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I have been canning since I was 10 years old in my mother’s kitchen (I am now 67, so that’s 57 years), and I needed some inspiration; this book provided that. Some of our family’s favorite recipes are Grilled Tomatillo and Jalapeño Salsa, Tomatillo and Lime Salsa Verde, Roasted Poblano Tomato Salsa, Roasted Garlic Tomato Sauce, Vodka and Rosemary Tomato Sauce, Fire and Ice Pickles, and Mexican Pickled Jalapeño Peppers. In my opinion, the salsas and tomato sauces from this book are better than anything you could purchase from a grocery store. What I also like about this book is the wide variety of recipes. For example, one year I had an excess of tomatoes, so I made ketchup and barbecue sauce. One year I made Sweet Pickled Onion Rings which are delicious on tacos or hamburgers. I still have many more recipes to try, like the chutneys, and I look forward to it. I highly recommend this canning book
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From the Publisher
INCLUDES COMPLETE DETAILED PRESERVING TECHNIQUES FOR EASY STEP-BY-STEP HOME CANNING
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Classic Icicle PicklesThere’s a debate on whether the name of these pickles comes from their icicle shape, the cooling effect of the vinegar on the palate or the fact that the cucumbers are layered with ice to make them crisp. Regardless, these pickles are a classic to be enjoyed. |
Preserved LemonsChef Neil Baxter of Rundles Cooking Classes in Stratford, Ontario, first introduced me to the delightful flavor of preserved lemons. They complement Moroccan foods in a way that just can’t be matched by any other ingredient. |
Aunt Thelma’s Bread-and-Butter PicklesThis is the pickle that got me hooked on eating and eventually making pickles. It wasn’t until I’d been making them for years that I discovered Thelma wasn’t really my aunt but a distant relation by marriage. I also discovered that this is a pretty classic recipe, but I’d like to thank the late Aunt Thelma nonetheless for introducing our family to it. |
250 RECIPES FROM PICKLES & RELISHES TO CHUTNEYS & SALSAS
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Classic Peach ChutneyCapture fragrant, juicy peaches at the height of their season in this chutney, which is fruity with a touch of spice. Puréeing some of the peaches gives you a chunky chutney with a touch of jamminess. |
Classic Tomato SauceJust as the title says, this sauce is lightly seasoned with classic flavors that really highlight the vine-ripened beauty of freshly harvested tomatoes. |
Tangy French CornichonsThese tiny, tangy pickles beg for a charcuterie platter with pâté, fine cheeses and Dijon mustard. |
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Wonderful Recipes
I have been canning since I was 10 years old in my mother’s kitchen (I am now 67, so that’s 57 years), and I needed some inspiration; this book provided that. Some of our family’s favorite recipes are Grilled Tomatillo and Jalapeño Salsa, Tomatillo and Lime Salsa Verde, Roasted Poblano Tomato Salsa, Roasted Garlic Tomato Sauce, Vodka and Rosemary Tomato Sauce, Fire and Ice Pickles, and Mexican Pickled Jalapeño Peppers. In my opinion, the salsas and tomato sauces from this book are better than anything you could purchase from a grocery store. What I also like about this book is the wide variety of recipes. For example, one year I had an excess of tomatoes, so I made ketchup and barbecue sauce. One year I made Sweet Pickled Onion Rings which are delicious on tacos or hamburgers. I still have many more recipes to try, like the chutneys, and I look forward to it. I highly recommend this canning book
Top reviews from the United States
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Reviewed in the United States on November 18, 2024
I have been canning since I was 10 years old in my mother’s kitchen (I am now 67, so that’s 57 years), and I needed some inspiration; this book provided that. Some of our family’s favorite recipes are Grilled Tomatillo and Jalapeño Salsa, Tomatillo and Lime Salsa Verde, Roasted Poblano Tomato Salsa, Roasted Garlic Tomato Sauce, Vodka and Rosemary Tomato Sauce, Fire and Ice Pickles, and Mexican Pickled Jalapeño Peppers. In my opinion, the salsas and tomato sauces from this book are better than anything you could purchase from a grocery store. What I also like about this book is the wide variety of recipes. For example, one year I had an excess of tomatoes, so I made ketchup and barbecue sauce. One year I made Sweet Pickled Onion Rings which are delicious on tacos or hamburgers. I still have many more recipes to try, like the chutneys, and I look forward to it. I highly recommend this canning book
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