Preservation Pantry by Sarah Marshall

When Sarah Marshall started her hot sauce business, Marshall's Haute Sauce, she discovered that too much of her produce was getting thrown away. She made it her mission to use these tossed aside remains in creative ways. In her debut cookbook, Preservation Pantry: Modern Canning from Root to Top & Stem to Core she delivers over 100 recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.

Through simple, approachable steps, we are guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, lemon rinds, and more to make unique and delicious recipes.

Preservation Pantry's photographs are stunning, the illustrations throughout help make root to stem preserving fun as well as beautiful and even the paper the book is printed on has a luxurious feel and texture. Nothing was spared in making sure this book was perfect in every way. You will not only feel great for reducing waste but you will also reap the delicious rewards. 

Recipes include Coffee braised onion jam (oh my word this is so good), Pear galette with goat cheese, and German pancake with orange syrup. I have also tried the Mango, rose petal and saffron jam that Sarah so graciously sent me and it is addictive.  I'm going to make a batch myself to make her Mango masa tart.  I love that most recipes share another to utilize that ingredient such as the tart uses the jam. 

If you are looking for an innovative, beautiful book that isn't the same-old, same-old canning recipes, look no further. This is it. Spring is upon us in some parts of the world and soon we will all be dusting off our canning equipment for another season of preserving our garden's and farmers market's bounty - buy Sarah's book to make that bounty even more valuable and tasty.

Special thanks to Sarah for her kindness and to Regan Arts for sharing a recipe for our members to try now. Be sure to head to our giveaway below to enter for a chance to win a copy of this book. 

 

Whole-Grain Roasted Beet Mustard
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The deep wine color and earthy aroma of this mustard makes my mouth water every time I pull it out of the cupboard. It is perfect for a quick snack or party hors d'oeuvres, and I love to slather it on fresh-baked bread and top it with goat cheese. Roasting the beets brings a balanced sweetness to the spicy whole-grain mustard seeds, while the balsamic vinegar gives it a wonderful depth. Your bread will forever thank you!

  • 2 pounds beets (about 5 medium beets)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 8 medium garlic cloves, peeled
  • 8 tablespoons mustard seeds
  • ½ cup mustard powder
  • 1 cup balsamic vinegar, divided

Makes 6 half-pints

Preheat the oven to 400°F.

At the food preparation station, wash the beets and cut off the stems, saving the stems for the Beet Stem Pickled Cauliflower recipe. Wearing gloves, slice the beets in half from stem to top. Line a baking sheet with parchment paper. Arrange the beets cut-side up on the paper and drizzle with the olive oil. Rub the olive oil into the skins, flip the beets, and rub the other side.

Sprinkle with ½ teaspoon salt. Roast until slightly brown, about 25 minutes. Turn the beets over, sprinkle with ½ teaspoon salt, add the garlic, and roast another 25 minutes, until fork-tender.

While the beets are roasting, soak the mustard seeds in a medium bowl with 4 cups of cold water for 10 minutes. Drain the water and set the seeds to the side on a towel. In a small bowl, whisk together the mustard powder with ½ cup of water until smooth.

Once the beets are done and cool enough to handle cut into 2-inch chunks on the parchment paper. In a large, nonreactive saucepan, place the roasted beets, roasted garlic, soaked mustard seeds, 1/2 cup balsamic vinegar, 1/2 cup water, mustard powder mixture, and the remaining tablespoon of salt. Bring to a boil over high heat for about 2 minutes, stirring occasionally to avoid sticking. Turn the heat off and let sit for 5 minutes.

Place the contents into a food processor and pulse 15 times, scraping down the sides with a rubber spatula. Run on high for 4 minutes and slowly drizzle in the remaining ½ cup balsamic vinegar. At the filling station, keep the jars and mustard hot while filling each jar. Use a funnel to spoon the sauce directly into the jar, while pressing out air pockets, leaving ½ inch of headspace. Remove any additional air pockets, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes.

The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 19th, 2018.


86 Comments

  • lauriesk  on  4/9/2018 at 4:13 PM

    The first recipe I would try is the German pancake with orange syrup

  • rchesser  on  4/9/2018 at 4:22 PM

    Strawberry tamarind chutney.

  • dbielick  on  4/9/2018 at 5:26 PM

    Whiskey apple-core caramel

  • Scotsman61  on  4/9/2018 at 5:32 PM

    Whiskey apple-core caramel

  • cora429  on  4/9/2018 at 6:20 PM

    Hibiscus plum shrub

  • kmn4  on  4/9/2018 at 6:22 PM

    Cherry stone bitters

  • Vintage_Kitschen  on  4/9/2018 at 7:10 PM

    I definitely wouldn't mind trying the Liquid gold vegetable stock.

