No. I’m not pregnant. I thought I’d get that out of the way. One of the unintended consequences of having had 5 kids in 8 years is that whenever I say I have an announcement people automatically ask me if I’m expecting. In a way, this isn’t too far off from what I am actually announcing today, though. But first, I’d also like to get an apology out there. I’m about to use a tremendously excessive number of exclamation points. Now, onto business. Much like being pregnant, I’ve gestated this project for a solid 9 months, been terrified and thrilled, and can finally tell you all that I’ll be giving birth to a bouncing cookbook on July 19, 2016. That’s right… for all of you who have asked when I’d be coming out with a cookbook, it’s on its way! Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them will hit the shelves -both virtual and literal- shortly before my 42nd birthday next month. I can’t think of a better present to myself than to have my dream of becoming a published cookbook author come true. I’m going to be teasing some of the photos for the recipes on instagram, twitter, and facebook. You can follow along or search those images with #NotYourMamasCanningBook. Is it wordy? Yep. But so am I, friends. You can preorder Not Your Mama’s Canning Book on Amazon, Barnes and Noble, or Indiebound. It’ll be available on shelves on July 19th, as I said. Excited much? Yes, I am, thank you!
Not Your Mama’s Canning Book is, ahem, a canning cookbook, to be sure. The first half of the book is about 40 unique (in a good way, not in a “my mom trying not to hurt my feelings if she doesn’t like my outfit” way), modern, global-inspired canning recipes. As a bonus, there are approximately eleventy million recipes included for preserving herbs and making normally ridiculously expensive boutique extracts. Now if you all could do me a favour, though, and read the next sentence in your best obnoxious television commercial voice, “But WAIT! There’s MORE!”
How many of you have canned something and had it sit on the shelf collecting dust because you weren’t quite sure what to do with it afterward? I’m looking at YOU, pickled plums. I made sure that every single canning recipe in the first half had at least one “Payoff Recipe”. In other words, each canning recipe has a corresponding Payoff Recipe to make WITH those canned goods. Would you like to see a couple of examples? Oh, please say yes!
We have Korean Barbecue Sauce. This is a recipe that one friend tested for me and swooned over repeatedly. I didn’t object. It’s sweet, it’s spicy, it’s loaded with classic Korean flavours like garlic, ginger, gochujang, Asian pear, and soy sauce, and it’s almost obscenely easy to make. This makes an incredibly satisfying beginning canner recipe, but experienced canners will make it for years just because it’s so tasty.
With that Korean Barbecue Sauce, you can make this crowd pleasing, budget friendly Korean Inspired Flank Steak Lettuce Wraps. It’s mouthwatering, flavourful, and entertaining friendly, but easy enough for a weeknight dinner. All this because you made the simple Korean Barbecue Sauce. Win/win.
Whole Grain Dijon Mustard puts the stuff in the stores to shame. You can make the mustard as coarse or as smooth as your preferences dictate, but one thing is certain and that is the flavours will blow you away. Use that mustard on everything, but especially on these Mile High Hot Ham and Swiss Sandwiches from the book.
And for all my bean loving buddies out there, I have Choose Your Own Adventure Beans. “Say what?” you say? It is a method by which you can not just can beans, but flavour them before they’re even done. Choose your preferred dried beans, the flavour add-ins, and process according to the instructions and you’ll have jar upon jar of beans that are ready to go! Here you can see Mediterranean Chick Peas on the left and Mega Melty Bean Dip made from our Tex Mex Beans.
What have we here? Cherries Preserved in Red Wine Sauce. These little beauties play well alone or with either savoury or sweet. In fact, parts of it make it into two different recipes; Seared Filet Mignon with Red Wine Cherry Sauce and La Tenda Rossa Gin and Tonics. You’re going to want all three of them. Believe me.
May I introduce you to one of the most eaten items in the entire book? I’m referring to the Vanilla Fig Preserves pictured above on the left. We eat it on charcuterie trays, with brie, on peanut butter sandwiches, glaze meats with it, and -of course- on these luscious Fig and Pig Open Faced Mexican Style Sandwiches from the book. Man do we love those.
We have New York Grape Pie Filling, friends! I know that grape pies are an upstate and western New York thing, but I’m on a mission to bring it to the world. New York residents comb the countryside in the fall to find roadside stands that sell these fragrant, sweet, and tart beauties, and now people everywhere can make their own. All you need is a few pounds of Concord grapes and a little time and you’ll be living large. Use the finished pie filling to make a full sized grape pie, or do what I love best and use the book’s recipe for Mini Grape Hand Pies which tuck handily into lunches and picnic baskets.
My husband and sons said that of all the recipes in the book, the Caribbean Heat Habanero Hot Sauce is their collective favourite. My test batch bottles kept disappearing and reappearing empty. I made three whole batches and then in frustration exclaimed that if they didn’t stop eating it, they’d have to make some themselves because I needed the bottles to photograph and experiment with. My husband actually did just that. He gathered the ingredients and “tested” my recipe for me by making a double batch. He was so proud of his handiwork that he passed out jars to his siblings. These guys eat it on eggs, sandwiches, soups, salads, and more. I use it in the gorgeous Sticky Jerk Chicken Wings from the book.
