half the pantry, even after they played a big role in holiday gift-giving. So currently looking for recipes to use up those jars of sweet and fruity goodness. I’m also perfecting my breadmaking skills – if you can’t put it in the recipe, you can at least put it on top.

  34. I’ve been sprouting different seeds and combinations lately. Figuring out which ones my family likes best!

  35. I read this book, The Kitchen Counter Cooking School and came up with the idea to use everything I have in my cupboard and fridge. It’s been making me think of cooking ideas that I wouldn’t have otherwise.

  36. I made Apple Cider vinegar for the first time this last fall and have fallen in love with making my own vinegar (used the peels and left overs from making applesauce so nothing went to waste). Now I have red and white wine vinegar that should be ready in 90 days. So easy and delicious. Thank you.

  37. I made my first marmalade yesterday, with kumquats, champagne, & mulling spices. It came out well, but I don’t think I care for it. I’m not sure if I just don’t like marmalades or if my brain keeps trying to say “ew! bitter jam!”, and I just need to get past that knee-jerk notion.

    Also, I’ve been working more with dry beans instead of canned – as such, I’ve discovered a whole world of beans! Cranberry and navy beans are currently my favorite, and I’ve discovered I really truly do not like flageolet beans!

  38. I’ve been deciding which chilis, peppers and tomatoes to start under the lights! Which involves thinking about what I want to put up next summer! The canning books and online ideas are as much fun as the seed catalogs!

  39. My husband has been into making tangy sourdough bread and pancakes and I have been making new dip recipes for potlucks.

  40. I’ve been eating a lot of jam as the sun was shining and it was warm this weekend – a sure sign that it’s almost time to make some more soon!

  41. Ken Hom’s “Complete Chinese Cookbook” has been interesting to me lately. There are cooking techiques I’ve never tried before in there and flavor profiles just ever so slightly new.

  42. We just purchased a new yogurt maker. Having been a devourer of yogurt for decades, but never having made my own, my cooking is having a renaissance of creativity. Can I use yogurt for this? Or this? Dips, flavored yogurt, froyo, marinades.

    But, spring is here in DC and it won’t be too long before the produce is covering the counters and I’m trying to figure out what to do with all of our garden bounty.

  43. I have a large container of baby spinach in the fridge and, coupled with my resolve to waste less food this year, as well as a need to drop a few pounds, I’ve been trying to come up with some ways to use it up, along with other items on hand. Last night, turkey sausage, two pints of shriveling grape tomatoes, and rice pasta gave me dinner and then lunch today. Tonight, frozen blueberries and cranberries, cooked with balsamic vinegar and chicken tossed with a cooked wild & brown rice mix made the meal (plus lunch tomorrow). And, I used up 4 cups of spinach in each recipe. Tomorrow, I’ve got cukes to use, so I’ll have to see how I can combine that with the spinach in some way other than salad!

  44. I’ve been really excited about beans lately, somehow. Canning them and making various dips and whatnot. But looking forward to spring…

  45. Trying to figure out how to use manzanita flowers (yummy honey-like flavor). Sure, on top of an iced cake is always good, but wondering if I can soak them in something to preserve color and flavor and dry them, or…?

  46. I’ve been experimenting lately with making queso fresco and then ricotta from the leftover whey. I’ve been enjoying the whey at the end also by putting it in cocktails with a bit of lemon. It’s been fun and interesting. I didn’t realize how much milk differs brand to brand.

  47. Using cauliflower in various forms – my cuurent favorite is as a cultured pickle, to supplement my dwindling stores of summer pickles

  48. Looks like a good one. I’ve been working with pie and pie crust, trying to master the variability of local ingredients, home rendered lard and ancient grains. This challenge can probably keep me busy for a while, lol.

  49. I am planning all my sweets, jams, marmarlades for the upcoming year – and enjoying my last jar of vanilla clementine marmarlade

  50. I’ve been playing with sweeteners in jam. Different flavors of honey, raw vs. clover or orange blossom. White grape juice concentrate. It’s been interesting and delicious!

  51. With Spring looking like it is beginning to, well, spring…I am looking forward to non comfort meals!
    We are just beginning to get a bit tired of soups and comfort foods! This canning book is beautiful!

