"We Sure Can " celebrates the ongoing "Canvolution," in which
urban "preservationists," local-food aficionados, rural picklers
and jammers, and food bloggers are rediscovering the vanishing 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 100 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
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