Cookbooks: Beyond Canning by Autumn Giles

March 7, 2016(updated on April 24, 2023)
Beyond Canning Cover - Food in Jars

Autumn Giles and I first met in 2010. 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 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.

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“just a cup” rosé wine jelly

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.
Servings: 2 quarter pints


  • 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


  • 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.
  • Stir together pectin and sugar in a small bowl and set aside.
  • Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat.
  • As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve.
  • 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.
  • 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.
  • Process in a water-bath canner for 10 minutes, adjusting for altitude as needed.
  • After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

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206 thoughts on "Cookbooks: Beyond Canning by Autumn Giles"

  • 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.

  • 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.

  • 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!

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

  • 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!

  • 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.

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

  • 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.

  • 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!

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

  • 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!

  • 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!

  • 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.

  • 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!!

  • 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!

  • 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.

  • 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.

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

  • 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.

  • I love canning! But this takes it to a whole new level! I want to try canning some pickled asparagus!!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • I’m inspired by using up all the food in my freezer and pantry before the next gardening season starts!

  • 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.

  • 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.

  • Making lots of soups and stews. Until it really warms up outside I still need thes soul warming dinners.

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

  • 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!

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

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

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

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

  • 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.

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

  • 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.

  • 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.

  • 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!

  • 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!

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

  • 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!

  • 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.

  • 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.

  • 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!

  • I’m all about citrus right now – trying to use and enjoy it as much as possible before it disappears.

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

  • I have been exploring a lot of Indian recipes lately and having fun experimenting with new (to me) ingredients!

  • 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…?

  • 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.

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

  • All of the citrus food in the produce section just call to me to be used in some marmalade or curd.

  • 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.

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

  • 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!

  • 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!

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

  • For us it’s been all things German lately. We are taking our boys to Germany for the first time and preparing them for a new culinary journey!

  • 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…

  • 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!

  • Smoked sea salt! Trying it on lots of things. Especially like it stir into homemade caramel sauce.

  • It’s all about spring asparagus…eating it roasted with a little olive oil, salt and pepper…YUM!!!

  • 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!

  • Just made my very first jar of preserved lemons…Cant wait to try them out. Thanx for the chance to win…

  • 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.

  • 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.

  • 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!

  • 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 🙂

  • 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

  • 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!

  • 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!