The Canning Kitchen

The Canning Kitchen

101 Simple Small Batch Recipes

Book - 2015
Average Rating:
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A modern take on a beloved tradition

The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you'll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites.

In addition to year-round recipes, The Canning Kitchen includes all the basics you'll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.

Publisher: Toronto, Ontario : Penguin Group, 2015.
ISBN: 9780143191315
0143191314
Characteristics: 244 pages :,colour illustrations

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j
JessRB
Jul 06, 2016

I figured that I would change my review a little because I have now gotten out quite a few canning books from the library and it is easier to compare this to them.
This book has jams, jellies, relishes, chutneys and sauces, some pickles and then some canned fruit and tomatoes (which aren't very common in the other books available through KCLS).
This book has a lot of basic / classic recipes (strawberry jam, dill pickles) and not as many innovative ones as some of the other books in the library. I was a little discouraged about how large the batches were (since the title advertises “small batch” recipes). The recipes make anywhere from two to nine jars; although to be fair, I should mention that a lot of the recipes she uses small (1 cup / 250mL) jars. This book has a lot of relishes compared to some of the other canning books in the library, ranging from classic hot dog relish to chipotle cherry tomato relish and fennel thyme relish. Has a recipe for sweet & sour plumb sauce that doesn’t have any soy, which I would definitely want to make.
Uses fresh lemon juice, which some other cookbooks don’t recommend because they say that the acidity isn’t consistent from lemon to lemon. Has some recipes with interesting flavor combinations (such as spiced pear cranberry chutney and ruby red hot marmalade), although not as much as some of the other books.

Cynthia_N May 08, 2016

Every jelly/jam/marmalade recipe possible!! Pickles and pickled ginger!

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