There are some books, that as soon as you crack the spine, you know are going to be damn good. Especially if the first page you turn to is savory caramelized onion sage dip. Preserving By The Pint – the brand spanking new book by Marisa McClellan of Food in Jars – is one of those books.
Running Press was kind enough to send me an advance copy and I have to say: I am inspired, salivating and raring to start canning! Those of you who read my New Years post, know that one of my goals for the year was to can my ass off (literally)… well, thanks to this book, that’s totally going to happen.
Preserving By The Pint is by far and away, one of the most approachable, makeable, inspiring and beautiful preserving how-to recipe books I’ve ever read. Written with farmers market shoppers, CSA subscribers, and container gardeners in mind, it’s all about making good use of batch sized hauls – a pint, a quart or a pound – through the seasons. For reals.
To be totally honest: I don’t want to give my copy up. I’m keeping it. I can’t find a single thing wrong with it – except that I don’t have two. In fact, it’s so good, I’ve gone out and purchased a copy for you. All ya gotta do is win it! Before you do though, take a peek at one of the recipes I made from the “Winter” section.
I had a small collection of onions going on under my sink and by small, I mean more freakin’ onions than I knew what to do with. So I made Marisa’s Caramelized Onion Sage Spread… In the time that it’s taken me to write this post. Easy peasy, right? Not to mention absolutely drool worthy delicious. It made exactly one jar which is perfect for me to eat in a week! I encourage you to do the same.
Giveaway after the recipe!
Caramelized Onion Spread with Sage
Prep
Cook
Total
Yield 1 250ml jar
Ingredients
- 1 Dry quart small yellow onions (approx 1.5 lb), peeled
- 2 Tbsp butter, unsalted
- 2 Tbsp cane sugar
- 20 Sage leaves, finely chopped
- 1 Tsp fine sea salt
- 1/2 Tsp freshly ground black pepper
- 1/2 Tsp freshly grated nutmeg
Instructions
- Place the butter in a large non-stick skillet over medium heat.
- As it heats, slice the onions into half-moons. Drop into sizzling butter and stir well to coat. Allow to saute for about 7 - 10 minutes or until onions start to relax, stirring often.
- Add the rest of the ingredients, stir well. Reduce the heat to medium-low and let the onions cook down until they're golden, sticky and caramelized, approx 35 - 45 min. Stir regularly.
- Taste. Add more salt and pepper if necessary. If not, remove from the pan, dump into food processor or measuring cup/immersion blender and puree into a chunky spread.
- Scrape into jars. Spread will last 7-10 days open in the fridge or up to 6 months in the freezer.
Notes
While Marisa's recipe states this recipe makes 2 X 250ml jars, I only got one. Depending on how much your onions cook down or how much moisture is in them, you may end up with one or two jars.
Preserving By The Pint via http://foodinjars.com/2014/03/peek-inside-preserving-pint-giveaway/
ENTER THE GIVEAWAY:
* Contest open to Canadian & American mailing addresses only.
MANDATORY: Simply leave a comment below and tell me your favorite thing to preserve by the pint! OR, if you’re about to embark on your first canning session ever, what you’d like to!
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Disclosure of Material Connection: Running Press sent me a review copy at no cost. Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions and information is entirely accurate and a reflection of my true experience and was not influenced, in any way, by the above mentioned products. Opinions and views are my own.
Michelle Atkinson
April 17, 2014 at 10:23 AMOk I’ve never canned anything. I watched my mom can stuff when I was a kid but I’ve never tried it. I’d love to try something with beets ‘cuse they are amazing! I’d like to do my own salsa as well, does that count as a canning activity?
Kristy Gardner
April 17, 2014 at 10:31 AMHeck YES it does Michelle! Anything that gets put in a jar is canning. And salsa (homemade no less!) and beets def count.
PS. Maybe we can have a canning date when you come to Vancouver?! We can go to the farmer’s market and I’ll show you how! We’ll make something from Marisa’s book 😉
Gail Garden
April 17, 2014 at 10:26 AMI have been dying to learn how to preserve! I want all the jams…
Kristy Gardner
April 17, 2014 at 10:43 AMMmmmm jams…. It’s my jam 😉
Jason
April 17, 2014 at 10:31 AMcan on I say …. personally – I too have never canned – but have made Jam – does that count .. ??
