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.
8 pints of applesauce from yesterday’s apple picking!
Apple preserves – this makes the best apple crisp in the dead of winter!
Canning apples…more and more apples!
I canned pear slices on Friday, tomato basil sauce Saturday, and today is apple butter day! So it’s been a busy weekend 🙂
I’m making salt preserved key limes!
Vanilla Pear Jam.
Will be preserving bell peppers and making chicken stock!!
looks great. I love the little size of the book.
Just pulled Apricot Honey Butter out of the scanner.
Apples and tomatoes! Dehydrator, roaster and two crockpots full of wintertime yummies and lunchbox munchies. Hello, my name is Misty and I am a preservaholic…… 🙂
Applesauce, Apple Butter, Apple Core/Peel Jelly, Tomato Jam, and maybe some ketchup if I’m really on top of my game!
I ripped all my tomato vines out, so now I’m going to pickle all my green tomatoes.
Pear jam! With vanilla. Or ginger. Maybe some applesauce, time dependent. Yay autumn!
I’m hoping to make some apple butter this week. After working at Cracker Barrel during college I am a fan of apple butter for life! And I’m sure homemade will be way better!
I’ll be doing chocolate pear jam, have been dying to try this recipe and finally have some time!! also managed to get end of season tomatoes at the farmers market so definitely doing crushed tomatoes as well!!
Hello, sounds like an interesting little book!
This weekend I am making Fig & Quince jam with a hint of cinnamon.
I also used some of the quince skin while shimmering the mix so that
the gorgeous scent and flavor of the fruit would be captured in the jam.
I took out the skin pieces before canning and it really did what I hoped,
the jam now tastes and smells like the quince, more so than when you just
use the flesh of the fruit.
Cheers!
75 lbs of pears from the trees in my backyard. A little daunting to look at them this morning.
I am obsessed with your pear vanilla bean jam recipe. I have made 3 batches in the last 2 weeks to eat myself and give away as gifts.
I am finishing up my apples by making caramel apple jam and applesauce this morning. Then, if it has warmed up enough, DH and I will finish putting the gardens to bed.
I am pressure canning soup. First was roasted carrot and cilantro – very fresh and earthy tasting. Now I’ve got some corned been and cabbage soup processing.
Just made your pear jam with brown sugar and cardamom. Used local bosc pears we picked last weekend and can’t wait for them to cool to open and eat!
Dehydrating pears and making basil pesto. Thank you!
apple-ginger jam and freezing cauliflower!
Going to make a nice sauce with the last of the broken-open tomato crop that just got picked. Should be delicious.
I pulled up your site this morning to find the pickled eggplant recipe I want to try today, and lo and behold, there is a fabulouse giveaway. I will check out the book even if I don’t win.
actually taking a break this weekend. I’ll do apple butter this week if I can get a good deal on apples.
There’s not much better than food from our hands and heart. I’ve got blueberries in the freezer that are waiting for my timetable to be made into blueberry conserve.
This book is so cute; looks like something from another century. I would love to make Citrus Chai Ground Cherry Preserves. They sound so delicious. Hope to win it.
I am making applesauce and apple jam this weekend.
Chili Salt…got the recipe off of the Well Preserved (wellpreserved.ca) this past week.
I am putting up beef and chicken stock that have been simmering all night. 🙂
the last of the concord grapes are turning into jam!
Potatoes & apple butter
I’m preserving some herbs by freezing them in olive oil. I’d like to can some potatoes, but don’t think I’ll have the time this weekend.
I’m hoping to pick up some apples while I’m in the mountains this weekend. Apple ginger jam piqued my interest 🙂
Canned two pints of fresh pineapple.
not preserving this weekend. we used up the last of our csa allottment & picked up garlic and onions to store for winter use. we got a new variety of garlic – georgian fire – that i’m told has quite a kick!
This weekend I made sun dried (oven dried) principe borghese tomatoes and canned diced tomatoes – only got 3 quarts though. First time for both.
We went to our favourite farm with our kids and picked tons of apples – now we have to can them all. We are making apple sauce and trying your spiced apple butter! And will probably try a few more things as well. These jars will then sit alongside our canned peaches, plums and tomato jam. Hopefully, we will get the chance to do some pears as well.
I wish, but dies baking banana bread count!
Hot pepper jelly, charred picked peppers and pomegranate liquer.
I am canning apple butter this weekend. The whole house smells wonderful!! 🙂
I’m drying jalapeños and making jalapeño jam.
Apple Butter! for holiday gifting!
I put up Cranberry ketchup for the first time last week using the wild Alaskan lowbush cranberries I picked.
I put up so e peach jam and come Tuesda, caramelized onion and garlic jam. 🙂
I don’t know anything about canning or preserving-this book just caught my eye.
Not canning, but will be making apple sauce and freezing it. This book looks lovely.
We’re still enjoying apples here so hopefully I’ll have some time to put up some applesauce tomorrow.
Cranberry Ketchup. I have never made it and can’t wait to try it.
Just finish in up a big batch of spicy relish, then on to some pickled beets!
tomato sauce.
I’ve been cleaning out the garden and moving the dried beans and tomatoes into the house to be packed. I can’t wait to get this done, but when it’s done, I will be a bit sad that another gardening season is done.
