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Whetting Your Appetite

Here it is, folks! A preview for my book “Canning & Preserving: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More.” I had the immensely good fortune of working with a truly talented team, from my editor, copyeditor, proofreader, creative director, photographer, graphic designer, and beyond. The book is a gem, and I’m not saying that merely because I wrote it. It’s exactly the sort of book I would’ve liked to have had in hand when I first fired up the canner.

I’ve posted below the official description of the book. It is available now for pre-order and will released April 2010, along with “Keeping Chickens: All You Need to Know to Care for a Happy, Healthy Flock” (look here for a preview of that book next week). Both books are part of my “Homemade Living” series, and will be followed up with “Home Dairy” and “Keeping Bees” in April 2011. The first two books can be pre-ordered now on Amazon, Barnes & Noble, Powell’s Books, and through your local independent book store, via Indiebound.

I hope that you enjoy reading, and learning, from them as much as I enjoyed penning them. Cheers!

“Canning and preserving is back! Finally, here’s a book for those who have wanted to try their hand at canning and preserving but have been too intimidated by the massive tomes on the market and disappointed by the simple recipe books that lack the practical, necessary hold-your-hand basics.

This book, part of the launch of the new Homemade Living series, guides you through all of the fundamentals while also explaining to you the why’s and how’s involved. Learn the tools of the trade, so you can have your kitchen stocked and ready. Get the lowdown on important safety tips. Follow carefully researched Basics on hot water bath processing and pressure canning, complete with step-by-step photos. Find out the Science of Salt and Sugar and why they’re so crucial. Find out how to select the best possible ingredients, favoring seasonal, organic and local options when possible.

Learn the essentials of three topic-specific primers: Pickles, Relishes & Chutneys; Jams, Jellies, Butters & Curds; Whole Fruits & Veggies. Each primer offers need-to-know information, troubleshooting tips and at least two Canning Classic recipes with variation ideas.

Then explore the author’s unique spin on canning and preserving with her own roster of kitchen-tested seasonal recipes. Each season offers recipes for a curd or butter, chutney, jam or jelly, sauce, and a pickle or relish.

The book features numerous profiles of real people who embrace canning and preserving for different reasons. Interesting sidebars such as Hosting a Canning Party and Packaging & Gift Giving Tips bring newfound skills to life. Gorgeous photos of farmer’s markets, fruits and veggies growing on the vine, and completed recipes provide a feast for the eyes.”

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