So often over the life of this blog, I’ve written about beautiful cookbooks. These posts are fun for me to write because I love any excuse to sit awhile with a new cookery volume and explore what it has to offer. Many of you take the time to write me an email or leave a comment, to tell me how useful you find these cookbook pieces, because they give you a chance to peek inside a book in a way that’s different from the experience on Amazon.
Today’s cookbook feature is a particularly unique joy, because this time, I’m sharing my own book
To my mind, the book is a tangible embodiment of this website. It brings together the most popular recipes from the archives as well as a number of new recipes you’ve never seen before. All the previously-published recipes were retested and rewritten before being included in the manuscript to ensure that they were the best versions of themselves. Many were also scaled down to yield just three or four pints, to keep with the small batch theme.
It includes detailed canning instructions (with helpful instructional pictures!), tips on how to determine whether your jam has reached its set point, a guide for adjusting processing time for altitude and all the best safety practices.
The recipes are sorted by genre, so that all the pickles are in one chapter, jellies in another and so on. Within each section, the recipes are arranged by season, so that each spring, you can start at the beginning of the jam chapter and then work your way through to the end.
The book is also full of really gorgeous images. Truly, my jars have never looked better. The photography was done by Steve Legato, at his Philadelphia studio, and it was such a pleasure to watch him work. Also, I made all the canned goods pictured, so you can trust that your finished products should look pretty darn close to what you see.
Another way I tried to keep the book tied closely to this site is that it’s not just about canning. Towards the back of the book, you’ll find sections devoted to nut butters, granolas, bread and scone mixes in jars and even flavored salts. There’s also information about how to best freeze different fruits and vegetables, and some details on pressure canning low acid foods.
Finally, the reason I think so many of you will like the book is that it’s me. It’s my voice, the same one you read here day after day. I’m always working to write about food preservation in a way that conveys the fact that it’s a joy, not a chore. That feeling ribbons throughout the book. I love joining so many of you in your kitchens through this blog and I hope I’ll get to do the same through the book.
Thanks to my kind publicist at Running Press, I have three copies of the Food in Jars
- To enter the giveaway, leave a comment on this post and share your favorite kind of food in jars. Jam? Jelly? Pickles? Chutney? Canned peaches? Granola? Iced coffee? There is no wrong answer.
- Comments will close at 11:59 pm eastern time on Sunday, May 27, 2012. Winner will be chosen at random (using random.org) and will be posted to the blog on Monday, May 28, 2012.
- Giveaway is open to U.S. and Canadian readers.
- One entry/comment per person, please.
If you can’t bear to wait and see if you win the giveaway, you can always order a copy by clicking here: Food in Jars: Preserving in Small Batches Year-Round
Pickles and jam… not necessarily together 😉
Best wishes on your new book – it looks amazing!
Salsa is my favorite!
I love everything in jars!
Congrats on your book – how exciting!
Pickles are my favorite, although I also love jams, cranberry sauce, tomato sauce and salsa…
Thats a hard one! Jam most definitely. But, I like to use canning jars to store things in my fridge (especially homemade yogurt) instead of all that nasty plastic that is oh so pervasive in our lives….
I need the rhubarb syrup recipe; ours is going ganbusters this year! 🙂
Your book looks beautiful. I’ve signed up for a canning share with my CSA so I think I have a few things to learn. I love pickled everything in jars!
Pickles!!! Your book looks fantastic!
It is a toss up between kimchi, spicy homemade garlic pickles or old fashioned sour pickles. I don’t know if I could pick between the three! One thing is for sure- no vampires will be entering my house!
Pickles!!! You’re book looks fantastic!
Ever since I was a little girl, I’ve loved my great-grandfather’s Pear Honey Preserves, a very sweet, slightly runny, pear jam the color of honey. We continue to make it today. It’s a very special recipe that will have to be forever passed down in my family.
wow
lovely pictures
My newest and favorite food in jars is cold oatmeal. I love mixing the oatmeal and yogurt and fruit and other mix-in’s and then have a fabulously healthy breakfast in the morning.
It’s always fun to reveal the combinations after they’ve “cooked” overnight.
