Preserving Creativity: Three Inspiring Canning & Kitchen Project Books
In this YouTube review I dove into three unique canning and preserving books that are perfect for anyone looking to elevate their pantry game. I wanted to share some truly creative books that go far beyond the basics, offering fresh ideas and inspiration for your kitchen.
The Joy of Cookbook Libraries
I’ll admit it: I love cookbooks. For this episode, I chose three intriguing books with very different approaches to preserving.
Timestamps:
00:32 - Can It, Bottle It, Smoke It by Karen Solomon
04:31 - The Art of Preserving by Emma Macdonald
9:21 - Put ‘em Up! Fruit by Sherri Brooks Vinton
Can It, Bottle It, Smoke It by Karen Solomon
Karen Solomon’s Can It, Bottle It, Smoke It—and Other Kitchen Projects is a fantastic choice for the DIY kitchen enthusiast. This isn’t just a canning guide—it’s a playground of food projects, with chapters like jam it, pickle it, roast it, hunt it, smoke it, munch it, sweeten it, milk it, slurp it, and freeze it.
I loved her simple, direct instructions and her willingness to introduce unusual ingredients like quince. Recipes such as carrot almond jam, homemade apple pectin, and even a Worcestershire sauce (anchovy-free, thankfully for me!) showcase her creativity.
This book also ventures beyond preserves with projects like cakes in a jar and smoked almonds or cheeses. A British-style ginger beer recipe closes out a lively and inventive collection that pairs beautiful photography with approachable techniques.
The Art of Preserving by Emma Macdonald
Emma Macdonald’s The Art of Preserving blends ancient techniques with modern innovations. One of its strengths is a practical troubleshooting section which is so valuable when a recipe doesn’t turn out as expected.
The book covers jams, marmalades, jellies, curds, conserves, chutneys, relishes, pickles, sauces, and even candied and dried foods. I especially appreciated the unique curd recipes (think raspberry, coconut, passionfruit, and ginger) and the figs in Manuka honey.
Another highlight is the sauces and pickles: balsamic onions for charcuterie, sweet pickled beetroot, and a vintage-style mushroom ketchup. Each recipe is thoughtfully detailed with prep times and maturation periods, making it easy to plan ahead and preserve safely. The dual metric/American measurements are another thoughtful touch.
Put ’Em Up! Fruit by Sherri Brooks Vinton
Sherri Brooks Vinton’s Put ’Em Up! Fruit focuses on “creative ways to put them up and tasty ways to use them up.” This book is all about avoiding waste and making the most of your pantry staples.
A fun troubleshooting guide, vibrant photography, and kitchen hacks and tips make the subject very approachable. One recipe that really caught my eye was blueberry ketchup, paired with sweet potato oven fries. The book also balances classics like peach jam and wine jelly with inventive serving ideas like braised short ribs with a plum and prune glaze.
I especially loved that Vinton includes immediate suggestions for using preserves, such as pairing homemade apple cider vinegar with fresh dishes. It makes the book feel not only creative but also deeply practical.
Final Thoughts
Each of these books offers something unique, whether it’s adventurous kitchen projects, modern spins on traditional techniques, or inventive ways to actually use what you preserve.
If you’re looking to expand your preserving repertoire, these are excellent additions to explore. Start at your local library, and if a title sparks enough joy and inspiration, add it to your permanent collection.
This is for anyone who loves creative, delicious, and resourceful food preservation. It just might leave you eager to roll up your sleeves in the kitchen.
Do you have a favorite preserving book that’s inspired your kitchen adventures? Or maybe you’ve been putting something up this season, jams, pickles, sauces, or something entirely unique. I’d love to hear what’s filling your pantry right now, share in the comments so we can swap ideas and inspiration.