Canning Book Givaway

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It's time for another LocalHarvest cookbook giveaway! We were especially excited to get a copy of author Sherri Brooks Vinton's Put 'em Up! because it is such a beautiful and accessible introduction to food preservation. Plus, it's a lot of fun. Her conversational style, step by step instructions, and creative recipes all make the book a fun one. Page through Put 'em Up! and you are sure to be inspired to preserve some of the late summer's bounty.

If you'd like to enter our drawing, just add a comment below. Tell us your favorite food to preserve - or if you're a canning newbie, what you'd like to make. Winners will be drawn from all entries on Monday, October 4, at noon PST, and winners will be contacted by email.

By: | Sep 27, 2010 03:23 PM | Permalink
I am a canning newbie and need help learning how to do canning. Canned fruit for the winter would probably be a start.

By: Bryan and Lusha Tronstad | Sep 27, 2010 03:12 PM | Permalink
Pears and salsa are my favorite canned items to eat during winter!

By: brenda hamm | Sep 27, 2010 02:22 PM | Permalink
Canned tomatoes this year for the first time. Have been freezing corn and peppers for years but want to start more canning since there is only so much room in that freezer ....

By: Jessica Phillips | Sep 27, 2010 01:26 PM | Permalink
I love to roast and puree my butternut squash. I freeze in 1 cup portions and later use it for butternut squash gnocchi, squash bread rolls, etc.

By: Rosanne Hennesy | Sep 27, 2010 12:19 PM | Permalink
I've enjoyed canning the last two years with our new garden but I'm still learning and will continue to learn. Any guidance is wonderful since I'm doing this on my own. Thanks for making this book available to us newbies. :)

By: Donna Hetrick | Sep 27, 2010 11:08 AM | Permalink
Love and appreciate your website. Have also enjoyed reading the comments left by fellow food preservers! One of our favorite canned items are Dilly Beans! When my two older children left for college - they packed up all their worldly possessions AND one or two jars of coveted Dilly Beans!! We also did up several quarts of "Refrigerator Pickles" -- a great way to get turmeric in the daily diet & some of my famous Hot Pepper Sauce which is just good for what ails you!!! I have to admit though that I tend to do more freezing than anything due to the ease of it. Our freezer is stocked full of fresh corn cut off the cob, grated zucchini, organic strawberries, whole tomatoes and hulled peas. There will be many pots of homemade soup enjoyed in our home through the fall and winter when our garden and the Farmer's Market are but a memory!

By: | Sep 27, 2010 04:05 AM | Permalink
Last weekend 2 friends and I canned 60 lbs. of tomatoes - including the juice and we are going for another 40 lbs tomorrow! We also processed 15 lbs. of concord grapes for about a gallon of jelly this week. What are we thinking?! If we lose power this winter we'll enjoy tomatoes and grape jelly sandwiches!

By: | Sep 27, 2010 03:48 AM | Permalink
My young daughter and I shared our first canning experience this year! We had such a success putting up tomatoes from our tiny garden, that we couldn't resist trying our hand at jam from some elderberries we found in the woods. Fun, delicious and what a feeling of accomplishment! We've definitely have been bitten by the canning bug and she is already planning next year's garden to be MUCH bigger! We would put the new book to good use!! Thank you!

By: Erin Janoso | Sep 27, 2010 03:21 AM | Permalink
I spent the day learning to can stewed tomatoes with a friend that has been canning for 41 years. I have tried to stumble through the basic canning process a time or two in the past and, boy, it sure does make a difference having someone show you how to do things. Much, much better than trying to decipher the detailed and fairly intimidating directions in my Ball Blue book (botulism anyone? yikes!). Now I feel so much more prepared to tackle this job on my own. Very nice!!

By: Lisa Black | Sep 27, 2010 02:18 AM | Permalink
Love to work with canning dilly beans! They are so good! I haven't found the right recipe as yet. It may be in this new book! Hope to check it out soon!

By: | Sep 27, 2010 02:08 AM | Permalink
I made homemade applesauce with the apples in our backyard for the first time this year. I couldn't believe how easy and fun it was. We made so much we had to give some of it away. It really brought to my attention how easy it is to make our own food if we simply experiment and get out of our comfort zone. I know I plan to starting learning about canning and other fun ways to preserve our harvest.