  52. I’m vey excited about this book. I make pickled vegetables, jams, and chutneys. Always looking to try something new.

  53. I love Autumn’s recipes and writing and would be thrilled to own a copy of her book! I’ve only just started canning myself, and am looking forward to trying my hand at pickling more once my summer CSA kicks off again. I’m especially thinking of dilly beans…

  54. I have been trying to use up bits and pieces in the freezer and pantry to create new dishes. Times are tough here, and I can’t waste ANYTHING!

  55. Lately I’ve been inspired to make better, healthier bread for my family. So I’m trying my hand at sourdough. It is not easy, but I’m learning!

  56. I just joined HomeTown Harvest, they deliver a bag of organic, local fruits and vegs to my door every week. It has been great trying new things. The favorite so far was roasted pickled beets we made with the first bag.

  57. I’ve been trying to learn to bake lately. Mainly yeast breads, but I tried a cheesecake last week. Each week I attempt to try something new.
    With spring coming, I’ve been wanting light healthy meals that don’t take long so that I can spend afternoons outside.

  58. I took some of my frozen roast pumpkin to make some savoury pumpkin sage biscuits. I found the recipe on another blog! (And will likely use the rest of the pumpkin purée for chili to spice things up!) The biscuits take yogurt so I am also trying to use up the large batch I made last week. Thanks for the chance to win, this book looks wonderful!

  59. I made my own mustard for the first time over the weekend! I haven’t tasted the final result yet but it was fun to try something new 🙂

  60. Leftovers! I’ve been on a mission to clear out the fridge, so I’ve been combining foods recently that I never have before… all with good results, thank goodness lol

  61. I am tapping my maple tree for the first time to try my hand at making a small batch of my own maple syrup. I can’t wait to see how it turns out and I already have too many test recipes swirling around in my head. So excited!

  62. My husband has just been diagnosed with diabetes so I’m trying to adjust recipes to account for this. Trying to serve lots more veggies since I’m not the only one eating them now!

  63. The weather is inspiring me lately. I’m in Canada and I always look forward to spring with a lot of excitement. Local produce is just starting to show up again on grocery shelves. Hurrah!!

  64. Opening jars of pickled spicy beans and topping my yogurt with lovely canned cherries from this past summer! I’ve been enjoying spicing up the long, dull winter months with a bit of the sunshine in my jars from last summer and dreaming of what I’ll put on my shelves this year 🙂

  65. I’ve finally overcome my fear of pressure canning. Many jars of chicken stock have been put up. My freezer will be so happy to have a bit more space!

  66. I have two culinary adventures that have been nagging at my brain lately — 1) I want to start pressure canning, mostly for stock. Its easier for me to start jars than to freeze them which makes having plenty of chicken stock available difficult. 2) I want to push the envelope (for me) in jams. I’m imagining a peach jam with some champagne or another white wine for flavoring. I’m thinking bellini jam. No I haven’t looked for a recipe and there might be a good one out there…

    • I made a bellini jam last summer, half champagne and half pureed peach (roughly). I initially boiled the peach pits and peels in the champagne, let them sit a while, then strained it, but the flavor wasn’t as intense as I wanted. I ended up adding the peaches, pureed, to really bump up the flavor. I canned it using Pomona’s pectin, following the jelly directions. It came out amazing!

      • This sounds amazing! I’ll be trying this in a few months when we have peaches in NC! Thanks for the inspiration!

  67. I have just started fermenting and am hoping to expand my knowledge of that. I am always looking for new recipes for canning, both sweet and pickles.

  68. Always looking for different takes on preserving. Canning and fermenting of the staples are under my belt. Now to turn it up a notch.

  69. I have been super busy for the last couple of months and haven’t been home much, so haven’t been cooking a lot, and that has been really frustrating. Spring is starting to really inspire me to make cooking (and therefore taking care of myself) more of a priority.

  70. I am a MASSIVE garlic fan! I love playing around in my kitchen and coming up with all different recipes to make with it. If the recipe has either garlic or cheese in it, this girl is happy

  71. The out-of-date turnip seeds that I tossed into the nitrogen-fixing green cover crop for rebuilding garden soil over the winter have actually produced some decent sized turnips!!

    I know I’ll eat a couple raw (so crunchy!) and will also venture into a stew that includes turnips./

  72. Many bags of radishes (of a wide variety) delivered from my winter CSA in the last few weeks has inspired me to make pickled radishes – very delicious! I’ve enjoyed varying the spices and heat.

    I also have a batch of apple peel vinegar “cooking” using Alice Waters’ recipe. It should be ready in a few weeks. Question for Marisa: What do I do with the mother that is growing on the top of the bottles – I’m assuming that I strain each bottle and discard the mother? Please advise! Thanks!

