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: Kim Wood | Sep 24, 2010 03:17 AM | Permalink
I love canning pickles. Soooo good!

By: Linda Robins | Sep 24, 2010 03:17 AM | Permalink
I am a newbie to canning. I tried to can raw whole tomatoes in quart jars. Out of the 3 jars only one sealed I need more hands on classes

By: | Sep 24, 2010 03:15 AM | Permalink
Remember to dry fruits and vegetables for that winter treat. Apples, pears, figs and spices are just a few of the items that dry nicely and can be placed in zip lock bags for storage. Freeze overnight to ensure that the little crawly bugs do not multiply and you will have a lasting abundance for the winter.

By: Ron Shurie | Sep 24, 2010 03:15 AM | Permalink
In an effort to get away from the freezer I have been canning more and more tomatoes in the stove top non-pressurized fashion. This year I have put up not only yellow and red sauce, but also whole and stewed tomatoes with basil, quartered tomatoes, Italian and Mexican tomato base (pre-flavored with spices as you like), finally tomato paste. This variety allows me some additional freedom and speeds up cooking later on.

By: | Sep 24, 2010 03:14 AM | Permalink
I have not canned before. I should learn how. I would like to start with blueberrys and jalepenos.

By: | Sep 24, 2010 03:06 AM | Permalink
I've made applesauce but that's it. I would love to learn more. I would love to put up other fruits and tomato sauce too!

By: Gabby Ifems | Sep 24, 2010 03:00 AM | Permalink
I'm a newbie. I've only made blackberry jam. I really want to can tomato sauce and whole tomatoes since i use these so much. Ooh, I'd also like to bottle olives!

By: | Sep 24, 2010 02:58 AM | Permalink
I wonder if you can can raw sugarless jams. I don't want to use sugar, and definitely no chemical substitutes. I would also like to keep the enzymes alive. Anyone ever try????

By: | Sep 24, 2010 02:53 AM | Permalink
I've only made pickles so far, but looking forward to lots of other things!

By: | Sep 24, 2010 02:54 AM | Permalink
I love to freeze pumpkin! It's so much better than the canned. I just let it sit in a colander for a couple of hours after baking upside down halves in oven, to drain all possible water, then freeze in portions for pie or table serving.

By: | Sep 24, 2010 02:50 AM | Permalink
My fovorite food to preserve is wild grape jelly. Part of the fun is in collecting. My partner and I hop in the canoe and paddle down a local river, picking ripe grapes from the banks along the way. We enjoy it so much that we usually do a few trips, freezing the grapes from the first few trips until we have enough for a big batch of jelly. This year, we made 36 half-pint jars of jelly, which we named "Purple Passion - wild, wild grape jelly"

By: | Sep 24, 2010 02:44 AM | Permalink
Our favorite fruit to can is Strawberries. We make Jam with the fresh fruit. We live close enough to Plant City, Florida, to drive over and get fresh strawberries. We slice some of the strawberries and leave large pieces in the final mix. The jam is great on biscuits as well as on a peanut butter and Jam sandwich. We make the jam in the early Spring and enjoy it all year. We will also wash and freeze whole strawberries during the season and thaw them to make jam later in the year. We have been making strawberry, peach jam with success for over 20 years. We have experimented with other fruits when in season.

By: | Sep 24, 2010 02:31 AM | Permalink
We are newbies...Would love to Learn canning.... Our favorites range from Various Fruits,Tasty Peppers,Juicy Tomatoes,Beautiful Green Beans,Sweet Summer Corn,Long Bright Carrots,Sweet peas,Lima beans,Sweet potatoes,Russet potatoes,Turnips,Various Squash with beautiful colors...My parents had Beautiful Gardens through the years,Wonderful memories caring,Picking, and Eating the Bounty...The best part was sharing the richness of the bounty with Family and Wonderful Friends and Friendships created by these traditions,that I miss so much. Having a book of such reminds us of Fond Memories,What a wonderful Beginning of NEW traditions for MY BEAUTIFUL AND BLESSED Family,awaiting a terrific surprise,to pass along to my Children,Thank you and Many Blessings to You and Yours Always~

By: Keith E Bentz | Sep 24, 2010 02:28 AM | Permalink
Currently I freeze bell and hot peppers, tomatoes, tomato sauce and chili, blueberries, and apple sauce. I have not done any canning and would love to learn how.

By: | Sep 24, 2010 02:27 AM | Permalink
I learned to can from my mother. Although I don't have much time to can very much anymore, I like to can tomatoes, make tomato juice and make fruit jams.

By: brian martin | Sep 24, 2010 02:27 AM | Permalink
I am so excited about the prospect of canning this year. My partner and I are winding down our first year as small farmers and have found ourselves with an abundance of tomatoes, peppers, beets, and cucumbers. As enthusiastic rookies often do, we planted far more than we know what do with and are looking forward to putting food up for the winter and to gifting our loved ones with special winter treats!

