Posts

*This blog post contains affiliate links. If you click through and make a purchase, I may receive a commission (at no additional cost to you). Thanks for your support in this way.

I love to can fruit, and so I was very excited when the publishers of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes asked me to test a recipe from their book, free of charge, for my honest review. 


My love affair with canning began a few years ago when I made my first batch of jam, under the guidance of my mother and I have never looked back.

The inspiration for me wanting to learn how to can food came with the family farm, which had a mini-orchard filled with apple, peach, and plum trees.  Since then, I’ve made blackberry, peach, plum, and strawberry jams as well as applesauce.

 
In fact, I enjoyed canning so much, that I planted apple and peach trees in my garden.
 
I must admit that it took me a long time to decide what recipe to choose because all of them were so tempting.  Who wouldn’t want to make blueberry-lemon jam, grapefruit marmalade, raspberry-lemonade jam, or vanilla bean-citrus marmalade?
In addition to creative jam recipes, there are also many delicious recipes for preserving fruits and vegetables as well as savory selections.
In the end, I chose to make a variation of nectarine-sour cherry jam.  
 
For this recipe, you could use blueberries, blackberries, raspberries, or even strawberries in place of the sour cherries.  Because my husband and kids love blueberries, that’s what I chose.
 
 
Isn’t the color combination beautiful?
 
As it cooked, the jam mixture began to turn a delicious shade of purple.
 
Once the jam was finished cooking, I poured it into sterilized mason jars and processed it in a boiling water canner.
 
 
Now, I have seven jars filled with delicious jam for my morning toast.
 
It’s important to note that the cookbook doesn’t have a beginners section for those learning how to can and preserve fruit and vegetables – its focus is more on creative, canning recipes.
The equipment needed for canning isn’t expensive or complicated to use.

Shop Ball® and Kerr® products at FreshPreserving.com

I blogged about my first canning lesson from my mom, when we made peach jam several years ago, that you can read here.
 I’ve also written about my experience at making applesauce and blackberry jam.
 
How about you?  Do you like to can?  What is your favorite fruit, meat or vegetable to preserve?

**I received the book, “Ball Brand, Can It Forward” for free.  However, my review and opinions are my own.**

One of the perks of being a garden blogger is that I am often given the opportunity to review newly published gardening books. I was given a free copy of “Grow for Flavor” in return for my honest review.

 
After having reviewed many wonderful books written on a variety of gardening subjects, Grow For Flavor immediately grabbed my attention by the unique way that it promised to “turn the tables on conventional gardening advice” by dispelling common garden myths such as “home-grown always tastes better” and “heirloom vegetables always taste better than hybrids”. 
 
 
The publisher promises that “this book contains tips, how-to’s and recipes on how to increase the amount of flavor in home-grown food. For example, the author describes how you can make salad greens either sweet or fiery by choosing where and how you grow them, or how to use acidic soil to give strawberries better flavor. With recipes such as “Purple Sun” Carrot Cheesecake and Spiced Pumpkin, Tarragon & Marshmallow Soup, Grow for Flavor is the perfect book for a foodie-gardener.”
 
I must admit to being intrigued at its premise and couldn’t wait to discover more for myself.
Written by self-described obsessive botanist, James Wong, has based the book on over 2,000 scientific studies as well as his own taste tests has made the goal of this book to help home gardeners grow crops with maximum flavor and minimum labor.
The emphasis is growing plants for flavor rather than focusing on quantity, which can often decrease the flavor of homegrown vegetables.
One of my favorite parts is the author’s description of cilantro, calling it the “The Herb of Evil”.  Studies have shown that “loving or hating cilantro is genetically determined.”  Either you enjoy cilantro’s bright, citrusy flavor OR fail to understand why some people love a herb that tastes like soap.  It turns out that it is all in a person’s genes.  One-fifth of the world’s population has a gene that makes cilantro taste awful.  As one of the one-fifth, it is nice to have an explanation as to why I hate a herb that so many people love.
The predominant emphasis of Grow for Flavor is to grow fruits and vegetables for maximum flavor using simple tips.  It turns out that a plant’s genes are the biggest factor in how they taste, but growing plants in full sun and taking care to NOT overwater can also help to maximize flavor.
Recommended varieties are included for many types of vegetables including my favorites – sweet corn and tomatoes including those that are best for salad and those that are ideal for cooking are also included.
 
 
Colorful photos make the book a visual treat coupled with many delicious recipes featuring fresh grown produce, wild food delicacies such as certain weeds, flower waters, vinegar, jam and syrups are also featured.
 
After spending a very enjoyable time reading through the book, I found the publisher’s description described Grow for Flavor perfectly and I highly recommend it and it now occupies a prominent spot on my plant book shelves.
********************************
 
So, now for the giveaway…
 
You can enter to win a free copy of Grow for Flavor.
 
1. To enter, simply leave me a comment about what fruits and/or vegetables that you like to grow and eat.
(Be sure to leave your email address if it’s not on your profile, or I won’t have any way to contact you.)
 
2. For a bonus entry, like me on Facebook or follow me on Twitter – (be sure to let me know in your comment).
 
Let your friends know about this great giveaway and I will pick a random winner on Saturday, February 13th.
 
You can also order your own copy of Grow for Flavor by clicking here.
 
*I was provided a copy of this book for free, for my honest review.