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 25, 2010 01:20 PM | Permalink
I was about 5 years old when I discovered how much I loved my Grandmother's canned tomatoes. She would open a can, and soon turn around to find there were none left for anyone else! I think her tomatoes and other garden-preserved foods instilled in me a love of vegetables. We lived too far away from eachother for her to teach me how to can before she died. I am planning to teach myself, so my kids can fight over the last tomato in the jar.

By: cyntha rogers | Sep 25, 2010 12:38 PM | Permalink
I would love to put something away from my garden. Tomatoes? Squash? More tomatoes, more squash, oh and cucumbers! Cynthia Rogers Los Angeles

By: | Sep 25, 2010 12:33 PM | Permalink
I love to see the smile of excitement on one of family member's face when they bring up a treasure from the canning cellar on a cold, snowy day in February. The grandest prize seems to be a jar of applesauce made with cinnamon hot drops or a quart of peaches just begging for some nutmeg dumplings. It makes all that hard work during the summer seem so worthwhile.

By: | Sep 25, 2010 11:06 AM | Permalink
This is my second year as a CSA shareholder with Tangerini's Spring Street Farm in Milis. Last year I volunteered and learned planting and harvesting techniques. Through my weekly main share I have honestly been exposed to and have eaten things I never knew existed. I believe you were correct in stating that it is a process or an awareness one goes through to get to successful canning & preserving. Now that I have been spoiled by fresh tasting produce, I too would like to learn how to enjoy the taste through the winter. I believe getting back to home made gifts of relishes etc, as one of your readers commented, is making a return. So thanks for the reading tips. This winter I will be a student and perhaps next winter enjoy some of my summer collections. All the best! Sheryle

By: | Sep 25, 2010 06:28 AM | Permalink
Lots of heat and rain made a great garden this year. I made jars of refridgerator pickels and hot peppers but they went faster then I could make them. I also made tomatoe sauce , brushetta, hot pepper sauce , sliced green and hot peppers which I froze. I am going to make tomorrow some pickled peppers and onions with vinigar and olive oil. My fall lettace is up and hope for a late freeze. Diane ,Illinois

By: Lynnette Dodge | Sep 25, 2010 04:05 AM | Permalink
I've had such a productive summer preserving all sorts of homegrown products. I made homemade salsa (hot and mild) with tomatoes from my yard, plus onions, cilantro and peppers. Due to the abundance of peaches and berries from my yard, I made peach/pineapple jam and also blackberry jam. For the holidays I will give my coworkers a jar of jam and a loaf of homemade bread. Dill pickles were also on my accomplishments with homemade pickling cucumbers and dill. My family will so appreciate these efforts come winter! Quite a labor of love.

By: Hans Quistorff | Sep 25, 2010 02:18 AM | Permalink
If you have some rhubarb stalks left when the apples are ripe try making apple rhubarb sauce. Slice Apples and Rhubarb as usual for making sauce. Start with a very small amount of water in the bottom of the pan and simmer on lowest heat. Put about 1/2 cup of raisins on top for extra sweetening and to absorb extra juice. Stir about every 15 minutes until smooth. Hans Albert Quistorff, LMP Antalgic Posture Pain Specialist Q-berry Farm

By: Sandra H. Hopper | Sep 25, 2010 02:15 AM | Permalink
Not only did the farm I bought sight-unseen 3,000 miles from home come with outbuildings, fencing, ponds, and other treasures, it came with a cellar house jam-packed with canning jars, some empty - some full. I learned fast that canning in WV is worn as a badge of achievment like quilting but also a craft born of necessity. When you grow food, you just have to can. I found my niche in "sweet pepper hash". I couldn't seem to impress my family in Vermont with my WV homemade maple syrup so I started processing an old family recipe for a hot dog relish made with mostly red and green bell peppers but with enough onions for the men. Not only is is the best sweet stand up relish for dogs and burgers, its red and green bright colors (hand-chopped peppers only to avoid muddy slush) are perfect for Christmas gifts. My brother-in-law counts on his share for his veggie burgers. That's okay, more syrup for me!

By: Pam Wilkinson | Sep 25, 2010 01:57 AM | Permalink
My yard is too shady to grow vegetables, but I found some tomatoes at a local market for about .50/pound, and filled up my trunk. I spread them out to ripen, then washed them and cooked them down to a sauce consistency. I froze over 6 quarts of tomatoes and made a huge pot of chili.

