Putting Up: Kicking off The Main Canning Season with a Giveaway! Plus: Garlic Pepper Jelly

Just comment to get a chance to win a copy of “Putting Up”!

For the first time EVER, my very own modest little garden is actually coming along. Seasoned pros would probably have to stifle a laugh at my progress, but for me, it’s a victory! Put that together with the bounty that has been flowing off the tables in farmer’s markets, and it all adds up to one thing: CANNING. I love that a culinary art with such a rich history has been undergoing a renaissance for a while now. I first tried my hand at this just two years ago, and have been looking forward to jumping back in again.

Since there are a number of great books on the topic, I thought I’d poke around Powell’s and pick one up. I came across a copy of “Putting Up: a Year-Round  Guide to Canning in the Southern Tradition” by Stephen Dowdney, leafed through it and loved what I saw, then flipped it over- lo and behold, it’s a Gibbs Smith publication. Gibbs Smith just happens to be the publisher that put out our first joint effort, “101 Things To Do With Tofu”,  as well as a variety of Donna’s other cookbooks.

Though late summer is prime canning time, I also love the concept of canning throughout the year, and this book is the perfect introduction. I’m  really looking forward to making so many of these recipes, from jams to chutneys to pickles. It’s the pepper jelly that really intrigued me first, though.

Pepper jelly has a touch of personal history in it for me – though it’s a longstanding tradition in some areas, I had never tasted or even heard of it until my biological dad sent me a jar of pepper jelly from my birthplace, Tucson, not long after we first met more than a decade ago. Tasting something so unique and savory from my literal homeland was a revelation, and a favorite flavor combination ever since. Of course, my first foray into “Putting Up” just had to be a pepper jelly, and this version did not disappoint!

Author Stephen Dowdney says of it:

I first made the garlic pepper jelly for lamb chops – sweet and meat are a favorite secret of mine although I disclose it in book II, Putting Up More. I have a website with an embedded blog that has added recipes and helpful canning hints. With the economy the way it is going canning is coming into its own once again and this time there are as many guys as dolls!

I liked the book so much that after giving the original copy as a gift AND getting another one for myself, I decided that we really ought to do a giveaway. Thanks to our publishing company, we got some copies right away, and are ready to pass some along to you!

So, to enter, tell us: what’s YOUR favorite thing to can? Or, alternately, a canning tip, or a favorite canned item to eat if you’re purely an appreciator. We’ll pick 5 winners at random from the comments. (Please make sure you include a working email when you post your comment so we can contact you and get your address!) You’ve got a full week and a holiday weekend to enter as many times as you like – keep it up through Labor Day and we’ll announce the five winners that week.

And without further ado, now for the recipe.  Shared with permission from the author:

GARLIC PEPPER JELLY
by Stephen Dowdney, instructions adapted from book and site

3/4 cup small dice green bell pepper
3/4 cup small dice red bell pepper
1/3 cup jalapeno, seeded and chopped fine
1/2 cup minced garlic
1 1/2 cups cider vinegar
6 1/2 cups sugar
1/2 tablespoon butter
1 tablespoon red pepper flakes
1 pack liquid pectin (Certo)

Bring all ingredients except pectin to a rolling boil. Add pectin and return to boil. Time for 1 1/2 minutes and check for jelling; continue until ready. Hot pack according to guidelines here.  The peppers will float to the surface.  Shake the jars as the liquid begins to jell so that the pepper chunks are dispersed throughout and stay.  This has to be done repeatedly until the jelling sets the particles.  As the jelling sets make sure all jars are right-side up.

This recipe makes 6+ half pint jars.  No testing is required other than insuring the jars are properly sealed. And as with all home canning make sure the jars, lids, counter tops and utensils are sterile.

[This giveaway is not sponsored or paid for in any way, beyond the donation of copies of the book.]

— posted by Anne

Comments

  1. Michelle says

    I’m very new to canning but so far I’ve pickled various vegetables and made several jars of hot pepper jelly. I’m amazed at how well the jelly turned out, although maybe I’ll use a little less pectin next time. There’s something very satisfying about canning. I’ve already borrowed or reserved just about every book my library has on the subject, but I haven’t seen a copy of this one yet – would love to win one, thanks for the giveaway!

  2. Amy says

    So far I’ve only canned jam, but I plan to change that this weekend with a food preservation extravaganza. Thanks for hosting this giveaway!

  3. Meghan Finley says

    I love eating cherries! So much so in fact that I make them in pints and half pints only so I won’t make myself sick lol

Trackbacks

Leave a Reply

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