Sunday, 2 September 2012

Sunday September 2, 2012 Preserving Nature's Bounty

In the past few weeks the weather has turned slightly cooler and I especially notice it in the morning. This (early) autumnal weather makes me all the more determined to enjoy the rest of summer, in particular the abundance of fresh produce available at this time of year. However, one can only eat so many fruits and veggies on a daily basis and that’s where canning comes in to play. My grandmother spends much of her summer making raspberry jam, black and red currant jellies, pickled beets, and peach conserve among others. As a child I was lucky enough to assist and learn, but even without Grandma’s advice you too can preserve summer’s bounty.

There has been a renaissance in many of the so-called domestic arts, including canning and food preservation. There are many theories as to why this has happened, but I prefer to focus on the joy of having so many new and updated resources available to me. You will find blogs and websites devoted to these topics, YouTube videos to help with techniques, and much more online. At Your Library you will find an extensive collection of books to guide you in the art of preserves and canning. The following are only a small selection of all that we have available to assist you in your adventures in canning.

Put ‘em Up! by Sherri Brooks Vinton
With simple step-by-step instructions and 175 delicious recipes, Put 'em Up will have even the most timid beginners filling their pantries and freezers in no time! You'll find complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling.

The complete preserving book by the Canadian Living Test Kitchen
Preserving is in vogue again, thanks to the recent gardening renaissance and a worldwide fascination with local, organic and heritage foods. 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.

Can it! Edited by Jan Miller

A complete, step-by-step guide to fresh flavors for home canning and preserving. Home canning and preserving is growing in popularity every day. It′s easy and a great way to get the most from your backyard garden or farmer′s market finds so that you can enjoy seasonal bounty all year long. This follow-up to Better Homes and Gardens You Can Can , gives you fresh, new flavor ideas and combinations to spice up your canning and preserving.

The preservation kitchen: the craft of making and cooking with pickles, preserves and aigre-doux Paul Virant with Kate Leahy

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, this collection showcases Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie.

Can it, bottle it, smoke it: and other kitchen projects by Karen Solomon

Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks.

I hope you find the recipes in these books just as inspiring as I have. These books (and others) contain an amazing range of tantalizing preserves for the enthusiast to the expert. Happy canning!

Ruth Hamlin-Douglas

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