Thanks for the giveaway. Your book looks scrumptious!
Favorite thing to can. Hmmmmm. Any no-pectin jam or anything with beets!
Congratulation on your book! I love anything pickled…especially dilly beans!
Santa rosa plum jam – it smells like roses!
i am swooning over this book. i want it so bad!! i love to can salsa. it has the best fresh taste and i know that when i give it to my daughter, i can name every ingredient in it. that’s my favorite thing about canning in general — fresh and simple ingredients. 🙂
There are so many things to choose from, but I think my all-time favorite is pickled mushrooms!
lately I have been layering fruit and yogurt partway up a quart jar and blasting it with my stick blender for a delicious, drink-it-in-the-car-on-the-way-to-work breakfast smoothie! I wouldn’t have thought of it if not for this site and it’s ALL food in jars mentality 🙂
Pickled okra, strawberry jam, homegrown tomatoes…
Your book looks beautiful!
You want me to choose just ONE food I love in a jar… OH MY!!!
My favorite thing to make and have in jars is homemade soup!
My aunt’s homemade dill pickles! The best!
I recently got a pressure canner, so my current favourite thing is chicken broth. So exciting to “shop” in my own pantry!
I would love to have a copy of your book! I just had my first canning experience last weekend. My favorite would be jam, probably strawberry.
My favourite is a family relish recipe (which I’ve determined is safe by comparing its ingredients to those in modern relishes – plus it’s basically pure vinegar) hamburgers and tuna sandwiches just aren’t the same without it.
My favorite pickle is still my first one. Dilly beans from this site!
Just looking makes my mouth water. I love making applebutter in the crockpot and all things jams and jellies – but the recipe shown for blueberry butter in the crockpot has me intrigued – hubby loves blueberry – what a suprise this would be for him. I do enjoy your blog!
I’m torn between 4 fruit marmalade and garlic pickles.
Raspberry jam is the best treat in a jar and tomatoes the most used!
My favorite thing in cans (jars?) are either chunky jam or fruit syrups. Can’t wait to see you new book!
So hard to decide! I love pickles, but don’t eat enough of them. So probably Grandma’s strawberry rhubarb jam. ^.^
Cowboy candy! Candied jalapenos that go on and in everything.
I hope I win! So excited for you and your book. Congrats!
I just love both pear vanilla & strawberry vanilla jams, but I also dabbled in pickles last season and will again this year. I am so excited to get my hands on your book! Congrats
Your tomato jam recipe. I make it every year!
Pickles and kraut have to be my favorite foods in jars…something about a little sour I guess.
The pictures are beautiful! I can’t wait to get my hands on a copy!
Strawberry jam, no pectin.
While my copy already is post-it upped all over, I’d love to win one for my local library’s collection!
One of my favorites is Cowboy Candy! Just can’t get enough of those pickled jalapenos!
Canned peaches were a birthday dream for me come late November of last year… but it has been heavenly watching my 21 month old choose what jam flavor she would like in her oatmeal every morning.
Pickles! Especially the pickled asparagus and cauliflower I garnished my bloody mary with last weekend.
Canned peaches for sure! Lots of work, but so worth it. My husband would say dill pickles – we grew and canned our own cukes last year. 25 quarts worth 🙂
My current fave FiJ is my homemade yogurt that is residing in a qt sized jar in the fridge. Just divine.
Can’t wait to meet you in Portland in 3 weeks!
Ketchup! Jars and jars of it. At our house it is used almost everyday on something.
I love soup in a jar. Very yummy.
Tomatoes! Salsa, sauce, crushed, ketchup… here in Montana it’s such a treat to have fresh tomato flavor all winter!
My favorite thing to can is jam…all kinds!
My current fave is mustard: Roasted Garlic Maple Whole Grain Mustard, to be specific.l I say current, as i had a jam business for nearly 20 years–my favorite was always what I had in my mouth last…
Pickles! I can’t say it loud enough….
Jam is my favorite. Look forward to learning how to can some when you come to Connecticut next month!
Cathey
cocktail onions drowned in gin for drinking
pickled okra packed with spice for eating