By: | Sep 24, 2010 02:26 AM | Permalink
My favorite thing to can is green beans, I can as many as I can in August to September. I have put up about 75 quarts so far. I love to can anything, there is such a calming affect to open your pantry and see all the food YOU created. My girls are showing an interest in canning, they are 33 & 25. I have helped my grandmother & mother can for years. Now I am teaching my girls to can, my grandchildern are next. Its a lot of work but the reward on the coldest day of winter is worth it. I think it should be taught in high school. I would LOVE to have a job teaching others to can. Love the sound of the ping when each of the jars seal.

deb

By: | Sep 24, 2010 02:22 AM | Permalink
I am definately a newbie to canning, but would love to try. We have been getting the most delicious peaches at the local farmers market and I would love to can some sugar free peach jam.

By: | Sep 24, 2010 02:21 AM | Permalink
This is my third year canning. Each year, along with a good friend, we have tried new produce to can and attempted some new ones. Our favorite is blueberry jam. It is simple and just delicious. The newest canning adventure is salsa which is fresh tasting and fun to make.

By: | Sep 24, 2010 02:17 AM | Permalink
my very favorite food to preserve is elderberries. I love to pick them and take them off the stems. Then I crush them and into the jelly bag they go. They make the best jelly! I always have too much juice so I can the juice to make more jelly later. Love the smell of the berries cooking Love the taste of homemade jelly. A wonderful taste of summer through out the winter. So good tasting and they help fight colds and flu symptoms.

By: | Sep 24, 2010 02:14 AM | Permalink
About the only thing we put up now are tomatoes and some grape jelly. The apple sauce sure sounds good.

By: | Sep 24, 2010 02:05 AM | Permalink
I currently am not canning for I'm in a RV so traveling and canning is quite MUCH. So for now,awaiting til our home is Built !!! Miss it alot ,especially ,when canning IS the ONLY way to have HOME-grown Flavors,right at your Finger-Tips;Open the Pantry and a Garden Bounty AWAITS. Would love to have the Book,It sounds Marvelous,SURELY with Tasty Treats for Every AGE group~

By: | Sep 24, 2010 02:04 AM | Permalink
I'm definitely a newbie to preservation (unless you count freezing baby food), but my Mom always made a wonderful strawberry freezer jam which tasted very fresh and never lasted long once we opened it.

By: | Sep 24, 2010 02:01 AM | Permalink
I don't know what my favorite canned food would be-would it be the corn-straight from the cob-so pretty and yellow-or the pickles sitting next to them-such a bright green? And what about the soup stock-everything that was left over-not quite enough to run a full canner-but saved-then put all together? And the homemade chili we made-couldn't touch it with any store bought cans! The apples we put up for winter pies and the purple hull peas-just open a jar and then pop a pan of cornbread in the oven-and you have one of the best meals ever! I can't even imagine a year without canning something!!

By: | Sep 24, 2010 01:55 AM | Permalink
I have been interested in preserving food for a while, but have not been able to find any really good resources. Being a college student who is single - most recipes are geared toward families. This gives me usually tons of left overs and who really wants to eat the same thing all week. My cousin was telling me that she freezes a lot of foods for her family and it helps caught cost and when you are beat and don't want to "cook" you can pull some of these foods out of the freezer already prepared and wham! You have a meal. I can not wait to start this so I can eat healthier!!!

By: Gail Eggeman | Sep 24, 2010 01:52 AM | Permalink
Looks like a great book. Just in time for putting up okra! I don't know how and look forward to some directions.

By: teddi irwin | Sep 24, 2010 01:52 AM | Permalink
I love canning apple sauce and the next stage called apple butter. I love doing tomatoes and found if I put The kichen aide with the ricer attachment inside a Box with 5 cardboard sides and a teatowel attached To the front with clothes pins that I can make all the Messy tomato products that need to be riced I want And keep all the splatters inside the box. Wash the Towel and get a new cardboard box for next batch. Will explain in detail and drawings with more room

By: | Sep 24, 2010 01:56 AM | Permalink
My mom was raised on a farm. She was a great cook who could literally make something out of nothing. I miss her so much. As a little girl, I especially loved to stand by her side as she canned veggies and fruitst in the fall. We had a huge room with shelves in the basement that she filled with canned goods every year. I caught the canning bug at an early age. And although my garden was not nearly as big and wonderful as hers, I did manage to can some tomatoes, and bought fruits and vegetables for canning at the St. Paul Farmers' Market nearly every weekend. What I just can't seem to make like mom's are her delicious pickles. She didn't leave a recipe when she went to heaven, and although they say you can't take it with you, I'm sure they are enjoying mom's pickles up there.

