These days, it takes a lot for a canning book to delight me. After all, I’ve spent the better part of the last decade totally immersed in jamming, pickling, and preserving. I sometimes even begin to think that perhaps I’ve seen every trick and flavor combination there is. And then a book like The Modern Preserver drops out of the sky and into my mailbox, and I am charmed.
Written by Kylee Newton, an artisan jam maker from New Zealand and now based in London, The Modern Preserver offers up a familiar and fresh array of jams, pickles, compotes, jellies, cordials, and more. The design is clean, the photography is gorgeous, and the voice of the book is reliable and welcoming.
It opens with a short introduction that details Kylee’s background, and then offers a bit of information about her ethos as a preserver. From there, she talks about the rules of preserving. Do know that this section is far briefer than it would be in an American book. I’ll dig a little more into that in a moment.
Following the intro, we get into the recipes. The first section contains Relishes, Chutneys, and Sauces. Next up is Pickles, Fermentations, and Vinegars; followed by Jams, Jellies, and Compotes; and Curds, Candies, and Fruit Cheeses. Bringing up the rear of the book are the Syrups, Cordials, and Alcohol.
I have bookmarked a goodly number of recipes in this book, and every time I open it, I find something else that I’d like to make, or at the very least, use as inspiration for a related preserve (Blackberry Relish! How had I never thought to make that?!)
My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world. Here in the US, it’s standard practice that we use jars designed for canning (not recycled jars from store-bought preserves). We use two piece lids and we make sure that the flat lids are new each time we can. And finally, we run everything we make through a boiling water bath. None of this is in the book (I’m a little bit surprised that the US publisher didn’t make them at least add an appendix referencing the different standards).
All that said, I will still be preserving from this book. I’m just going to make sure that I bring along my food science knowledge and general understanding of canning. Everything will be packed into appropriate jars and will get a trip through the canning pot (to determine timing, I’ll reference recipes with similar ingredients and densities).
Disclosure: The Countryman Press sent me the copy you see pictured above for photography and review purposes at no cost to me. All opinions expressed here are entirely my own.
Since I love entering preserved food at the State Fair, I am taking inspiration from books written by Linda J. Amendt as she is one of the judges at our fair. Only a few weeks to go until my blue ribbons….hopefully….!
My CSA is a great resource – and they give us great recipes to use with our weekly share.
I just canned last weekend from Preserving by the Pint – Rhubarb recipes for the win!
My own collection of cookbooks! I moved recently and made some tough decisions about what to keep on my shelf. I kept cookbooks I’ve never used, so I’m going through them to see if they deserve space on the shelf. I just made a variation on tagliatelle with walnuts and lemon from “Plenty More” by Yotam Ottolenghi, and I have seven more recipes bookmarked. I’m also making decisions based on what’s growing in my garden. I don’t really know how to garden, but I have dumb-lucked my way into an embarrassment of riches in the form of rainbow chard, lettuces, and herbs.
my recent recipe inspiration has stemmed from a craving for Indian food (and a seeming lack of good sources for Indian recipes, although I recently listened to a Local Mouthful episode where you mentioned an Indian cookbook you and Joy examined — I have yet to look it up), my husband’s recent diet restrictions, and what’s growing at the moment. this book looks gorgeous. xo
Cookery books from
Diana Henry and Yo-
tam Ottolenghi
(after I typed my answer with normal line breaks, I noticed that it’s kind of a haiku — that must be extra-lucky).
Old Amish recipe books! It’s easy to stumble upon them where I live (Maryland), and it’s fun adapting old comfort food with modern flavors.
Your blog, your canning books and grandma’s recipes!
I like your classic Food in Jars, Canning For A New Generation, and of course always refer to http://nchfp.uga.edu/ . From a blog based here, Frugal Living NorthWest, I always make the no knead bread, perfect accompaniment for any jam I made
I just purchased your latest book ( I now have all three) and the Cook’s Illustrated Foolproof preserving. Those plus Simple Bites blog and Brown Eggs and Jam Jars will do just fine for me…along with a few recipes that are 30-60 years old that I cannot imagine not in my pantry!
I just ate my first arugula salad of the year out of my own garden this morning, and I have cucumbers and beans coming in soon! During the growing season, I love In Season by Sarah Raven, which has really helped me attack the garden and farmer’s market, as well as the CSA basket the years I’ve been a member. I also frequent Mark Bittman’s How to Cook Everything, which I reference when I want to mostly improvise the ingredients but bring in some element of classic technique or sauce.
Foodinjars.com! Also, The Moosewood (by Mollie Katzen) and Cabbage Town Cafe (by Julie Jordan) still make for a regular “go to” even thirty plus years later!
My GARDEN! And the local organic farm down the road. It’s strawberry time and I’ve been looking at the ball canning book, jam on, and of course Food in Jars and Preserving by the Pint for my inspiration for this year’s strawberry haul. Thinking about doing whole strawberries in vanilla syrup! Yum! Worth the time and effort I’m thinking.
Your books are the best – I turn to your website every time I need a reference, but this book looks terrific!
Actually, a lot of inspiration has come from the links you’ve been posting. The ones I’ve tried have really hit the spot. I’m planning to make the rhubarb raspberry spread this weekend!
