Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them by Rebecca Lindamood

  • Moonshine apple slices (page 23)

    from Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them Not Your Mama's Canning Book by Rebecca Lindamood

    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: apples; lemon juice; granulated sugar; cinnamon sticks; green cardamom pods; nutmeg; whole cloves; vanilla beans; moonshine
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Notes about this book

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Notes about Recipes in this book

  • Candied jalapeño

    • averythingcooks on August 17, 2024

      I scaled this to 1/3 (ie 1 lb of jalapenos) and the yield was 3 x 125 jars of the peppers in syrup/brine and 2 x 125 ml jars of excess liquid. She gives a heads up re the likelihood of this excess and suggests canning it by itself to use in lots of ways (Mississippi pot roast is at the top of my list here). I'll update my comment in 2-4 weeks after a taste taste :)

  • Crunchy pickled red onions

    • averythingcooks on September 08, 2023

      We opened our 1st jar of these for last night's fajitas (having canned them around 3 weeks ago) and they are crisp (as promised) with a lovely oniony/sweet/tart flavour. We'll get lots of use out of these jars in the coming year.

  • Ginger pickled carrots

    • averythingcooks on November 04, 2024

      These little matchstick carrots are delicious! I have used them in various sandwiches (eg Vietnamese steak, Banh mi etc) and I have also included a spoonful on our dinner plates for a spash of colour, crunch & flavour. I am thrilled to have these lovely carrots (1/2 recipe = 2 x 350 mL jars) with their hit of fresh ginger & star anise on hand for the winter and next year's plan is make the full recipe. Note to self....the 350 mL mason jars are NOT a good choice for canning...tall, thin & tippy!

  • Smoky roasted salsa

    • breakthroughc on May 29, 2023

      This has become my favorite salsa to can. Great depth of flavor and people rave about it and hint for another jar. It makes a great addition to a pot of beans.

    • averythingcooks on August 19, 2023

      An early taste (before canning) confirmed a deeply flavoured, kinda tart/kinda hot salsa that has a beautiful rich, dark colour. I chose to take it very smooth (so perhaps more sauce than salsa) but I'm very happy with the result. This was one of those projects that seemed very step laden and seemed to take forever during my 1st attempt....and then the next time I make it I won't remember why I thought it was so involved and will breeze through it.

  • Caribbean heat habanero hot sauce

    • averythingcooks on October 09, 2025

      She has instructions for using fresh or dried habaneros and I went with the fresh. I scaled this back to 1/4 and got exactly 3 x 125 ml jars. I took the cowardly route and removed some of the seeds from the chiles before blending (the strainer removes the rest later) and the result is a nice vinegary sauce that still has a pretty good blast of heat.

  • Simon and Garfunkel herb bomb

    • averythingcooks on October 10, 2023

      This is one of many "fresh herb blends destined for the freezer" she presents and while the name pretty much explains the herbs here, what I really appreciated was the ratio used to ensure a balanced flavour profile. My 1st batch (1/3 recipe) yielded 9 tbsp portions and another batch is planned as I continue to strip my herb planters.

  • Chive and garlic oil herb bomb

    • averythingcooks on August 23, 2024

      I came here with an "enthusiastic" chive planter but I was probably heavier on the garlic than she intended as it takes alot of chives to get 3/4 cup minced for a 1/2 recipe (ie I bailed early :) & my garlic was already prepped. I used less oil than called for but I do follow her instruction re: slow addition allowing it to percolate through. This stuff smelled great & is heading to the freezer in tbsp portions for lots of uses (ANY sort of potato dish comes to mind).

  • Garden delight herb bomb

    • averythingcooks on June 25, 2024

      This combo will be perfect to use with roasted little potatoes, in salad dressings (ranch/ vinaigrettes) or with chicken. I scaled a bit (using 1/4 cup of each herb & much less oil) to get 8 tbsps that went into the freezer. I will come back here again as the herb planters are really starting to take off.

  • Pan roasted chicken thighs with peach sauce

    • averythingcooks on August 01, 2024

      I used boneless skinless chicken thighs, covering the raw chicken with the sauce then oven baking at 425 for 20-25 minutes. I had a peach sriracha jam already in the canning cupboard & used it in place of their peach habanero jam. This was very tasty chicken but I might try apple cider vinegar in place of the lime juice another time.

  • Tortilla soup

    • averythingcooks on August 15, 2024

      I had leftover chicken to shred & used a homemade spicy chicken stock topped up with some beef broth so yes, I improvised a bit but the real stars here are the 1/2 pint jar (for a 1/4 recipe) of her smoky roasted salsa (from this book)...so rich & flavourful with a great punch of heat AND the diced corn tortillas. There are many different versions of this soup in my books so I'm not sure all would agree re: its authenticity but regardless...this is a delicous pot of soup.

  • Thick cream of mushroom soup

    • breakthroughc on April 27, 2022

      Love this soup. If you have the concentrate canned it makes a delicious quick weeknight dinner.

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Reviews about this book

  • Food in Jars

    The recipes are unusual, approachable, and unlike anything else you have on your shelves.

    Full review

  • Belly Full

    WHAT KINDS OF RECIPES ARE INCLUDED?...preserved fruits, jams and marmalades, pickles and relishes, sauces and condiments, syrups and sodas, stock and beans. And then 40 recipes to use them in!

    Full review

  • Bake at 350

    ...starts with the basics, everything you need to know...supply lists, step-by-step instructions, everything...includes almost 40 recipes for USING what you just canned!

    Full review
  • ISBN 10 1624142613
  • ISBN 13 9781624142611
  • Published Jul 19 2016
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Are you interested in learning how to can food or to try new recipes for canning food? Do you enjoy both savory and sweet canned goods? Rebecca Lindamood has the recipes for you!

Rebecca not only teaches you how to can food with basic recipes, but she provides alternative versions to take your canned food flavors up a notch. She also provides recipes that highlight these unique flavor combinations so you can make use out of every canned good! From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. The recipes have been tested for safety by an independent organization to be certified. Some recipes require the use of pressure canners, but not all.

Make your mama proud but don't tell her you can can better than her!

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