(Pictured above: Not Your Mama’s Antipasto Tray because it contains not one, not two, but FOUR different recipes from the canning portion of the book!)
Guys, most importantly, I want to thank you all for encouraging me, sticking with me here on Foodie with Family, and being part of my extended family. I couldn’t do any of this without you all being here, so I appreciate you more than I have the ability to express. Can on, friends!!!
You can pre-order Not Your Mama’s Canning Book from the following fine retailers:
I have been following your blog for ages now and have loved so many of your recipes so buying this canning book was a no brainier for me! I have been a canning fool this summer, so far 99% have been from your book. We’ve been trying most every dish shortly after making them so I can make notes in the margins of the book. So far all have been 5 stars! I would love to see more recipes on your website referencing your canned products too.
Thanks so much, Janet!
I must have close to 50 canning cookbooks, but this one is my current favorite. In the 3 weeks since it arrived I have made 2 batches of Tikka Masala, Mediterranean chickpeas, south of the border black beans, instant hummus and Korean BBQ sauce. In making the Tikka I started with 12 cups of pureed tomatoes (because I have the machine), put all the other veg in my food processor. and finished with an immersion blender so I had a smooth sauce going into the jars. It was delicious with chicken and think it might still be good with a little less than that heart-stopping cup of cream. I had trouble with the clearjel on the BBQ sauce, but I always have trouble with it. Is there anyway to keep it from becoming an instant rubber ball when in contact with water?
Oh, Judy! Thank you so much!! The Tikka Masala has saved my pathetic bacon so many times when it comes to fast dinners. And I put the Korean BBQ sauce on about everything. Now I maaaaay be able to help you with the clearjel issue. One thing is that you may want to double check that you have regular clearjel and not instant. The instant stuff bunches up tighter than my wallet at an amusement park unless you’re super careful. If it is the regular stuff, ideally you can whisk it very thoroughly into sugar before adding to something. If it is going straight into liquid with no “dry” carrier, you want to whisk it VERY carefully into cool liquid before adding it into hot liquid. And if you have trouble that vigorous whisking can’t help, go for the immersion blender approach. If it won’t cooperate, obliterate it! 😀 I’d be so honoured if you’d feel like you could leave the book a review on Amazon!
Thanks for the tip on Clearjel. I will check my containers, and I will happily leave a review on Amazon. Since I left my comment I have also made the Vanilla fig jam and tried an experiment with the Tikka sauce. I had a 2 lb bag of some sort of dal in my cabinet that needed to be used. The beans are described as roasted split chick peas, but they look nothing like garbanzo beans. In any event, I wanted to try canning them with the tikka sauce. I was a little concerned about using the sauce for all the liquid so I followed an example from my new Italian preserving book and only added 1/14 cup of the sauce, the rest cooking liquid. I haven’t tried them yet to see how they taste, but I’m betting they will make an interesting soup.
Amber Romero says
I have never canned anything in my life, but I LOVE your blog, so I’ll be ordering your book anyway! Is there by any chance directions for canning newbies?
You bet there are newbie canner directions, Amber!!! I’m so happy you’re ordering the book, and I think you’ll have a great time canning!
I’m so excited for this (and you!) I love canning and am always looking for new ideas to break out of the jams for PB&J, tomato sauce, salsa and pickled green beans. I love these things and they are my stand-bys, but I’m always interested in branching out.
Oh my goodness, thank you so much, Colleen! I hope you find some new stand-bys from the book 😀
Congratulations, Rebecca! Your cookbook is wonderful news! And on canning and preserving…..makes the news even better! I can’t wait until it becomes available. I love to can and am always on the lookout for new recipes. I have a jar of your candied jalapeno peppers opened in the frig right now. Yum! They will be finished off on some Italian beef sandwiches this week. Looking forward to more deliciousness from you in this book!
Thank you so much, Christine! I’m super excited to share it with you!
Uvon Tucker says
I made my first trip of the season to the farmers market this morning. I’m excited AND scared to see this!
HA! Why are you scared, Uvon? 😀
Uvon Tucker says
Mostly because my ambition sometimes is unseemly, unhealthy, and frightens the elderly.
Hugely excited, though, that this book will have recipes with which to used the canned goodness! I’m still trying to figure out what to do with five jars of apple butter from the fall…one can only do so many pork chops.
Hilarious, Uvon. I understand, though. My kids have feared I’ll can THEM at points… I suggested they not sit still long enough to be stuffed into a jar.
P.S. Apple butter is a nice addition to coffee cakes!
I am so excited about your new “baby”, and headed to Amazon to check it out! I love your blog and have recently shared your recipes and referral to your blog to brides to be at bridal showers. Thank you so much for the great recipes and laughs along the way!
