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The Canning Kitchen: 101 Simple Small Batch Recipes: A Cookbook
A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you’ll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites.
In addition to year-round recipes, The Canning Kitchen includes all the basics you’ll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.
In addition to year-round recipes, The Canning Kitchen includes all the basics you’ll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.
256 pages, Paperback
First published June 9, 2015
31 people are currently reading
127 people want to read
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Displaying 1 - 24 of 24 reviews
November 13, 2024
This would be a great introductory book on canning for someone who is just starting out putting food by. There are lots of great instructions, and lots of tasty sounding recipes broken into chapters for jam and jellies, savoury sauces etc. There was really nothing new in here for me, a couple of new recipes maybe, but most of this can be found in any canning book. The one thing I found interesting is that the author does not sterilize her jars before canning. I know some people have adopted this practise but I'm not one of them. For that reason, 4 stars.
January 22, 2018
The recipes in this book had me dreaming of summer, farmers markets and holiday gift giving. I’m excited to try a number of these treats and expand on our menus with them!
June 13, 2022
"Some of my fondest adolescent memories are eating/making jams, jellies, pickles, & preserves with my parents & grandparents. So I loved this book. There are new (to me) flavors I can't wait to try & the classic staples I grew up eating. All paired with simple instructions so even a beginner can't fail. I borrowed this from my library, but I think I'm going to have to buy a copy to keep as a reference in my kitchen."
December 12, 2015
A decent collection of recipes although I didn't find much useful in it. Most of the recipes were extremely high in sugar which wasn't appealing to me.
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August 13, 2019It’s nearly time to harvest from the garden. Wondering what to do with all those veggies and fruits? This book is full of delicious recipes to try. The author also gives clear, simple directions on canning techniques for beginners. My favourite is the Hellfire Orange Habanero Jelly. It’s amazing with cheese as well as a glaze for chicken.
After borrowing this book from the library, I bought a copy of my own. This is my go-to book for jams, jellies, relishes, pickles and dessert toppings. Next on the list to try is Salted Caramel Pear Butter.
Find this book in the RHPL catalogue: https://bit.ly/31mbQsl
After borrowing this book from the library, I bought a copy of my own. This is my go-to book for jams, jellies, relishes, pickles and dessert toppings. Next on the list to try is Salted Caramel Pear Butter.
Find this book in the RHPL catalogue: https://bit.ly/31mbQsl
February 26, 2020
Canning/Preserving has always been intimidating but this book showed me that it is actually easy. I was also put off by the amounts being preserved but the focus of this book was on small batches. Suddenly the world of canning opened up to me and I am now excited about making chuhtneys an pickles an many other things.
August 5, 2021
Read through the recipes. Many are very similar to the ones I use. BUT there are many I am excited to try this year, as canning season is just starting! I also like that they are SMALL batches. Perfect for small gardeners.
April 16, 2025
The best small batch book ever made! My literal canning bible, and I bought it for all my kids. The recipes have never!!! failed, and I've done almost all of them. Perfect for small batch canning!!!
Easy to follow!!!!
Easy to follow!!!!
November 8, 2019
Well done book, with lots of specific instruction, and helpful direction. If wanting to learn small batch canning, this is a great spot to start, or at least, include.
June 14, 2020
There are several good recipes in here, but the size is twice what I think of when I see “small batch”
December 2, 2022
There are enough interesting canning recipes in this book to make me want to own it- which is the biggest sign of approval I can give.
The many color photographs just added to my enjoyment.
The many color photographs just added to my enjoyment.
October 12, 2016
Good basic recipes; I was looking for something with more variations.
August 19, 2015
My Review: When I first received this complimentary book directly from the author my first thought was - "What a thoughtful gift. It's a gorgeous cookbook but I don't do home canning". Why you ask? My hesitation stems from three thoughts: A) canning seemed to me to take a lot of work and many hands, B) I don't need 30 bottles of dill pickles or 40 jars of stewed apples in the foreseeable future and C) the idea that if I don't do it exactly right I'll end up giving my family a lovely bout of botulism. Ain't nobody got time for food poisoning.
But as I started to read the book author Amy Bronee started to put me at ease and I found that my concerns were unfounded. She has a very down-to-earth writing style that made home canning not feel scary and actually doable. Bronee gives her readers all of the information they need to feel confident, inspired and knowledgeable enough to tackle the tradition of canning. From answering some basic canning questions to telling her readers what equipment they must have as well as 'nice to have' items to giving her readers a Processing Checklist (great for Type A's like me) Bronee breaks down the canning process. I also appreciated that the recipes in this book focus on small batch recipes (using 4-10 jars depending on the recipe) which is perfect for our family.
