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We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food Paperback – August 23, 2011
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The humble art of canning has resurfaced and captured the attention of a new generation of cooks. Sarah B. Hood joins their ranks with a new book that veteran canners and newbies alike will prize. Today's Diet & Nutrition
For novices and experienced canners alike, We Sure Can! offers plenty of ways to enjoy the harvest year round and is an important resource for the ever-growing ranks of home canners. New York Journal of Books
Canning isn’t just for grandmothers anymore, as anyone can tell by the plethora of blogs devoted to putting up ... The book is full of a wide range of recipes for compotes, conserves, and preserves, as well as jam, chutney, and pickle recipes that range from basic to complexly flavored creations a nicely curated collection. Bust
A comprehensive guide to preserving from the Bare-Bones Cheat Sheet” on the front flap and details on attending a canning/spiritual retreat in upstate New York to a back section on styling the fruit of one’s jars with labels and tags. National Post
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Top Customer Reviews
The recipes sound amazing. Yes, there's your classic raspberry jam -- always a delight. But then there are amazing sounding concoctions that I'd never think to put together on my own. Three that I have bookmarked to try soon:
--Strawberry Jam with Black Pepper and Balsamic Vinegar (serve slightly warm over vanilla ice cream)
--Chive Blossom and Sage Jelly (a nice accompaniment to turkey, pork, or hamburgers)
--Vanilla Blueberry Jam (described to be great in yogurt)
The lovely photography was a treat. I also liked reading about the various people who contributed recipes to this book. All in all, I'm thrilled with this book. It is basic enough to help the beginner through his or her first batch of jam, and sophisticated enough to allow a serious cook to wow friends with some amazing party offerings.
If you are into local food, slow food, slow money, re-localizing the food web, homesteading, self-sufficiency, food sovereignty, etc., you'll enjoy the forty-page first chapter, which is devoted to "How [and why] Jams and Pickles are Reviving the Lure and Lore of Local Food," as per the subtitle. Personally, I loved this.
If you're not into all that stuff, and just want to make some very tasty, seasonal jams, jellies, marmalades, conserves, pickles, and sauces (and maybe even win a couple of blue ribbons at the county fair along the way), simply skip to chapter 2 and start from there. The recipes in this book range from the basic jams, jellies, and pickles, to sublime gourmet delights that will make foodies' mouths water just reading them.
The second chapter covers the basics of water-bath canning: acidity and food safety, canning tools, how to tell if your jelly has set (including not only the three usual methods, but also 7 other clues that other cookbooks rarely mention), choosing fruits and vegetables (including tips and etiquette for foraging), food prep tips (including Ten Tips for Prize-Winning Jelly for the County Fair), different kinds of pectin, sugar and other sweeteners, types and sizes of canning jars and lids.
The third chapter is divided into five sections: recipes for each season, and recipes for anytime.Read more ›
If you want to know just about everything about canning and learning from the many people interviewed in the book about their passion for making preserves, this is the book for you. Sarah travels all over learning what she can from canning enthusiasts and shares their wisdom with the reader. The photographs are lovely but are not necessarily the finished product of each recipe. In fact, the recipe section is quite text-heavy but the layout is extremely clear which I appreciated so much. I made mostly classic recipes but there are many adventurous ideas such as picked wild leeks and lavender peach preserves with Kirsch.
I will be using this book in the future now that I feel more confident about making jams and jellies thanks to Sarah B. Hood who was incredibly helpful. I was nervous about canning and she guided me through the process in both her book and through emails, what a sweetheart! I feel I have only just begun with this cookbook and can not wait to try more recipes.
Most Recent Customer Reviews
Wonderful book with a terrific amount of useful and enticing information!Published 17 months ago by Linda J. Buder
This book does not diplay on the Kindle. Returned immediately. Why would it be advertised as the Kindle eddition if it doesnt work on the device????Published on September 3, 2013 by Amazon Customer