It is that time of year, when fruits and vegetables are in abundance and canning is in full swing. To help you with all of your preserving projects, we've created a list of books on the topics of canning and preserving fruits and vegetables. If you are looking in our online catalogue, use the search term canning to find even more titles. As always, click on the book titles to place them on hold, or contact your local branch for more information. Happy canning!
Sticking with the "small batches + year round" formula introduced in their bestselling first book, Put a Lid on It!, Ellie Topp and Margaret Howard once again venture into the wild world of preserving. More Put a Lid on It! shows how to make such delicious and thrilling combinations as Peach and Lavender Jam, Sour Cherry Gooseberry Jam, Blood Orange Port Marmalade, and Australian Spiced Dried Fig Jam.
But there's much more than just sweet spreads. Inside you'll find daring butters (Spiced Squash Butter), unusual pickles (Fire-Roasted Sweet Red Peppers), piquant sauces (Asian Whisky Sauce), sassy salsas (Peach Mint Salsa), and choice chutneys (Hellfire Chutney).
Recipes for microwave and freezer jams, low-sugar spreads, specialty oils and vinegars, baby food, and recipes kids will enjoy making round out this must-have addition to your cookbook shelf.
You can’t get much closer to the source of your food than canning or preserving it yourself, and Saving the Seasons shows you how through clear instructions and step-by-step pictures. Loaded with helpful tips, charts and user-friendly recipes for beginners and experts alike, you will enjoy the season's bounty all year long!
A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you'll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you'll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.
The Homestead Canning Cookbook
Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you’ll need, and step-by-step instructions for both water-bath and pressure canning.
Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what’s going into the meals you’re serving.
Join the growing number of households who are embracing the pioneer lifestyle. It’s time for you and your family to feel good about food again. This cookbook can help.
A simple and accessible guide to canning and preserving meats, fruits, and vegetables in small batches year-round includes “low-tech” methods like oil-preserving, curing, and freezing, as well as traditional methods like water bath and pressure canning.
Preserving
Have you always wanted to learn how to preserve your own jams, preserves, and chutneys, but don't know how to get started? More than 70 step-by-step recipes, taking you from complete beginner to being able to freeze, bottle, and pickle with confidence. Mix crunchy pickles, store luscious fruits in alcohol, and simmer spicy chutneys; build on your skills by boiling jams bursting with fruit and bottling vitamin-rich cordials; and show off by stirring fresh fruit curds to smooth perfection, curing fish and meat, and fermenting your own delicious wines. Packed with advice, reminders, and help when things go wrong, Get Started: Preserving will soon have you filling your pantry with delectable preserves.
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.
This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them.
There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks).
But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Snacks, condiments, pickles, jams, jellies, sauces and more-- Includes baby food recipes.
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.
Inside, you’ll learn how to:
- Preserve without nutrient loss
- Preserve by drying
- Preserve with oil, vinegar, salt, and sugar
- Make sweet-and-sour preserves
- Preserve with alcohol
As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."
Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients.
A short drive from Vancouver, and an even easier trip over the border from Washington, The Preservatory is located on the bucolic ten-acre farm and winery in South Langley, British Columbia, Canada, and is home to a growing international brand where the star of the show is the in-season, locally grown fruit. At the Preservatory, Lee Murphy and her team create delicious artisanal preserves in small batches using copper pots for locals and visitors alike.
In The Preservatory, Lee demonstrates how to create your own unique preserves and how to use them in delicious recipes (preserves are not just for toast!). The creative options are truly endless, and this book will make jam masters out of everyone. Organized by season, the book features 55 recipes for preserves, such as Strawberry with Rose Petals, and Banana Passion Fruit & Rum; and 45 recipes using preserves, among them Gorgonzola Gougere with Pear; Indian Spiced Meatballs with Green Tomato & Garam Masala; and Pan Seared Scallops with Green Walnut & Grappa.
Filled with luscious, vibrant photography, The Preservatory is both an inspiring combination of traditional techniques and creative ideas and a celebration of locally grown food, seasonal cooking, and enjoying life with family and friends.
From garden to table, every detail along the way is explained with clear, step-by-step instructions, guiding gardeners and cooks of all levels through the satisfying crafts of bottling jams, syrups, and chutneys, or even making sausage, cheese, butter, cider, and wine.
To celebrate this renewal, Canadian Living has combed through more than 35 years of its classic canning recipes to find the best jams, pickles and preserves to share in The Complete Canadian Living Preserving Book.
Whether you're a novice or an expert at the art of preserving, this book has something to offer you. An in-depth introduction covers the most up-to-date canning techniques and offers a visual guide to the equipment you'll need. Helpful advice on selecting and preparing fruits and vegetables is sprinkled throughout to help you make the best of the harvest.
A broad selection of recipes - both sweet and savoury - are the backbone of this edition. Traditional jams, jellies, marmalades and conserves are well represented, as are good old-fashioned pickles, relishes and chutneys. To keep things interesting, there are also plenty of modern takes on these and other classic preserves, including salsas, sauces, syrups and flavoured vinegars. There's even a handful of recipes that show off your preserves in delicious ways.
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