Thanks, Sharon! I so appreciate you sharing my blog with your friends, and checking out my book 😀 You’re so welcome. Thank you, too, for being here. I couldn’t do this without you and my other awesome readers.
Preordered! So excited for you. And for me– can’t wait till July
Thank you so much, Carol! I hope you love it!
So looking forward to the book. I hope you have a chapter that discusses different ways to can and different equipment. I would love to can my chicken stock (makes 6-7 quarts). My problem is I have a ceramic cook top. NOT meant for stovetop canning things with low acid (pressure canning)!!! Looking forward to the recipes……Wishing you much success my friend.
It does, it does!!! I will tell you right now (spoiler alert!) that I recommend a turkey fryer rig for those who want to pressure can (which is the only safe way to can stock) without a gas cook top. Lay one of those up now, if you can. They’re often available at yard and garage sales!
What a great concept for a cookbook!! I love it, and wish I wasn’t long beyond my canning days (back many year ago when I was young). I’m certain that this book will help many who would otherwise be reluctant to try canning. Congratulations on getting it done, and I hope it is as successful as it deserves to be.
Thank you so much, Susan. You really touched me with that!I hope to inspire you to throw a few more thing on that pantry shelf!
Lori Stilger says
HOW EXCITING!!!!!!!!!!!!!!! Congratulations!!!! I lurk a lot – don’t comment much at all 🙂 – but I ALWAYS enjoy your posts, and pin most of your recipes. 😀 Your cookbook cover is GORGEOUS; I love all the color and the texture it has, without being busy. And it sounds like a fun read – that’s part of the fun of your posts, that you do love words! 😀 Praying for GREAT success for you and your new baby! Congrats again!
Oh, Lori. Thank you. You’re right, I love words… I use ’em. A lot. 😀 And I hope you enjoy the book as much as I enjoyed making it!
…and I have to tell you a funny story. That cover shot was done on my porch with my husband holding one side of the white board and my 14 year old holding the other side… all behind a shelf that my 10 year old found at Target. Also, before the manuscript was even finalized by the publisher, we had eaten every single thing in the photo on the front cover. Those guys’ appetites are no joke!
Lori S. says
😀 That’s a great story! And that fact that your family are involved in your book from the get-go is awesome! (I’m pretty sure my husband would just say, “That’s nice” and go back to what he was doing…_ 😀
I’d also say that your guys love what you make. 😀 Which is also pretty awesome…
Marie D. says
I follow many, many food blogs and yours is definitely the favorite! You have truly unique recipes with solid, delicious results EVERY SINGLE TIME! I’m so happy for you and can’t wait to see the book!
My goodness, thank you, Marie!
I’m drooling on my keyboard!!! Congratulations on your book.
You are too kind, Lisa!
Rebecca you are amazing!! I cannot wait to get my hands on this book! I’m drooling rt now. And for the record, I am the one that has canned delicious concoctions only to watch them collect dust because ….well because I need help!! LOL.
Aw, Sheila! Thanks, sweet lady!! We are so similar in our canning habits, I think. So many pretty jars went to waste.
Ashley S says
I can’t wait! Pre-ordered 🙂
Thank you so much, Ashley!!!
Patty Sommer says
Yay!!!!!! So happy for you, Rebecca! And of course, me too!
Thank you, Patty!!! You’re so sweet!
I am SO EXCITED about this!! I’ve been a follower for years and some of our favorite recipes are ones I’ve gotten from your blog. Anytime I mention “Foodie With Family” my hubby starts drooling and says “Make whatever you want!” I’m super excited to start canning this summer, so this book is coming at the perfect time!! Congrats!!
You just made my day completely, Holly. <3 Thank you!!!
Carrie @ poet in the pantry says
This is so exciting! I can’t wait til it hits shelves–I need more interesting canning ideas! <3
Thank you, thank you, Carrie!!! I’m so excited and so glad you are, too!
Robby H says
Congratulations! I look forward to this, although I won’t be canning from it. High altitude makes adjusting canning recipes tricky and well, enough said. But, I’ll look to see what I can enjoy in non-canning quantities since your recipes tend to be winners at our house. Good luck with your new ‘baby’.
Hi Robby! Thanks so much for your support. I should mention that there is a chapter that explains in some detail how to adjust for altitude 😀 I remembered my high-altitude readers!! That being said, if it is crazy tricky, most of the sauces and pickled items can be refrigerator stored for a decent amount of time!
Robby H says
Sweet! We are just high enough to make it sketchy, but I’m looking for a class on canning, maybe with our extension office. Now I’ll be armed with some excellent things to exercise that new knowledge on. Thanks for thinking of us at altitude.
Do, do, DO check with your extension office. They have such valuable knowledge! And of COURSE I thought of all of you up in the nosebleed section! 😀
I am giddy with excitement, my friend. The Korean BBQ Sauce blew my mind when I tasted it and I know that every other recipe in the book will do that as well. l can not wait to hold this gorgeous book!!!
You are the sweetest. And the one who swooned over that sauce, so THANK YOU a million times for your support. 😀 <3