Saving the Seasons: How to Can, Freeze, or Dry Almost Anything, by Mary Clemens Meyer & Susanna Meyer, published with Harold Press. As Christmas fast approaches, I am thinking some lucky person who wins this book might have their first Christmas present, or their first re-gift of the season. This cookbook will surely delight the cook in your kitchen.
About the Book
“Welcome to the world of preserving food! There’s nothing more satisfying than seeing a row of colourful, home-canned jars on your shelf, or serving your friends and family homemade applesauce or strawberry jam in the winter.”
The art of preserving is or has been a dying art, one left to our Mother’s and Grandmothers from gone-by days. But what with the movement towards local eating, organic and CSA subscriptions, people are proving their desire to get back and reconnect with their food.
“Today, young adults and others are taking charge of their food. They want to buy “fresh and local” and grow at least some of their own produce, even if it’s one pot of tomatoes on the balcony. They want to feed their babies wholesome meals without additives. They want to be a part of the whole experience of food, not just opening a can of tomato soup or a box of flavored noodles. The good news is that preserving food is not a mysterious art.” Mary Clemens Meyer and Susanna Meyer
“As a mother-daughter team with many years of farming between them, including both rural and urban agriculture, the Meyers are well-placed to present this updated guide on preserving food.”
I love presenting all of the In Seasons books. This is the third one I have featured and given away, and like the others, this one does not disappoint. Saving the Seasons: How to Can, Freeze, or Dry Almost Anything, by Mary Clemens Meyer & Susanna Meyer is beautifully illustrated, explaining the whole process of preserving, canning and drying with step-by step illustrations. At the front there is a special chapter devoted to the Harvest. It explains in detail and alphabetically what each food is called, when it is ready to be picked and recommended preserving methods. You can’t go wrong. The ladies even point out which foods are excellent for making baby food. Recipes included are vast and varied. One can make a simple Tomato Juice or a complicated Piccalilli. Handmade jam recipes are easy to do and make great hostess gifts. The guide to freezing fruit and vegetables is very well explained and outlined and even goes into detail as to what you can do with them after they are frozen, for instance grapes can be frozen and used as ice cubes in drinks or eaten as a cool snack. The drying section is amazing by the fact that there are recipes for making your own fruit or vegetable leathers. All the kids love to snack on fruit leathers, why not make your own? You will love going through this book over and over, exploring the world of preserving food.
I am so excited to make this recipe that I am presenting. It is so unusual, and I have never heard of doing this method of preserving, but I can see its advantages for those times when you feel a craving for something good to eat, and you can’t be bothered to bake.
APPLE CAKE IN A JAR
“This unusual recipe actually seals a cake in a jar! My grandmother used to send it to me in care packages when I was a college student. It makes a great gift”
- 2/3 cup shortening
- 2 2/3 cups sugar
- 4 eggs
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 cups flour
- 2/3 cup water
- 3 cups grated apples
- 2/3 cup raisins
- 2/3 cup chopped nuts
Cream shortening and sugar until fluffy. Add eggs and beat well. In separate bowl, stir together dry ingredients. Add dry ingredients alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Spray wide-mouth canning jars well with non-stick spray. (Be sure to use wide-mouth jars). Fill no more than half full with batter, being careful to keep rims clean. Place jars on baking sheet in preheated 325 degree oven. Bake for 45 minutes or until a toothpick comes out clean. Meanwhile, sterilize flat lids and metal rings in boiling water.
As soon as cake is done, remove jars from oven one at a time. Wipe rim of jar; put on lid and ring. Jars will seal as cakes cool. Cakes will keep for up to a year. Makes 7 to 9 500ml jars, or 3 to 5 liter jars.
Win your own copy of Saving the Seasons: How to Can, Freeze, or Dry Almost Anything, by Mary Clemens Meyer & Susanna Meyer by leaving a comment as well as what food item you always make at home and never buy at the store anymore?
You can of course buy your own copy from Ten Thousand Villages, downtown in London, or on line:#mce_temp_url#
CONGRATULATIONS Joanne! You are the winner of this amazing little book! Enjoy!