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HOMEMADE LIVING: KEEPING CHICKENS


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Preserving By the Pint (+ Giveaway!!!)

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I’m not going to lie. Sometimes, even for a seasoned canner like myself, well, I just loose my water bath mojo. My inspiration goes kaput, I stare at fresh produce wondering “what? how?” and nothing comes. Sure, things like apple butter and bread & butter pickles and sweet pickle relish and applesauce and the other usual suspects will forever be in production ’round here. No problem there. Something that switches up the routine, though, that brings back the sizzle and the thrill to the entire process is truly a godsend.

Enter Preserving By the Pint. Marisa McClellan, of the award-winning canning blog and book Food In Jars, has done it again. Just as I was when her first book came out, Marisa’s new book has me oohing, ahhing, and audibly declaring “I’m totally going to make that!” page after beautiful page. There is so much inspiration here. What I think I love the most about it, though, aside from the fact that the recipe yields are small (1-2 pints or half pints, mostly), is that it steps outside of just water bath-canned foods.

There are recipes for fermenting, for quick pickles, for syrups, for salts, for granola, for pestos, and for a medley of otherwise preserving foods in jars. There are, of course, numerous creative, delicious-sounding jams, jellies, chutneys, curds, salsa, pickles, sauces, and other water bath-canned delicacies. Also included are a number of “vehicles” for your provisions, if you will, including whole wheat biscuits, jam-glazed chicken legs, vinaigrettes, and more. It’s genius, really, and exquisitely photographed (the images shown here are photographs I took of the images in the book-they don’t really do Marisa’s photos justice, but you can at least get a sense of how lovely the real photographs are).  And that Orange Cardamom Curd on pages 176-177? Mercy. Speaking my language, you are, Ms. McClellan.

I recently had the immense pleasure of jumping the digital to real-world fence with Marisa. She was on the southern leg of her book tour and made an overnight stop and demonstration at Villagers mid-April. Long proponents of each other’s works (she’s got a guest recipe in my forthcoming beverage book “Quench”, which publishes in October!), we thought it would be fantastic to give each other real world hugs and such during her stay. Marisa stayed overnight with us and even was game enough to play ninjas with Huxley, “sparring” with him, using his ninjas “weapons”, the works. She must be an awesome aunt to her nephew, Emmett, who’s right around Huxley’s age. Marisa is true blue. She’s genuine, and smart, and quick-whitted, and easy to talk to, and all the things you hope to find in someone you’re already quite taken with online.

And, best of all, she and her publisher Running Press have generously agreed to give away a copy of Preserving By the Pint to one small measure reader. Woohoo! All you need to do to enter is tell me what you’re excited to preserve. From strawberry jam (Marisa’s recipe for a honey-sweetened version has become Huxley’s jam of choice around here!) to fermented radishes (I love this recipe of hers; we’ve incorporated the slices into everything from sandwiches to frittata), I’m excited to can pretty much everything in Preserving By the Pint. This book is a serious keeper, for sure, and since it’s arranged around the four seasons, I’ll be finding inspiration year-round.

The giveaway will run for one week, concluding next Thursday, June 19th, at midnight EST. Please leave a means of contacting you in your reply, either by leaving your email address in your comment or in your comment information (which is visible only to me).

Happy canning friends, and thanks to Marisa and Running Press for helping me find my canning mojo again!

145 Responses to Preserving By the Pint (+ Giveaway!!!)

  • Rachael H. says:

    Our CSA share just started this week, so I’m really looking forward to the beginning of preserving season. I already made chive blossom vinegar, but this summer I really want to make a whole bunch of different jams.

  • Jessica says:

    I just made the vanilla rhubarb jam off of Marissa’s site and it was phenomenal!! This summer I’m excited to make dilly beans and spicy pickled carrots.

  • sarah says:

    those fermented radishes sounds so good right now!i love anything pickled, but maybe that cardamom jam would fill my house with sweet smells of summer..oh yeah..bring on the canning!

  • Brooke says:

    I’m most excited about a number of preserving projects I see looming in my summer future. I’m growing my own batch of carrots in a pot in my side garden, so I hope to put them up in some sort of delicious pickle. I’ve got a gorgeous BUSH of dill thriving in my horse-trough herb garden that I’m “sharing” with seven swallowtail caterpillars. I adore the look of dill and it’s just about to flower, a bloom I also love, so I’m letting them have at it in an effort to help our little ecosystem, but will let the flower seed so I get more next year! If they leave me any dill, I plan to use it in cucumber pickles. I’ve also got gorgeous Chinese five-color peppers shooting up, together with some Thai peppers. Those are destined for freezing and use by my husband in just about everything he eats!? Would love another Marisa McClellan book in my library!

