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SOURCE: Sterling Publishing
ABOUT THE BOOK:
Yes, you CAN! More and more people have discovered what grandma always knew: canning and preserving supplies you with wholesome, tasty treats year round. And this Homemade Living guide provides all the practical, hold-your-hand basics along with plenty of step-by-step photos, and 20 unique seasonal recipes created by the author.
Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options. Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies—and each offers at least two “Canning Classic” recipes with variation ideas.
This book is FSC Chain-of-Custody certified and has been printed and bound in a responsible manner using recycled materials and agri-based inks.
(While most inks are still petroleum-based, some ink manufacturers now substitute renewable and biodegradable resources (such as soy, linseed, and corn oils) for most or all of the petroleum. Vegetable oil replacement ink meets the same specifications as petroleum-based ink, and it does not release a significant volume of VOCs into the air when it dries. Agri-based inks are produced without toxins and biodegrade, effectively eliminating environmental, health and safety hazards.)
As a book blogger getting a list of 200 books to choose from is rather hard. What to choose? Scrolling the list my decision became easy once I spotted the Home Made Living Canning and Preserving book.
I love the idea of canning and preserving food. Sadly every year it seems like I say “Oh I really should start” but the farthest I get is pickling beets (our favorite). I have to admit though I think the reason I only get as far as the beets is because honestly I don’t know alot about canning and preserving. Growing up my mother attempted to can but they never turned out and I think I am afraid to put all the effort into it and it not turning out but I think after reading this book I am determined to do it next year.
I was extremely impressed with this book and its inspired me to want to can now. Not only does Ashley take the mystery out of canning but she explains everything so well and makes it easy to understand that it makes you want to run out and start canning.
Another great think about the book apart from the great photos is that she showcases Portraits of a Canner and they are every day people who can and come from all walks of life. You realize how diverse canning really is and how important it is.
In the first half of the book Ashley talks about equipment and the process of canning safely in detail. The second half of the book is filled with delicious recipes that are typical canning recipes like: strawberry jam, grape jelly, crushed tomatoes or pickles. There is also the seasonal recipe section which is interesting and contains recipes like: Strawberry and Vanilla Sauce, Cherry and Lemon Thyme Marmalade, Tomato Basil Sauce, and Cardamom Apple Cider Butter. I love that the recipes are easy to follow.
I think this is a great book for the first time or beginners who are interested in canning. I know personally for me since having a child I am more aware of the things that go into foods and honestly its a little scary when you can’t pronounce half of whats in them. I want a healthy alternative to that and I think canning and preserving the summer and fall harvest are the way to go.
You can check out Ashley’s blog by clicking on Small Measure.
I preserve beets every year and we love them. Do you can?
My Beet Recipe
-Wash beets and boil whole. Boil until soft. This could take up to two hours.
-Prepare mason jars and put two whole cloves in each jar.
-to make brine: In a pot boil 1 cup vinegar with 1 cup sugar and bring to a boil. Stirring constantly.
-When beets are cooked run under cold water and peel of the skin. Cut beets into chunks (or how ever you want to cut them)
-Pour the brine over the beets and seal.
Lids will pop when they are sealed.
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