  73. I have been trying to use pantry and freezer and eating most all meals at home. This winter I have been makingchicken & turkey stock overnight in the crock pot. Easy and tasty.

  74. I was recently gifted an electric pressure cooker (4 qt) that is delighting me now that I’m not scared to use it LOL! It does allow for pressure canning in as well and I’m very anxious to try this new adventure!

  75. I’ve been experimenting with the last of my stored winter squash. Time to use it up or do something with it to ekk out the last bit of goodness. I recently made butternut butter LOL. Sort of like pumpkin butter, spicy and slightly sweet.

  76. Homemade strawberry hibiscus kombucha has stolen the hearts of all in our house! It’s pushed me to try fermenting jars of berries…I balked at the idea first but they are so effervescent and perfectly preserved…I’m totally in love with them now!

  77. I finally bit the pickled cranberry bullet and I’ve kept a jar of these jewels in my fridge since October (new jars – I go through about one a month). I’ve been adding them to EVERYTHING lately.

  78. I have been wanting to make some citrus curd, with spring coming I am running out of time! Asparagus will be here before I know it!

  79. I am currently working my way through the large amount of figs we picked late summer 2015; on my day off work & weekends as time permits. (I always set aside a whole day for canning) We quartered the figs and put them in the freezer in two cup containers–the perfect size for me to work with. So far, fig raspberry jam is my favorite. The fig plum is good too…and fig strawberry. : )

  80. I’m in the same boat as a lot of folks – my freezer has been my inspiration! Nothing like a batch of fresh strawberry kiwi jam in the middle of winter thanks to the freezer berries I saved from last year. 🙂

  81. ‘Beyond Canning’ sounds very interesting and looks beautiful.

    Lately, I’ve been trying to cook with what I have on hand and what’s on sale at the store. I’m forced to be a bit more creative by having to substitute when I don’t have all the right ingredients, and come up with uses for leftover bits. Last night I didn’t even use a recipe (unusual for me); I just threw together a basic tomato pasta sauce with some penne and ground beef. Usually I’d either follow a recipe or buy a jar of pre-made marinara.

  82. I have been in a long love affair with my cookbook collection, but recently felt overwhelmed by it and I’ve been turning more recently to a very full pinterest board with more than enough inspiration. I determined this is the year I would start fermenting, and while I’ve been making plenty of sourdough I haven’t launched into veg yet.

  83. How exciting! I have been waiting to try my hand at fermentation again. A few false starts with kombucha and kraut gave me nightmares. Perhaps this is just what I need to get going again! Recently I’ve been adding cinnamon to EVERYTHING. Chili, soup, grilled chicken, enchiladas… can’t stop won’t stop!

  84. I’ve just finished unpacking. So a new apartment & pantry large enough for any number of jars is what’s inspiring me.

  85. My chickens have been REALLY kicking it into high gear on the laying front now that the days are getting longer. It’s called for some creative use of eggs in the kitchen. Like in nearly everything. Can you OD on eggs????

  86. There’s been a ton of maple syrup making around our house these days. I’m interested to find ways to use it in canning recipes.

  87. Baking bread is my favorite winter activity, to go with all the crockpot soups and stews we have for dinner. There are two bags of tiny wild black raspberries from my son’s yard waiting to be made up into jam. Time to start the tomato seedlings.

  88. I’ve been working with sourdough lately – some loaves have been wonderful and others not so much. It’s interesting to see the different results.

  89. This may sound silly, but I’ve been cooking from my Jacques Pepin cookbooks like crazy. On a couple of miserable-weather days, I caught a few episodes of The Pepin’s various cooking shows on PBS, and his manner of teaching just really agrees with me, for whatever reason! I’ve been cooking for over half my life now, so I’m hardly unaccustomed to it, but sometimes it takes someone else to show us something new, and it seems The Pepin, as a friend and I call him, has done just that!

    I also just finished reading the Vincent Price cookbook, which was re-issued last fall. Between the two cooks, I really just want to live in the kitchen right now!

  90. This warm weather is sparking my grilling creativity this week. Grilled capreze kabobs yesterday, grilled gazpacho today, and grilled blackened tilapia tomorrow.

  91. I’ve been in a citrus mode..lemon ginger concentrate, pickled kumquats and finally tried marmalade. Reading these posts inspires me to make sourdough bread.
    Beyond Canning looks beautiful, I do love reading cookbooks and getting culinary inspiration to try new things.