Kristy Gardner
April 17, 2014 at 10:44 AMOf course it does Jason! THAT is canning! What did you put the jam in? A jar? A container of some kind? The only difference between that and “proper” canning is boiling the jars so they seal. You, my friend, are a canner. Or at least a jammer 😉
Sam
April 17, 2014 at 10:38 AMThe two jars of pickles, two quarts of tomatoes and jar of cherries still left from this summer means I really need to preserve on a smaller scale this year 😉
Kristy Gardner
April 17, 2014 at 10:45 AMHAHAHA…. I’m so proud of you! I wish I had jars of stuff still! I’ll send you a jar of bourbon soaked cherries this year 🙂
Meredith
April 17, 2014 at 10:38 AMYay!! Thank you so much for doing this giveaway Kristy! If I don’t win it I’m going to buy it anyway because it looks AMAZING!
Kristy Gardner
April 17, 2014 at 10:46 AMTotally Meredith! I’m stoked to be hosting it – will cross my fingers for you. It’s worth the money either way though for sure 🙂
Hey Jen
April 17, 2014 at 11:46 AMI used to have a TON of canning books. All of which my mother took with her when she moved. So it’s safe to say I haven’t done any canning in a long while and it’s something I’ve been wanting to get back into. This book looks like it would be an amazing start!
Shannon Baas
April 17, 2014 at 12:46 PMI’d like to do some corn.
Amy
April 17, 2014 at 12:47 PMOh.My.Sweet.Molasses. !!!! I am so excited about this. It’s such a pretty book, and your photos are to die for. This will be my first ever (legit) canning/preserving attempt. Frozen Jam doesn’t seem to count, especially when I hardly followed to recipe, and never ate any.
THIS makes me excited to give it a whirl!
Kirsten
April 17, 2014 at 1:00 PMKristy,
Well, you read my blog so you know I can can 😉 but I enjoyed Marisa’s first book so much I’d love to get my grubby mitts on #2.
I’m looking forward to making more salsa as my spouse can go through a half pint jar in one sitting and a pint jar in a couple of days. I didn’t make enough last year.
Laura @ porchandtable
April 17, 2014 at 2:04 PMJust discovering your blog, but loving it already! 🙂 That book looks like such a neat one, i love the concept.
Erin Urquhart
April 17, 2014 at 2:08 PMHmm. I’m looking forward to doing a dried apricot and pineapple jam next week! 😉
Elisabeth S
April 17, 2014 at 2:11 PMI’ve never canned anything, but my aunt is a canning master. I’d love to learn.
Jaime
April 17, 2014 at 2:44 PMI LOVED her first book and can’t wait to get this one! Thanks for the giveaway and for sharing the recipe.
Lisa
April 17, 2014 at 2:57 PMI can just about everything I grow. My favorite pint recipes are the jams I preserve and give to family and friends as gifts and on holidays
Sarah | Curious Cuisiniere
April 17, 2014 at 3:27 PMWe love canning jams, and make a number of batches each year to give away as gifts. We’d love to start canning more vegetables this year!
tripp
April 17, 2014 at 3:36 PMI have a fig tree in my front yard, and its fruit has been telling me since last year that I need to get it in a jar somehow. Hopefully, this book might teach me how to do so.
Emily
April 17, 2014 at 4:04 PMI’m still a little bit of a canning virgin, all I’ve done is some very basic jam. I want to do so much more, though, and this book looks wonderful! Thank you for the giveaway!
Bernice
April 17, 2014 at 4:07 PMI love anything to do with canning and preserving and would love to own this book. Does it have any fermentation in it?
Marisa
April 17, 2014 at 11:38 PMHey Bernice! The book does have a handful of fermented recipes scattered throughout the pages. It’s not a fermentation heavy volume, though.
Kris
April 17, 2014 at 4:12 PMI love making jam and infused liquors in small batches. This book looks like it would be right up my alley!
