I can't recall exactly how I came to Jessie Knadler's blog Rurally Screwed , but I've been coming back to it again and again ever since. A former Manhattanite who left the big city for love in a small southern Virginia town, Jessie is a new mom (baby June and I share a July birthday!), wife to Jake (who just shipped out to Afghanistan for at least a year), a writer with a killer wit and a keen eye for finding the humor (and the crazy!) in her new surroundings, and, now, co-author of a gorgeous cookbook! Tart And Sweet: 101 Canning and Pickling Recipes For The Modern Kitchen (Rodale, 2011) is Jessie's joint venture with Brooklyn-based chef Kelly Geary. It's a stunner, I've got to tell you. Full of enticing recipes, beautiful photography and exquisite styling, this book is one you definitely want in your canning repertoire. And, if the "fickle finger of fate" (something my 10th grade chemistry teacher used to say during impromptu audible quizzes) falls on you, it can be yours, for free!
For this week's giveaway, leave a comment detailing something you've canned, something you intend to can, or something someone has given you that they've canned and you've enjoyed. If none of those apply to you, just say what you think about the whole canning revival in general. Foreign friends, I must offer my sincerest apologies, as this contest will be open to U.S. readers only.
I'll hold the giveaway until next Monday, the 25th, at midnight EST. And do check out Rurally Screwed. Jessie's musings on everything from deer meat tacos to the insane (inane?) antics of her community members are sure to elicit a chuckle or two from you.
237 comments:
«Oldest ‹Older 201 – 237 of 237Pickled Figs and lots of variations on strawberry jam. Looking forward to new adventures in pickling this year.
I have only done jams and preserves so far but I am really forward to pickling veggies and fruit from my parents garden this summer!
My Hungarian wax Peppers are looking great this year. I'm hoping to be able to can dozens and dozens of jars of pepper butter.
I just finished my last jar of pickled beans and my canning shelves are looking a little lonely....can't wait to start the new season!
All of the tomatoes, tomato-based sauces and salsa. Nothing better than opening a can of summer in the middle of February.
Ooh! I love Rurally Screwed, and have been waiting to get her book.
As far as canning, I've usually stayed on the tomato and pickle route. This year, having discovered some great canning/preserving books and blogs, I plan to try strawberry vanilla jam (as we speak, chutneys, fruit mustard and soda syrups...to name a few.
Brandee
my husband and I stumbled upon an abandoned apple orchard and scored tons of apples....we canned them all into unsweetened cinnamon and ginger spiced applesauce...it was so wonderful to have throughout the winter.
I am a late bloomer to the canning revival, I just started last Summer. I totally fell in love with meyer lemons this winter and canned a variety of marmalade my favorite being Shae's Pamalade from Hitchhiking to Heaven. YUMMM I tried green cherry tomato pickles and that was a bit of a yuck but just made some spicy pickled asparagus that we all liked. I know I need to at least double the pickled hot peppers cause they went FAST. Pickled Nasturtium Seeds are Amazing!! (Also Shae's recipe). This year I want to try pickled Green Beans and anything else that I can find to try!! I would LOVE this book!!
I have fond memories of my grandmother's watermelon (rind) pickles. I still love them, but my adult tastebuds have also met pepperoccinis, pickled green tomatoes, and sweet/hot dill pickles (with habaneros!). We found out about the tomatoes and sweet/hots via a local guy who cans from veg. that the farmer's market vendors give him at the end of the day. Maybe this is the year I'll start canning my own!
I made cranberry and apple jelly this year that is awesome on warm brie with toasted pecans. I keep bees and this year want to try some jams sweetened with honey.
I made a giant batch of strawberry jam last year, hoping it would last 2yrs, so I wouldnn't be canning it again and could spend the time on something new....no such luck. I've only got three jars left. Maybe I'll get the pressure canner for my birthday and be able to truly get stuff "put-up" :)
Dilly Beans and pickles . . . yummmm.
I have canned our own olives (must be very very very careful though). Start with raw olives and process them in the pressure canner.
Excellent give away!
itsrenee *at* att *dot* net
ginger citrus(lemon and lime) curd--I made them in small 4 oz jars intended to give as gifts but ended up keeping half because it was sooooooooooo good!
