Recently I was given the opportunity to work with the company, “America’s Test Kitchen” on a new cookbook campaign. The cookbook is entitled, “Fool Proof Preserving-” A guide to small batch jams, jellies, pickles, condiments and more.
What makes this cookbook special, (along with all of America’s Test Kitchen cookbooks,) is it’s objective to show basic fundamentals, techniques and approach to a specific application. They’ve demystified the science behind why canning works along with tips and explanations for using certain ingredients to achieve the best possible outcome. This particular cookbook focuses solely on canning and preserving ingredients that are in season now and the ability to extend that freshness outside of an ingredients peak season. I was given the honor to cook from this cookbook…to experiment and experience the art of canning and to better understand the science behind how and why it works, for myself.
From this easy-to-follow cookbook, I re-created 3 different recipes using each one of America’s Test Kitchen’s techniques with success and a delicious outcome. For my main ingredients, I choose only organic fruits and vegetables and due to time constraints, also chose recipes with a short-term storage option for this blog post. Now that my feet are “wet,” and my confidence built, the idea of canning say, fresh homemade spaghetti sauce gets me super excited for tomato season! And, long-term storage will ensure the taste of freshly plucked tomatoes in the dead of winter and all year long.
The cookbook is broken down into sections that cover sweet jams and jellies, savory jams and chutneys, pickles, tomatoes year-round, fruit in syrup and condiments and fruit butters. Aside from the fact that I have more than half of the cookbook book-marked, I’ve decided that the best approach to pacing myself is simply by cooking and canning based on the season. Stone fruit are in season and at their peak now, so I chose a Greek Apricot Spoon Sweets recipe that I’ve added to Greek yogurt and oatmeal, plus I reserved the apricot honey syrup and used it in my new homemade Spiced Coconut Granola with Apricot Honey. This is nothing short of delicious! I also opted for the pickled beets recipe, that not only my husband loves so much, but says they taste exactly the way his grandmother used to make! Way to go Test Kitchen! Lastly, I wanted something savory with a tang and crunch…So I chose Vietnamese Pickled Daikon Radish and Carrots. I made a grilled chicken salad with tons of fresh veggies and a homemade vinaigrette and topped it with this quick pickled combo. This added the perfect crunch and texture to my salad that was filling and satisfying. All 3 of these recipes were easy to create, simple to follow, used minimal ingredients and yielded delicious results.
And now for the fun part… I was given the honor to offer America’s Test Kitchen, “Fool Proof Preserving” cookbook (retail $26.95) as a free giveaway to one of my lucky readers! Want to know how? Simply add a comment to this post telling me what you would be interested in canning/preserving and why. U.S. entries only please. I will keep the giveaway open until 9pm Central Standard time, on Friday, May 20th and will announce the winner on Saturday.
Once you’ve entered the giveaway, go check out the recipes I created from the cookbook!
Good Luck!
-Vietnamese Pickled Daikon Radish and Carrots
All backgrounds used in these photos are from @inkandelmbackdrops
I currently make pickles and jams but canning tomatoes and other veggies seemed a little daunting. I would love to have fresh spaghetti sauce and not have to purchase a can of crushed tomatoes in order to make mine. I’ve eliminated nearly all canned goods and this would help me complete that. Also, the pickled beets have my husband’s name all over them! He grew up eating fresh ones and has since settled for store bought -although we’ve eliminated those as most, disappointingly, contain high fructose corn syrup.
Hi Jacqueline! Thanks for participating in the giveaway! Though I did choose a winner, I encourage you to check out this cookbook. There is an entire section on tomatoes and canning for year-round use. Eliminating “canned” goods is amazing! For the amount of time you spend reading labels at the grocery store, you could be making homemade, good-for-you, fresh preserved goods. π
While I regularly can jams, jellies, pickles, tomatoes, tomato juice, apple butter, green beans, etc, I have never tried spaghetti sauce or relishes and I would love to learn to do that. The less that we buy with preservatives the better!
You sound like a canning connoisseur! π You would love this book, especially since there is an entire chapter on tomatoes. I also agree about preservatives. If preservatives need to be used to “preserve” food, we probably shouldn’t be eating it in the first place. Plus I can only imagine the damage that it can do to the body over time! Way to preserve the natural way! Good Luck!
Such a great post, Angela! I did a little preserving last summer after being away from it for several years, and became particularly interested in the flavor combinations in the jam & jelly recipes I came across! I successfully put up a few tasty jams, but would like to experiment even more this year, again focusing on fruits paired with spices and herbs.
