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Better Homes and Gardens Can It! (Better Homes and Gardens Cooking) Paperback – April 10, 2012


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Recipe and Equipment Excerpts from Can It!

Maple Applesauce

PREP: 1 hour COOK: 25 minutes PROCESS: 15 minutes (pints) 20 minutes (quarts)

8 pounds tart cooking apples (about 24 medium)
2 cups water
10 inches stick cinnamon (optional)
3/4 to 1 1/4 cups pure maple syrup
1. Core and quarter apples. In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Cover and simmer for 25 to 35 minutes or until apples are very tender, stirring often.

2. Remove and discard cinnamon if used. Press apples through a food mill or sieve. Return pulp to pot. Stir in enough of the maple syrup to sweeten as desired. If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.

3. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims and fasten lids. Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Makes 6 pints or 3 quarts.

PER 1/2 CUP: 80 cal., 0 g fat, 0 mg chol., 1 mg sodium, 21 g carbo., 2 g fi ber, 0 g pro.




Honey-Bourbon Pickled Blueberries

These roly-poly orbs of deliciousness are perfectly paired with roast or grilled pork, whether it's chops, ribs, or a roast.

PREP: 35 minutes STAND: 8 to 12 hours PROCESS: 10 minutes

3 inches stick cinnamon
1 teaspoon whole allspice
1 1/4 cups white wine vinegar
8 cups blueberries
1/4 cup bourbon
1 3/4 cups honey
1. For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100%-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.

2. In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.

3. Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.

4. Ladle hot blueberries into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.

5. For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until the syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.

6. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

PER 1/4 CUP: 112 cal., 0 g fat, 0 mg chol., 2 mg sodium, 27 g carbo., 1 g fiber, 0 g pro.



Understanding Jars

Wide-mouth or regular-mouth? Quart or pint? There are many different types of canning jars available, each with its advantages and disadvantages. Choose the right jar for the recipe. Home canners have a wide selection of jars from which to choose for food preservation. Larger jars come as either wide-mouth or regular-mouth. Wide- mouth jars are ideal for packing large pieces, such as whole peaches, into a jar. Regular-mouth jars are fine for recipes such as soups and sauces. Recipes often specify jar size. The following jars are the most widely available for home canners (l-r):
QUART JARS: Use these jars for any large food, such as whole tomatoes, or for a generous amount of a recipe, such as spaghetti sauce or soup for a crowd.

PINT JARS: The most versatile jar, this can hold nearly anything-smaller amounts of sauce, vegetables to serve a few people, and larger amounts of jam.

8-OUNCE JELLY JARS: Usually with a quilted or other pattern on the side, these jars have straight sides for better freezing (no shoulders for freezing food to push up and break) and for getting every last bit of jam out of the jar.

4-OUNCE JARS: Home-canned food doesn't last as long in the refrigerator as commercial products because no artificial preservatives are added. These small jars hold amounts you'll use up more quickly.

PLASTIC FREEZER JARS: Freezer jam stores well in plastic freezer containers and glass jars, but these plastic jars are just the right size, with no danger of cracking in the freezer.

Avoid vintage jars
Old canning jars with colored glass or spring-type lids are pretty collector pieces, but they shouldn't be used in modern canning. They have irregular sizes, may crack, and don't seal properly. For refrigerator-pickled foods that don't require heat processing, decorative glass jars work fine. Just make sure you sterilize them in almost-boiling water before filling.



From the Back Cover

Enjoy fresh flavors year-round with this fun and easy guide to home canning and preserving.

Get the most from your backyard garden or farmers' market finds with Better Homes and Gardens Can It! Filled with more than 100 simple recipes, this book offers inspiring and fresh flavor ideas for canning and preserving. Whether you're a long time do-it-yourselfer or a home cook who wants to enjoy the tastes of spring or fall even in the chill of winter, Can It! is the book for you.

Look inside for:

  • More than 100 recipes for jams, jellies, pickles, salsas, fruit butters, and more

  • Step-by-step instructions from the experts in the Better Homes and Gardens® Test Kitchen

