We Sure Can! celebrates the ongoing Canvolution, in which urban
preservationists, local-food aficionados, rural picklers and jammers,
and food bloggers are rediscovering the lost art of home canning jams,
pickles, and other preserves. And we're not talking your standard
strawberry jam here; passionate canners are preserving all manner of
fruits and vegetables and combining them with unexpectedly exotic spices
and ingredients.
The book features over one hundred recipes from an international
assembly of inventive canners (including the author herself), as well as
profiles of those who do it best. The book's recipes are divided
according to the seasons; some of the more tantalizing creations include
Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion
Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon
Rinds. The book also features practical and important information and
safety tips for those wanting to start canning produce at home.
Perfect for fans of the growing locavore movement and those who are
empowered by the idea of putting up their own preserves, this book will
inspire readers to start their own jam sessions as soon as the year's
bumper crop of fruits and vegetables becomes available. Can anybody join
the movement? We sure can!
Sarah B. Hood is a freelance food writer who has been canning for
more than a decade. Her preserves have won prizes from Canada's Royal
Agricultural Winter Fair and the Culinary Historians of Canada. She
lives in Toronto, Ontario.
