Friday, September 2, 2011

Drop It Like It's Hot

Because, it is!

FRIENDS! For reasons that I know nothing about, my "Canning & Preserving" book is now a mere $9.77 on Amazon! I have no idea how long this sale will last, but that's over half-off the cover price.

I've you've been on the fence about taking the plunge and picking up a copy, there's clearly no better time than now to do so!!!
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14 comments:

  1. nicoleSeptember 2, 2011 at 5:31 PM

    Crazytime!

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  2. Sherri B.September 2, 2011 at 5:54 PM

    Thanks for the heads up! Have a great weekend!

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  3. MicheleSeptember 2, 2011 at 8:01 PM

    Dear people,
    Get a copy.
    And get one of the others since youre getting a deal, it is way worth it.

    Sincerely,
    A girl with the book canning some pear butter tomorrow.

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  4. mandiSeptember 2, 2011 at 8:47 PM

    Whoa! That's a great deal. And I have been wanting it for oh so very long...FINE! I'll do it! You've persuaded me : )

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  5. EcoGrrlSeptember 2, 2011 at 9:19 PM

    And if you buy the Canning + Dairy + Chickens all together, it's only $36! I went ahead and got the full meal deal to share with my friends :-) Now the next question is, how do we get Miz Ashley and the gang to take their tour back on the road and hit the PNW?

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  6. SarahSeptember 3, 2011 at 1:21 PM

    Wow! I have a copy from the library that I am reading right now. I was planning on buying it soon since it is such a great book, so thanks for the heads up!!

    Sarah from The House That Ag Built

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  7. MarcySeptember 4, 2011 at 8:30 AM

    LOVE this book. I am new to canning this year and just made 16 pints of the Tomato Basil Sauce yesterday. From the taste testing (my favorite being my youngest son who absconded with the taste testing bowl so that he could eat ALL of it), we are super excited to eat it this winter and think it is well worth the work. Since we did such a large volume, the reduction time took a bit longer than anticipated.

    Quick question from a newbie - the recipe instructs you to pass the sauce through a foodmill to get rid of the seeds. I started that process, but then realized that we would lose the chunkiness of the sauce which is the style that we like. So, I stopped the foodmill processing. Am I going to regret having tomato seeds in my canned sauce?

    Thanks for the great book! Can't wait to make more of your recipes. Today, we are canning red and gold beets in my newly purchased pressure canner. I have already pickled enough beets for a lifetime, so it was time to move into straight vegetable canning!

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  8. ApseedSeptember 5, 2011 at 5:41 AM

    I like your book! It's very informative and full of beautiful photos!
    In my "wish list" is your dairy book.

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  9. Flint HandmadeSeptember 6, 2011 at 8:10 AM

    Just made the strawberry jam yesterday using your book! My very first time ever canning...and I loved it! :)

    Crystal

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  10. ashley englishSeptember 6, 2011 at 10:04 AM

    aww, shucks! thanks for all the book love, friends!
    marcy-that depends. some folks absolutely ABHOR seeds in their sauce while it doesn't seem to bother others. i erred on the "no seeds" side for the recipe, since that is generally how commercially prepared sauces are made. they'll be soft, though, so hopefully they won't bother you or your family in the slightest!

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  11. LindseySeptember 6, 2011 at 12:35 PM

    Thanks for letting us know. Just bought a copy! Caved & also bought an Alice Waters cookbook I had been eying to get free shipping :o)

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  12. Joe and JillSeptember 15, 2011 at 1:59 PM

    I just bought all four of your books from Amazon.com. My husband and I are looking to start our own small scale homestead. I'm excited to read your books! Thank you for sharing your knowledge!
    Jill

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  13. JessicaSeptember 22, 2011 at 2:47 PM

    Hi-
    I heard about your book from the blog I subscribe to " Food in Jars." I decided to check out your books from the library. I just made " Tomato Basil Sauce" and I have a questions about the recipe. I followed your exact instructions but once I put my sauce through my food mill it seemed to lose a good majority of the thickness for the sauce ( ie: pieces of onion,basil, etc.. that were mixed with the seeds.) I went ahead and processed it but it appears more like tomato juice than sauce? Is there something I should try next time that would work better? Any chance it will thicken up in the water bath? Thanks for your help!

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  14. ashleySeptember 28, 2011 at 2:57 PM

    jessica-you don't have to run it through a food mill at all, if you would prefer it to be chunkier. of course, it will then have the seeds still in it, but, if that doesn't bother you or your family, then it's no matter!

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