Thank you for this great article.

Mindfully Yours, Denise

By: | Sep 27, 2010 12:35 AM | Permalink
going to plan my vacation time during harvest time next year to Can it Up.

By: | Sep 26, 2010 10:58 PM | Permalink
Thank you for the opportunity to WIN THE BOOK...Put 'em Up...I love love love canning books and can't get enough of new and creative ideas. My favorite recipe is marinara and it's an easy one. Slice roma tomatoes, seeded only, into a slow cooker. Fill to the top! Turn in on high and don't cover. Let simmer for 24 hours, overnight, whatever is easlest. Stir occasionally it wont burn. You don't have to peel them as the peel softens and dissappears. Add a tablespoon of italian seasonings to the pot before you can them in a boiling water bath. So rich and yummy I wish I had canned a hundred more.

By: Jeannette Pepin | Sep 26, 2010 09:46 PM | Permalink
Blueberry jam!!! Excellent on english muffins and served with a cup of jasmine tea.

By: | Sep 26, 2010 07:28 PM | Permalink
I'd like to learn how make delicious jams!

By: Carol Bronson | Sep 26, 2010 06:52 PM | Permalink
i would love to can tomatoes, then learn how to can other veggies!

By: Dan Leonard | Sep 26, 2010 05:36 PM | Permalink
I'd like to pickle garlic and beets. I'd like to can orange marmalade. Broccoli, too.

By: Bill & Maggie Hein | Sep 26, 2010 05:16 PM | Permalink
I taught myself to can when I was about 20, and have done some canning most years since then (30+ years). Now, since I live on a strawberry, raspberry & apple farm, I can a lot of jams & applesauce. But I also can tomatoes and make salsa. It's wonderful to go to the basement & grab a jar of your own homemade all winter long.

By: Deborah Wagner | Sep 26, 2010 04:24 PM | Permalink
My favorites are jams, since they are so appreciated by the recipients! I also do pickles and relishes, the tomatoes I don't freeze, and put by dried fruits from my garden.

By: nadine millard | Sep 26, 2010 03:54 PM | Permalink
I love to can bread and butter pickles, although I hav'nt done so in years. Freezing veggies seems to be quicker, and I do manage to accomplish that. I also make Elderberry/honey cough syrup, and freeze that in small Ball jars , and thaw it whenever needed. It's very yummy, and soothing.

By: Mimi Eckhardt | Sep 26, 2010 03:27 PM | Permalink
My sister just got her wisdom teeth out, so we went to Everett Family Farm in Soquel, CA and bought fifteen pounds of apples and made applesause!

By: Amanda Downs | Sep 26, 2010 03:00 PM | Permalink
I just tried canning last night for the first time. We did peach mango salsa - yum! The preparation process took much longer than I thought it would, but doing it with friends helped. Good wine and conversation are important ingredients!

By: | Sep 26, 2010 12:40 PM | Permalink
I have always grown vegetables in my garden and have put up tomatoes, corn, and some fruit to freeze. This year for the first time, I tried canning tomatoes and would love to expand to can other vegetables and fruit.

I was very nervous trying my hand at canning, but learned that tomatoes are the easiest and one of the safest products to do with a hot water bath. The whole process was a success and I was very excited.

Vicki DiFederico

By: | Sep 26, 2010 12:39 PM | Permalink
I'd love to learn how to can tomatoes and pickles but am too intimidated by the process. However, my neighbors are veteran canners and I benefit from that in the form of gifts of canned veggies, when their cupboards are full.

By: | Sep 26, 2010 12:14 PM | Permalink
Would love to try something with apples or tomatoes!

By: Jes Rothwell | Sep 26, 2010 11:28 AM | Permalink
Tomatoes and pasta sauce, and I prefer freezable mason jars at this point...since I don't have a boiler yet!!

By: | Sep 26, 2010 11:18 AM | Permalink
Concord grapes; my bother-in-law has an arbor and doesn't care for grape jelly, so he gives me lots every year. I do both grape jelly and grape juice, as well as the occasional grape pie. My sister-in-law and he can and freeze everything else they grow, so this year she asked me how to do grape juice, maybe I won't get as many grapes next year!