Thanks so much Leslie! The number of sweet and savory jams and jellies in this cookbook will have you naturally preserving for days on end. It’s a keeper! Good Luck!
I love fruits so canning jellies and jams is always great. I find myself buying banana Jam at the farmers market a lot so it would be fun to learn how to make it.
Banana jam! Are you referring to the banana peppers or bananas? I’m intrigued! There are tons of sweet and savory options in this cookbook that I’m sure you will love! Good Luck!
Those apricots look amazing! I’d try that. I’m also hoping to preserve some sour cherries this year; I think they would make a great pie filling over the winter holidays!
Thanks for participating! There is a simple cherry preserve in this cookbook along with a “Holiday Jam” that might inspire you! The holiday jam uses cranberries, but I’m sure you could substitute cherries into the recipe. Sounds delicious! Good Luck to you!
We get tons of local wild berries (serviceberries, mulberries, blackberries, etc) that I’d love to preserve for year-round use. Plus, figs, green tomatoes, watermelons β¦so many things emerging soon here in Georgia!
Ah! You are surrounded by such beautiful produce! There are plenty of recipes in here you could make good use out of. Pickled watermelon rind, green tomato chutney, cape-gooseberry-rose preserves, fig-pomegranate jam… the list goes on! Thanks for participating in the contest and good luck to you!
I really want to try pickling cucumbers to start and then work up to other veggies and jams. I have a lot to learn!
This is the cookbook for you then! The entire beginning of the book describes the “science” behind canning, step-by-step instruction, the science of pickling, trouble-shooting and key ingredients to help in preserving success. Good luck to you!
I would love to make a pickled condiment with vegetables like either a type of sauerkraut with horseradish or something with a unique spice or herb included in it. I know that preserving is a way to allow foods to be stored longer however I also believe there are many possible health benefits to doing it as well. I would like to start experimenting with it so that I can become comfortable with doing it on a regular basis. πΏπΏπΏ
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Thanks for your participation Ami! The cookbook has recipes for horseradish, creamy horseradish and a creamy horseradish-mustard sauce! Those got book-marked as well! Naturally preserving food is a perfect way to enjoy fresh, seasonal ingredients in the off season without tainting our bodies with artificial “preservatives”. Good luck to you!
I grow the best tomatoes ( well- my 80 year old thinks his are better but he planted too early and all of his plants died except 18. I am bringing him over 23 of my beautiful beefsteak plants today). Anyways , I only know how to use them fresh. My other favorite to grow and share are cucumbers but I only know how to use them fresh. Good luck to you always and thank you for the chance to win your book. I am transplanting most of my 88 plants in my garden today- wish me luck π π π π
My 80 year old Dad I meant to say! Lol!
Holy tomatoes! You’ve got your work cut out for you! There are 12 tomato recipes to be exact in this cookbook along with plenty of ideas for cucumbers. What a bummer that your Dad’s tomatoes didn’t do so well. We’ve had some mild weather and plenty of gloomy days. Thank you for participating! It is my pleasure to be able to offer this cookbook as a giveaway! Good luck to you Lisa!
Do to my love of cucumbers and pickles. We planted cucumbers this year. My son and daughter love working in the kitchen. So I look forward to to be able to do something different with them.
Thank you for participating! The cookbook has several cucumber and pickle recipes that I’m sure you’ll enjoy. Good Luck!
I have wanted to try caning/preserving for some time now. Your blog has now given me the drive to actually do it! I initially thought I would just try tomatoes. But I think I will be a little more adventurous and try a savory jam. Thanks for the ideas!
Ohhh! The savory jams look delicious! Jalapeno-Peach preserves, Red Wine jelly and Spiced Apricot chutney are high on my list. π Thanks for participating and good luck!
Great article and just in time for my challenge. My husband “LOVES” Giardiniera Hot Pepper Mix. He delights in adding the mix to almost every meal. I purchased my Jalapeno Pepper plants and look forward to growing and preserving them at the end of the growing season. To make his favorite addition to his plate I want only the best combinations of flavors minus the Soy, Canola or Vegetable Oils that are in most all of the mixes on the market. With your Herbal Fusion that I’m sure would enhance the recipe I look forward to the challenge.
I’ll keep you posted to let you know how it turns out!
Thanks for participating! This cookbook is simple to follow and easy to understand. In no time you’ll be canning everything! π