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Can It, Bottle It, Smoke It: And Other Kitchen Projects Hardcover – July 5, 2011
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Cooking in the New Year
Explore these great cookbooks from the publisher of The Food Lab.Learn more.
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1 tablespoon vegetable oil
3 3/4 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
4 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1/2 teaspoon ground turmeric Instructions
Heat the oil in a large skillet over medium-high heat. Add the peppers and salt and sauté for approximately 12 minutes, stirring often, until the peppers soften and begin to caramelize. Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer, until the corn is hot. Turn off the heat and add the onion to the pan; stir well. In a small saucepan over medium heat, combine the vinegar, sugar, and turmeric and stir just until the sugar dissolves, about 2 minutes. Pack the vegetables tightly into 3 clean pint jars, and pour the warm brine over the vegetables to cover completely, discarding any unused brine. To can the relish for longer storage, process the jars according to the instructions on page 28. Otherwise, cover tightly, and let the relish sit at room temperature for 1 day before moving it to the refrigerator. How to Store It
Refrigerated, this will keep for up to 6 months. Canned, it will keep for up to 1 year.
“Attention cooks looking for a friendly guide through the world of DIY corn flakes, hot dogs, and even cheese curls—your ultimate instruction manual has arrived. Karen Solomon’s Can It, Bottle It, Smoke It will show you how to make so many of your beloved grocery store standards right in your own kitchen.”
—Marisa McClellan, FoodinJars.com
“Karen has done it again. Another super-fun lineup of strong recipes.”
—Eugenia Bone, author of Well-Preserved
More About the Author
Karen also works as a culinary tour guide for Edible Excursions, showing off the best food in San Francisco. She's also a frequent instructor of canning, pickles, jams, and other techniques of food preservation. Catch her teaching videos online anytime at Creativebug.com.
Television appearances include Bay Area Backroads, Check, Please! Bay Area, and The Big Dish. Karen is also a fan favorite in the Chow!Tips video series on Chow.com.
Karen has presented as a guest speaker at Boston University's Gastronomy Program (September, 2011) and at the 2009 Epicurean Classic in Michigan. She's the former organizer and host of the Jam It Salon, a quarterly DIY "show and taste" at 18 Reasons (2009-2011) and a former organizer and host of the Baby Food Swap (2010). She has served as a judge for both the Eat Real Festival and the Good Food Awards.
Karen's culinary influences come from a variety of sources. While teaching English in Japanese schools and traveling throughout Asia, she had ample time to learn the satisfaction and simplicity of Japanese home cooking. And from the time she could stand on a stool and stir, Karen always enjoyed cooking alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. Most recently, Karen's cooking has become more project-based and crafty, taking on homemade, improved flavors where mass production tends to dominate. She is dedicated to food preservation, as well as eating locally, sustainably, seasonally, and supporting a judicious and delicious food system.
Karen currently resides in San Francisco's Mission district with her partner, her sons, and an equally food-obsessed dachshund, Mabel.
Top Customer Reviews
The photography of the colorful food is gorgeously photographed. The recipes and techniques are well explained. It's separated into clear chapters by type of food and well indexed at the back as well the table of contents in the beginning.
I was going to do a chapter by chapter breakdown, but there are a lot of chapters with a few recipes in each one. This book covers a lot of cook-ahead things for stocking your fridge, freezer and pantry.
Highlights for me include instructions for making your own masa harina and your own hot dogs with more information on how to turn those two things into corn dogs completely made from scratch. A wonderful curry powder recipe, corned beef and how to smoke your homemade corned beef to make pastrami, how to roast coffee beans in a heavy skillet, homemade chocolate/hazelnut spread, and how to make different kinds of non-dairy milk including a recipe for horchata. With some homemade sodas and icy sweet treats this book is just great. The sodas are yeast carbonated which is one of my favorite ways to make soda pop.
It's easy and inspiring. My daughter has pages marked for recipes she wants to try. A wonderful cookbook for people who are really getting into making things themselves and the DIY lifestyle.
This is a must read for anyone who likes to cook or who has read the back of store-bought goodies like english muffins or creamsicles recently and come to the conclusion that it's time to start making your own!
Most of the canning recipes are for concoctions poured into jars to be stored in the refrigerator, not processed for long-term storage. There is no problem with those recipe instructions, but since they take up space in the fridge, they can't be made in quantity - a couple of jars maximum. "Can It" are the first two words in the title, so I expected that to be the main subject matter. It's not.
So, don't buy the book expecting a large number of canning recipes that can be made in quantity and processed for the pantry. And, don't buy this book to learn about canning -- instead pick-up a good solid primer, like the Ball Blue Book of Canning. Learn the basics, then adapt the few recipes in this book that mention processing.
If this wasn't such a good innovative cookbook I would simply give it one star for its lack of complete canning instructions and move on, but it is excellent in every other way. So, learn to can elsewhere and enjoy this special author's true expertise - innovative recipes and sharing details for fabulous kitchen projects.
Most Recent Customer Reviews
Good book.Some sections are excellent, while others are so-so. Not unhappy that I bought it.Published 4 months ago by Amazon Customer
A kitchen must have. The bagel recipe is a frequent favorite for family weekends and with guests.Published 11 months ago by Jessica M.
Nothing special. Nothing new. I purchased this book thinking their would new ideas or recipes when it came to canning or smoking foods. Read morePublished 13 months ago by small town boy
Anyone who is interested in a bit of fun in the kitchen would do well to own this book. Full of great ideas and recipes to do with preserving bountiful seasonal ingredients to be... Read morePublished 17 months ago by Alumine Andrew
Karen Solomon does a great job in bringing "Can it, Bottle It, and Smoke It"to the kitchen and your palate. She has other books that I am interested in purchasing in the future. Read morePublished on November 18, 2012 by Marilyn Lee
I was quite disappointed by this book. There are not many recipes in each category, and honestly in a book about preserving I am not looking for recipes for pretzels and such. Read morePublished on March 26, 2012 by Mama_B
Very nice book, just what I was looking for! I enjoy preserving food and pickling unusual veggies -- this book gives me lots of ideas.Published on February 16, 2012 by Linda J. Meade
This is a nice book. I like the layout of each page. It makes recipes easy to read while cooking. It is well edited. It's a pretty book with lovely photos. Read morePublished on January 12, 2012 by Barbara D. G.