  92. I have been cooking with fennel. I have lots of it coming from my garden now and it is a challenge to use. Not many friends willing to take fennel off my hands; it’s an unloved veg in Texas!

  93. Got turned on to fermenting last fall, but we don’t keep the house warm enough in winter. Got my kickstarter pickle pipes, gave one to my awesome local store to test-drive and happy to see they will be stocking them. It had just started to warm up but we’ve gotten some ‘weather’ this week. Looking forward to getting the garden in and embarking on fermented adventures!

  94. I’m trying to get to the bottom of my freezer by June, when the garden starts producing again. So all the frozen stuff is my current inspiration.

  95. My mother’s health took a nose-dive at the beginning of this year; I hope to get her into home hospice soon. I’ve been collecting recipes that will be simple to prepare, easy for a sick person to eat, yet still delicious.

  96. Strawberry season will be here shortly and it marks the beginning of the canning season for me. Over the last year I got divorced and left my home so I didn’t can much of anything. So, a fresh start is called for! My strawberry lemon marmalade will be first up, a lovely jam that tastes fresh because of the lemon. And I might try to make blueberry syrup, being inspired by all I see here!
    I’m terribly sorry for your loss, Marisa, I hope you know that many of us consider you a friend from all the “visits” in our email, we’re thinking of you. Remember, she is not gone, but away. xxoo

  97. We recently moved and stocked up on new spices and staples. I bought a couple of things that I haven’t cooked with before, so I’m trying to incorporate them into dinners in a variety of ways. It’s been fun to experiment and learn!

  98. Anything fruit! Love it for myself and to give as gifts with homemade bread 🙂

    I’m so sorry for your family’s loss; you’re in my prayers.

  99. I’m with everyone else cleaning out the freezer and pantry – this week was tomato sauce with meatballs made of venison and ground pork as well as some local hot italian sausage. I had to buy the ground pork, but I had everything else on hand.

  100. Dozens of kumquat. My goal is to not leave one on the tree in my yard this year! But to supply to friends and family with lots of marmalade & preserves.

  101. I cannot wait to try this book! I want to join a CSA and use the fresh ingredients towards some fancy preserves.

  102. Ahh! I’ve been behind on my blog reading (and consequently missing some giveaways!) but I am so glad I read this in time. This book sounds fantastic!

    I don’t know if it counts as culinary creativity, but I’ve been attempting to clear out our freezers this month. Whatever is in there is what I am trying to make a dinner or snack out of!

    Also, I am trying to find some new veggies that are easy enough to make for lunch that my 2 year old will eat. So far she likes cucumbers. No carrots, no celery. We even tried sweet potato fries and that was a no. Who doesn’t like sweet potato fries?

  103. Since the warmer weather has been sneaking up on us, I’ve been creating some grilling masterpieces. Lots of vegetables stewed in foil with a dash of meat in there for the meat-lover husband of mine. ~

  104. I have been on a bread baking frenzy lately. The house is still cold and wintery feeling even though it’s warming up outside and I feel a need to start using up my jams from last year before I start making new ones.

  105. We have been in a little bit of a slump here lately and have been discussing trying more new things. My husband is sort of a picky eater and I love that this book is already geared to “push your palate”! We are definitely in need of pushing our palates with all the fun and new things I have been planting in the garden this year!

  106. Spring has arrived…I can’t wait to start picking peaches, strawberries & figs. This book would give me great new ideas about what to do with them!

  107. I am dreaming of rhubarb but sick kids and crazy busy at work have meant a lack of creativity at my house lately. I accidentally flipped my son’s grilled cheese into my pasta water a few weeks ago and he ate it anyway. It was sort of like French toast. I do not reccomend it.

  108. I volunteer with City Repair here in Portland and I’m on a kick to kill two birds with one stone – feed volunteers at meetings/work parties and preserve donated produce and other foods. My volunteer partner in crime, Kirk, is into fermenting, which I hope to learn, and I have been teaching him some canning. We’ve been been putting up or cooking his weekly produce donations of cauliflower, onions, potatoes, apples, pears, etc. and then we use it to make nutritious meals for the volunteers on almost no budget. It’s been a great challenge and I have fun finding new recipes and methods of preserving to see how far we can take it.

    I’m going to add this book to my collection, one way or another (wink).