  • Rachel Swinney says:

    fermented anything is on my slate, but radishes sounds divine…I’ve never done that. I like the idea of preserving in small batches, because the two of us tire of eating large batches of the same thing…in small batches I can do different flavors and spices and have some variety that way…thanks for the opportunity to win and get inspired!

  • Kristin says:

    Wow, everything looks delicious! I’ve been at a loss as well for ideas, especially since I haven’t been able to make it to the farmer’s market recently – but just looking over those pictures and reading what you wrote, I have to say I’m most excited to make a fruit jam. I tried last year and failed; it ended up being rather liquid and quite alcoholic. I turned it into a fun drink, but eh, I still want some jam, you know?

  • Laura says:

    I’d love to try something new with cherries!

  • How wonderful. I never thought of recipe books of real inspiriration. But starting with those beautiful mouth watering pictures – yes, great!
    I’d love to win.

  • OLAYA PARDO says:

    HOLA, ESPERO QUE PUEDAS TRADUCIR MIS PALABRAS, SOY UNA SEGUIDORA TUYA DESDE ESPAÑA. ME ENCANTAN TUS IDEAS, TUS RECETAS Y TU FORMA DE VIDA, A MI TAMBIEN ME GUSTARIA VIVIR ASI PERO ES IMPOSIBLE DEBIDO A MI TRABAJO…QUIZAS ALGUN DIA LLEGUE LA OPORTUNIDAD, MIENTRAS TANTO SEGUIRE DISFRUTANDO SIGUIENDOTE. MUCHOS BESOS

  • Sarah M says:

    This looks like a beautiful book! I’d love to learn to preserve spicy/zesty pickles.
    Sarah M

  • T. says:

    I’m excited to do some pickling! Also, the strawberry honey jam sounds pretty amazing!

  • Amber says:

    I see Marissa has a recipe for sorrel pesto — and as I just planted beautiful sorrel in our herb garden (located in a spot formerly claimed by boring shrubbery), I would love to try that recipe! I often have small amounts of produce or foraged fruit and would love recipes that specifically allow me to turn out a few jars at a time!

  • Katrine says:

    Elderflowers are always a favourite, bit excited about aronia berries as well.

  • Meg says:

    I planted a lot of beets and pickling cucs this year – that is what I am planning on preserving….some inspiration would be wonderful – preserving by the pint looks like a beautiful book!

  • Hannah says:

    We’re strawberry picking this weekend so I’m planning mountains and mountains of strawberry jam to feed the student husband all through winter.

  • KJ says:

    Pickled beets!

  • Meg says:

    Beans, beans, the musical fruit…I digress…………..
    Many thanks!

  • Deb Leary says:

    My husband and I made a trip to Ireland in May, and my first meal was a cheddar and pickle sandwich – pickled red cabbage, I think. I am now totally smitten with pickle, and must learn. Am now dreaming of pickled carrots and beets and beans…oh,my!

  • Randee says:

    I’ve always wanted to preserve but it seemed out of my league into small kitchen with my limited knowledge. This would set me on the right path just in time for summer produce!!

  • My favorite canning recipe is one called Christmas Jam which has cranberries and strawberries. You can use frozen versions of both so I buy extra bags of cranberries during the Holidays and freeze them for various recipes, including this one.

    I think it is still available online, it may have been a Country Woman recipe.

  • Tina A says:

    I am looking forward to trying my hand at making ketchup this year! I would love to win a copy of Marisa’s new book! I have Food in Jars and love it!

  • Amanda says:

    Those fermented radishes caught my eye, too! My old stand by is definitely on the list: Vanilla Peach Bourbon jam. So good on biscuits and a gift-giving favorite!

  • Adrienne says:

    I am so excited, I am seeing her in two weeks at the Book Larder in Seattle! It is quite odd actually, I was never brave enough to can or preserve until last year when I bought your book and went for it and had rave reviews from friends and family. I have been converted thanks to you and can’t wait to learn more…and get my hands on that book.

  • Rain says:

    I’m really looking forward to trying strawberry rhubarb preserves. It is my absolute favorite flavor combo, and I want to eat it all year long!

  • Stacie says:

    The Blueberry Maple Jam sounds awesome!! I would love to try some smaller canning projects.