When I'm ready to use the frozen tomatoes, all I have to do is take them out of the freezer, partially defrost them, and slide them into whatever I'm cooking. If there is no time for defrosting, I'll split the plastic pouch and melt the frozen cube right there in the hot pot.

By: | Sep 25, 2010 01:44 AM | Permalink
This year one of our nieghbor's gave us some wonderful sweet corn. We removed the kernals from the cob with our electric knife using a piece of wood with a long nail driven through it to hold the cob in place and a ice cream pail lid to catch the kernals. We cooked the corn in our large electric roaster with cream and butter and froze it in quart size baggies. It was so delicious while cooking that my husband was eating it like soup. I just can't wait to pull some out and cook it this winter with a turkey or roast dinner.

By: Deb Brown | Sep 25, 2010 01:43 AM | Permalink
I have been canning for years but in recent years our taste has changed. Still do a lot of pickles, relishes and jams but am trying to find some good salsa, pesto and unique recipes to try.

By: | Sep 25, 2010 01:39 AM | Permalink
Good autumn evening to all~

We moved from the temperate climate of Northeastern Ohio to our subtropical climate here in West Central Florida nearly seventeen years ago. Gardening is a whole new world to this former 4-H leader who loved to can veggies, fruits, and of course, dehydrate herbs.

New this year are roselle plants which produce a cranberry/citrus bud similar to hibiscus. It can be made into a lovely jelly, pie or a simply divine hot tea or savory iced tea. Add a smattering of fig jam from our brown turkey fig trees on homemade bread and butter...yep, you're this side of heaven.

Pineapples love this climate and neither insects, tropical weather or my pressed for time grandmotherhood neglect affects their bountiful harvest.

May your blessings be filled with simple abundance~

Grandma T

By: Nolan Strunk | Sep 25, 2010 01:38 AM | Permalink
Well I guess it started last year that my wife and I planted our first garden... We canned enough green beans to last all winter and into the summer. Nothing like have fresh garden veggies which you have grown. This year we have canned tomatoes, juice, peaches and peach spice preserves. Also we made our own pickles..... and they are delicious. I would like to win one of the books to surprise my wife... She would put it to work along with her Ball Blue Book.

Thanks and God Bless Nolan Strunk Strunk Family Farms.

By: Susan Kennedy | Sep 25, 2010 01:30 AM | Permalink
I get so excited seeing a newsletter about canning. This is my second year making pickles and cannot wait until next year to try some new things. I have always just frozen everything, but my freezer is overflowing thanks to our local CSA. My favorite is making pesto when our share includes an abundance of basil. I use the plastic baby food containers to freeze it in usable portions. It only takes about 20 min. to defrost on the counter and makes an amazing pasta dish in the winter. Although I have to admit, I have already been using it when we are just enjoying the last beautiful days of summer.

By: Lacey Donle | Sep 25, 2010 01:25 AM | Permalink
Since the birth of my son ( now 2) I've had a hard time finding enough time to process the veggies then follow through with the whole canning process. Our solution has been freezing. I use the same recipes for canning and even freeze some things like salsa and tomato sauce in canning jars. I'm a big fan of the plastic caps for the glass jars which are not for canning but great for storage in the fridge or freezer. The caps work especially well for acidic things like pickles which you may have in your fridge for quite some time. The metal bands tend to rust but plastic doesn't of course. We took a home canning course through the cooperative extension a few years ago and it was a very good use of our time. Learned a lot and got to take home carrots and blueberry spice jam. One hint about berries is you can freeze them when you first harvest them and then use them in recipes for jam later when you have time.

By: | Sep 25, 2010 01:16 AM | Permalink
I am new to canning this year, but I LOVE it, and I'm having the best time! So far I've canned no-sugar peach jam, no-sugar strawberry jam, dill pickles, tomatillo salsa and crushed tomatoes. My favorite thing I've canned this year is Bruschetta in a Jar, from the Ball Canning Book. It is a combination of roma tomatoes, white wine, garlic, herbs and balsamic vinegar. It is absolutely heavenly on a toasted baguette!

By: Colleen Myers | Sep 25, 2010 01:15 AM | Permalink
Your most recent article described me perfectly. This was a really great year for tomatoes and between my own plants and my CSA, I am literally drowning in them, but no complaints here. I have been blanching and seeding like a madwoman and doing it until late in the night. I have never canned before but have been wanting to try it for awhile and I think this is the year. My marinara sauce is ready to go and salsa is next. After reading your article and the mention of applesauce and a planned trip to the orchards this weekend with the extended family, another must-have has been added to my list. Wish me luck. I may need it!!