  • amyz218  on  4/9/2018 at 7:43 PM

    Strawberry Rhubarb Hot Sauce sounds amazing!

  • yvettehenderson  on  4/10/2018 at 1:19 AM

    The Red Pork and Posole with beer. Sounds positively delicious and a good winter dinner to have on hand.

  • Angryyew  on  4/10/2018 at 2:11 AM

    Strawberry Rhubarb Hot Sauce

  • lizkamerer  on  4/10/2018 at 8:18 AM

    Cucumber and basil infused gin sounds like the perfect thing for hot summer evenings!

  • Kimmaicutler  on  4/10/2018 at 9:56 AM

    Coffee braised onion jam

  • sarahawker  on  4/10/2018 at 10:23 AM

    Peach stone tonic

  • lean1  on  4/10/2018 at 11:27 AM

    Smoked chicken enchiladas sounds good!

  • mainman  on  4/10/2018 at 12:01 PM

    I'd try the Kale and apple salad with cherry brine dressing - I even have some different pickled cherries, and love the idea of using the brine in a dressing.

  • topdawg11  on  4/10/2018 at 12:12 PM

    turmeric mustard.

  • sgump  on  4/10/2018 at 12:40 PM

    Exciting--two of my favorite flavors marry in the "pickled kumquats and pistachios"!

  • ktwalla  on  4/10/2018 at 2:36 PM

    Cherry stone bitters

  • lpatterson412  on  4/10/2018 at 4:15 PM

    matcha tea applesauce!!!

  • heyjude  on  4/10/2018 at 6:04 PM

    Drunken Apple Crumble

  • Karla123  on  4/10/2018 at 6:30 PM

    Purple basil pickled cherry tomatoes...this would make a delightful summer salad.

  • contest718  on  4/10/2018 at 8:00 PM

    Whole-Grain Roasted Beet Mustard & Kumquat pistachio chicken with coconut black sesame rice & Vanilla bean lemonade . This book has some interesting recipes. I love preserves!

  • DarcyVaughn  on  4/10/2018 at 10:58 PM

    Kumquat pistachio chicken with coconut black sesame rice

  • ravensfan  on  4/11/2018 at 12:27 PM

    Applesauce

  • jmay42066  on  4/11/2018 at 5:20 PM

    Green enchilada sauce

  • amylou61  on  4/11/2018 at 6:00 PM

    I'd try the Homemade celery salt

  • RoseMGenuine  on  4/12/2018 at 10:02 AM

    I love this! I’m going with the grape jam with pine nuts.

  • amandabeck  on  4/13/2018 at 8:31 AM

    Oh my gosh, what beautiful-sounding recipes! I'd like to try the orange blossom lemon curd. This one is going on my wishlist!

  • matag  on  4/13/2018 at 2:44 PM

    Drunken apple crumble

  • lgroom  on  4/13/2018 at 4:31 PM

    That coffee braised onion jam sounds delicious.

  • ToPieFor  on  4/14/2018 at 9:52 AM

    I love beets so I'd make the Whole -Grain Roasted Beet Mustard!

  • rachael_mc  on  4/15/2018 at 6:21 PM

    Beet stem pickled cauliflower

  • LaurenE  on  4/15/2018 at 6:44 PM

    Hibiscus plum shrub

  • thecharlah  on  4/15/2018 at 8:27 PM

    Tarragon pickled muscat grapes

  • Carolyn99  on  4/16/2018 at 10:39 AM

    Orange blossom lemon curd

  • bologna  on  4/16/2018 at 12:03 PM

    I've always wanted to be confident in preserving and pickling. These recipes sound like they are simple enough to follow without worrying about poisoning everyone :|

  • smartie101  on  4/16/2018 at 10:04 PM

    tumeric mustard

  • RNJessicaK  on  4/17/2018 at 1:29 AM

    BOURBON BRINED CHERRIES. NO QUESTION.

  • tarae1204  on  4/17/2018 at 7:51 PM

    strawberry tamarind chutney oh my

  • robynsanyal  on  4/18/2018 at 1:34 PM

    Coffee braised onion jam

  • WCchopper  on  4/19/2018 at 8:38 AM

    My sister makes bourbon cherries every year so I would try those bourbon brined cherries to see how they compare.

  • nesshawk  on  4/19/2018 at 6:50 PM

    OMG - cucumber basil-infused gin!!

