On first glance, The Little Book of Home Preserving might not catch your eye. It’s a tiny book (truly, no bigger than the size of my hand) and could easily get lost in a larger display. However, missing this book would be a huge mistake. Written and photographed by Rebecca Gagnon (author of the blog CakeWalk), it is bursting with interesting, creative recipes.
For a little book, this volume packs a serious punch. It opens with the basics of preserving, including safety tips, the equipment you’ll need to get started canning, and even instructions on how to strain whey from yogurt in order to follow the lacto-fermentation recipes in the book. Rebecca also touches on the inherent art of making preserves, which is a section I particularly like and relate to.
Once you get into the meat of the book, you see that it’s organized by season. I’m hoping against hope that my CSA will still have a few ground cherries left next week so that I can make a batch of the Citrus Chai Ground Cherry Preserves. I’ve also got my sights set on the Grapefruit Jam with Vanilla and Poppy Seed (the picture of that one in preserve is so gorgeous).
Rebecca sent me an extra copy of her book to share with one of my readers, so we’re having a super special weekend long giveaway. One lucky person will win a copy. However, no matter whether you win or not, I highly suggest picking up a copy. It’s size makes it perfect for slipping into Christmas stockings and at $6.57 on Amazon
Here’s how to enter:
- Leave a comment on this post and share what you’re preserving this weekend.
- Comments will close at 11:59 pm east coast time on Sunday, October 13, 2013. Winners will be chosen at random (using random.org) and will be posted on Monday, October 14, 2013.
- Giveaway is open to US and Canadian residents.
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
I will be finishing up my tomatoes by making salsa.
I’m drying thai peppers. Love their heat! If I have time (HA! Sleepover with little boys! No time!) I’ve an apple tree bursting with apples that need dealing with in some manner.
Apples – probably applesauce. Also going to a harvest swap at one of my favorite farms in the area this weekend. Looking forward to seeing where my okra grows.
First stop: local orchard to pick apples and then on to spiced applesauce!
I will be making apple pie filling and freezing apple crisps. My dad loves apple crisp, now he will be able to have it anytime he wants it!
I’ll be making roasted tomato soup!!
Friends are going apple picking and bringing me apples. My plan is to make apple butter on Sunday while friends and family are here watching the Eagles. We will be serving pigs in a blanket at half time with home made sweet pickle relish.
am working on the quince recipe….. used the juice for jelly and the fiber is trying to be membrillo…… every year is a different method with various success…. this time looks hopeful…… thank for the opportunity…..
s cree
I’m canning marinara sauce, dilly beans and trying your chocolate pear jam!
I’m making some grape jam, applesauce and tomato chutney!
This weekend’s projects are small batches of whole tomatoes, heirloom tomato salsa and roasted tomatillo salsa.
Blackberry and apple jam. Then maybe some apple sauce depending on how many apples we pick.
apple jelly with cinnamon and applesauce
Canning applesauce this weekend.
I’m making cranberry jam!
I am a novice at canning and what I have been doing, am loving! I dippled in the world of canning a few years back, but, I just never got hooked until a couple of years ago. I am doing pear jelly, spiced pear jelly, and apple jelly. YUM! I am definitely going to have to buy this book!
Pear cranberry conserve, pear cranberry jam, and ginger pear jam from Preserving With Pomona’s Pectin.
meatballs.
I realized this week that I do not have enough salsa for my family. We only have one jar left right now! I would like to find some fall tomatoes and can salsa.
I will be canning chicken wing sauce from the ball book!
It is apple weekend! I would like to try some apple pie filling.
Applesauce!!
Making applesauce using your recipe from Food in Jars…my favorite. 🙂
I will be canning grape jelly and applesauce!
This weekend I am making pepper hash and canning it and also canning some of my garden tomatoes. I’ve been a canning fool all summer! Seems like I’ve canned every weekend:-)
I just finished 21 pints of Maple Vanilla Applesauce. Yum!!!
I have no specific plans this weekend. I’ll just have to see what showing at the market.
I am a beginner of canning and just ordered the vintage ball canning jars on amazon last month. Have been looking at what to make in them (apple butter) saw your post on facebook and now i will be crossing my fingers hoping i win this wonderful and very needed book. 🙂
34 half pints of apple pie in a jar, its great on anything!
I’ll be making my way through 120 lbs of apples… sauce, butter, slices, dried, and cider!
Today I am going to can pie pumpkins and sweet potatoes.I am planning on doing apple butter next.Love them all and hate buying food in cans
So cute!! I love it!
I wish I could preserve something this weekend, but I don’t think I will. In another universe, I’d be making some of that persimmon-vanilla jam.
Sadly no preserving this weekend…working instead, but that persimmon vanilla jam recipe will the the reason I buy the book!
I won’t know what I’m canning until I go to the farmer’s market later today!
I’m preserving the spirit of fall by spending the day outside with four great kids, soaking up all the sunshine we can
I’ll be canning pickles this weekend!
I am preserving apples and pears from my friend’s trees! Nothing like free food to preserve!
This weekend is all about pickles…green beans, cauliflower & beets. All recipes from Saving the Season by Kevin West
First let me say how happy I am that your contest includes Canadian residents!!! YAY!!
I am working my way through your book and this weekend I have made the pickled daikon radish and carrot coins. I have also made the pickled cauliflower and I am looking forward to cracking that open this weekend to share with family.
This week I canned Pear Jelly, Jalapeno Pear Jam and I am planning to make Pepper Pear Jelly this weekend.
Would love to learn how to do this!
Fairly new to canning – enjoyed all the opportunities from summer, interested to see what I can do in the winter.
preserving this weekend will at least involve apples, as we’re going apple picking with my nephews. apple sauce, apple butter, and dried apple rings in the dehydrator. possibly concord grape butter, and maybe crab apple jelly/butter, quince butter and membrillo, and something with green tomatoes. and here i thought the canning season was winding down. 🙂
Apple butter
Pickled cauliflower!
Just canned two quarts of bite size cut up pears to keep in fridge
to eat with cottage cheese for snacks.
I’m making p
I need to preserve some greens–I’ve got kale and mustard greens galore. Whether I will actually get time to do that however is another matter. I probably will be preserving them on Monday because this weekend is just too busy.
Applesauce from Nothern Spy apples.