Yumology
April 17, 2014 at 4:42 PMConfession: I’m a preserving virgin! That sounds so wrong…but yes, it’s true, I’ve never made preserves or canned anything ever. I’d love to win the book as a map for my maiden voyage! LOL!
Dee coyee
April 17, 2014 at 5:19 PMWe do a lot of canning would love to have this book,
Laureen Fox
April 17, 2014 at 5:20 PMMe and my sister made Chokecherry Jam with fruit we foraged from our dad’s yard last fall. Almost time to make some more.
Carrie
April 17, 2014 at 5:59 PMI love preserving tomatoes and peppers from the garden, doing them, picking them. Great way to add to soups and chili’s throughout the year.
Teresa Blackburn
April 17, 2014 at 6:24 PMKristy, I am a fan of anything you can put in a preserving jar…I use them for storing food in my fridge instead of using plastic containers…I use them for salads to go….for making all my summer and fall marmalades & jams…with candles on my porch for nice light in the evening…and I really like this post about all things in jars. What a great recipe.
Scott Cramer
April 17, 2014 at 6:26 PMI’ve never tried canning but the idea of saving money PLUS having delicious non-store-bought goodness year round? Now we’re talking! Recipe also looks amazing. 🙂
Barbara Telfer
April 17, 2014 at 6:27 PMI would love to know about preserving by the pint. We live in a agricultural community and have access to small amounts of great foods that would lend themselves to this. Especially cherries!
Kathy
April 17, 2014 at 9:24 PMI made raspberry preserves for the first time last summer! I want to do a lot more preserving this year!
Emily Morelli
April 17, 2014 at 9:26 PMI would love to learn how to can but I am rather intimidated by it. We are part of a CSA, garden and make weekly visits to the farmer’s market, so I really want to try to preserve some of this season’s bounty!
Kathy
April 17, 2014 at 9:30 PMI made raspberry preserves for the first time last summer! So fun!
Holly Storm-Burge
April 17, 2014 at 9:56 PMThe most awesome preserving I’ve done was making Watermelon jelly. It was soooooo good!
Meghan@CleanEatsFastFeets
April 18, 2014 at 12:01 PMI’ve never canned anything before, but I want to learn. Last summer was the year of the deep freezer (i.e. my first time freezing all the produce) and I’d like this summer to be the year of canning (i.e. the first time I can everything), but I can’t do so without your help and this book. The fate of my summer is riding on me winning this thing. No pressure. 😉
Tara
April 18, 2014 at 1:29 PMI have never attempted canning; would love to try!
Beth@YoungIdealisticBaker
April 18, 2014 at 1:30 PMKristy, this book looks awesome! I want all of that caramelized onion spread. 🙂
Kate | Food Babbles
April 18, 2014 at 1:32 PMMy favorite this to preserve is balsamic strawberry jam! This cookbook sounds fantastic. Thanks for the opportunity!
Emily @ Life on Food
April 18, 2014 at 1:33 PMI made blueberry jam a few years ago and was somewhat successful. I would really like to make more berry jams this year.
Andrea Kruse
April 18, 2014 at 1:42 PMWe can anything and everything we grow on the farm. I love tomatoes and peaches, jams and pickles. This year I want to expand into sauerkraut and more creative concoctions. This book would be a start in the right direction.
Renee
April 18, 2014 at 1:49 PMI love the idea of small batch canning! I tried last year . . . results were mixed. What I did learn is that I need to make stuff I’ll actually eat and like. I was caught up in the romance and pretty pictures that reality slipped away.
This book looks fantastic!
Asiya @ Chocolate and Chillies
April 18, 2014 at 1:52 PMI”ve never done canning but I would love to do tomatoes and strawberry jam!
angela@spinachtiger
April 18, 2014 at 2:01 PMI don’t typically can, but I do jar a lot of food. This might be the very book I need.
kelly mcgrew
April 18, 2014 at 2:12 PMi’d like to give this to my sister. she likes to can fruit preserves and pasta sauces the most.
Deanna Segrave-Daly
April 18, 2014 at 2:29 PMI think I have canned once in my life and Marissa has always been a local inspiration – would love love to have this book (this dip looks DEVINE!) Thanks for hosting 🙂
Jodi
April 18, 2014 at 2:37 PMI’m going to try pickles this year!
sarah wilson
April 18, 2014 at 2:40 PMI’ve never canned before but SO want to try!