I hope to can pickles (my great-grandmother's recipe) this spring, and tomatoes as well. Can't wait!!
My best canning experiment last year was adding a grape leaf to my dill pickles, which is supposed to help keep them crisp. It did seem to work. Always looking for new ideas. Would love a copy of the book. Favorite canned good is any and all things tomato.
<3 canning every since as a youngter, first chore then was washing the jars, now I process everything from ground moose meat, sockeye salmon, fruit, lots of tomatoes, jams, chutneys, pickles. From quart to small jams jars i do various sizes in each batch so i have some for gifts, trading and elderly grandma and aunts.
A friend sent me some jalapeno jelly. It was delicious. I will be making some this summer!
I most recently canned a batch of lemon curd--yum!!
I canned some tomatos one year.
I plan to try again.
Patsy
The canning bug bit me so hard I can darn near everything I can get my hands on. This weekend I'll be making a HUGE batch of meatballs (starts with 15 lbs. ground beef and 7.5 lbs. Italian sausage...)and I obviously have to make a big, whomping batch of homemade spaghetti sauce to go with it, right? I won't can the meatballs, but I will can the sauce. I'm planning to give baskets with jars of sauce, boxes of spaghetti, and batches of meatballs to both of my brothers-in-law and their families this weekend.
I've been following Jessie's blog for some time now and I'm really happy her cookbook is getting such good reviews everywhere.
I can the sour cherries from a neighborhood tree every year. And last year I made Strawberry Margarita Preserves. (with strawberries, key limes, and tequila!) It was amazing, but the recipe needs slight adjusting. I'll continue the experiment this summer, for sure!
I have been canning for years. Different kinds of jams and pickles. And apples, tomatoes, and green beans. This year I hope to can enough from my garden to last through the winter.
Just got done canning some rhubarb (from my garden)and strawberry jam today would love to add more to my canning knowledge...great blog
I really want to pickle asparagus and hoping it's a good season for asparagus this year unlike last year. Of course going to can more peaches this year. I'm getting into more fermenting lately then canning and making my own mustard's. And I'm for sure going to do canned tomatoes and tomato sauce this year. And I'm hoping to get someone's family recipe for canned fermented pickles without vinegar.
I have only been canning for a couple of years and am looking forward to trying many things. Your book would be a great addition to my treasures!
I love love love apple butter, I hope that is in the canning category. I could eat apple butter with anything. Basically any jam is amazing. This book looks fabulous, if I'm not the lucky girl I'll probably buy it anyways!
I canned some green beans. It was my first time canning and I borrowed a pressure cooker. I was so scared that it was going to explode that I hid behind one of the kitchen walls while it cooked!
I recently came across a recipe for apricot bbq sauce. I have an abundance of apricot jam, so I'm planning on making & canning a batch of bbq sauce.
I'm planning on canning a lot more tomatoes and pickles this year.
Hi there!
After a barbecue lunch yesterday, I decided to try canning pepperoncinis this year (if we can get them to grow in our dry Reno yard!!!) Now I am googling pickling recipes.. and waiting for summer!
I began canning again last summer after several years absence. I'm hoping to make lavender jelly. I tasted some at a farmer's market while on vacation, and want to give it a try.
I consider myself a novice canner. My successes have been apple sauce, apple butter, pickled green beans and pickled peppers. My "learning experiences" have been grape jelly, green tomato chutney and cucumber pickles.
My good friend will be teaching me to can this year - next week, I'll be making some peach & mixed berry jam from the remaining harvest I have in the freezer. My favorite canned gift I recieved is "salty beans" from my friend who messed up the pickling recipe and created this awesome new salty concoction! :)
I'm planning on canning a lot of tomato's this year.
I grew up with a grandmother that canned all summer long. It's not a memory that I loved, sweating in the unairconditioned kitchen during an southern August afternoon.... until I started canning myself. I slowly started canning fruits and butters a couple of years ago, but every season since added veggies, pickles, and virtually anything that will fit in a jar (and even tried some things that didn't!)
Thanks! Christa
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