By: nancy garry | Sep 26, 2010 09:48 AM | Permalink
My favorite food to preserve is figs. We have a very old mission tree that is over 80 years old. It produces the deepest crimson preserves and it's so naturally sweet that I just love to use these figs as I add only about 1/2 cup of sugar to a batch of them. They are naturally sweet, locally grown and tended and beautiful to see in the jars. And I enjoy them on homemade bread.

By: carol gaebel | Sep 26, 2010 04:07 AM | Permalink
Hello--- thank you for this great news letter. My favorite to put up is Huckleberry Jam & Jelly. Now I always did my canning all out side. It was just a bit more roomy. Now I have a little secret I'll share with you all. When you have your Huckleberry juice ready to go I always added a splash of Elderberry juice in there with it. This helps cut down on the acid of the Huckleberries and gives it a smoothness that is out of this world. Now I won 1st Place on my Jams and Jelly at the Huckleberry Festival years ago in Priest River, Idaho when my daughter was just a baby. Now she is all grown up with a babe of her own. When we would go harvest the berries our dog [Tasha] part wolf and coyote, would find her bush and place the stems between her paws and strip the branch with her mouth, she loved those berries. Those are some good memories. We would never harvest the whole hill we would leave at least a good third left for the animals. I believe you need to share and co-exist with those around you and by doing so the berries will always be there and so will you. My Grandmother loved to can. She put up just about everything, I loved her Fig and Walnut Jam. YUM! She had a Heart Attack in her 50's the Dr. told her to stop canning. When she passed in her 80's back in 1984, I found some stuff she had just canned 2 weeks before she passed on. When its in your blood its in your blood and there no other way to stop. That was her Heart and Soul. She grew up on a Homestead in Southern Idaho, the youngest of 8 kids. Those 8 kids raised themselves on that ranch. My Grandmother past away in Los Angeles so it dose'nt matter where you are if you want to can you surely can. God Bless her Soul I surely do miss her. May Peace be with you all and in all that you do.

Carol Lynn Gaebel

By: | Sep 26, 2010 02:56 AM | Permalink
Tonight a friend and I took the plunge and canned some tomatillo salsa! We had so much fun together creating half pint jars of fabulous salsa. We are both gardeners in a community garden and grow a diverse selection of fruits, heirloom veggies, herbs, and flowers. This week, I harvested about 16lbs of tomatillos from 2 plants! Yikes! I love salsa but that much? I called my friend who was also interested in learning how to can and we now have plenty to share with our friends and family. It was straightforward and very rewarding. Plus, we had some girl time together to catch up.

We are now hooked on canning and need to try more recipes for all the produce we grow. I would love to receive Sheri's book so I can try the watermelon rind pickles, bread and butter pickles, dilly beans.....all the recipes that match our garden beds.

Happily canning our locally grown, chemical-free food, Cynthia and Juliann

By: | Sep 26, 2010 01:49 AM | Permalink
My favorite recipe is "Pumpkin Butter."

I go to the local Cannery and they steam the pumpkin in the large canners. All I have to do is wash the outside, cut it in pieces and scoop out the seeds. It steams in the canners then I take the outside off, putting the pumpkin in a small cooker for about 20-30 minutes until it's the consistency I like. Then I put in the sugar and spices, put it in jars and process it. All this is done at the Cannery with their equipment--not the same as hot water bath. They have all pressure equipment.

When I am ready to make a pie, all I do is prepare a crust, empty a jar of pumpkin in a mixing bowl, add 4 eggs, 1 1/2 cups of evaporated milk, 2 T butter and 3/4 cup sugar. Mix well and pour in TWO crusts. Bake 45 minutes and you have two delicious pumpkin pies. Fool-proof recipe!

By: Melissa Kallick | Sep 26, 2010 01:22 AM | Permalink
Hi, I have been interested in the idea of canning for a long time. Seeing all the tomatoes today made me REALLLY interested in this. I'd love to have some home-canned tomatoes, peaches, and applesauce to draw upon during the winter in Colorado!

