canning-book giveaway, and top canning sources

canning giveaway books
LET THE ONSLAUGHT BEGIN—of garden-fresh vegetables, I mean. The trick when it does: keeping up with every last one, getting it onto the table or into the freezer, canning jars or dehydrator in time. I’m offering three chances to win my favorite references on canning, preserving, freezing—all the ways to put up the harvest for delicious future reference: “Stocking Up III,” “Putting Foods By,” and the USDA guide to home canning. Meantime, though, a reference guide to my favorite online sources for food-preservation information anytime.

Win one of three, three-book sets that I’ve purchased to share as prizes—no, not my old food-splattered copies, above, but new ones–the latest edition of each book, promise! All you have to do to enter the random drawing is comment below. All the details are at the end of this post.

First, as promised, the resources for canners and would-be canners so you can get started right away stashing those peaches, plums, cukes, tomatoes and more:

USDA

The USDA Complete Guide to Home Canning: The tried-and-true resource, revised in 2009. A must destination for all would-be and experienced canners. (You can buy a print copy from the Purdue University online store.)

The Extension Services

Most state Cooperative Extension Services have extensive online resources; your county office may also have classes available.  Follow that link to locate the nearest office, or scan this list of 27 state links to find an appropriate one as a start. Some examples of the range of materials you’ll find:

Other Sites and Tools

PickYourOwn.org: Learn what’s in season when and where, and locate u-pick farms with their state-by-state tool, then get easy recipes for putting them up.

Weights and measures: Confused by converting weights and measures? Kitchen Math has a simple online calculator. Fill in any value, hit calculate, and all its equivalencies will instantly be computed.

What is pickling spice? I looked it up not long ago; some facts and recipes.

Using Ball jars? Getting Started Guide from the maker of Ball jars.

Using Weck Jars? They work a little differently; the tops don’t screw on, but rather have clips to attach them. Read up on how they work before using them.

Food in Jars website: A favorite resource for those interesting in putting food up. Blogger Marisa McClellan also teaches workshops, near her Philadelphia home and elsewhere. They have a great Facebook group.

Under Edibles–Recipes & Cooking in my site navigation, you can always browse my ideas for everything I put up one way or another.

How to Enter

TO WIN ONE OF THREE SETS OF THREE BOOKS, simply comment below by telling us what’s coming on strong in your garden or at your local farmstand, and any plans to put up any “extra.”

Feeling shy? Simply say, “Count me in” or the equivalent, and you’ll be entered. Entries close at midnight Monday, August 1, with winners to be emailed the next day about claiming their prizes. Good luck!

 

682 comments
July 26, 2011

comments

  1. Susan Kirk says

    DH and I committed to not buying processed tomato products for a year, and I have tons of green tomatoes, but the squirrels seem to be enjoying them, so off to the farmers market for me.

  2. Maude Ciardi says

    I have a small garden I share with my son inlaw, They live next door. Our tomaoes will be eaten daily and then canned or frozen. I will also freeze the basil. We have peppers and zucchini, lettuce and my very favorite swiss chard.The bunnies ate our green beans and marigolds.
    I also Have a favorite road stand that have a beautiful crop of sweet onions this year. It is a family of 10 children ,8 boys and 2 girls. The mother makes fresh baked goods weekly that are delious. They also sell everything they grow, from peas, corn, melons , berries etc.I live in Ohio and fresh produce is always available in the summer.
    Have a great day.

  3. Cary says

    Tomatoes are bulbous, growing bigger, and considering reddening up. Cannot wait to taste my first homegrown Connecticut tomato next month. Gazpacho, freezing many, giving many, maybe bathing in them :)! Thanks for offering Stocking Up III. Left my folks’ copy back in California when moved east last year. Just seeing it reminds me of them.

  4. Phyllis says

    Cherry tomatoes red and ripe; the other tomatoes are coming along. Peppers look good; cantaloupes and watermelon are baseball and softball-sized, respectively. I have never canned but I want to learn! My Grandma Nellie used to make grape jelly, and one day, she tied the cheesecloth “strainer” from our kitchen curtain rod over the sink, and all of a sudden, the rod snapped! There was bright purple everywhere!!! My mom was flipping out because we had a porous white sink that even Ajax could not render white for months!!!
    Thank you, Margaret!

  5. Carla says

    I’m waiting to harvest enough ground cherries to make some jam. I’ve been wanting to make ground cherry jam for 2 years and will have enough this year, if I don’t eat them all first. Otherwise, the garden is very slow this year on the Pacific coast. The cabbage heads are still not big enough to harvest for red cabbage sauerkraut.

  6. says

    I’ve got yellow squash and zucchini about to come out my ears! I can’t wait for the tomatoes to ripen as well, and I could use all the help I can get with canning.

  7. says

    We planted a little late this year, so our tomatoes are just coming in (I’m in Georgia). I’m crossing my fingers that we’ll have plenty to can in the next few weeks! I bought all the supplies last year and then didn’t have enough all at once to can. Would really love to have these books as a helpful resource!

  8. says

    I do a lot of canning, but this week it’s mostly been about plums and cucumbers — and the wild blackberries that are just starting to come in. The most satisfying canning projects are those that utilize what comes from my garden or the trees, bushes, and brambles around me.

    Thanks for this giveaway and your wonderful blog.

  9. MaryBeth says

    Count me in. I’m the lucky recipient of wonderful veggies from my Dad’s garden. I use everything when I get it but would love to preserve the veggies to enjoy in the winter. Great giveaway!

  10. Avrora Davidovna says

    Summer came late this year, but I’m still hoping that soon some tomatoes will show up, because I want to can some salsa!

  11. Kristina says

    My garden has been so slow to start. My cucumbers are finally coming on but my zuchinni will not form a fruit to save their lives! I have high hopes for my tomatoes and peppers! Our larder is empty so I have hopeful plans to put up tons of pizza and pasta sauce, tomato soup, vegie soup, and jars and jars of salsa! Thanks for your inspiring blog! :)

  12. Robyn R. says

    Nothing to harvest at the moment. My peas are done and everything else is on the cusp. I’m hoping to have a big enough bean harvest to make some pickles! Yum!

  13. Lizzie says

    My tomatoes are still several weeks away, but there are so many little green balls appearing on the plants, that I am getting super excited. Plan to make big vats of tomato sauce, and do a bunch sun dried!

  14. Peggy Little says

    In Eastern Texas, our gardens are down to tomatoes, okra and peppers. The large canning is over but pears and a new live for the tomatoes, okra and peppers are coming. After canning over 140 pint of green beans, my husband and I decided to turn the water off on the beans. We thought that would be the end of them. They lived on – we had plenty to eat for another month while I was making dilly beans. We laughed all the way to the canner.

  15. Jennie says

    I just canned pie cherries yesterday with my mom, but they didn’t come from either of our gardens. I do plan on canning tons of tomatoes from my garden though, and hopefully some jams & jellies!

  16. Courtney Durand says

    Raspberries are taking over in our garden and I couldn’t be happier…my favorite berry! Raspberry Lavender Mint Jam…such a treat!

leave a reply

Your email address will not be published. Required fields are marked *