  • Katie says:

    Beets!! Mine are growing strong so I would love some preserving ideas!!

  • Jen Volz says:

    I have never canned anything – but my pole beans are just dying to be made into dilly beans and I’d love to make some pepper jelly with my crazy pepper plant harvest!

  • Jill says:

    Hate to admit it , but I am a complete newbie to canning. Growing up, we blanched and froze everything (gosh, why can’t I get that Frozen song out of my head …thank-you, dear 7, 5, and 2 yr old of mine; but not the newborn..thankfully !!) As a raw food chef, I realize there are so many goodies I’d like to preserve and use through winter, ESP herbs and vegs !!

  • Julie says:

    Trying marinara for the first time this year…. excited, but a little nervous.

  • Karen says:

    I am looking forward to tomatoes, pickles, and jams!

  • Penelope says:

    Wonderful! So hoping to win! I’m excited to preserve lots of jams, salsas, tomato sauce and whatever new recipes inspire!

  • KarlaJ says:

    These photos (of photos) look delicious! I’ve only canned twice in my life. One try was successful and the other…not so much. I would love to attempt canning jalapenos, salsa, and dilly beans and carrots. I have a feeling this book would expand that list.

  • JD says:

    I’ve discovered fermenting a jar at a time and have made two yummy batches of sauerkraut and a jar of fermented mayo. I’m looking forward to canning green beans and making pickles and relishes, as my piccalilli from my green tomatoes last year — the frost caught us in the fall and we had to pick them green — turned out great. This book sounds just right, as I have time to put up a jar or two any old time. And the photos are lovely.

  • Orange Cardamom Curd?! I must try this. All of the recipes sound divine.

  • Shanda says:

    I want (need) to make salsa this year. My tomato yield wasn’t abundant enough last year and we are out!

  • shayspils says:

    Everything! We do jams most often…four small kids=lots of pb&j. But my favorites are pickles and fresh fruit in simple syrups. Very versatile. I tend to experiment when I have a load of something (dont do cantaloupe in spicy spices… :)) Always excited to find something else worth craving.

  • Amber Pixie says:

    I love new recipes and inspirations! :)

  • Susan says:

    I want to try some new flavors of jams and would LOVE to do pickled beets, I can eat them by the jar full!.

  • Jen says:

    I’d love to try radishes this year – I missed the boat last year!

  • Chase H says:

    Hmmm,, that’s a tough one. Last year I preserved 14 quarts of tomato sauce that lasted from October to late Spring, along with some jams and applesauce. Really I’m excited to preserve everything I can! This year my garden is producing a lot and my home is adjacent to an apple orchard, blueberries and raspberries (long branch e.e.c. in sandy mush). I wouldn’t feel right not taking of all that I can! I’m most excited about making some hot and sweet pepper jellies and some pickled beets from my garden!

  • Shannon says:

    blueberries! Picked 20+ pounds at a friend’s farm so I need to start preserving ASAP.

  • Danna says:

    Oh gosh! I’m so into condiments right now and of course any pickles or rhubarb!

  • Alexandra says:

    I’m excited to make some strawberry jam–our berries are just starting to come in. Oh, and some quick pickled carrots too!

  • Beth says:

    Honestly, I’m terrified of canning, convinced I’ll do it wrong and expose my family to all manner of evil. So I’d be happy to preserve just about anything. Except okra. Okra, itself, is evil enough.

  • kelly says:

    oh my! i’d love a good way to keep cherries (besides bourbon soaked) and anything that my little lady can eat. yum!

  • Laura says:

    As a mama of two daughters born in Korea I would love to try the fermented radishes. They are a perfect side dish to spicy kimchi! Thank you for the opportunity!

  • Jess says:

    Beets! Blueberries! Eggplant!

  • Krystle says:

    Wow, this book looks amazing! I would love to make the honey-sweetened strawberry jam you mentioned with the berries from our growing strawberry beds!

  • jennifer says:

    Hmmmm, I’d love some new fermentation ideas for what we’re growing this year. Or new tomato ideas! The book looks beautiful, thanks for the chance!

  • Renee says:

    Our CSA this year has given us pounds of radishes. I have radishes everywhere. Would love to make radish pickles or something and even explore fermenting. I am new to all of this, or well, returning after a break of 30 years or so! Thanks!

  • Lisa says:

    Teaching my four grandchildren to can and preserve this summer the bounty from our 3 families gardens is what we are looking forward to and this beautiful book with all of its yummy recipes will be a great inspiration. Thank you for the opportunity.