Stephanie
April 18, 2014 at 3:01 PMI do lots of fermentation in pint and quart jars. I’d like to do more canning this year. Beet pickles and dilly beans are my favorites.
Claire
April 18, 2014 at 4:07 PMraspberry preserves
karen
April 18, 2014 at 4:41 PMBeen too scared to try preserving, but if i win this book, it would help learn and be less afraid
Samantha
April 18, 2014 at 4:58 PMI’ve never preserved anything….yet….I’d love to preserve my bounty of peaches and veggies from the garden this year….oh and Pickles, I’d love to try pickles.
Kathy
April 18, 2014 at 5:25 PMI love to ferment, and would love to ferment some blueberry jam in quart sized jars!
Francine
April 18, 2014 at 6:12 PMI’ve only ever done dill pickles – I’d love to add to my repetoire!
jessica
April 18, 2014 at 7:00 PMI am looking forward to making relishes with the many different peppers and tomatoes I have planned for my garden this year. I also would like to learn more about alcoholic beverages and their pickling effect on cucumbers and peppers.
Rod Jackson
April 18, 2014 at 7:54 PMI love canning jams and jellies. My fave is peach but also wild black raspberry and wild plum.
Renee
April 18, 2014 at 11:13 PMI’d like to start canning my own tomatoes and strawberries.
Jackie F
April 19, 2014 at 4:26 AMStrawberries are my favorites! Thank you for the giveaway!
Megan Sweet
April 19, 2014 at 6:52 AMI’ve never canned anything, but I’ve always wanted to make jams! My grandmother used to make really epic jams, and I’d love to learn to do it myself!
JenniferB
April 19, 2014 at 6:58 AMI preserve blueberry jam by the pint
gayle gildehaus
April 19, 2014 at 7:45 AMi make lots of different jams and jellies
Maria D.
April 19, 2014 at 9:24 AMI canned some pickles a very long time ago in high school, but what I’d really love to can is jam! Thank you for the giveaway– this book looks awesome!
Kristen
April 19, 2014 at 9:39 AMAll I know how to do are pickles. Trying to expand
Jessica
April 19, 2014 at 10:45 AMI preserve tomatoes every year!
Katey Myers
April 19, 2014 at 1:32 PMI would like to can everything by the pint! It seems to be the perfect size. I’ve only water bathed (elderberry syrup) so far. Getting a canner this summer.
Erin
April 19, 2014 at 3:08 PMI’d love to try preserving blueberry jam!
Linda Marie Finn
April 19, 2014 at 5:28 PMHomemade hot chilli sauce, more like a salsa then chilli.
Sweet but Hot HOt….smile
Blessings
Linda Finn
Faithful Acres Books
http://www.faithfulacres.net
faithfulacresbooks@gmail.com
Alex T
April 19, 2014 at 6:18 PMI’ve never canned before but I’d love to learn how to make apple butter! Thanks for the giveaway!
ten b
April 19, 2014 at 8:09 PMI made salsa once. And discovered that the stuff in peppers BURNS my hands – caused painful blisters. As in a lovely visit to the ER where they treated me for chemical burns and couldn’t really believe that I had been making salsa, not playing with toxic chemicals. Couldn’t do much with either hand for weeks. And now, we buy our salsa in jars from the store…..
Cheryl
April 21, 2014 at 1:22 AMI made many different kinds of salsa this last year as well, wear gloves when you do anything with peppers…even if you think the peppers are not hot. As I placed a finger somewhere that came in contact with a poblano pepper and it cleared my sinus’ right up.
Isabelle @ Crumb
April 19, 2014 at 11:42 PMI make a few different kinds of jam each year, and always a batch or two of dill pickles (using Marisa’s recipe from Food in Jars, as it happens) because we love us some pickles. This summer, I’m thinking I might try my hand at some corn relish for the first time!
Jane Thomas
April 20, 2014 at 7:38 AMI want to learn to can. I always wanted to.
Serena Powell
April 20, 2014 at 9:22 AMI’m going to try canning for the first time this year.