By: | Sep 26, 2010 12:58 AM | Permalink
I would LOVE learn how to can tomatoes for my red gravy--that's pasta sauce for all those that didn't grow up in the great comeback city of New Orleans!! When I cook, I get an A++ for effort, but a C-- for results..always thinking I can make things healthier alters the final taste a bit ;). But, there is one thing I can make and I can actually make it GOOD--red gravy... so, if I could can the fresh tomatoes from my summer garden, my life would be de-lish!!! Robin

By: tracey | Sep 26, 2010 12:47 AM | Permalink
I've never canned before even though my mom did. I'd like to can my tomatoes so that I can have that reminder of my fresh summer bounty in the middle of winter, or even in March!

By: | Sep 26, 2010 12:30 AM | Permalink
My favorite canning item this time of year is "chow-chow" relish. It is a combination of all the veggies left in the garden that get used before the first frost. A wonderful treat in mid winter.

By: | Sep 25, 2010 11:38 PM | Permalink
I'm a newbie, I have elderberry, beautyberry, blackberry, and dewberry growing on my property. I would love to harvest more yet I dont know how to perserve them. I want to learn everything I can about canning and tincturing. Thank you~Nicole

By: Peggy Powers | Sep 25, 2010 10:32 PM | Permalink
Poached pears! Thick tomato sauce from "Putting Food By".

By: | Sep 25, 2010 09:42 PM | Permalink
I canned so many beans that I ran out of cupboard space! It's been a heavy year for them, which is usually how my canning years are going:)

By: Judy Langley | Sep 25, 2010 09:33 PM | Permalink
I canned more this summer than in the past. I especially "put up" marinara sauce and picante sauce. We had an abundance of tomaoes this year. How delicious on hot fresh french bread.

By: | Sep 25, 2010 08:08 PM | Permalink
The art of canning has been handed down for generations in our family.It is just something you learn how to do. I love it! It gives you such satisfaction as you look at those beautiful jars of tomatoes or jam & jellies, or pickles sitting on the cupboard, after you are finished.

By: | Sep 25, 2010 07:44 PM | Permalink
I remember mom, dad, twin brother and I caning cucumbers (dill pickles). OH how delicious!

By: Winona Victery | Sep 25, 2010 07:28 PM | Permalink
Hi! I learned canning from a graduate student friend in the early 60's in Madison, WI. We didn't have a garden, but took advantage of all the summer fruit and tomatoes. We both moved on, and I now live in Solano County, CA where I can pick blackberries and find great fruit. My all time favorite recipe is a red pepper relish that uses lots of mixed color peppers, and it really perks up a sandwich. This year I finally broke down for a freezer.

By: | Sep 25, 2010 06:44 PM | Permalink
I'm still a newbie at canning but I just made the most wonderful peach-amaretto jam! This will be so tasty this winter on some fresh-baked bread!

By: Jady Carmichael | Sep 25, 2010 06:22 PM | Permalink
I've never canned before, but I'd love to learn! I'd really like to make different fruit jams and preserves.

By: Dawne Organ | Sep 25, 2010 06:19 PM | Permalink
My mom canned a lot growing up and I hated it. I started canning myself about 4 years ago and love being just about self sufficient. My favorite is peppers. You can do so much with them - pickled, jelly, salsa, sauces. I try a new experiment almost every year. I am about out of storage room.

By: Debbi Siebert | Sep 25, 2010 03:58 PM | Permalink
I am a canning newbie; wish my grandmother were here for her knowledge. But, I am growing Okra for the first time and my family loves pickled okra in the stores, so I will try pickled Okra for them and see how it compares.

I have had success growing green peppers and tomatoes but want to preserve them as well, although this year the grasshoppers feasted on them and we didn't! .

By: | Sep 25, 2010 03:43 PM | Permalink
Haven't! Wanna! Need help.........please.

By: Tryna Mee | Sep 25, 2010 03:14 PM | Permalink
My folks used to can everything in sight, I never was interested before, but lately have decided that the time is "ripe" so to speak to get into it myself! I have been looking at web-sites and reading all I can on the subject. Thanks for another great resource, I will bookmark your site and visit often!

Thanks again, Newest canner of them all.

By: Cami Sendre | Sep 25, 2010 02:47 PM | Permalink
I'd love to can a friend's recipe for super hot pickles!!! Thanks!

By: | Sep 25, 2010 02:07 PM | Permalink
Pickled anything and everything (well maybe not everything), but I love pickled beets, pickled onions, pickled pickles. The possibilities are almost endless!

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