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We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food

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We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combi We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can! Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.


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We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combi We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can! Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.

30 review for We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food

  1. 4 out of 5

    Heidi

    This is a beautiful book with great pictures and several recipes I'd like to try. I'm totally going to make my own pectin this summer with apples from my parents' tree. And did you know you could make pectin from orange pith? Me neither. But the strawberry orange pectin jam sounds tasty. And I really want to make the onion citrus jam with thyme to go with all the pork in my freezer. That said, I was a little bugged that this was trying to be an Important Book, part of an Important Movement involv This is a beautiful book with great pictures and several recipes I'd like to try. I'm totally going to make my own pectin this summer with apples from my parents' tree. And did you know you could make pectin from orange pith? Me neither. But the strawberry orange pectin jam sounds tasty. And I really want to make the onion citrus jam with thyme to go with all the pork in my freezer. That said, I was a little bugged that this was trying to be an Important Book, part of an Important Movement involving urbanites making jam. Sure, canning and jamming and pickling is trendy, as is a desire to be closer to the land and food production. But it's a stretch to say that the desire to can came first, that it "revived" an interest in local food. It's all part of the same package. And I agree with other critics mentioned in the book who argue that people are basically making fancy condiments, which hardly feels like a revolution. Here I am with my jar of homemade jam, throwing off the shackles of... yeah, I don't know either. Let's get off the soapbox and just make tasty stuff.

  2. 4 out of 5

    Foxthyme

    The book is visually appealing and it has some really interesting recipes in it, such as Lilac Jelly. I had no idea you could make Lilac Jelly. Some other out of the mainstream recipes include: Dandelion Jelly, Pickled Asparagus and Fiddleheads, Golden Raspberry Jam with Spearmint and Lemons, Vanilla Blueberry Jam, Watermelon Cranberry Sauce, Chiogga Beet Quickles, Persian Inspired Quince Butter. I could go on! There are so many great recipes. For those of you who aren't adventurous, the books a The book is visually appealing and it has some really interesting recipes in it, such as Lilac Jelly. I had no idea you could make Lilac Jelly. Some other out of the mainstream recipes include: Dandelion Jelly, Pickled Asparagus and Fiddleheads, Golden Raspberry Jam with Spearmint and Lemons, Vanilla Blueberry Jam, Watermelon Cranberry Sauce, Chiogga Beet Quickles, Persian Inspired Quince Butter. I could go on! There are so many great recipes. For those of you who aren't adventurous, the books also includes many traditional recipes, such as Victorian Raspberry Jam, Saskatoon Jelly, Sour Cherry Jam, and Brandied Sweet Cherry Preserves, to name a few. This is a book that is well worth owning.

  3. 5 out of 5

    Heather

    This is a visually beautiful book. I have made the Victorian style strawberry jam, followed the instructions a little too religiously and almost burned it. Some strawberries are going to stay near the surface of the pot--when it sets, you will know it. Trust your instincts on this one. Looking forward to making some vanilla sour cherry and lavender peach preserves this summer, and the apple sauce recipe for fall looks awesome.

  4. 4 out of 5

    Lisa Marie Miller

  5. 5 out of 5

    Kathy

  6. 4 out of 5

    Gina

  7. 5 out of 5

    Emily Slomski

  8. 5 out of 5

    Linda

  9. 4 out of 5

    Madalene

  10. 4 out of 5

    Emily

  11. 4 out of 5

    Jessica

  12. 4 out of 5

    Darlene

  13. 5 out of 5

    Pinky

  14. 4 out of 5

    Nico

  15. 4 out of 5

    Emily

  16. 5 out of 5

    Kelsey

  17. 4 out of 5

    Pam Klassen-dueck

  18. 5 out of 5

    Denise

  19. 4 out of 5

    Ayesha

  20. 5 out of 5

    Amy

  21. 5 out of 5

    Tasha

  22. 4 out of 5

    Baby Snakes

  23. 5 out of 5

    Meagan

  24. 5 out of 5

    Kit

  25. 4 out of 5

    Jenny2

  26. 5 out of 5

    m.toast

  27. 4 out of 5

    Paige

  28. 5 out of 5

    Serafina

  29. 5 out of 5

    Renée

  30. 4 out of 5

    Sarah

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