If August is the Sunday of summer, it’s high time to start thinking about putting down some of the season’s bounty. And I’ve got just the book to help you do it. It’s The Canning Kitchen by Amy Bronee. Penguin Random House Canada Limited sent me and nine other lucky food bloggers a copy to review and are providing 10 additional copies to share with you! Whether you’re new to canning like me or an old pro, you’ll want to add it to your cookbook collection.
Think you can’t can? No need to get yourself in a pickle! Amy’s recipes and tips make it totally do-able. Really!
Do you get chuffed about chutney? Revel in relish? Marvel at mustard? What’s your jam? I’ve always wanted to make marmalade (even more so after watching Paddington, what an adorable movie!) so I picked up the supplies to make Amy’s thick-cut orange magic.
The ingredients are simple — oranges (I used navel), a lemon, sugar and water — and the equipment easy to find. My next-door neighbour was kind enough to lend me her canner, and I found mason jars and lids, cheesecloth and a classic glass reamer at the hardware store.
It took a little muscle to scrape the membrane from the orange skin and honestly I don’t think I did that great a job, but the rest of the process was straightforward. The marmalade bubbled away for an hour before I tested it to see if I’d managed the perfect gel set (Amy has a quick trick, but you’ll have to read the book for that) and before I knew it I was ladling the sweet, yet tart, liquid gold into six mason jars.
How satisfying is that? Very, as it turns out.
I met Amy earlier this summer when she did a book signing at Chapters. She was wearing an adorable red and white polka dot dress she called her “strawberry jam dress” and was as generous with her canning tips as she was with her smiles. I’ve contacted Amy a few times since with questions and she’s been swift and so helpful with her replies. So if you’re wondering about something, don’t be shy! Reach out to Amy on Twitter or Facebook or through her blog and you can be sure she’ll get back to you.
And now for the giveaway!
To enter to win your own copy of The Canning Kitchen, leave a comment here telling me if you’ve canned before and what you made and/or what you’d like to try.
For a second entry, tweet Think you can’t can? Yes you can! Enter to win #CanningKitchen from @trysmallthings & @penguincanada http://wp.me/p4xBed-Bz CAN 08/26 and leave a separate comment with a link to your tweet.
For a third entry, follow me on Instagram, like my post and tag a friend. (Please use the hashtag #CanningKitchen in your comment.)
The giveaway is open to Canadian residents 18+ (excluding Quebec) and ends August 26, 2015. A winner will be chosen via random.org. The potential winner must respond to a skill-testing question within 48 hours of notification or another winner will be chosen.
But didn’t you say there were 10 copies to win?
Why yes I did! Each of the following fabulous bloggers is offering a copy of The Canning Kitchen with their review. (We’re part of the Food Bloggers of Canada Canning Kitchen Blog Tour.) Hop on over to their blogs for more #CanningKitchen yummyness and a chance to win.
- Janice (Kitchen Heals Soul) made Sweet Thai Chilli Chutney
- Bridget (Bridget’s Green Kitchen) made Apple Butter
- Jenny (Brunette Baker) made Strawberry Rhubarb Jam
- Megan (Food & Whine) made Strawberry Jam
- Anita (The Organic Experiment) made Zesty Pizza Sauce
- Jeanine (Faithfully Gluten Free) made Pink Lemonade Jelly
- Kelly (Kelly Neil) made Hot Dog Relish
- Tiffany (Eating Niagara) made Blueberry Lime Jam
- Michelle (Tiffin Box) made Sour Cherry Jam
And watch for a recap of our posts tomorrow from Food Bloggers of Canada. (In the meantime, be sure to check out their review, as well as Amy’s FBC post, Putting a Lid on 5 Canning Myths.)
Thank you to Food Bloggers of Canada for including me in the tour. I am honoured (and humbled!) to be in such talented company and loooove my copy of The Canning Kitchen. It’s just my jam!
Update August 28: Congratulations to the winner, Natalie B!
Penguin Random House Canada Limited sent me a copy of The Canning Kitchen for review purposes. All opinions are my own.
84 responses to “The Canning Kitchen blog tour + A giveaway!”
I was just saying today, that I wish I had some peaches to get canned up! Great video, and thanks for the giveaway!
Oh this looks awesome! Have you tired using a pressure cooker to can foods?
Thanks Tara! I’ve never used a pressure cooker. Adventures await!
followed, liked, tagged on instagram @crysslovesstuff
I’ve made crab apple jelly and blueberry freezer jam. I’ve never pickled or preserved veggies and I would love to learn how.
I tweeted here: https://twitter.com/JubleeW/status/635639968438820864
My husband made raspberry jam for the very first time ever with raspberries from our garden. It was simply amazing & we share it with friends who loved it and we gave them a second jar!
Here’s a link to my Tweet: https://twitter.com/canadacontest/status/635618480033656832
Thanks for the chance 🙂
I haven’t canned yet, but I really would like to learn. My parents canned when I was growing up so I have some basic knowledge.
Think you can’t can? Yes you can! Enter to win #CanningKitchen from @trysmallthings & @penguincanada http://wp.me/p4xBed-Bz CAN 08/26
I have made canned salsa, beets, pickles etc. I would love to try to make canned fruit.
I have canned beans, pears, peaches, jams, carrots, dill pickles. However, not in a very long time! Just starting to get back into it.
we can tomatoes (juice and sauce) every fall. we have also made jam and apple sauce. yum!
Here is the link to my tweet 🙂
I’ve canned a lot of things, salsa, corn, applesauce, pickles (they’re terrible), relish. But I’d really like to make jelly, sparkling clear jelly.
Pickled scapes, kosher dills, tomato chutney and hot pepper jellies are my go to preserving recipes for produce out of the garden. Would enjoy owning Amy’s book.
Reblogged this on dialoguewithdoris.
i want to can but am so scared i will kill someone!!
Hi Shannon. I worried that for a long time too but no need to worry — research shows filled jars boiled under water for 10 minutes will become sterilized during processing. (More or less a direct quote from Amy’s great article, Putting a Lid on 5 Canning Myths.) I think the article will put your fears at ease. 🙂
ok thank you, i may give it a try soon, i have all these jars sitting here lol
Last year I canned some Wild Chokecherry Jam and Roasted Tomato Salsa. Both were well received (inhaled) by my family. This book would give me inspiration for preserving this year’s bounty.
I have canned homemade Salsa, strawberry freezer jam, does that count as canning? I also canned green beans from my garden they were almost as good as fresh beans.
I’ve canned before and made a delicious eggplant salsa recipe. It gets eaten really quickly in this house.
I tweeted: https://twitter.com/pippirose77/status/632567095142821888
I used to do a lot of canning–jams, pickles, apple butter, salsa. I need to get back to it, again. It was very satisfying, having the jars all spread out on the counter.
Tagging/likeing post and following on instagram under sparklemommaof2.
Thanks for the chance, fingers crossed here!
I’ve made strawberry jam but would love to try some different/unique salsas for canning
Tweeted on Twitter!
I’ve made some jams but would like to try making some pickles for a change!