Her descriptions of the process were so clear for me that making a batch of her Red Pepper Jelly over the weekend was a breeze. The jelly was extremely well received by my family as well as my parents and mother-in-law after I served it as an appetizer over cream cheese. Needless to say they each went home with a jar that day.
That first foray into canning was so positive that yesterday I wanted to try my hand at Strawberry Jam before the fresh berries were gone for the season. So I got up at the crack of crazy yesterday morning and hit the farmer's market before the tourists got there. Armed with a tray of 'fresh from the farm' strawberries and some new mason jars I was set and proceeded to make two batches of jam. Now I have 14 jars of strawberry bliss on my pantry shelves which The Bookworm Family can eat and share with friends and extended family. Yay!
This cookbook also comes with loads of pictures which are stunning and mouth watering. As I read through the book I started to bookmark some of the 101 recipes so that by the end I had a gaggle of sticky bookmarks sticking out of the top of the book. Yup, I was intrigued to say the least and who wouldn't be? This book includes sweet items like jams, jellies and applesauce including Salted Caramel Pear Butter, Strawberry Balsamic Jam (Wha?! YUM!) and Vanilla Bean Stewed Rhubarb. But there's also more savory treats like Chipotle Apple Barbeque Sauce, Zesty Pizza Sauce, Beer Hive Grainy Mustard as well as the tried and true favourites of pickles, relishes and chutneys. Yes, this book covers all the delicious bases.
It's official, y'all. I've been bit by the home canning bug! Canning is a great way to stock up your own cellar with culinary treats made with fresh local produce picked at its peak. Plus you have the great option to treat your family and friends with jars of delicious treats made by you. It's an age old custom that I'm happy to say will now become a tradition in our home.
My Rating: 5/5 stars
Disclaimer: My sincere thanks to Amy Bronee for sending me a complimentary copy of her cookbook. My thoughts about the book are purely my own and the fact that I received a free copy of the book has not influenced my honest review of this book.
**This book review can also be found on my blog, The Baking Bookworm (www.thebakingbookworm.blogspot.ca) where I share hundreds of book reviews and my favourite recipes. **
But as I started to read the book author Amy Bronee started to put me at ease and I found that my concerns were unfounded. She has a very down-to-earth writing style that made home canning not feel scary and actually doable. Bronee gives her readers all of the information they need to feel confident, inspired and knowledgeable enough to tackle the tradition of canning. From answering some basic canning questions to telling her readers what equipment they must have as well as 'nice to have' items to giving her readers a Processing Checklist (great for Type A's like me) Bronee breaks down the canning process. I also appreciated that the recipes in this book focus on small batch recipes (using 4-10 jars depending on the recipe) which is perfect for our family.
Her descriptions of the process were so clear for me that making a batch of her Red Pepper Jelly over the weekend was a breeze. The jelly was extremely well received by my family as well as my parents and mother-in-law after I served it as an appetizer over cream cheese. Needless to say they each went home with a jar that day.
That first foray into canning was so positive that yesterday I wanted to try my hand at Strawberry Jam before the fresh berries were gone for the season. So I got up at the crack of crazy yesterday morning and hit the farmer's market before the tourists got there. Armed with a tray of 'fresh from the farm' strawberries and some new mason jars I was set and proceeded to make two batches of jam. Now I have 14 jars of strawberry bliss on my pantry shelves which The Bookworm Family can eat and share with friends and extended family. Yay!
This cookbook also comes with loads of pictures which are stunning and mouth watering. As I read through the book I started to bookmark some of the 101 recipes so that by the end I had a gaggle of sticky bookmarks sticking out of the top of the book. Yup, I was intrigued to say the least and who wouldn't be? This book includes sweet items like jams, jellies and applesauce including Salted Caramel Pear Butter, Strawberry Balsamic Jam (Wha?! YUM!) and Vanilla Bean Stewed Rhubarb. But there's also more savory treats like Chipotle Apple Barbeque Sauce, Zesty Pizza Sauce, Beer Hive Grainy Mustard as well as the tried and true favourites of pickles, relishes and chutneys. Yes, this book covers all the delicious bases.
It's official, y'all. I've been bit by the home canning bug! Canning is a great way to stock up your own cellar with culinary treats made with fresh local produce picked at its peak. Plus you have the great option to treat your family and friends with jars of delicious treats made by you. It's an age old custom that I'm happy to say will now become a tradition in our home.