By: | Sep 25, 2010 12:56 AM | Permalink
I've never canned before, but I would like to start. We have an abundance of tomatoes and tomatillos this year.

By: Deb Gruenfeld | Sep 25, 2010 12:44 AM | Permalink
I tried canning for the first time last year. My husband and I put up dill pickles, salsa and a blackberry pear jam. This year so far I've only made some apricot jam, but I would like to try some pickled vegetables. I'm not sure what will happen with salsa this year as our tomatoes have been very slow to ripen in the Seatle area this year.

When I was growing up in Texas my grandparents had a garden and they grew corn, green beans, and black eyed peas. I think I inherited the gardening gene from them. One of the things I miss about summers in Texas is fried okra and turnip greens. Next year I have hopes of growing both.

The book sounds great. There's always more to learn!

By: Michelle Mudry | Sep 25, 2010 12:37 AM | Permalink
This year was my first time making pickles from cukes from my garden. I didn't can them, but I did make them for immediate enjoyment. I also made homemade tomato sauce for the very first time this year -- again, didn't can it but made a big batch to use this week. I want to try canning next year -- and want to try to plan the garden around this.

By: | Sep 25, 2010 12:12 AM | Permalink
My Grandmother's bread and butter pickles. Yum. I feel like a kid when I eat it on bread, with, what else, butter.

By: John Carver | Sep 24, 2010 11:58 PM | Permalink
Pickled asparagus is my favorite for canning. Our area boasts a great asparagus harvest each spring. I tend to freeze produce instead of cannning to reduce processing, but pickles are always good. (Mrs. Carver)

By: Diane Wakeman | Sep 24, 2010 11:38 PM | Permalink
My summer canning speciality has become sand pear relish, by the quart. It tickles me to see the surprise on peoples' faces when I tell them the relish is made from pears, not cucumbers. Everyone loves it! Great the southern way served with a helping of lima beans simmered with ham hocks and a side of corn bread.

By: Danette Fuhrer | Sep 24, 2010 11:25 PM | Permalink
My favorite things to can are sweet pickles and pickled beets. I love having them all year long to brighten up my lunches and dinners. But I do wish I knew how to can peaches and pears better.

By: Ann Duhovis | Sep 24, 2010 11:22 PM | Permalink
I love the summers bounty. All our friends can't wait for our homeade salsa. I love to experiment with new recipes.

By: Kimberley Myles | Sep 24, 2010 11:07 PM | Permalink
I roast tomatoes w herbs, then freeze them. Nothing tastes like a summer tomato! I also cook ,pur√?¬©e and freeze pumpkins for baking breads and muffins all year long.

By: Lynne Binkley | Sep 24, 2010 10:46 PM | Permalink
I love to can green beans and also 14-Day sweet pickles. They are so delicious . . .

By: | Sep 24, 2010 09:54 PM | Permalink
I love to garden, have for years. I grow my own pumpkins then cook them & either freeze, or pressure the pulp. Then when it;s pumpkin pie, or bread time, it is always handy. I also like to make fig jam, with lemons Delicious DH

By: Margaret Hood | Sep 24, 2010 09:52 PM | Permalink
I remember well, the first time I tried to cann tomatoes. We had moved out into the country and I had an abundance of tomatoes which was my first love and my first crop.

It was hard and I received scars from boiling the hotwater for the bath of these delicious ripe fruits. My first batch, I cooked to death, but I got over mourning my loss and did manage to turn quite a few qts and learned to bottle them really pretty and give as gifts for all occasions. Still manage, but it was worth it all to see these handsome jars of the most beautiful assortment of bright red tomatoes lined up on my kitchen shelf. They still make me SMILE!

By: Muriel Eylers | Sep 24, 2010 09:09 PM | Permalink
I am retiring from a late career as market gardener, which does not mean retiring from gardening! I now will concentrate on growing for the larder. I already put up my own jam, and would really enjoy, and need, some guidance on other fruits/veggies to grow for preserving. Sounds like a great book!

By: | Sep 24, 2010 09:05 PM | Permalink
I am new to canning, but would love to learn how to can soups, spaghetti sauce, stews, pickle relish, beans, tomatos and chiles...really anything I would normally buy in a can in the store.

By: Randy Spielman | Sep 24, 2010 08:44 PM | Permalink
Oh please someone tell me how to pickle jalapenos. Love them on pizza! Thanks.

By: | Sep 24, 2010 08:00 PM | Permalink
Very new to canning. have enjoyed canning so far salsa and pizza sauce. Would love more idea that seem doable.