Michele
April 20, 2014 at 10:42 AMI just last summer started canning & LOVE it! I just this past week used up my last quart of tomatoes from last summer. I do crushed & diced tomatoes so I can make chili & homemade tomato sauce in the winter. I also do peach preserves & apple butter. This year I’m looking forward to learning how to make awesome salsa & canning it. Mmmmmmmmm. 🙂
SeattleDee
April 20, 2014 at 11:20 AMMy big pressure canner has been ignored for years, but it’s last outing was to can pints and half pints of smoked salmon chunks. They were the most popular hostess gifts in years. Lately I’m using the hot water bath method for small batches of filled and pickled vegetables and nuts.
Victoria Ess
April 20, 2014 at 11:58 AMI love preserving fruit jellies!
Carol M (Lushka S)
April 20, 2014 at 12:20 PMI don’t normally can, but would love to try canned crabapples, a favourite from my childhood
Linda Kish
April 20, 2014 at 6:01 PMMy mom made an apricot zucchini jam…I’d like to try that. This would be a first for me.
Zenetta
April 20, 2014 at 6:25 PMI have never canned anything yet. But I would like to learn how to make and can pickles. I would also lie to can raspberries and maybe string beans.
Stephanie M
April 20, 2014 at 6:39 PMI’m a strawberry lover and would love to preserve those
Kelly O'M
April 20, 2014 at 8:26 PMI have only canned for one season so far but I love it. Apple butter is, so far, my favorite things to can. I just love the whole process. The idea of canning to preserve food for the winter is so cool 🙂
Linda
April 20, 2014 at 9:36 PMI like preserving garlic scapes.
Links: Book Tour Notes, Pickles, and Birmingham | Food in JarsFood in Jars
April 21, 2014 at 1:10 AM[…] Over at She Eats, Kristy is giving away a copy! […]
Cheryl
April 21, 2014 at 1:17 AMI started canning last Sept for Christmas 2013 and probably canned over 250 jars of stuff I DONT LIKE. It has taken me forever to get rid of it all, but it went over really well too. I should take requests this year and do it again. I like doing unusual things as opposed to the same old same old.
Yuen C
April 21, 2014 at 2:31 AMI have never preserved anything so this book will let me learn more about preserving!
Maryanne
April 21, 2014 at 2:38 AMgooseberry jam!
Edward
April 21, 2014 at 7:59 AMRhubarb Rose Compote
yarnmule
April 21, 2014 at 8:27 AMI just had about 3/4 pound of grapes left over from a recipe and made grape jam. Which of course means now I need to make peanut butter!
Lori
April 21, 2014 at 8:28 AMI’ve done refrigerator pickles and freezer jam, but haven’t done any “canning” projects yet. Perhaps Marisa’s book will help me make the leap.
Dana Delaney
April 21, 2014 at 8:55 AMI love to make Deliah Smith’s Mango Chutney and can it. It’s a 2-day process though, so I always make a whole case of half pint jars.
Tim A
April 21, 2014 at 9:40 AMFavorite single jar canning are pickled carrots or a curried carrot relish. Easy way to use up carrots that have been hanging around in the fridge for too long.
Linn
April 21, 2014 at 10:03 AMI like small batches of whatever I get from my CSA–like strawberry and rhubarb!
Saniel
April 21, 2014 at 11:11 AMNever have I canned but I love to start with tomato sauce and strawberry chia jelly. Maybe some preserved lemons. This book would come in handy, I follow via email. Thanks.
Sanielj@gmail.com
Meg
April 21, 2014 at 11:16 AMAm reasonably new to canning but our peachy jam last year was delish! Many thanks!
Amy Smeltzer
April 21, 2014 at 11:53 AMI would say salsa or peach jelly.
Andrea Watts
April 21, 2014 at 12:39 PMLove to preserve pickles!
Jayme Henderson
April 21, 2014 at 1:21 PMHi, Kristy! 🙂 I love preserving pickles and peaches and any berries I can find. Have a great day!
Rachel
April 21, 2014 at 1:43 PMI’ve taught myself how to can over the past two years and I love everything about it! Glad spring is finally here so I can start restocking the pantry with fresh local produce!
