Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them

Wow. I mean wow! This cookbook hits all the marks. The photos are wonderful and plentiful. Literally drool worthy. The recipes are unique but not bizarre. Don’t buy it if you just want to make strawberry jam or applesauce. The recipes are so tempting I can hardly sit still at wanting to start ASAP. I’m fussy about indexing and this book is well done. As a bonus, I’m thrilled that the recipes call for Pomona Brand pectin which is a product that I adore. There are so many recipes that would make wonderful gifts from the kitchen! There are also recipes to confidently use what you have canned. I hope a Not Your Mama’s Canning Book #2 might be coming?

Before you even get to work on the canning end of the business, you will need to look through this book several times. First, you have to look at all the pictures. This may take a couple of go rounds since the pictures alone are enough to inspire the canner in all of us to come out and get down to brass tacks. They also stimulate the salivary glands, so beware! Then, you need to read all the anecdotes because Rebecca knocks it out of the park with her sense of humor. Then you need to look at the recipes themselves, which are unlike any combos of tastiness you have ever seen. I don't know if we are joined at the taste buds, but every single one is something I would love.I think it is important to note that this publication is solely the product of Rebecca Lindamood. It is her baby from start to finish, through and through. The recipes are hers, the photos are taken by her, the words are hers. The only way this book could be more hers is if she had a printing press and book binder in her barn. Having been a follower of Foodie with Family from its inception, I knew she was capable of great things. If you haven't visited her blog, go there forthwith! She will ply you with delicious food, while cracking you up with funny stories or bringing you to tears with heartfelt ones. You can also catch a glimpse of the real life she lives with her husband and five sons on a formerly Amish homestead. This is stuff dreams and hard work are made of. I cannot wait to try all of these options and I really can't wait until her next book comes out! Big kudos to Rebecca for filling a void we didn't know existed until we bought her book.

I’ve been canning for years and I know very well how to can what I grow in my garden. What I really want is a canning book for things I don’t know how to can. I’ve bought so many books that promise to have new ideas but they are really all the same. A million jam recipes and a million pickles with a dash of the basics. Boring. I can’t live on jam and pickles with a jar of corn or green beans. I want to come home from a long day and have ideas of my shelves for a great dinner. I want useable recipes for variety. This canning book delivers. Hands down the best canning book I’ve ever bought. I love that she added recipes in the back to give you ideas on how to use the canned items too. I hope she puts out more canning books. I’ll buy them all.Note: She does have 2 other books that aren’t canning books and I bought those and they are great too. I especially like the one on side dishes.

When I used the 'browse' function of this book on Amazon, the recipe Cherries in Red Wine Syrup caught my eye. Will have to make that one when cherries are back in season. I like the idea of canning them with the stem, visually speaking and to use as a home-made maraschino cherry of better taste and quality I'm sure than in the jars in the supermarket.The Zesty Marinated MUshrooms are calling my name too, I like that they use Italian herbs and use of olive oil to make it taste more authentic than in just a plain brine alone.The Spicy Cranberry Chutney is calling to me too, especially now with fall around the corner. I have to admit that the 3 recipes I tried were good but did not knock my socks off...the elderberry syrup, and the Smoky Roasted salsa, and the Peach Habanero Rum Preserves...but I am not deterred. I made the pestos that are given in this book, froze them, and with summer's bounty of rosemary, sage, parsley, basil, etc., it gives me ways to use it bc even giving it away, I'm still left with a lot. I whizzed up the pesto and put them in ice cube trays and froze. When I made pork chops the other night, I finished them in the pan with a few 'cubes' of the rosemary/sage pesto and broth, and it was just delicious. (they are called Thanksgiving Herb Bombs by the way). Now I see a Korean BBQ sauce in the book, I have most of what I need to make this, a few more to buy, but it will be done. I am not usually drawn to BBQ sauce recipes, but I have a recipe that I've used for yrs from Foodnetwork that is for Kalbi Korean ribs. I make them every summer and grill on the outdoor BBQ using flanken ribs. It uses a similar marinade as this BBQ sauce. This recipe seems to use the same flavor profile and ingredients as that marinade I used in past. I'm thinking that if I can it up, I can use a cup of it at the ready, won't have to make it up on the fly my old way. (The recipe for using this BBQ sauce on a steak is in here, so that's my plan, but with the ribs).By the way, if I might weigh in on the cucumber controversy of other reviews... I"m so glad there are NO cucumber PICKLE recipes in here, I do not like run-of-the-mill cucumber pickles. I like to pickle other vegetables--cauliflower, zucchini, peppers, radishes, carrots, celery, beans, you name it...but cucumber pickles don't float my boat. And as the title of this book indicates, if your mama has the recipe for cucumber pickles, then it shouldn't be in this book...it's not your mama's canning book. I rest my case.I will report back later when time allows me to whip up the wishlist of canning recipes cited above. The book IS beautiful and easy to follow and the pictured illustrations make it so easy to be drawn in and inspired.UPDATE: I made the Korean BBQ sauce, a half recipe, as I always halve a recipe when making it for first time. It is labor intensive to prep all the ingredients, but so I making it as I did before, with my previous recipe and making it ONCE, for ONE meal only. Now the work pays off bc I canned up four 8oz jars for a half-recipe. The taste is spot on as the recipe I previously had. I had abt 4 oz leftover so I am going to use that first, on a flank steak, marinating it with that small amt. This sauce is best for flat flanken ribs, marinate in ziplock overnight, then supper's ready in a flash the following night, slap ribs on the grill, it caramelizes bc of the brown sugar in sauce, it's so delish. I feel like I've discovered the Holy Grail to be able to can it up and keep it 'at the ready.'UPDATE#2: Made the Zesty Marinated Mushrooms, some prep but easy. Yields more than is stated, instead of 4 half pints and one 4 oz jar, it made easily 7 tor 8 half pints. I don't know how, but it does. Nice surprise.

Whoa ! I love love love this canning book, despite being a UK canner there is very little here that I cannot easily recreate with my pressure canner or by using a water bath method. 10/10 from me.

There are a lot of creative new canning recipes in this book. Indeed, while my Gran may not have made these, I’m pretty sure she would have enjoyed them.

Des recettes innovantes et inspirante pour la mise en conserve et de plus une section de recettes pour l'utilisation de nos nouveaux petits trésors...

I love this woman's creative edge. You can read other reviewer's oohing and ahhing and giving all the titles to great recipes, let me say I totally agree with this book's awesomeness. Especially because the author also gives recipes and ways to USE your preserved jars of food!! AWESOME! My only one tiny complaint is the pectin she wants us to use is hard to find in canada so far and expensive ($7 for one ounce plus $5 shipping. Ouch). Other than that I love her recipes and that many are low sugar. I would have loved her to spell out whether I can successfully take out the alcohol as I am allergic to alcohol. I can use bourbon flavor like vanilla can be added, I just have to find it but is the real thing bourbon in the recipe as part of the preserving process?? I'm going to email the author and ask because I want to try that bourbon peach recipe so bad!

Great - lots of interesting new recipes to chose from