Jams, jellies, relish, chutney, and pickles. The Canning Kitchen is full of tasty, easy recipes for preserving in small batches.
I’ve been following fellow Canadian blogger, Amy Bronee of Family Feedbag for quite a while already. Although she does not blog solely gluten free food, she creates simple food from scratch, many of which are naturally gluten free, or easy to adapt. When I found out that she was writing a canning cookbook, I was very intrigued. I had heard that she’d taught classes in her hometown on Vancouver Island, and couldn’t wait to see her book.
When I was asked by the Food Bloggers of Canada if I would like to review Amy’s new cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes, I didn’t hesitate. Definitely! I will admit, I seldom do any canning. I cook strawberry jam in the early summer, but I always freeze it. I do can salsa and tomato soup in late summer so I do own a canner, it just doesn’t get enough use. I love the concept of canning and preserving the fresh fruits and vegetables to use throughout the year, but sometimes it just seems daunting. The Canning Kitchen has completely debunked that myth. It’s time to put that canner to good use!
Amy’s recipes are clearly written, and easy to follow. Nearly all the recipes are naturally gluten free. A few recipes call for malt vinegar or beer, but you would still have over 95 recipes that can be made exactly as written. Most of the recipes make only a few jars at a time, which means that they would also be great to make for hostess or teacher’s gifts.
Paging through to book, I had a hard time deciding what to make. There are so many great recipes for both sweet and savoury items. My daughter and I decided to make the Pink Lemonade Jelly, and the Apple Pie Jam. Oh. My. Goodness. Seriously good stuff! I had never made a jelly before, but following Amy’s instructions resulted in a beautiful pink, clear jelly that set up beautifully. We enjoyed it on some vanilla scones. And the Apple Pie Jam? It’s the perfect jam to make yogurt parfaits with – vanilla yogurt, Apple Pie Jam, and gluten free granola would be perfect.
Thanks to Penguin Random House Canada Limited, you can enter to win your own copy of The Canning Kitchen.
Hop on over to these other blogs to read more about The Canning Kitchen, and enter to win a copy of Amy’s book there too (some links will be added throughout the week, all links will be clickable by Friday).
Disclosure: Although I received a complimentary copy of this book from Penguin Random House Canada Limited for review purposes, the opinions expressed are completely my own. This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!
I have been afraid of canning too. I usually do freezer jams as well.
I love the idea of canned foods though. I may have to pick this book up if I don’t win it!
This looks like a wonderful book to own, Jeanine! I love the sound of the jam and jelly that you tried. I have canned “back in the day” but it has been awhile. This book looks very inspiring.
Pretty sure this book is going on my Christmas list this year 🙂 I’ve already done pickles this summer and have plans to make relish soon, but I’m always looking for good, reliable canning recipes. Especially smaller batch ones that let me preserve some of the things I get in my CSA. Anything that encourages more people to give canning a try is a good thing – it’s really not hard and it’s so rewarding!
Sounds like an amazing book, thanks for the giveaway!
Small batches works perfectly for just the two of us and yet allows me a few to share! I love to have homemade preserves on hand, especially chutneys or relishes to jazz up whatever protein I am serving. Thanks for the chance to win this awesome book!