This adorable little book and matching DVD arrived through my mailslot this week, thanks to the kind people at Voyaguer Press. The author, Ana Micka, calls herself “The Fresh Girl,” but all that I can tell you about her is that she’s based in Minnesota—her blog appears to be defunct. The book itself is chipper, friendly, and full of easy-to-follow instructions meant to demystify both water-bath and (yay!) pressure canning. Some of her advice, like storing your jars upside down, may raise an eyebrow among more experienced canners, but everything else seems sound. (I found her apparent close relationship with the University of Minnesota’s Extension Service Food Preservation Resource Center reassuring.) Overall, it’s a fun, highly visual introduction to canning.
Since the book has a “state fair” theme, leave a comment telling me which of your canning creations you’d be most likely to enter in a county fair by Friday, August 20, for a chance to win. Winner will be selected by random number generator.
Oooh! Probably my chocolate-covered cherry jam!
My peach ginger jam or my pickled beets.
sour cherries
Peach tomato salsa!
Definitely my strawberry lemonade jam.
Apple butter. Because my apple butter has a kick to it that most others don’t.
Can’t decide! My 4-Fruit Marmalade? Blueberry Marmalade? Mango Ginger Jam?
Fig & balsamic jam!
Pickled beets! They are spiced, delicious, and gorgeous!!
My Garlic Dill Pickles.
I have big plans to enter the preserving categories at the County Fair next year. Fruit butters, jams, jellies, salsas, green chili – it’s all on the list.
-the redhead-
Definitely my tomato salsa
pickled cauliflower! so tasty!
I would say that my sour cherry pie filling is my prettiest and is very tasty to boot!
I just entered my very first state fair! I dropped off the jams and herbs last night, even! I made blueberry jam and a mixed berry jam. The mixed berry recipe counted for water-bath canning, freezer jam (same jam, just scooped into jar and frozen while the rest of it got canned) and low-calorie (I use about half the sugar of most recipes). I also entered dried rosemary and thyme from my garden. Next week I plan to turn in three loaves of bread (white, whole wheat, and multi-grain) and two cakes (lemon-pepper-ginger bundt and ginger pound cakes).
I’ve been wanting to enter the fair for years, but one thing or another got in the way. Much as I’d love a ribbon, I’m just excited to send in my entries and to get to see them on display when the fair opens!
Hmm…I think my strawberry-raspberry lemonade jam.
If I were entering the state fair I think I would go with my cherry vanilla bean perserves. this book looks really cute!
Pickled garlic scapes!
Raspberry-Nectarine Jam
Yummy grape jam!
I am incredibly proud of my blueberry jam…its the perfect essence of blueberry season!
Last year I entered our county fair for the first time and came home with two firsts, a third, and a reserve champion! This year I’m on a mission (I’m not competitive, really I’m not). I’m entering Peach Slices in Earl Grey Tea & Vanilla Syrup, Poached Seckel Pears in White Wine & Spices, Peach Salsa, Gingered Currant Tomato Preserves, Strawberry-Honey Butter, Gloria Nichol’s superb Rhubarb Lime Jam, Bread & Butter Pickles, Garlic Dills, Cornichons, Gherkins, and Herbed Whole Principe Borghese Tomatoes.
It would most definatley be my spicy bread and butter pickle slices. They are perfectly tart/sweet/and have a slight heat to them! Once a jar is opened, it’s finished within the day!
Nothing like a giveaway to get people to add a comment. So while I’m at it, thanks for the helpful information in your blog. It’s great!
So, seeing as how I’m new to this and have only canned beets, rhubarb jam and an appricot lavender jam, I’d have to go with appricot and lavender jam.
This was the first thing I canned (sort of ever, and definitely this year) and I love it. Quite sad I gave away 3 of the 4 jars I made – Cherry Balsamic Jam. Sweet and complex with the tart balsamic flavor loud and clear. Very very good.
If I were to enter something in a state fair contest, it would be my almost seedless dewberry jam. We pick them wild every year, they are usually ready around Mother’s Day and last for about 2-3 weeks. They grow on the roadsides here in SE Texas. It’s hard, hot work picking them but, well worth it!!!
Oooh, ooh, pick me, pick me!
I think the plum/peach jam I made this weekend would win a blue ribbon!
I put in pickles, relish, tomatoes, cherry jam, strawberry jam, so much more…..16 jars in the State.
I am new at all of this, but I made some carrot/radish pickles that are delicious!!
My cherry jalapeno jelly. Love it!
bourbon peach jam
I have never entered a county fair! If I did, I would love to enter my Raspberry Scotch Bonnet Jam
Being Canadian, I’ve never been to a state fair! But if I did go, I’d enter my Amaretto Spiked Cherries.
Beet pickled deviled eggs!
Chow-chow
To be honest, I am just learning to can so I’d have to enter the baked goods section of the fair. Maybe a nice chocolate cherry quick bread. (Hope this means I can still enter the contest. I am crossing my fingers!)
I’d be most likely to enter my grape jam made from French wine varietal grapes…but I haven’t had quite the nerve to do so yet!
I am entering carrot-apple butter with cardamom, peach preserves, black-and-blueberry jam, and grapefruit marmalade. This will be my first time to enter and as a new canner, I am very excited!
My crunchy, zesty, garlic dill pickles
We are loving them!
I would enter my sangria marmalade, roasted tomatillo salsa, or strawberry-rhubarb jam with homemade red wine vinegar. Thanks for the giveaway!