Classy and Opinionated Lifestyle Mom Blog
Bread and Butter Pickles are our favorite type of pickles to enjoy. They’re so versatile! You can slap them onto your favorite sandwich, toss them into a salad, or just pull them right out of the jar and enjoy them as a tasty snack. You …
Zucchini is one of those things that grows extremely-well in my backyard garden every year. We like to put in 4-5 plants every year and will end up with around 50 medium-to-large zucchinis every growing season. You can do a lot with them after you …
My first experience with home canning began at the age of 14 with me helping my grandmother in the kitchen. I enjoyed learning how to prep food for freezing and canning. My interested continued to grow and after I got married my mother-in-law continued to educate me on the basics. Over the years I’ve learned how to can fruits, veggies, jelly, jams, marmalade, salsa, and other foods.
* Complimentary book received for review. This post contains affiliate links.
I’ve got the basics down but I’m always looking for new techniques to try out and new recipes to make. One thing I can tell you is this…you never want to use recipes that have been handed down for generations. Over the years techniques are updated to help improve canning safety. I recommend seeking out trusted sources like the book that I’m introducing you to today.
Title: BERNARDIN Complete Book of Home Preserving
400 Delicious and Creative Recipes for Today
Edited By: Judi Kingry and Lauren Devine
Publisher: Robert Rose
ISBN: 978-0-7788-0137-5
Synopsis: Home canning puts the pleasure of eating natural, delicious produce at your fingertips year-round. Preserving food is as modern and practical as the latest food trend, and it’s really quite simple! Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.
This Book Features:
* User-friendly recipes that will appeal to novice & experienced canners.
* The Home Canning Problem Solver – which provides answers to virtually every question and problem.
* A produce purchase guide.
* An extensive glossary that identifies everything from ingredients to canning equipment to instructions.
Examples of Recipes:
Soft Spreads: Raspberry Red Currant Jam, Strawberry Rhubarb Jam, Sweet Apple Cider Butter, Apricot Preserves, etc.
Fabulous Fruits: Cherries in Syrup, Spirited Peaches, Apple Pie Filling, Pear Mincemeat, Honey-Orange Slices, Applesauce, etc.
Salsa, Relish & Chutney: Roasted Tomato-Chipotle Salsa, Salsa Verde, Bruschetta in a jar, Homestyle Corn Relish, Tomato & Apple Chutney, etc.
Condiments: Tomato Ketchup, Peach Barbecue Sauce, Lemon-Sage Wine Mustard, Mulled Blackberry Vinegar, Singapore Chili Sauce, etc.
Pickles & Tomatoes: Bread & Butter Pickles, Sweet Gerkin Pickles, Pickled Three-Bean Salad, Deli Dills, Saurkraut, Creole Sauce, Seafood Cocktail Sauce, etc.
For this review I decided to make their Traditional Bread and Butter Pickles on page 303 in the book. I love that for every recipe they give you the list of ingredients that you’ll need, step-by-step instructions, tips to help you with food preparation and/or canning, and they often will include recipe variations that you can make.
I followed all of the instructions and in one afternoon I had canned 5 pint sized jars of Traditional Bread and Butter Pickles. The instructions were really easy-to-follow and they turned out perfectly!!! I think next time around I’ll try out their recommended variation to add garlic to give them a zesty flavor.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
I’ve been collecting cookbooks and books from Robert Rose for many years and I just love them! Seriously, some of my very favorite cookbooks have been published by Robert Rose! Head on over to their website and check out their entire collection. I think you’ll be impressed!
Giveaway: One lucky winner is going to win The Complete Book of Home Preserving from Robert Rose. Good Luck!!!
Giveaway Details: This giveaway is open to residents of the US & Canada ONLY age 18 and over. Please read our Terms of Service & Disclaimer Policy before entering. This giveaway will close on August 19th, 2019 at 11:59 pm EST time. No purchase necessary to enter or win.