Trying to preserve my sanity…baby’s 1st birthday party 🙂
Ran out of apple butter that I made last month. Making a larger batch of apple butter and some heirloom apple jam. 🙂
We got a lot of rain at market today; thus, I have enough eggplant, zucchini and peppers for a few batches of that eggplant chutney from Stephen Dowdney’s book. I’ve got my litmus paper-thing and super-hot packing thing going and am having a good time playing with his method. I certainly does yield a fresher pack; I’m not giving any away until I make sure I don’t succumb to botulism. I also need to finish up my tomato juice (maybe another 12-15 qts.) and I’m going to try my tomato relish with Dowdney’s hot pack to see if I like it better. I sure do enjoy canning-type books. Hope to win that pretty little book to feed my food in jars obsession.
making applesauce this weekend!
Pear-Ginger Chutney for me! And maybe some apple sauce if I’m feeling feisty! Happy Canadian Thanksgiving to you all!
Right now . . . we just moved. I froze some chicken broth yesterday and will dry some celery leaves tomorrow. That’s all I can manage right now!
I’m taking my sister apple picking tomorrow (going at my uncle’s place!) and we’ll make some apple sauce for the winter! I’m excited to try my first batch!
Apple sauce and heirloom tomato soup!
I am going to lacto-ferment some beets, and maybe some carrots.
I’m trying to figure out what to do with the last 10 lbs of tomatoes. I just made your tomato jam recipe and it was amazing!!
this weekend, preserving (hoping to) my sanity. been sleep deprived since the 1st of the month, so naps are in order. soothe me with visions of quince preserves…
Nothing this weekend.. but hopes for applesauce soon
I’ll be making apple sauce tomorrow. Hopefully I’ll have enough left over to make apple pie!
Hopefully, I’ll be canning dilly beans, and apple slices tomorrow and drying some Fuji apples. The books looks nice. I’ll probably buy one for my partner in crime (my SIL) for Christmas.
My son took me steelhead fishing today. Fishbag was not empty coming home. In the smoker and the canning of smoked fish begins tomorrow! Glorius day and an awesome autumn (so far)!
This weekend I am taking a break! However, in the very near future there will be pickled beets being made.
This weekend is all about the fall bounty!
Apple pie jam
Persimmon and Vanilla Jam! Super excited about seeing that picture above in this cookbook! Yummy! These little cookbooks have the best recipes!
Apple sauce and apple butter and whatever the local produce stand has an excess of…
We’ll be preserving memories of a cherished childhood as we celebrate my daughter’s 8th birthday with an outdoor, autumn leafy tea party!
Planning on an apple pear butter tomorrow. 🙂
Hopefully I’ll get around to making some apple butter!
Applesauce and anything else I can think of that would be delicious and use apples.
Today I started fermenting red jalapenos and garlic for sriracha.
I am canning lots and lots of applesauce:)
Its all apples all the time this weekend
I’ve had my eye on this book! I think this weekend I’ll be canning some apple pie filling, yum!
This weekend I’m preserving tomato pepper jam to send to friends and family!
I have apple butter simmering away as I type!
I think ALL cookbooks should be spiral bound! Love the little stocking stuffer idea, and just what I need to round out my ‘canning’ theme Christmas gifts I have planned for this year.
I made a savory nectarine with shallots and sage spread today. The recipe called for apricots but noted that nectarines could be used. We purchase cow, lamb and pig straight from a butcher so having homemade glazes and preserved garden veggies round out the meal perfectly.
My husband’s sanity, I hope. He’s all mopey about his birthday
I would love the book, we are putting up grapefruit jelly.
Sounds like a great book. We’re putting up pears and apples this weekend: dried, canned slices, and canned pie filling. The smells are wonderful.
Strawberry jam – yum!
Cranberry Pear Jam.
Not preserving anything right now, but trying to learn how. I think this would be a great help. Thank you for the chance.
I made this great roasted pepper relish….
I have a box of ripe tomatoes staring me down so I hope I get to it this weekend!
I am hoping to get a batch of roasted red pepper ketchup into the canner by the end of the weekend.
Had a busy day, canned 6 quarts of tomatoes, made spaghetti sauce and canned 8 pints. Love seeing my pantry filling up with goodness from my garden.
This weekend we’re making canned apple pie filling, rest of the pesto, tomatoes and tomatillo salsa
I finishing up some raspberry sauce this weekend. I am also looking preserve apple pie filling. I have never tried this so am anxious to see how well they turn out.
No actual preserving this weekend, but I am hoping the pickled turnips we started last week are ready (just need to check them) and it’s time to check the sauerkraut and see if it’s ready to go as well. We did get TWO more cabbages in our CSA box, so maybe some more sauerkraut making is needed.
Not exactly preserving, but I just mad a huge batch of ghost chile and ginger infused vinegar to give out as gifts.
We already made 30 bottles of chow, but will be making more with tomatoes given to us. Also going to make zucchini relish.
Finishing off some tomatoes into sauce and enjoying some turkey! Thanksgiving up here in Canada 🙂
Hi my name is Kim, I’ve been canning for over 30 yrs. I had a Stroke a year and 10 mos. ago and this is the first time I have been able to Can since my Stroke.. I am so very Blessed, I will be Canning two kinds of Apple sauce, Apple Butter & Apple Pie Filling!! I am so Excited!! 🙂