Three years ago, I took a road trip to Vermont. Once there I was treated to 3 days at King Arthur Flour for Blog & Bake. It was there that I met a small group of wildly talented food bloggers, including Rebecca Lindamood. She was so warm and friendly, I immediately felt at ease.
Rebecca is a freelance food writer, recipe developer, cooking teacher and mother of five boys! You can find her over at Foodie with Family where she shares stories and recipes. Rebecca also happens to be a canning superstar!
Now thanks to Not Your Mama’s Canning Book: Modern Canned Goods And What To Make With Them, the whole world knows it! This cookbook is wonderfully written, delightful and witty. She’s an amazing cook and this cookbook makes you feel like Rebecca’s in your kitchen, hanging out. She’s your friend just giving your some pointers.
Upon exploring her book, Rebecca explains there are 5 types of canners from the fearful to the “Grandma Canner” to people like me. I am firmly Canner #3: The Jammer Canner. I make a mean batch of jam or preserves and that’s about where my canning talents end.
I love how Rebecca reads my mind when she says “You’ll want to CAN ALL THE THINGS” because when I got my hands on this book I felt absolutely inspired! If you have never canned don’t worry though. Rebecca’s book easily walks you through the canning process. The tools you need, the process, food safety and recipes! So many amazing recipes!
I received a review copy of Not Your Mama’s Canning Book along with a jar of Rebecca’s Korean BBQ Sauce and WOW! Just wow! It was amazing and you’ll want to make it. I’ve enjoyed it drizzled over grilled chicken, on vegetables, as a stir-fry, on a spoon straight into my mouth.
You name it, I want to put this sauce on it! The great news? The recipe is in Not Your Mama’s Canning Book! Then, you can use your Korean BBQ Sauce to make Korean Inspired Flank Steak Lettuce Wraps.
Rebecca says, “A beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! When I decided to write a canning cookbook, I knew I wanted to provide a solid recipe to go with each of the canned goods …”
This mindset is one of the things that makes this cookbook so uniquely wonderful. The first portion of the cookbook contains canning recipes galore. I cannot wait to make Rebecca’s Vanilla Fig Preserves and Brown Sugar Bourbon Peaches.
But these great recipes are only the tip of the iceberg. So first you get your can on … THEN? Then Rebecca give you recipes to use your canned goodies! So once I get my hands on some fresh figs and make a batch of vanilla fig preserves, then I can use them to make Pig and Fig Mexican Style Open-Faced Sandwiches. Yowza! That sounds good!
It’s not often that I find a cookbook were I truly want to make each and every recipe. This is that kind of cookbook. I can’t wait to try her California Roll Sushi Bowls. Then there’s this awesome recipe for Smoky Roasted Salsa to later be used in sandwiches, tacos, chili and more! And you guessed it, there are recipes for each of those in the book as well.
I can make those Brown Sugar Bourbon Peaches and then later down the road I can turn them into a Drunken Peach Milkshake. Pffft … Who am I kidding? I’d be making that milkshake the next day! Thanks to this cookbook, I now feel confident that I will and CAN expand my canning repertoire without giving anyone a food borne illness.
I know you’ll love it as much as I did so that’s why today I’m giving away a copy for one lucky winner! Simply use the Rafflecopter form below to enter for your chance to win! And in the meantime, you can get to know Rebecca even more by visiting her over at FoodieWithFamily.com