By: | Sep 24, 2010 07:50 PM | Permalink
I love Jalepeno Greenbeans. You make the brine from vinegar, water and pickeling salt, about 3cups of water, 3 cups of vinegar and 1 cup of salt..boil....In a glass gallon jar you fill with fresh clean green beans, 2 tablespoons of garlic, 2 cut jalepeno(slices-fresh), 1 teaspoon of chili powder, and one buch of dill...bring together in gallon jar with boiling water... let sit in fridge for 24 hours and enjoy ....

By: | Sep 24, 2010 07:39 PM | Permalink
After reading Maria Rodale's book, The Organic Manifesto, I was convinced that preserving organically-grown fruits and veggies is for me. I'm nearing retirement and a Master Gardener. I sure would like to have a free copy of Sherri's book. Thanks

By: Jacquelyn Nappa | Sep 24, 2010 07:27 PM | Permalink
Many years ago I was into canning, mostly tomatoes, pasta sauce and chili sauce. Now I'm growing vegetables again and I'm also a member of my local CSA, Earthen Harvest (Lakewood, NJ). So far this summer I've been pickling string beans and multiple varieties of peppers. I'm loving it ( and love my CSA!) and look forward to canning tomatoes and whatever else I can learn about by the end of the growing season.

By: | Sep 24, 2010 07:21 PM | Permalink
I grew up watching my grandmother preserve foods she grew in the garden and on trees. I especially would like to preserve peaches one summer season after I move to my new home, hopefully later this fall season.

By: | Sep 24, 2010 07:11 PM | Permalink
I make tomato chutney with red tomatoes, peaches and vidalia onions. It seems that no matter how many cans I make, I always run out before peach season starts. I love canning because it allows me to spice my condiments and sweeten my preserves just the way I want them.

By: | Sep 24, 2010 07:04 PM | Permalink
We can everything possible from our garden. However, this year we made and canned our own sauerkraut. It is so much better than any store bought variety. We will definitely make more next year.

By: | Sep 24, 2010 06:49 PM | Permalink
I love making home grown, homemade salsa and chow-chow.

By: | Sep 24, 2010 06:24 PM | Permalink
I remember my mother canning when I was a child-everything she made was fresh one way or another and I cook the same way today. We lost her about 1 1/2 year ago and I sorely missed her knowledge as I tried to can salsa for the first time this summer. Know she was smiling down on the effort!

By: Kristin Behr | Sep 24, 2010 06:22 PM | Permalink
i would love to revisit canning to continue my grandma's crabapple jelly and my dad's bread-and-butter pickles. Both tastes bring back such great childhood memories.

By: Danielle Levitt | Sep 24, 2010 06:16 PM | Permalink
I wish I could can tomatoes. I freeze them but then I run out if room in the freezer!

By: | Sep 24, 2010 06:07 PM | Permalink
I really want to have fresh tasting tomatoes in the middle of winter....

By: | Sep 24, 2010 06:04 PM | Permalink
I love to can fresh green beans and small red potatoes in quart jars. They are good as a side dish or you can add some chunks of ham and some seasonings and have the whole meal in one pot. Yum, Yum!

By: | Sep 24, 2010 05:50 PM | Permalink
I tried peaches last year and thought they were pretty easy and tasty!

By: Lydia Vagts | Sep 24, 2010 05:48 PM | Permalink
Our peach tree produces the most delicious peaches every August so we go crazy with peach jam, peach chutney, and pickled peaches (not to mention all the peach puree and smoothies we have fresh!). The peach jam makes yummy thumb print cookies in the winter too.

By: Ann Harrell | Sep 24, 2010 05:45 PM | Permalink
Due to surgery this summer, I wasn't able to can much. But I did can pickled beets & sweet pepper jam. I froze some of our sweet corn as well as cushaw, which will provide us with delicious pies this winter!

I'm looking forward to next summer & a better garden!

By: | Sep 24, 2010 05:48 PM | Permalink
Times were hard when I was a kid and watched my mother and grandmother put food by for the winter months. Now, times are hard again and that knowledge and all those memories are coming in very handy. Good wholesome food need not cost a lot and the health benefits are immeasurable. I would love to have a copy of this new book to add to my collection and repertoire of favorites to put by for the winter. Deb

By: kathy ifft | Sep 24, 2010 05:44 PM | Permalink
I love the ease of putting up freezer jams...And applesauce is the best, I love and miss the chunky style mom made that was a little tart from the Granny Smith apples...Mmmm

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