I’ve been making scones lately, accompanied by summer fruit.
Cravings inspire me along with old cookbooks
My go-to’s include The Pioneer Woman and Food in Jars. So much yumminess!!
I follow a few food or beer related blogs, and usually find something I have to save to pinterest to pull up later (or occasionally make right away!). I also love paging through cookbooks to see what I find. The Flavor Bible has been great too, when I have some produce I haven’t used much before.
David Lebowitz’s apricot jam recipe has gotten a lot of play in my kitchen this past 2 weeks of apricot season here in California!!
You have been my inspiration for jams, but for other baking fun, I’ve been onto the group, Vegan Meringue Hits & Misses!
Why Food in Jars of course!
The Ball Complete Book of Home Preserving is my go-to for so many things. But I’m always on the look out for new ideas.
My inspiration is coming from my yard right now. So many delicious things in the garden!
I am an “apartment canner” so I’ve been loving Preserving by the Pint. I cna make preserves in a manner that doesn’t overfill my small space!
I need some inspiration! Let’s try this book!
I get my canning inspiration from a variety of sources – cookbooks, websites, etc. I find myself referring to Food in Jars very often. I’m always interested in new cookbooks.
I moved to a new city several months ago that has an amazing public library system. My inspiration lately have come from their huge selection of cookbooks.
Right at the moment, I’ve been reading the Hunter/Angler/Gardener/Cook blog, as a ton of stuff in the Pacific Northwest is ready for foraging. This weekend I’m picking green walnuts at a friend’s place for making Shaw’s walnut ketchup (and some nocino!).
The book sounds delightful.!
I’ve been digging through some of my oldies-but-goodies, like various editions of Joy of Cooking and The Vegetarian Epicure. Not preserving recipes, but good for fresh-from-the-garden dinners!
I have been stuck on Smitten Kitchen lately. Well written, simple recipes for my family.
I pick one ingredient or type of jam process, marmalade this year, for jam making and thoroughly investigate recipes on the internet from which to make jam. Because of this, I really appreciate your comments about “canning best practices”.
The book you are giving looks very creative and interesting because of it’s foreign influence. I hope whoever wins it thoroughly enjoys it !
I have been inspired by recipes in Vegan under Pressure by Jill Nussinow. And of course for this seasons canning your books and Mrs Wheeelbarrow’s.
I love your new book but I also love Alice Waters “My Pantry” and “The Art of Simple Food”
Lately, I’ve been loving “The Kitchen” on food network. Particularly, Geoffrey Zacharian’s recipes.
Besides your books? The Preservation Society by Camilla Wynne! –djs
There have been some good cooking programs about canning and preserving on my local PBS channels lately.
Americas test kitchen and The Victory Garden to name two. Also my Taste of Home magazines are a great source.
Thanks for the giveaway!
Your blog is where I find most of my canning inspiration, although sometimes I’ll see an interesting recipe In a magazine.
I have a quinoa salad recipe that I’ve used as inspiration – it’s morphed into couscous salad, chickpea salad, rice salad…
I don’t think I have a specific recipe inspiration right now… I’m inspired by all the lovely fresh fruit down at my local market. After realizing just how much jam my daughter eats via PB&J, I want to make sure she has the best jam available.
I really love the NYT Cooking app. I get emails during the week from Sam Sifton with curated recipes and I have yet to not love one of them! Of course, any time I want to can something, the Food in Jars recipe index is my first go-to!
My x mother in law had a huge garden and was forever canning something. She was a fabulous cook. Most of my recipes for canning come from her and an old book called Pickles and Preserves by Marion Brown, I think from 1960 { I’ve forgotten how to read roman numerals ]. It also has recipes for relishes, chutneys, fruit butters, pickled meats, mincemeats, ketchup, sauces and candied fruit. I inherited my husbands aunt Mildreds wonderful recipe for green tomato/raisin mincemeat [ I can 4 jars a year] it is so good. I’m stuck in a rut canning the same old things. I need this book for inspiration.
I love getting recipe ideas from my vintage cookbook collection! Thanks for the chance to win!
Your blog is my inspiration for creative canning. Thank you for keeping it fresh and always interesting.
I have been using Katie Workman’s two cookbooks for some new ideas lately. And yesterday I received Naturally Sweet Food in Jars si want to try several recipes from that as produce comes available.
My inspiiation is my weekly CSA box, Food in Jars and Punk Domestics – such great ideas!
I have gotten a lot of ideas from a wonderful New Zealand magazine called Dish. I first picked it up on a trip and have returned to the web site as well. A friend subscribed…it is pricey to deliver in U. S., but I may subscribe as well.
I really love the River Cottage cookbooks, particularly their Preserves Handbook. Since they’re from the UK, they recipes often have a different flavor profile than i’m used to and so far, I haven’t made one that the family hasn’t liked.
Looks lovely! A recipe that is on heavy rotation here is FLUFFERNUTTER! I know it’s very basic but, it’s nostalgic and with the kids being done school, it just brings me (and them) a simple joy. 🙂
I have been on a baking kick lately. My go to place for new recipies has been Sally’s baking addiction or I am baker. I love those two blogs.