  • 140 beautiful full-color photographs

  • Bonus: A special chapter on food gifts with simple packaging ideas

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Product Details

  • Series: Better Homes and Gardens Cooking
  • Paperback: 240 pages
  • Publisher: Better Homes & Gardens; 1 edition (March 23, 2012)
  • Language: English
  • ISBN-10: 1118217187
  • ISBN-13: 978-1118217184
  • Product Dimensions: 9 x 0.6 x 10 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (56 customer reviews)
  • Amazon Best Sellers Rank: #116,091 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Kindle Customer on May 27, 2012
Format: Paperback Verified Purchase
I've recently started canning, and have been going mad canning everything from jams to fermented dills and beef stews. This book is a water bath method book, and it has modern and lovely recipes that are fancy but not at all fussy (balsamic cherry tomato caramalized onion conserve, rosemary lime honeydew jam, rhubarb and rose petal jam). The pictures are incredible, as you would expect from a large, professional publication company like Better Homes and Gardens, and fill every page with popping shots of food you wat to eat immediately! I have about 10 canning books published in the past year or two including most from the top of Amazon's best seller lists, and this one is my new favorite.
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15 of 15 people found the following review helpful By J.C. Keller on January 8, 2013
Format: Paperback
Skeptical me. I've been canning more than 30 years and didn't think another book could teach me anything new. Well. Well. Surprise! There are some new favorites for my family in this book, including white chocolate raspberry spread, carrot cake jam, and the maple caramelized onions. The chunky pasta sauce recipe is totally fabulous and I made several batches last summer so we could enjoy it all winter. There are pickle recipes, jam recipes and sweet as well as savory recipes. This book is a gem and, as a companion to the tried and true Ball Blue Book, indispensable. My only objection is that many of the jam recipes contain a LOT of sugar. To rectify that, I switch pectins to Pamona's Universal Pectin, measure the amount of fruit, and then follow Pamona's instructions to create low sugar products.
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18 of 21 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on April 5, 2012
Format: Paperback
Now that it's getting time to start planting, it's also time to start planning canning projects. Can It! from Better Homes and Gardens is a book full of boiling water canning recipes with a few freezer recipes. No pressure canner recipes in the book at all.

If you don't know anything about canning, and it's something you're just starting to get interested in to take advantage of gardens or local farmer's markets, boiling water canning doesn't take expensive equipment. I do my canning in my biggest stock pot.

The book is laid out well with good explanations for people who've never canned before. It explains the equipment you'll need, how to follow a recipe, and how to process in a hot water bath.

There are also lots recipes that are easy to follow for experienced canners who want to go beyond their usual recipes. Savory recipes, sweet recipes and seasoning and combinations that will appeal to foodies.

Fantastic photos, and a good index in the back of the book to find things fast. The chapters are separated by types of food.

There are traditional recipes in here, like strawberry jam which is a staple for anyone starting to can, but where it shines are in recipes that appeal to people who are really interested in experimenting with flavors.

Adults will enjoy Strawberry Margarita Jelly made with Triple Sec and tequila, and people who enjoy savory sweet will like the herb jelly recipe.

There are a lot of recipes that will be in regular rotation here. My daughter really enjoys canning and is looking forward to making and canning the spicy roasted tomato pizza sauce. My son, who is wild for pickles of all sorts really likes the Asian Pickled Carrots.
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9 of 9 people found the following review helpful By Amanda on August 8, 2013
Format: Kindle Edition Verified Purchase
There are some good recipes in here but there are some that are unsafe like the maple vadalia onion conserve. It has butter and oil in it which is a canning no no. I did enjoy the pear rosemary preserves and my husband liked the pomegrante jelly.
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7 of 7 people found the following review helpful By Jod_eye on June 17, 2013
Format: Paperback Verified Purchase
I ordered this book as I recently started canning. I find it only "OK". I wasn't very impressed with the selection of recipes-there are ALOT of jams and jellies. I'll keep it for that reason, but I was looking for a more diverse collection of recipes, such as vegetables, soups, sauces, meats, etc. Not just a majority of jams. Overall, I am not very impressed, and am actually quite disappointed, I expected more from Better Homes and Gardens!
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5 of 5 people found the following review helpful By Sam Jenkins on June 30, 2012
Format: Paperback Verified Purchase
OK, this book gives some great information for those of us who may be new to canning. The only complaint I have is the recipes are just OK, and not many that really spoke to me. BUT the basic information was helpful.
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4 of 4 people found the following review helpful By Rhiana Jones VINE VOICE on July 30, 2013
Format: Kindle Edition
The two words I have for this are Professional and Essential. This book should be an essential part of your canning cookbook collection. It has all of the basics like strawberry jam and bread and butter pickles, but then it also have some really unique and fun recipes like the ones listed below.

Because it's a Better Homes and Garden Publication, it's incredibly helpful and professionally put together, with a ton of beautiful pictures, step by step instructions and basic as well as advanced canning instructions.

The recipes I love the most:

Strawberry-Lemon Marmalade

Tomato-Basil Simmer Sauce

Carrot Cake Jam

Brown Sugar -Vanilla Banana Butter

(so amazing I want to bold, highlight and put little hearts around this one)

Bread and Butter Zucchini Pickles

Disclosure: This book was purchased by me, all opinions are 100% my own as always.
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