Surso S.
April 21, 2014 at 2:42 PMwe’ve never canned anything before
Jamie Hottinger
April 21, 2014 at 2:43 PMI have been interested in canning for nearly a year and while my children would love pickles and jam, I am interested in every aspect of it!!!
Nancy S.
April 21, 2014 at 3:11 PMMy favorite is apple butter.
Carolyn M.
April 21, 2014 at 4:59 PMI would like to try preserving foods for the first time. I would start with some jams and fruit spreads.
Tina
April 21, 2014 at 5:18 PMMy favorite thing to can is blueberry jam. I can’t wait to get my hands on this new books
Jessica Malik
April 21, 2014 at 6:51 PMI love canning tomatoes…and I canned Raspberry Peach jam for the first time last summer…that was also delicious!
Kristen C
April 21, 2014 at 7:30 PMI can’t wait to try and make some jams!
corrie
April 21, 2014 at 7:47 PMI love pickles, not just cucumbers, but squash, beets, carrots, and brussel sprouts too.
Matthew
April 21, 2014 at 8:07 PMI’m interested in saving up yummy summer veggies to use during the winter. I’m vegetarian so it helps me to have variety when we’re out of the growing season. Something I love ( but it’s not really canning) is making pesto in ice cube trays and freezing it. This year I want to do dill beans for sure!
WendP
April 21, 2014 at 8:21 PMMostly, if I’m canning, I make jams. I have a new favorite this year – Cherry Whiskey jam. I also freeze a lot of beef and poultry stock. This year I’m hoping to figure out some good mustard and ketchup recipes I can water-bath can.
Mary Ann Cauthen
April 21, 2014 at 9:29 PMMy favorite successfull preservings were last fall of apple and/or per butter made in the crock pot. Very good with a bit of cinnamon, honey & even someleftover cranberry sauce in some. They are almost gone now, so I will be gathering pears & apples again this fall for more! Thanks for the give away. Mary Ann
Bryan
April 21, 2014 at 10:27 PMWithout a doubt, pickled cherry tomatoes!
PG
April 21, 2014 at 11:05 PMI love canning tomatoes, nectarine lime jam and roasted red pepper ketchup. I would love a copy of this new book.
Brighid
April 21, 2014 at 11:45 PMI wonder how this spread would work with frozen sage leaves… I grew way too many sage plants last year. But my favorite, favorite thing to can which I am looking forward to making in a couple weeks, maybe four, is strawberry-rhubarb-ginger jam. It’s bright and springlike and absolutely heaven when it’s been months of winter and I despair.
Sarah R.
April 21, 2014 at 11:47 PMI am about to embark on my first canning session this season, and what we’ll be using is veggies and fruits from our garden.
Patricia Wojnar Crowley
April 22, 2014 at 12:11 AMI like preserving jams and jellies!
Rachael
April 22, 2014 at 12:39 AMi love making blackberry jam! can never have enough.
Erika
April 22, 2014 at 3:02 AMCanning novice here. I’m a bit intimidated by the potential dangers of canning but I would love to do some savory jam canning similar to this recipe. I love the idea of small batch canning as I am usually cooking for one and don’t have much space to stores jars upon jars of anything.
Rose
April 22, 2014 at 3:31 AMI love canning all things! I just made some peach butter that was tasty this weekend. And last might I made mango syrup, so good! ambrerose at aol dot com
Sam Stamp
April 22, 2014 at 6:23 AMI’ve never canned before but I would love to start. I really want to make my own salsa and to make jelly for my Gramma. I think canning foods would be very helpful for my family.
Rhonda A
April 22, 2014 at 6:34 AMStrawberry jam and sauerkraut (not a great combination together…but two things I love!)
Holly Strother
April 22, 2014 at 7:49 AMGrowing up my neighbor would have me pick berries and make me the best jams. Once I got older she taught me how to do it and I’m obsessed!
Ellen Linnenburger
April 22, 2014 at 7:50 AMThe last couple years I’ve been wanting to can/pickle items but have been scared to start. This book and the idea of keeping things small (pints, quarts, etc…) sounds like the answer to my paralysis. If I won I would be Pickled Tink… err, I mean Tickled Pink!!!!
