I'm giving away 5 copies (I'll sign them if you desire) of the Amish Canning Cookbook. Plus, 2 lucky winners will also receive a handmade apron that is perfect for canning season--but it's also wonderful for gardening, cleaning, or pretty much any chore where you'd like to stay clean while working. I love these aprons, and I hope you will too.
The giveaway lasts until September 16 at 12:00 a.m. and the winners will be announced on Wednesday, September 18th.
Here's how to enter to win: First, comment on this blog post. Tell me what your favorite food to can is.
Next, go to the AmishReader Facebook page (the link's below) and "like" the page. Then, follow the directions for the Giveaway, and remember to check that you commented.
That's it!
Here's the link for AmishReader: https://www.facebook.com/AmishReadercom/app_228910107186452
Here's a photo of a friend of mine wearing one of my aprons:
I've been making aprons using this pattern for probably 30 years now. They only use 1 yard of fabric--very economical. Plus they cover well and are so comfortable you'll forget you even have it on. (In fact, I've run to the store more than once with my apron still on!)
Good luck and happy canning!
Georgia
Oh, I'd love to win a signed copy of your book and an apron! I just bought the book, but I'd love to give it to one of my daughters! :)
ReplyDeleteOne of my favorite things to can.. I think rotel tomatoes.. It can be bought fairly cheaply but not organic.. I canned up about 40 jars of organic rotel this year.. I use it in so many different meals.
Hi, Kimberly-
DeleteForty jars of rotel must have kept you busy! I'm in total agreement with your comment about about homegrown organic--it's one of the main reasons I love to can! I might just have to do a load or two myself. :)
I'm so ready to learn more about canning. I've only ever canned applesauce with a friend's help, so I guess that would have to be my favorite :)
ReplyDeleteHi, Shandell-
DeleteI'm so happy to hear you've started canning. Way to go! I sometimes make applesauce half moon pies for the little ones--they love them! Plus, they make good lunch treats. Happy canning!
How do I choose just one!!! I like to roast my tomatoes on my smoker then can them.
ReplyDeleteAmanda,you're a woman after my own heart!
ReplyDeleteI like to can Dill Pickles, Tomato sauce, applesauce and peaches but my favorite is to make jams! Apricot Jam is my all time favorite.
ReplyDeleteHi Joyce-
DeleteApricots are just about my favorite summer fruit. And making apricot jam means we can enjoy them all winter long. Happy canning!
I love to make jelly and homemade vegetable soup. donbaeharmon@yahoo.com
ReplyDeleteDonna, this last weekend I canned 12 pints of beef vegetable soup. They make great lunches in the dead of winter when a person needs good hot comfort food.
DeleteOh how I would love to win this prize pack. The apron and canning cookbook!
ReplyDeleteI can some things. I would love to have the cookbook to learn to can more. The apron to protect my clothes.
CherylB1987@hotmail.com
Hi Cheryl-
DeleteI hope you get one of my books! You sound excited to learn and canning is such a wonderful way to feed your loved ones healthy tasty food. Good luck!
My favorite thing to can is, TUNA! Shara from church showed me how a couple of summers ago. I will never eat store bough tuna again. <3
ReplyDeleteTUNA! Home canned is absolutely the best! I live in the Pacific Northwest and we meet the boats and get our tuna in August usually. I can up to 40 pounds each year and horde them! I give a few jars away as gifts and people are always grateful.
ReplyDeleteFruit butters. The friends and family thought the apple butter from a storm downed tree was delish. I used Pears from last weekends picking to make Pear butter. The fresh hot pear butter on potato rolls had them rolling their eyes and moaning in delight.
ReplyDeleteFruit butters are a very old recipe--pioneer women made lots because it would keep. This winter, make cream scones and use the fruit butter with some freshly whipped sweetened cream on top of them. Your friends and family will again be moaning in delight!
ReplyDeleteI would have to say applesauce for a favorite, mostly because that is my children's favorite for sure :)
ReplyDeleteHi, Stacy!
DeleteI would have to agree that applesauce seems to be a kid favorite. In a previous comment I mentioned making applesauce half moon pies. You should try it! All I do it make a double batch of pie crust and then roll it out and cut it into rounds or squares; add a bit of applesauce and seal the edges well. I usually brush the tops with beaten egg white and sprinkle on sugar or cinnamon sugar and then bake them like at 375 degrees for maybe 20 minutes. But it depends somewhat on how thick the crust is and how big the pies are so just keep checking. You can't go wrong!
Georgia, I am enjoying a lot of the recipes from you canning cookbook, but I do have a question. They stress ALWAYS add acid whenever you can tomatoes, but then in recipes like the tomato soup on page 202 we don't have to add acid in order to can it. Why is that?
ReplyDeleteHi, Liddyann-
ReplyDeleteYou ask a great question! When canning tomatoes using a water bath canning technique, the water temperature only gets to the regular boiling point (212 degrees), so in order for the tomatoes to be deemed safe, some acid is included to insure they have enough. But the tomato soup recipe on page 202 uses a pressure canning technique, which means the water temperature inside the canner is much hotter than 212 degrees--in fact, at 10 psi, the temperature inside the canner is 240 degrees, which is hot enough to kill the "bad stuff" and render your canned soup safe. You can read more about this on pages 20-22 in the book.
I love to hear that you are enjoying many of the recipes! Your family will eat well this winter. :)
Blessings!
I don't want to be a pain here with my questions, but could a person pressure can tomato's or tomato sauce or salsa and not have to add the acid. I feel like all I taste is either the vinegar or the lemon juice and would really like to do away with it if pressure canning could be done safely without it
ReplyDeleteYes you can pressure can tomatoes, sauce, etc. without having to use the lemon juice or vinegar. If its nothing but tomatoes I go for the allotted time at 10 psi. I just like being extra careful. But I also know folks who bring their canner up to 10 psi and the turn the heat off and let it cool down on the hot burner. If you don't use acid then you really should pressure can for the amount of time that the longest cooking ingredient in your sauce or salsa needs.
ReplyDelete