  • Kat says:

    I would like to make small batch specialty jams – but everything looks amazing!

  • ChristyMN says:

    Next up – strawberry jalapeno jam

  • Holly says:

    Salsa Verde is high on my list as I try my hand growing tomatillos this year!

  • Allison says:

    Beets is on my list!

  • Laurie Dimino says:

    I can’t wait to can dill pickles again this year. Last year my cucumbers were coming in faster Han I could can them. Of course there are so many things I want to can and new recipes I want to learn, would love to be the lucky winner of this amazing book! Thank you for the opportunity!

  • Lisa says:

    Love this! Just started to can last year and made salsa- can’t wait to try more.

  • Kira Hughes says:

    I’m looking forward to making a lemony twist on raspberry jam and pickled green beans – yum!

  • Kara says:

    I haven’t preserved anything yet, but would LOVE to learn! Starting with jam sounds perfect, then maybe pickles….

  • Allison says:

    I would love to try the fermented radish recipe, yum!!

  • Audra says:

    I’ve also been in a canning rut recently. I’m looking to put up beets, pickles, applesauce and tomatoes this year. I would love some inspiration to step out of my comfort zone!

  • chandra says:

    That is the most genius book idea I’ve seen in forever! Since I am probably heading out to pick strawberries this morning, I’ve got jam in my mind today.

  • Barbara Bretherick says:

    I can soooo appreciate the “what will I do with so much ____ (fill in the blank) this week” feeling with our CSA basket and our garden already abundant with cucumbers, squash, tomatoes, and onions. I produced three of the most beautiful pints of crunchy bread and butter pickles accented with purple onions last week but still have lots of cukes filling my produce drawer in the fridge–even after sharing with neighbors and friends. I had to turn down organic green beans from a friend this week because I have no more freezer space and no time to can a big batch. The notion of putting up small batches grabs my attention–it’s doable with the time and space available–and I’d love to make a small batch of onion relish or chow-chow, since both go a long way!

  • Alicia says:

    Anything germinated is new to me

  • Jillian Wolf says:

    I’m a foodie (or as my sister says, obsessed), and like to change things up for each meal. With just two of us, that can be difficult. And we have a small freezer that doesn’t hold things for more than a few months. Small jars sound perfect. We’re growing a little bit of everything in the garden this year, so a variety of ways to put things up is a match there as well. Seasoned salt? Never tried it and would love to!

  • I’m looking forward to our apples coming into bloom to make my (now famous!) apple and anise jelly – yum! Bought lots of strawberries yesterday, too – had better get cooking!

  • psmflowerlady/tammy says:

    Strawberry jam planned for tomorrow – may need to check out the strawberry honey recipe you mentioned from her website – sounds yummy!

  • Monica says:

    I love the idea of small batch preserving! I have nothing specific in mind – just will have to see what will be the most prolific producers in my garden.

  • greyson says:

    I love the idea for canning in small batches for many reasons such as limited storage space, as well as easier on the pocket! Fermenting is new to us so any recipe sounds delicious.

  • beth says:

    I love marmalade and want to try fermenting in small batches sometime soon, since it’s now just the two of us empty-nesters at home now!

  • We’re looking forward to blackberry season here in Florida and I will be making blackberry jam again! Would really love to try her pickled radish recipe :-)

  • Heather H. says:

    I made raspberry jam for the first time last summer, so I can’t wait to make that again. I am also going to try making strawberry jam.

  • Maureen says:

    I’m going to try pickled radishes

  • Ellen says:

    I am always looking for new fermentation recipes!

  • Anne Cavanagh says:

    The blueberry maple jam sounds delicious. Always on the lookout for new jam recipes!

  • piper green says:

    I want to grow huge chandler blueberries to preserve! I love blueberries :)

  • melissab says:

    mouth watering! this looks awesome; thanks for the chance to win a copy! geez, everything looks so tasty, but maybe i’d start with the radish concoction since that’s what’s soon to be ripe in my neck of the woods.

  • theresa says:

    I will be making weight watchers raspberry salsa.

  • Cheryl says:

    I’ve been looking for a book like this for years! Great random number generator pick me!

  • dona says:

    I’m most excited about white peaches. I make peach jam almost every summer, but last year I had such a huge apricot harvest that I was DONE with jam by the time the peaches arrived. I was bummed in December that I didn’t just push through and make some anyway!

