This summer I have started using a cookbook that I've mentioned in a few other entries on this blog, Put 'em Up by Sherri Brooks Vinton. I've made some Asian Cucumber Pickles, Cumin and Coriander Beets, and Blueberry Vinegar. I know that if I have extras this summer--there's something that I can do with them.
I really was expecting this book to be mostly about jams and jellies. After all, that's what most people think of when they think of "canning" or "preserving". But, I'm so thankful that it's not! Instead, this is a cookbook all about how you can preserve the varied fruits and vegetables of your harvest.
The explanations, illustrations, and general information in this cookbook about how to can are great. They are easy to read, well formatted, and simple to follow. For someone like me who has a lot of questions when I try something new, most of the answers are here.
I did write a few weeks ago that I'd keep you posted about how my blueberry vinegar turned out. It turned out just fine. I used it in a salad dressing with tomatoes just the other day!
If you're looking for a canning cookbook that focuses on sauces, pickles, jams, jellies, and other toppings (there's even a lemon curd recipe!), I think this is a great cookbook. One way that I know whether I really like a cookbook is whether I continually want to come back to it. I've had this cookbook for two months now and it has been one that I've opened up numerous times--which says a lot to me!
Please note that I received a complimentary copy of this book for review from Storey Publishing.