Overview

We Sure Can! celebrates the ongoing 'Canvolution' in which young urban 'preservationists,' local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of making one's own jams, pickles, and other preserves: passionate canners who are preserving all manner of fruits and vegetables, and combining them with unexpectedly exotic spices and ingredients. Includes 100+ recipes.

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9781551524023

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Reviews

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

<br>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 <br>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 <br>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 <br>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 t

<br>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 <br><br>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

<br>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 <br><br>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 <br><br>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 <br>

Author Information

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.

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