  • Mary Ann says:

    I want to learn pickles! And then get back into tomatoes and sauces.

  • Laura G. says:

    I would love some new inspiration for radishes and pickles. Blueberry jam as well.

  • Jenn says:

    I’m looking forward to putting up beets and beans!

  • Leigh says:

    What a lovely book. Radishes and pepper jelly sound awesome.

  • Gloria says:

    I’ve made a solemn pact with myself to make fermented sauerkraut this summer. :)

  • Tia Bednar says:

    Some tomato jam when they are ready from the garden!

  • Kristy A. says:

    I love radishes especially with almond butter, I have since I was a little girl at Grandma’s. I would love to try the fermented radishes, they looked really good. Thank you this book seems lovely.

  • Sharon says:

    I still haven’t found the will to start canning. I have the supplies and the desire but I still haven’t tried. I t just seems to hard, even though I know this is not true. Looks like a beautiful book.

  • suzanne says:

    I just flipped through this book the other day! So many tempting recipes… I’m going to try Rosemary Rhubarb jam from her blog this weekend, but I remember a garlic scape arugula pesto recipe from this book that sounded amazing!

  • Lisa M says:

    I love strawberry jam and am excited about making it with honey!

  • Krystal says:

    How lovely! I can’t wait for rhubarb and local ginger jam, local apricot jam, and grape jelly from my friend’s vines.

  • Elin says:

    I’ve planted hot peppers again this summer, something I haven’t done in a few years, and I’m going to make some salsas and also stuff a few with hot sausage. They are a pretty big hit with the folks that I share my canning goodies with.

  • Leslie says:

    I am looking forward to pickling the beans that will hopefully grow in our garden!

  • Barbara Ellingsen says:

    Since I recently ran out of candied jalapenos, and am quite addicted to them, I am looking forward to making a batch or two once the peppers in my garden are ready. They are quite yummy on a wheat cracker spread with goat cheese, or sprinkled onto tacos, omelets or burritos.

  • Jennie says:

    I have always wanted to try fruit salsa. But right now I am craving rhubarb anything!

  • MaryEl says:

    Raspberry jam is always in the mix. Never made hot sauces or mustard – definitely on the my mind this year! Love Marissa’s first book and blog – thanx for the opportunity!

  • Dawn says:

    Beets and carrots…nothing fancy but so good out of your own garden and your own jars.

  • Lisa says:

    Jams always seem so fun — but I don’t tend to use them. This year I’m excited about making what we like to eat, especially salsa!

  • I’ve planted so many tomatoes this year that I’d have to say tomato sauce.

  • Gina Foresta says:

    Would love to win this book, especially since I now know how to can thanks to you!

  • erila says:

    I want to try pickled red onions! Sounds like a great book! Thank you!!

  • amber myers says:

    Jams, apples, peaches, green beans! Sounds like a wonderful book, would love to add it to my book shelf! Thanks!

  • I’m excited to can salsa and blackberries from the goodies growing in my yard!

  • Sacha Joy says:

    Maple Strawberry Smooch – one of my favorite recipes from the Ball canning book!

  • We’ve been pickling hard boiled eggs, which makes me want to explore the world of pickles–carrots could be tasty!

  • Genevieve says:

    I love pickled peppers (hungarian hot wax are amazing).

  • Mandy says:

    The spicy carrots and strawberry jam sound lovely. Can’t wait to try them out. :)

  • Melinda dyer Martin says:

    My summer CSA just started and I have a feeling our little family of two will have some excess,so would love to put more up! Live that this lady is a phillie lass since we are just up the pike

  • Lisa Miller says:

    I look forward so much to preserving each spring/summer! Already did violet jelly this spring. Thinking about rhubarb jelly, maybe?

  • Cherie says:

    I’m a newby to canning so need all the help I can get! I’m looking forward to making some blackberry preserves this year using wild blackberries from our farm.

  • Karen from CT says:

    Fermented radish sounds wonderful-great giveaway-Thanks

  • I’ve been making fermented garlic scapes recently and they are soooo good! I love being able to put up small amounts of things since it is just my husband and I. Plus it isn’t such a layout of money up front if you are buying from the farmer’s market. I’m definitely curious about the radishes!

  • GinaG says:

    Pickles are always a favorite here, but I’m looking forward to trying some new fermented recipes. The fermented radish sounds yummy!!

  • Alison says:

    I’m looking forward to canning tomatoes.

