We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food
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 & NutritionFor 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 BooksCanning 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. —BustA 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