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Comment: Ex-library book. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting.
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Can It, Bottle It, Smoke It: And Other Kitchen Projects Hardcover – July 5, 2011

15 customer reviews

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Frequently Bought Together

Can It, Bottle It, Smoke It: And Other Kitchen Projects + Jam It, Pickle It, Cure It: And Other Cooking Projects + Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
Price for all three: $51.83

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Editorial Reviews

Amazon.com Review

Featured Recipe: Sweet Pepper and Corn Relish

Makes: About 6 cups (3 pints)

Time commitment: About 1 day

Ingredients
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.

Review

“This is an excellent book and resource for those of us who've been bitten by the DIY bug. You'll make these recipes again and again, and you'll thank yourself every time.” 
—TheKitchn.com, 7/27/11

“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

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Product Details

  • Hardcover: 160 pages
  • Publisher: Ten Speed Press (July 5, 2011)
  • Language: English
  • ISBN-10: 158008575X
  • ISBN-13: 978-1580085755
  • Product Dimensions: 9.4 x 0.9 x 8.3 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #834,908 in Books (See Top 100 in Books)

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More About the Author

Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series of ebooks and print book, she's author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Her work has appeared in Saveur.com, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, SF Magazine, the SF Bay Guardian, and elsewhere. http://ksolomon.com

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.

Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on July 25, 2011
Format: Hardcover
This is just a lovely primer on making things from scratch that are normally convenience or grocery store purchases. Because they are made from scratch, they combine unexpected flavors for gourmet goodies that would make wonderful gifts.

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.
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16 of 17 people found the following review helpful By Amazon Customer on August 4, 2011
Format: Hardcover
When I turn to a cookbook, it has to be good, by which I mean that not only do I have to trust that the author knows how to cook, but that she knows how to tell a novice like me how to follow in her footsteps. Plus, the pictures must be beautiful so I can get excited enough to actually set aside the time to buy ingredients and prepare the food. Can it, bottle, it, smoke it is beyond good. It's FABULOUS. The copy alone made me anxious to rush off and get started. Cake in a jar?! The perfect project to do with my kids. Ploughman's Pickle (okay, I've been trekking across town to buy bottles of this stuff at the import store. Now I know not only how to make it, but how to store it). The masa recipe is one of my favorites, and my husband, the coffee fanatic, has been inspired to roast his own beans (until now, we thought we needed a special roaster). Oh, and the book even tells us where to get the green beans. My next project is pastrami, which (who knew?!) is smoked corned beef. And crunchy lentil snacks, which I found once at the farmer's market for way too much (ha ha! Now I know the secret). And strawberry black pepper syrup (I'm so intrigued). This is a book that has led me broaden my thoughts about the variety of food I can make at home in my kitchen. The book is more than a guide, it's an inspiration.
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11 of 11 people found the following review helpful By Burgundy Damsel VINE VOICE on August 14, 2011
Format: Hardcover
I loved Ms. Solomon's last book and was thrilled to hear about this one. Once again, she tackles the recipes most cookbooks won't - homemade corn flakes, vinegar from scratch, vanilla extract, roasting your own coffee, homemade soda and more. I was delighted by the things she chose and the practical way she takes potentially intimidating recipes and makes them accessible to everyone.

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!
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20 of 23 people found the following review helpful By M. Hill TOP 500 REVIEWER on August 11, 2011
Format: Hardcover
This cookbook has some wonderful recipes and is really terrific in many ways, but as a long-time canner, this book is abysmally bad when it comes to water process canning instructions. Jars need to be placed in a rack within the pot so they aren't sitting directly on the bottom of the pan or the heat may cause the jars to crack. There are no altitude adjustments or mention of the need for them, so depending upon the part of the country, the canning batch may be under processed and unsafe to eat. There is no information about preparing the lids and rings properly, cooking times change depending upon the size of the jar used, and on and on.

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.
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Can It, Bottle It, Smoke It: And Other Kitchen Projects
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