Disclaimer: Shelly received a complimentary product as featured in this blog post. No monetary compensation was received. Shelly’s thoughts and words are 100% her own unbiased opinion on the company & products being featured today. The Two Classy Chics are not responsible for prize shipment or fulfillment. This post may contain affiliate links. If you purchase an item through an affiliate link, we may receive a small commission which helps to support this site.
Fall is just around the corner and apples will be plentiful in the northeast. During the Autumn season I like to can my own apple pie filling which can be used several different ways. I’ve used my home canned apple pie filling to make cobbler, …
Five years ago when we moved into our home we planted 4 raspberry bushes at the back of our property. During the first year we only got a handful of berries, but as the years have gone on…we’ve gotten more and more. I now get …
How many of you make your own homemade seasoned tomato sauce? I’ve been making my own sauce for the past 15 years! We have a backyard garden and always have plenty of tomatoes. What’s really cool about making it this way is that you can make a batch with as few as 10-12 large tomatoes or make a bigger batch with as many tomatoes that you have. Once you have it made…you can decide if you want preserve it by home canning or place it into your freezer. Either method works well.
* A Complimentary Bottle of GOYA Olive Oil was received & used in this recipe. This post contains affiliate links. See disclosure located below.
How to Make Homemade Tomato Sauce
1. Wash tomatoes. Place them in a big pot of boiling, salted water. Boil them for 2 minutes. Use a big spoon to fish them out and put them in a colander under cold running water to help cool them down. Once they are cool enough to handle, use your hands to gently peel off their skins.
2. Cut the tomatoes in half and then in quarters. Under a light running stream of water, rinse away the seeds. You will get most seeds out of there that way, but not all of them. A few seeds don’t bother us at all.
3. Put the tomato pulp into a blender. I use my NINJA because I find it does a fabulous job at processing the tomatoes into a fine sauce. Cover and blend for about 20 seconds or until all of the chunks are gone.
4. In a small skillet saute some chopped onion and green bell pepper in 1 to 2 tablespoons of GOYA Extra Virgin Olive Oil until the onions and peppers are cooked. I’m really picky about my olive oil, so I always use GOYA Extra Virgin Olive Oil when making my homemade tomato sauces.
5. Place the tomato sauce into a large pan. Stir in the sauteed onions and bell peppers. Add in basil, oregano, salt, ground black pepper, red pepper flakes, 1-2 tablespoons of GOYA Extra Virgin Olive Oil and granulated sugar according to your own taste buds. Simmer this mixture over low heat for 15-19 minutes, stirring every few minutes. Remove from heat.
6. Now your sauce is done. You can “can it” according to home canning instructions and using your water bath canner or let it completely cool and pour it into labeled freezer containers. You can find my personal step by step instructions on that HERE.
When I’m making up a large batch I will get out all of my home canning supplies and preserve it that way. If I have a small batch, I will pour my sauce into pint-size or quart-size mason jars, let it cool and then place them into my freezer. Both methods work extremely well.
I use this sauce when I’m making pasta dishes (spaghetti, lasagna, baked ziti, etc.), when I’m making a homemade tomato-based vegetable soup, making a meatloaf, stromboli’s, homemade pizzas, etc. It’s very versatile and you can spice it up and add to it once you decide which recipe you’re using it in. I will often add mushrooms, additional onions & peppers, ground beef, more spices, etc. Once I decide on which recipe I’m using my sauce in.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. A complimentary bottle of GOYA Extra Virgin Olive Oil was received and used in this recipe. No monetary compensation was received.
For the past 3 years we’ve been sharing with you some of our favorite home canning recipes. A lot of people think that canning is a difficult and time-consuming process. However, once you learn the basics, you can quickly can some of your favorite foods. …
How many of you have tried preserving your own jams, jellies, marmalades and chutneys? I first learned how to do home canning when I was 16 or 17 years old and have been preserving food for my family ever since. I first started out learning …