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Can It, Bottle It, Smoke It: And Other Kitchen Projects Hardcover – July 5, 2011
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"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
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Featured Recipe: Sweet Pepper and Corn Relish
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.
“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.”
“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
Top customer reviews
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I'm sure it's a great book for someone with a lot of curiosity and little experience. I was looking for something a bit more in depth. It just wasn't for me.
I made the worcestershire sauce following her recipe exactly. It has to sit, wrapped in brown paper, for two weeks. Today was the day I unveiled my creation, and after I got it strained, I of course tasted it. It's like the most foul vinegar you've ever tasted. It's nothing like worcestershire sauce at all. I would have dumped it allout on the spot but I tried to save it by adding a couple of teaspoons of sugar. No improvement. I can't recommend this recipe AT ALL. This book goes on my things to sell list!