PDF Download Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them, by Rebecca Lindamood
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Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them, by Rebecca Lindamood
PDF Download Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them, by Rebecca Lindamood
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About the Author
Rebecca Lindamood is the founder of the blog Foodie with Family. She's a former full-time cook and Traverse City Record-Eagle food columnist, who has been featured on The Pioneer Woman and in Better Homes and Gardens. She lives in Belfast, NY.
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Product details
Paperback: 224 pages
Publisher: Page Street Publishing (July 19, 2016)
Language: English
ISBN-10: 1624142613
ISBN-13: 978-1624142611
Product Dimensions:
8 x 0.6 x 8.9 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
119 customer reviews
Amazon Best Sellers Rank:
#47,231 in Books (See Top 100 in Books)
I have been waiting for this book to land on my front step. Full disclosure: I am a Foodie With Family FanGirl. If there was a t-shirt, I would own it and wear it straight from the dryer every time. So yes, I expected that I would enjoy Rebecca's cookbook.But seriously, y'all, I had no idea about how much I would love Not Your Mama's Canning Book. Pro tip: when you add it to your cart, choose napkins or paper towels as an add-on item so that you can daintily dab away the drool that is inevitably and spontaneously going to erupt from your face. I know, pictures of food in jars, how good can that really be, Pamela? BLESS YOUR HEART. Cranberry ketchup. Candied jalapeños. Vanilla fig jam. Korean barbeque sauce. Stuff with booze for extra beauty.Hand on the Bible, I haven't swooned this hard for a cookbook since Yotam Ottolenghi's "Jerusalem".Here's the reason that this book is the canning book you buy this year: Not only are there enormously delicious recipes (Bourbon Brown Sugar Peaches, I'm looking at you), the second half of the book is recipes that use up the things you've canned. I was raised a Ball Canning Girl, but what's the point of making your fancy schmancy homemade whatevers if you don't use them? It's a lot of time and effort wasted to have a cupboard full of pretty but useless jars. There is not one useless canning recipe in this book. Each canning recipe is a major ingredient in a soup, salad, entree, or dessert. This cookbook gives your canning hobby a legit end game. You not only get to experience the sweaty joy that is canning, but you are given extremely desirable ways to eat what you've canned.
Beautiful photography, guaranteed fool-proof recipes, and one of the best and simplest introductions to canning I've seen - not a surprise from a natural-born mentor and writer like Rebecca. This book is more than I even expected; it's a canning guide with canning recipes, yes (and delicious, unique ones to boot!), but also a delightful collection of recipes in which to USE your canned goodies. Appetizers, snacks, beverages, main dishes, breakfasts, sandwiches. I've currently got my eye on the Smoky Roasted Salsa so I can turn around and use it in the loaded black bean chili, smoky roasted salsa pulled pork, and tortilla soup recipes. Oh yeah. After that, the Whole Grain Dijon Mustard and Canned Chipotles in Adobo Sauce might have to get made for back stock. Then maybe the Instant Hummus-In-A Jar to give away as gifts. And the Pizza Sauce and the Blackberry Lemon Thyme syrup and and and...Pro tip: do yourself a favor and make the Candied Jalapeños ASAP. Not only are they a great introduction to the whole canning process, but they are the BEST condiment/topping/eatthemplainwithaspoon item you can imagine. You're welcome.
I've been canning for about 4 years and this is only my second canning book. I was intrigued by some of the reviews I saw so I bought the Kindle edition. I'm not disappointed. I've made the Bourbon Peaches, Candied Jalapenos, and the Asian Sweet Chile Sauce. All are now sitting in the pantry to become gifts at Christmas.
This is now my "go to" canning book. While this doesn't replace the Ball Canning book for run-of-the-mill jams and tomatoes, you can only put up so many boring things before you realize you don't eat like that! This book solves that problem! Nearly every page of this canning book is now splattered and I've already had to make second and third batches because they were such hits with my family and friends that we have consumed them already! I love how canning a batch of Tikka Masala Sauce makes a complete dinner of Chicken Tikka Masala only 5 minutes away when I come home from work. My teen son's friends devoured the pulled pork sandwiches made from the Smoky Roasted Salsa, but the salsa has also become our favorite topper for egg scrambles. I canned both the Maple Bourbon Pecan-Pie-in-a-Jar and the Grape Pie Filling in half pint jars - both are epic when spooned into Pepperidge Farm's Puff Pastry Shells - creating a portion controlled quick dessert, and I don't have to make a whole pie to enjoy it. The World's Greatest Pizza Sauce is really great over sliced pot roast as well as making individual pizzas for a quick weeknight dinner (I spread it over leftover naan we didn't use from the Tikka Masala night and just broiled it until the cheese melted!) My Asian Spring Rolls, Bahn Mi Bowls, and even hamburgers were kicked up a notch by the Gingered Pickled Carrots. Our family loves flavor and spice, and this book delivers that. I don't think I will have any jars left by the end of the year! I'm not lending this book out - ever!
THE ABSOLUTE BEST CANNING BOOK!!!I am owner to dozens of canning books from the latest Ball Blue Book of Canning to vintage paper pamphlets with ambiguous canning instructions. This is by far my favorite. Modern recipes including many for spicy things (which is my personal favorite).The best part about the book is probably that fact that she includes recipes that actually USE the canned products. Often times I will can some strange sauce or jam and then once winter hits, I can't think of how to actually use it to get a meal out of it. This solves the problem! Very creative ideas in here.While I haven't made it through every recipe in the book yet, my favorite so far is the Caribbean Hot Sauce. The lime and curry are such a wonderful addition!!The author definitely makes it easy and comfortable for a new canner, but not boring for a seasoned one.Thank you Rebecca for this wonderful gem of a book. I've recommended it to a few friends already and they have purchased it and really enjoy your recipes as well!P.S. I love your blog!!!
I love this book! The illustrations are beautiful, and the recipes live up to the cover statement "Not our mamma's canning book". I have ordered a copy for one of my sons in Kenya as food preservation is not common there, and he is a culinary arts graduate. I believe it will open a whole new world for him, and possibly one day, his students.
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