  • t.t  on  4/20/2018 at 8:38 PM

    Green enchilada sauce

  • RSW  on  4/21/2018 at 5:06 PM

    Ginger liqueur spiked apples

  • Karen.2018  on  4/21/2018 at 6:48 PM

    Too many to choose! But I think I'd start here: Savory kumquat marmalade

  • EmilyR  on  4/23/2018 at 12:46 PM

    Pickled kumquats and pistachios

  • verorenee  on  4/23/2018 at 2:57 PM

    bourbon brined cherries

  • Terrill  on  4/26/2018 at 12:19 PM

    Orange Blossom Lemon Curd

  • fbrunetti  on  4/27/2018 at 11:05 AM

    Green tomato Bloody Mary mix

  • Cornfed23  on  4/27/2018 at 8:23 PM

    Me too! Green Tomato Bloody Mary Mix.

  • juazella  on  4/27/2018 at 11:17 PM

    Pickled grape leaves

  • Dannausc  on  4/28/2018 at 5:43 AM

    Dried cherry mustard

  • Teruska  on  4/29/2018 at 5:45 PM

    The beet mustard for sure. And Habañero ground cherry peach hot sauce

  • Katiefayhutson  on  4/30/2018 at 7:35 AM

    Pear galette with goate cheese

  • Lmocooks  on  4/30/2018 at 8:58 AM

    Pickled Brussels and Romanesco Giardiniero

  • thewoobdog  on  4/30/2018 at 1:21 PM

    I'd have to try Smoked Chicken Enchiladas. OMG.

  • MiMi60  on  5/1/2018 at 9:34 PM

    Grape jam with toasted pine nuts

  • AnnaZed  on  5/2/2018 at 8:16 PM

    Dried cherry mustard

  • kmlocks  on  5/3/2018 at 5:40 PM

    Cherry Stone Bitters

  • Larkspur  on  5/4/2018 at 5:00 PM

    Vanilla Bean Lemonade

  • pyrifera  on  5/4/2018 at 5:28 PM

    blue cheese and grape brioche flatbread!

  • ktowle  on  5/4/2018 at 5:44 PM

    I would definitely try the orange blossom lemon curd. Now I'm hungry.... thanks a lot.

  • tmcginty  on  5/4/2018 at 8:35 PM

    Drunken Apple Crumble

  • demomcook  on  5/4/2018 at 8:36 PM

    Dried cherry mustard. Love to make mustard.

  • Green713  on  5/4/2018 at 10:26 PM

    Strawberry rhubarb hot sauce or dan dan noodles!! Everything sounds delicious 😋

  • mrscahughes  on  5/4/2018 at 10:52 PM

    Does it have to be just one recipe?

  • sequoia55  on  5/5/2018 at 1:50 AM

    Pear galette with goate cheese

  • omegabeth  on  5/5/2018 at 3:26 PM

    I am using this morning’s onion peelings to try the Onion Peel Powder!

  • BMeyer  on  5/6/2018 at 7:26 AM

    blue cheese and grape flatbread

  • sparkfan1965  on  5/6/2018 at 8:55 AM

    I would love to try the Smoked Chicken Enchiladas! They sound delicious.

  • Shelley.b  on  5/6/2018 at 8:53 PM

    Dried cherry mustard

  • RickPearson54  on  5/7/2018 at 3:12 PM

    turmeric mustard

  • NanaBeth  on  5/7/2018 at 4:04 PM

    I'd try the Liquid gold vegetable stock. That sounds amazing! All the recipes sound amazing!

  • KarenDel  on  5/8/2018 at 1:57 PM

    Cherry stone bitters

  • auntietina  on  5/9/2018 at 1:39 AM

    Pear and thyme relish (chow-chow)

  • Wojtanowski  on  5/9/2018 at 11:16 AM

    whiskey apple-core caramel

  • amferrer  on  5/10/2018 at 12:06 PM

    Drunken apple crumble

  • LMS209  on  5/12/2018 at 7:06 AM

    dried cherry mustard :)

  • catmommy9  on  5/13/2018 at 6:37 PM

    Dried cherry mustard. I love mustard and it is fun to make my own.

  • leilx  on  5/16/2018 at 1:32 PM

    whiskey apple-core caramel

  • littleminxgirl  on  5/18/2018 at 12:18 AM

    The smoked chicken enchiladas.. yum

  • orchidlady01  on  5/18/2018 at 6:19 AM

    Cheese and onion biscuits

  • rosalee  on  5/19/2018 at 1:49 PM

    Dying to try the green tomato Bloody Mary mix!

  • Siegal  on  5/19/2018 at 1:58 PM

    I would like to try the drunken apple crumble

  • rlmolnar  on  5/19/2018 at 7:06 PM

    Matcha tea applesauce!

  • jezpurr  on  5/19/2018 at 10:54 PM

    I'm very interested in the mustard recipes and those will be what I'd try first!!!^_^

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