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Home canning provides year-round the pleasure of eating natural, delicious produce from the garden or local markets. Preserving food is modern, practical and actually quite simple especially when using tried and true recipes from Best of Bridge. As with all their other much-loved cookbooks, these are simple recipes and techniques with gourmet results.
Easy-to-understand detailed instructions provide all the information needed before beginning any canning project and the user-friendly recipes are totally appealing. There is a wealth of fantastic information from The Basics section which includes equipment, food safety and general processing information, to special altitude and produce purchasing charts. And an extensive glossary identifies everything from ingredients and canning equipment to preserving techniques.
The outstanding variety of recipes includes jams and spreads, conserves, fruit butters, marmalades, chutneys, pickles, relishes, ketchups, sauces and salsas. Depending on the time available or the home cook’s comfort, the recipes range from a simple no-cook Strawberry Jam to Seville Orange Marmalade, Sweet and Tangy Gherkins, Rhubarb Relish to Grilled Corn and Tomato Salsa.
These recipes cover the gamut in flavors from simple to spectacular — something for every region and climate nationwide. (-synopsis)
My readers know that I have been a canning fanatic for the last 4 years so when this book arrived in the mail I couldn’t wait to open it. There are tons of fun and inventive new canning recipes in here. I really like the different flavor combinations. Many of my other books work with one or two flavors but this one works with many.
The book starts with the basics. It’s everything you need to know from preserving safety to terminology to how to prepare your canner. It’s very helpful for the beginning canner. Then the book is broken into sections like single-fruit jams, mixed fruit jams, jellies, chutneys, fruit butters, relishes, pickles, salsas and sauces, and more. After each section there is section with color photos.
There were so many recipes I marked to make for later. A few of the ones I have on my list are Apple Berry Jam, Blood Orange Marmalade, Pineapple, Mango, and Papaya Conserve, Hot Pepper Orange Chutney, Zucchini Relish, Hot and Sweet Mustard, and Mango Cilantro Salsa. How awesome do those sound?
This is really a great book for anyone who wants to start canning or has been canning for years.
I give this book 4 out of 5 stars.
The very first recipe I made from this book is Kiwi, Pineapple, and Orange Jam. I’ve been really wanting to make a jam with pineapple in it and the addition of oranges and kiwis sounded wonderful. The finished jam has hints of green and orange in it with the black kiwi seeds. It’s a very pretty jam. It was fairly easy to make although peeling the oranges and getting the insides separated from the white pith took longer then I would have liked.
The resulting jam is thick and has small pieces of fruit throughout. It has a citrus flavor but you can also distinguish the flavors of the pineapple and orange. There is just a hint of flavor from the kiwi. This jam was great on toast or an English Muffin in the morning. It would also be good as a cake or jelly roll filling.
Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Kiwi, Pineapple and Orange Jam, page 84
Enjoy a tasty combination of fruits in this beautiful light green and orange jam.
3 medium oranges
3 cups finely chopped kiwifruit ( 750 mL)
(about 8 large)
1 can (8 oz/227 mL) or 1 cup (250 mL) crushed pineapple, with juice
1⁄4 cup lime juice (60 mL)
1 package (1.75 oz/49 or 57 g) powdered pectin
51⁄2 cups granulated sugar (1.375 L)
In a large, deep, heavy-bottomed pot, combine oranges with juice, kiwis, pineapple with juice and lime juice. Stir in pectin until dissolved. Bring to
a full boil over high heat, stirring constantly.
Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Makes about six 8-ounce (250 mL) jars.
Tip: If desired, add 1 tbsp (15 mL) finely grated orange rind to this recipe; grate before peeling and add with the chopped oranges.