My Rating: 5/5 stars
Disclaimer: My sincere thanks to Amy Bronee for sending me a complimentary copy of her cookbook. My thoughts about the book are purely my own and the fact that I received a free copy of the book has not influenced my honest review of this book.
**This book review can also be found on my blog, The Baking Bookworm (www.thebakingbookworm.blogspot.ca) where I share hundreds of book reviews and my favourite recipes. **
August 5, 2015
If you're new to canning, this book will be a great reference for you. If you've got some canning experience and are looking for new flavour profiles, skip the jams and go right to jellies, relishes and chutneys.
Amy covers the usual categories of canned goods, with lovely photos (I'm reading in eBook format and wouldn't mind recipe names on each photo page) and great tips and substitutions throughout. I'd recommend this for new canners - lots of basic recipes to get you started, and a helpful tool list and how-to at the beginning of the book. I also really like how clearly each recipe states how many jars you should expect to fill.
I've been preserving for years and all of my bookmarks landed under jelly or chutney, with tempting recipes such as: Garlic Rosemary Apple Jelly, Pink Lemonade Jelly, and Peach Chutney with Garam Masala.
Amy covers the usual categories of canned goods, with lovely photos (I'm reading in eBook format and wouldn't mind recipe names on each photo page) and great tips and substitutions throughout. I'd recommend this for new canners - lots of basic recipes to get you started, and a helpful tool list and how-to at the beginning of the book. I also really like how clearly each recipe states how many jars you should expect to fill.
I've been preserving for years and all of my bookmarks landed under jelly or chutney, with tempting recipes such as: Garlic Rosemary Apple Jelly, Pink Lemonade Jelly, and Peach Chutney with Garam Masala.
September 14, 2016
The Canning Kitchen is a must-have for those who love canning! The recipes are easy to follow, and there's so many to choose from. I love that the book is small, colourful, full of pictures, and really showcases how fantastic canning is. I have made a few things from The Canning Kitchen so far and I am looking forward to trying more recipes as the warmer weather rolls around!
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December 24, 2015A modern take on a beloved tradition, blending the traditions of home preserving with the modern tastes. Small batch recipes and vivid photography. From canning classics such as Strawberry Rhubarb Jam to new classics like Salted Caramel Pear Butter and Sweet Thai Chili Chutney.
August 5, 2016
Excellent, creative, and easy small-batch recipes - I've already made three types of delicious jams and I've only had the book for one week! Looking forward to trying the pickles and barbecue sauce recipes as well. Highly recommended.
October 13, 2016
A great selection of recipes, both sweet and savoury, with clear instructions for making and canning. With a photo of every recipe and ample descriptions, it's easy to imagine what each preserve will look and taste like.
July 14, 2015
Okay, I'm still reviewing and reading this because as things come into season, I'm making them. Thank you, Amy, for proving that anyone can produce their own canned and preserved treats!
July 28, 2015
delicious recipes, I've made a couple jams already and they turned out perfect, the book gives a lovely step by step guide to canning. Great pictures and instructions are really easy to follow.
February 8, 2016
I adore this book for creative canning recipes!
October 14, 2016
Great book for a canning beginner! Provides just enough information to get you started without overwhelming.
April 4, 2017
One of those rare cookbooks you will love absolutely every recipe! This is a keeper!!
December 7, 2017
What's it about?
It's an introduction to boiling water bath canning, with easy to follow instructions, a helpful guide to the tools needed, and 101 recipes with beautiful photographs.
Why did I read it?
Because I'm interesting in learning how to preserve food!
Favourite idea/part?
How easy the author made everything seem!
Overall:
This was a useful reference book. I plan to return it to the library and photocopy a few pages with the most important info, as well as the tastiest looking recipes (included salted caramel pear jam).
We'll see how well they turn out once I actually get going. (Currently pricing out what I'll need to buy, as well as what I'll spent on fresh fruit etc). I feel like this book would be useful to keep in the house to flip through, or to pop into my purse as I browse the next farmer's market.
It's an introduction to boiling water bath canning, with easy to follow instructions, a helpful guide to the tools needed, and 101 recipes with beautiful photographs.
Why did I read it?
Because I'm interesting in learning how to preserve food!
Favourite idea/part?
How easy the author made everything seem!
Overall:
This was a useful reference book. I plan to return it to the library and photocopy a few pages with the most important info, as well as the tastiest looking recipes (included salted caramel pear jam).
We'll see how well they turn out once I actually get going. (Currently pricing out what I'll need to buy, as well as what I'll spent on fresh fruit etc). I feel like this book would be useful to keep in the house to flip through, or to pop into my purse as I browse the next farmer's market.
Displaying 1 - 24 of 24 reviews