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

Description

A cookbook and guide to the 'preservationists' and locavore aficionados who are rediscovering the lost art of jams and pickles. We Sure Can! celebrates the ongoing 'canvolution' in which young urban preservationists, locavores, rural pickers and jammers and food bloggers are rediscovering the lost art of making one's own jams, pickles and other preserves. Includes over 100 recipes.

Sarah B. Hood: Sarah B. Hood is a freelance food writer and photographer who has been canning for more than a decade. Her grapefruit marmalade recently won first prize at the Culinary Historians of Ontario symposium on marmalades. She lives in Toronto, Canada.

The humble art of canning has resurfaced and captured the attention of a new generation of cooks. Sarah B. Hood joins their ranks with a new book that veteran canners and newbies alike will prize. --Today's Diet & Nutrition For novices and experienced canners alike, We Sure Can! offers plenty of ways to enjoy the harvest year round and is an important resource for the ever-growing ranks of home canners. --New York Journal of Books Canning isn't just for grandmoth-ers anymore, as anyone can tell by the plethora of blogs devoted to putting up ... The book is full of a wide range of recipes for compotes, conserves, and preserves, as well as jam, chutney, and pickle recipes that range from basic to complexly flavored creations ... a nicely curated collection. --Bust A comprehensive guide to preserving -- from the "Bare-Bones Cheat Sheet" on the front flap and details on attending a canning/spiritual retreat in upstate New York to a back section on styling the fruit of one's jars with labels and tags. --National Post