No matter how I've tried, I've never been able to make a pickle that tasted like mom's. So that's what I'd really love to learn.

By: Philip DiPascal | Sep 24, 2010 01:45 AM | Permalink
I am new to canning, but I have already found out that to be cost affective, you have to grow what you want to can.

By: | Sep 24, 2010 01:50 AM | Permalink
The top10 things I'd like to preserve in the next gardening season are hot peppers, pumpkin, red beets, strawberry and raspberry jams, salsa, canning soup, drying apples, canning fruit, drying black walnuts, smoking meats.

By: Ann Lewis | Sep 24, 2010 01:34 AM | Permalink
I take advantage of the St Paul Farmer's Market each and every weekend year round. I enjoy canning tomatoes, dill pickles, green beans, dilly beans, sliced hot bannana pepper, pickled, canned beef from freshly butchered roast beef from Bar 5, Jam from raspberries, blueberries, peaches, strawberries, jelly from Sam's frontenec grapes, applesauce, pickled apples, mincemeat from ground pork, Bar 5 Apples from Whistling Well, pickled crabapples. This year's new item, Sweet pickled relish made from ground hot bannana peppers, green peppers, red peppers, onions, vinegar sugar mustard seed, celery seed. My second batch I added ground carrots, it made it even better. Oh, I forgot pickled beets, I haven't done these in a year or two. I love canning. Both my maternal and paternal grandmothers canned. One of the best memories I have about canning is when my mother and I (when s he was 82) resurrected what we thought would be the original great pickled crab apples my Grandma J would make. They turned out great. I further perfected it after she was gone (within the year) and brought them to the first family reunion at my cousin Betty's home. It was a great occasion and as a hostess gift I have her a quart of those apples. My sister when she got a quart of them saved them for Thanksgiving dinner with her husband's relatives. The next thing I knew there was a request for the receipe. An obvious hit. I have a pressure canner, a steam water bath canner and a water bath canner. This is how most of the summer is spent on the weekends. Come those cold winter nights I pull out my canned tomatoes to make a great crock pot of very hot chili. I also freeze the thai chili peppers, the Mung elderly ladies tell you to freeze them whole and cut them frozen to use in your cooking.I even made some 3 bean salad that I canned. The receipe needs improvement, but it could be great. The Internet has been a great resource for new ideas for receipes. The Canning Nurse

By: | Sep 24, 2010 01:29 AM | Permalink
I would love to put up Crock pot apple butter-fig preserves and pickle some hot peppers.

By: | Sep 24, 2010 01:28 AM | Permalink

By: Charlotte P. Wolfe | Sep 24, 2010 01:27 AM | Permalink
My three summer interns and I have spent a good portion of time this summer canning. We have put up tomato juice, sauce, & tomatoes, salsa, strawberry, grape, blackberry, & elderberry jams, pear butter, pears, kosher dill pickles, and roasted sweet peppers in olive oil & vinegar. We have had a great time growing all of the vegetables and harvesting the fruit from our wild areas and from friends farms. We also extracted 45 gallons of honey from our beehives and enjoy using the honey in our canning recipes. Our milk goat and a friend's cows have given us a chance to make homemade yogurt and cheese. As an educational farm, Prairie Winds Farm teaches not only how to grow the food but how to make it last throughout the winter. Our interns eat lunches here and take food home for evening meals. We have been harvesting herbs & wild fruits to make medicinals such as elderberry elixir and motherwort. We also dried oregano, basil, and dill seed. Charlotte Wolfe, Prairie Winds Farm, Lakeville, IN

By: Kari Pokorny | Sep 24, 2010 01:20 AM | Permalink
last year was my first with a dryer...I dried apples, peach wedges, pear slices dipped in favorite liqueurs, tomatoes, made kale chips, made spinach and chard powder for soups...even tried dried strawberry powder to go on top of ice cream. Favorites were the kale chips and dried tomatoes. Reconstituted with olive oil garlic and herbs and a bit of feta, the tomatoes were wonderful at Christmas time.

By: | Sep 24, 2010 01:19 AM | Permalink
I would love to learn how to can tomatoes as well as the sauces I made with the tomatoes. I'd also love to learn how to can to make pickels and sauerkraut. I remember my grandmother having a lot of canned pickels and sauerkraut and I absolutely loved them. I would love to bring back the flavors of my memories.

By: | Sep 24, 2010 01:04 AM | Permalink
I have been canning off and on now for 50 years, way back when I use to help my mother as a little girl. Then later as a new mom and a huge garden of my own! And even now, as an older woman, I love to find good food to put up. I love looking in my pantry and seeing all the pretty colors from the "fruits of my labor". I am always looking for new ideas to preserve the bountiful things from the garden and orchards.