  • Wendy says:

    Peaches! The Florida ones are just about finished, but I’m hopeful that I will find some organic Georgia or Carolina ones to make peach butter a la Marisa!

  • Kacey says:

    I cannot wait to get to the local U-pick berry farm this year to try my hand at making some blackberry preserves. This will be my first attempt!

  • Marcia says:

    My husband and I both love chutneys… sweet and sour combinations of fruits… and I’m eager for new combinations and recipes.

  • Eileen says:

    Hooray! I am most excited to preserve a boatload of tomato sauce this summer–there’s nothing like the taste of fresh backyard tomato in the dead of winter. Thanks for the giveaway opportunity!

  • Erin in PA says:

    I have already made this year’s supply of strawberry jam, but I am really looking forward to playing with cherries for the first time. I think I am going to make some brandied cherries for Manhattans and maybe some sour cherry jam. Yum!

  • latanya says:

    I would try a raspberry jam

  • Janice says:

    I just recently found a recipe for raspberry chocolate jam. Sounds very yummy. I have tons of raspberries so will be giving this a try.

  • Sarah says:

    I’m so excited for this book! Perfect for my holiday wish list :)

  • Kasey says:

    I’d love to try something new with our cherry tomatoes, and I love the idea of getting to try things in small batches!

  • Zubayda M says:

    My CSA starts this week so I’m looking for some new and exciting recipes. This book will come in handy!

  • Kristie Livingston says:

    I am fairly new to the scene. Last year, I Taught myself how to make bread – grinding grains and all, greek yogurt, & have been cooking new, healthy, organic recipes weekly. It has been such a fun journey! My kids & I are in Heaven!

    I created two raised garden beds this spring too!

    I am interested and excited to learn how to can & ferment – teach me more!!!

    Loving this new creative outlet,

    Kristie

  • Amy Donovan says:

    I would love to have this book! I have a large garden and seriously need some inspiration!

  • Anne says:

    Last year, I made one batch of peach jam that came out a bit too soft. This year, when peaches are abundant, fragrant, ripe, and on sale, I want to try again with peach jam, and maybe even a couple of flavor variations, too (which would be perfect for making in small batches).

  • Deb Smith says:

    Lemon curd! I even gave some to our local bakery and they loved it! I use Marisa’s process and Noel McMeel’s (The Irish Pantry) ingredient proportions.

  • Jennifer says:

    I fell in love with homemade pickles last year and cannot wait to make some more! (and this year, way more so we don’t run out of them by March…)

  • shaunna b. says:

    my canning endeavors were small last year with a newish baby, but I’m so ready to get started this year! thanks for the chance!

  • Amanda says:

    Looking ahead, the fig harvest in the fall is inviting me to experiment. Before that, apricots, peaches and mixed stone fruit jams. Maybe some grape jelly this year from wine varietals.

  • jeanne says:

    I am so looking forward to learning canning to do my own pickles and jam!

  • corrie heath says:

    I’ve done some regular batches of jam, but I’d like to try some more interesting or unusual combinations for fun. I’m also excited to try pickling just about any kind of vegetable.

  • Sara D. says:

    Just started canning last year and with 2 kids in the kitchen it can be tough :) Looking forward to making more fruit sauces, jams & pickles that are kid-friendly.

  • Juli J says:

    Although there are so many wonderful exciting recipes that I hope to try, my very favorite thing to can is one of the first things we ever canned – blackcap jam. Those tiny little berries are magical and make a sinfully rich jam!

  • Debbie says:

    I would love to make apple butter.

  • Barbara says:

    My tomatoes are starting to deliver- along with the hot and sweet pepper plants- salsa canning is in my future!

  • Tara E says:

    would love if this is open to Canada! :)

  • Jenn M says:

    Would love some new ideas! Thanks for the chance to win!!

  • Jessica says:

    I married into a canning family and at first it all seemed overwhelming. Food in Jars and small measure have given me the courage to try and explore many new things. The corn salsa and mango salsa are staples in our pantry after the first trys. I can’t wait for preserving by the pint (and Quench!)

  • Kat says:

    I’m hoping I have enough tomatoes to preserve some!

  • Kelly says:

    I can’t wait to preserve figs from my fig tree.

  • Cyndi says:

    Jellies & jams for sure but would love to give pickling a try.

  • Molly says:

    Oh pick me!! I LOVE Food In Jars, both book and blog. In fact, her peach salsa is due to be made any day in my kitchen! Thanks!!

  • Sheryl says:

    Looking forward to trying different jams & jellies this year!