Cheney
April 22, 2014 at 8:03 AMElderberry jam, with fruit from our bush. And anything tomato!
Darlene Owen
April 22, 2014 at 8:18 AMMy favorite would be strawberry jam
Martha Waugh
April 22, 2014 at 8:56 AMI love pickling red onions and canning them. They are great on sandwiches and salads.
Val Ellah
April 22, 2014 at 9:07 AMKRISTY! What a beautiful post… the onion and sage spread looks unreal. I have TRIED canning many different things, many different times. My jam is always a bit watery and my pickles are never quite crunch enough. I need some HELP! I have all the gear and all the drive but I am missing guidance! If I won the book I would first try the spread you made. It looks DIVINE. XO
Caitlin | The Siren's Tale
April 22, 2014 at 9:45 AMGreat giveaway! Thank you for offering it 🙂 My favorite thing to preserve is applesauce or jams!
MichelleN
April 22, 2014 at 10:11 AMI’ve never done this, but love my sister’s tomatoes and anything pickled.
Karen Drake
April 22, 2014 at 11:53 AMI would love to make some raspberry jam, my mother used to make it and I wish I had learned how.
Stephanie Galbraith
April 22, 2014 at 3:11 PMI would be a newbie, and I’m thinking I will start with the basics like strawberries. But, I’d like to get some ideas.
Elizabeth Ray
April 22, 2014 at 3:13 PMI’ve never done any canning, so this would be a first for me. If I could find good fresh peaches, I’d like to do that.
susan smoaks
April 22, 2014 at 3:43 PMi like to preserve tomatoes by the pint
Tiffany Courtright
April 22, 2014 at 3:55 PMI’ve never canned anything but I would like to can some figs for my mom.
Susana I.
April 22, 2014 at 3:55 PMI’m new to canning and have done just a litter but would like to try salsa, pizza sauce and pasta sauce.
Robyn B.
April 22, 2014 at 4:49 PMI have made my own pickles and I pickle beets too, but this year I am going to try my hand at some different type of preserving.
Julie @White Lights on Wednesday
April 22, 2014 at 4:56 PMOkay, so I’ve never actually canned anything. But I’d love to learn how and I’m really excited to try that onion spread. YUM!
Jessica Whitehouse
April 22, 2014 at 5:27 PMI don’t can. Not interested in cooking a lot either, but my husband used to can his own veggies and dry spices and all kinds of cookery stuff like that. He still enjoys playing around in the kitchen when he has time. This book would be a good birthday present for him.
angie p
April 22, 2014 at 5:46 PMI’ve never canned but I’d love to try pickles, tomatoes and different jams.
Eugenia Hall
April 22, 2014 at 6:32 PMI made some great pear and cranberry butter one year, I love preserves and would love more recipes!
Bonny
April 22, 2014 at 6:52 PMI love to preserve salsa . . . . . by the pint or quart!
Misha Estrada
April 22, 2014 at 8:39 PMI would like to preserve fruits.
Sierra
April 22, 2014 at 9:03 PMTomatoes from the little plant in my backyard!
Karla T
April 22, 2014 at 9:26 PMBlueberry Jelly!
Karla T
April 22, 2014 at 9:26 PMI meant jam. 🙂
liz l
April 22, 2014 at 10:12 PMI ave never canned- but wanna try
Danielle Jones
April 22, 2014 at 10:51 PMI don’t can but would like to start since we have a large garden. I would like to can tomato juice and diced tomatos.
Bryan E.
April 22, 2014 at 11:14 PMThanks for the giveaway…would like to try peppers i.e. jalapeno, habanero, etc.
april
April 22, 2014 at 11:34 PMI love canning jams…favorites are strawberry and peach!
Tandi Cortez-Rios
April 22, 2014 at 11:41 PMI haven’t tried canning yet but I’ve thought a lot about it. I want to can pickles.
Super Bowl Round-Up: 24 Grain-Free Recipes! - Kelley and Cricket
January 31, 2016 at 3:22 PM[…] CARAMELIZED ONION SAGE DIP by She Eats […]