By: | Sep 24, 2010 01:01 AM | Permalink
I have been canning for about the last 15 years, mostly jams, pickles of all kinds, tomatoes, salsa and chutneys. I have (once-it was a LOT of effort) made homemade catsup - storebought HFCS-laden ketchup just cannot stand up! Looking forward to doing that again next year! Just this summer I tried my hand at applesauce; I have a dozen jars put up, and my son LOVED the applesauce he was able to eat freshly made! My next adventure will be green tomato chutney with the absolute GLUT of green tomatoes I have! I find growing and preserving my own food an absolute joy, late nights and all. It's so refreshing to know how your food was grown, but especially REWARDING to have grown and preserved it yourself!

By: | Sep 24, 2010 12:59 AM | Permalink
I have never canned anything before, but would like to learn how. I would like to can fresh garden vegetables - locally grown in my own backyard. I am particularly interested in pickling. I would also like to learn how to can fruit. I would love to learn how to make and can onions in balsamic vinegar like what the expensive deli's sometimes have.

By: Adriann Divozzo | Sep 24, 2010 12:58 AM | Permalink
Pickled jalapenos! Good on anything.

By: Lynn Gamarel | Sep 24, 2010 12:56 AM | Permalink
I went to purchase some sweet pickles and was really upset to see HIGH FRUCTOSE CORN SYRUP as an ingredient!! Our food supply is really scary!! I would like to put up my own pickles. I was raised down South and my Grandmother and Mother pickled and preserved everything..I'm so sorry I do not have them as my mentors now.

Does anyone have the traditional Southern recipe for sweet pickles and beets? I'm pretty sure the recipes did NOT include cloves.

Thanks! Lynn

By: | Sep 24, 2010 12:53 AM | Permalink
I watched my grandmother can but never really learned how. So I'm starting from scratch next week watching a friend do it. I'm planning on getting a pressure canner and putting up salsa, green beans, tomato sauce and some chow-chow. Yummy!

By: | Sep 24, 2010 12:54 AM | Permalink
Hello I just love to put up hot peppers. They are so good to cook with. I also make soups and stews and cchili. Green's and green bean aare also what I like to freeze. O yes I can't forget corn it freezs so good! I love to cook for my wife and what I like to do is use fresh but in the winter I open a jar or go to the freezer. Some day I will try my hand at drying some frute and, maybe some peppers. Eat good. By the way I am Blind my mother taught me how to cann and put up food in the freezer.

By: Carl glazman | Sep 24, 2010 12:52 AM | Permalink
I especially like jam from the apricot, storebought jam I like not. If you want to eat sweet, choose not the pickled beet. Doris cans the best apple butters, spiced just like my grandmother's. I want to win the book of recipes, so that our berries I'll not need to freeze, but rather as syrup, de-hydrated or leathered i'm sure the grandkids to please.

By: Rebecca Jackson | Sep 24, 2010 12:51 AM | Permalink
I can high acid foods and am TERRIFIED of green beans (my mom used to tell stories of botulism poisoning from tasting just enough to dampen your fingertip) but I'm going to try pickling some green beans this year. And I'll can enough tomatoes to buy NONE until next harvest. Local is better.

By: | Sep 24, 2010 12:51 AM | Permalink
I have just started canning this year. My favorite so far has been the orange marmalade that I made from the oranges on my great grandmother's tree. Such a treat to turn the gift of a bag of oranges into a tasty treat to share with friends and family!

By: | Sep 24, 2010 12:47 AM | Permalink
I have not done canning before but am starting to get an itch to try it.

I'd love to be able to can tomatoes for those winter nights when only a homemade marinara sauce will do!

I've been doing the freeze thing with excess produce and that's been working out pretty well. :)

By: Jacqueline | Sep 24, 2010 12:42 AM | Permalink
I'm 68, and wish I had thought of this DECADES ago! When your garden is throwing tomatoes at you faster than you can process them, just wash well, cut up, and freeze in gallon freezer bags. Then you can make sauce in the winter, when you have time, and when heating up the house is a good idea! Haven't figured how to have my garden basil then, tho.... :)

By: Tonya Moake | Sep 24, 2010 12:39 AM | Permalink
Hello! I am a canning newbie. I just made apricot jelly last month and canned some peaches a couple of weeks ago. I'm getting SO MUCH food from my CSA I am running out of room!! I'd really like to can tomatoes-- I use store bought canned tomatoes all winter long in soups and such. I would love to be able to can my own.

By: Rose and Steve Hoad | Sep 24, 2010 12:38 AM | Permalink
We seem to be within a long line of canning and freezing families. And, in our house, canned peaches, spaghetti sauce, stewed tomatoes, jams and jellies seem to be tied for first as far as favorites. We tried canning some poultry meat, especially turkey; it was great for a quick soup in the winter and exciting to know we could cook a big turkey and enjoy left over meat months later.

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