  109. My California drought-stricken backyard looks like Ireland right now! We’ve had a little much-cherished rain followed by warm, sunny days. The lawn has resurrected itself and the stone fruit trees are blooming – promising LOTS of happy jam making to come!

  110. STRAWBERRIES!
    Strawberries have gotten me on a jam making kick. Made orange/strawberry marmalade and strawberry blueberry jam today. Bring on the scones. I can hardly wait!!

  111. Always up for a new adventure, exploring new ways to prepare all kinds of food. As a scientist I see no boundaries.

  112. My goal for this year is to continuously try new things. I’m trying to eat healthier so making my own jams, jellies, pickles, etc intrigues me. I hope my skill is up to the challenge!

  113. Can’t wait for those first green sprouts to appear in between the last patches of snow on the ground. Already planning my canning for honeyed rhubarb and strawberry jams, spicy chili-flecked jellies, and looking for new ideas for flavoured syrups for canning fruits.

    Been trying out different fermented sauerkraut ideas. Green cabbage, nettle leaves, caraway seeds and golden raisins is the latest. Very yummy. Curried green cabbage, mango and raisins also a hit.

    This book sounds full of wonderful ideas.

  114. I can’t believe that spring is around the corner. I am looking forward to pulling out the BBQ and grilling some summer fruits along with the chicken and burgers. I want to learn how to cook with coals.

  115. Being creative using up what is stored here – citrus fruits, dates, pumpkin, lots of freezer odds and ends! Always up for trying something new!

  116. The only thing that’s been inspiring me to get in the kitchen these days is the Three Loaves project and bread baking in general. Three Loaves is a project by Jerry James Stone to help people who are in need. Each month you get a bread recipe and the idea is to bake three loaves of bread – one for yourself, one for a friend, and one for someone in need. There have been some really great recipes that I’ve added to my regular rotation and it’s been fun to pass along the extra loaves. While I’ve loved baking, I need inspiration to cook and can, and this book sounds like it would do the trick!

  117. We’ve had an early warm spell here and it has encouraged me to look through my pantry & freezer inventories to clear some space for the produce that will be here in a few months. Still a bunch of frozen blueberries that need to be used up!

  118. Wow this book looks amazing. I have now spend about 2 hours just taking in the entire Food In Jars web page. I am super excited to start canning. I have all of my materials bought and I’m just waiting for the fruit farms to start opening! I love spring!

  119. Summer squash (*waaaay* out of season, my bad!) and spinach “Lasagna Bianca,” with chicken broth subbing for half the milk in the béchamel, because we’re at that between-seasons time when you’ve had too many winter vegetables but it’s definitely not warm enough for a tossed-salad-dinner. Yummm. It will get variations, very soon, because I started way too many summer-squash seeds.

  120. I’ve been slowly dipping my toes into fermentation courtesy of Ferment Your Vegetables. I’ve been thinking about trying fermented dairy next. I’m intrigued by the idea of making kefir.

  121. I’ve been so enamored of some new-to-me herb and spice blends recently, and I can’t wait for grilling season again!

  122. Finally made a sourdough starter — so lots of sourdough pancakes, sourdough banana bread, sourdough apple muffins, and obviously sourdough bread.

  123. Something that has been sparking my culinary creativity in recent days are all the perennials starting to grow back in my garden. The chives came up this week and we have started our lettuces & other herbs under a grow light indoors. Can’t wait to start eating all these fresh herbs & veggies.

  124. I’m getting into canning asparagus. It’s been in the stores for the last 2 weeks so I’m pickling it, freezing it, and enjoying it.

  125. Oh I don’t have a single fermenting book. That is my latest passion. Milk kefir, kombucha and cultured veggies.

  126. I’ve been doing more freezer cooking, which is actually helping me be more creative because I need to have taste, freezeability, and variety. It’s a work in progress, but I think I’m doing well.

  127. It’s time to renew our CSA share for 2016! My inspiration for clearing out some of the frozen fruit from last summer that I didn’t have time to turn into jam last summer.

  128. Meyer lemons are currently inspiring me – I’m working on preserving some lemons for summer salad dressings now!

  129. just got back from a trip to jamaica (first time there), and am wanting to try to recreate some of the dishes here. jerk anything, for starters, as well as some of the other savory dishes. i also loved the scones with guava jelly (we had tea one afternoon), so if i can get my hands on some guava, i’ll try making that.

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Partners

    Fillmore Container banner ad EcoJarz banner ad McDonald paper banner ad Mason Jar Lifestyle banner
  • %d bloggers like this: