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!
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.
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).
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 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
3/10: 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
I have one copy of this fabulous book to give away this week. Here’s how to enter.
- Leave a comment on this post and share something that’s been sparking your culinary creativity in recent days.
- 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.
- Giveaway open to United States and Canadian residents. Void where prohibited.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
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
- 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.