No—I’m not pregnant. I wanted to get that out of the way up front. After having five kids in eight years, any time I say I have an announcement people assume I’m expecting. That’s not the case today, though the comparison isn’t entirely off: I’ve spent nine months developing this project, felt equal parts terrified and thrilled, and I’m finally ready to share that my cookbook will be published on July 19, 2016. For everyone who’s asked when I’d release a cookbook, it’s on its way!
Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them will be available in stores and online right before my 42nd birthday. I’m beyond excited to see this dream of becoming a published cookbook author come true. I’ll be sharing recipe photos and behind-the-scenes peeks on Instagram, Twitter, and Facebook—search the hashtag #NotYourMamasCanningBook to follow along. If you’d like to preorder, the book is available through major retailers.
The book’s first half focuses on canning: about 40 modern, globally inspired canning recipes that are unique and approachable. There are also many recipes for preserving herbs and making homemade extracts that often cost a fortune when bought ready-made. But the feature that excites me most is what I call “Payoff Recipes.” These are dishes designed to use the canned goods you make, so nothing sits forgotten on a shelf. Every canning recipe in the book includes at least one Payoff Recipe to show you how to put your jars to delicious use.
Take the Korean Barbecue Sauce: a tester swooned over it, and I don’t blame them. It’s sweet, spicy, and layered with classic Korean flavors—garlic, ginger, gochujang, Asian pear, and soy sauce—yet surprisingly simple to make. It’s a great starter canning recipe, and seasoned canners will add it to their pantry repertoire just for the flavor.
Use that sauce to make Korean-inspired Flank Steak Lettuce Wraps—budget-friendly, crowd-pleasing, and easy enough for a weeknight dinner. The payoff concept is about turning jars into meals that feel special and effortless.
Another favorite is the Whole Grain Dijon Mustard. Homemade mustard easily outshines store-bought versions—you can make it as coarse or as smooth as you like, and the flavor is remarkable. Spread it on sandwiches, dress salads with it, or use it in the book’s Mile High Hot Ham and Swiss Sandwiches for a truly memorable sandwich.
Bean lovers will enjoy the Choose Your Own Adventure Beans method. Instead of simply canning beans plain, you can flavor them during the canning process. Pick your dried beans, add your preferred flavorings, process according to the instructions, and you’ll have ready-to-use jars perfect for salads, dips, and quick dinners. Examples include Mediterranean Chickpeas and a Tex-Mex batch that becomes a Mega Melty Bean Dip.
Cherries Preserved in Red Wine Sauce are incredibly versatile. They work beautifully in both sweet and savory dishes. I use them in Seared Filet Mignon with Red Wine Cherry Sauce and in a cocktail variation, La Tenda Rossa Gin and Tonic. The jars are beautiful, and the flavors elevate simple meals and drinks alike.
Vanilla Fig Preserves quickly became one of the most-used items in my kitchen. We enjoy it on charcuterie boards, with brie, on peanut butter sandwiches, and as a glaze for meats. One favorite Payoff Recipe is Fig and Pig Open-Faced Mexican-Style Sandwiches—sweet, savory, and irresistible.
I’m also bringing New York Grape Pie Filling to a wider audience. Grape pies are a tradition in upstate and western New York; now you can make the fragrant, sweet-tart filling at home with Concord grapes. The filling is perfect for a full-sized pie or the book’s Mini Grape Hand Pies—ideal for lunches and picnics.
My family’s favorite might be the Caribbean Heat Habanero Hot Sauce. My test jars kept disappearing, so I made three batches before realizing how much everyone loved it. My husband even doubled the recipe and started gifting jars to relatives. They use it on eggs, sandwiches, soups, salads—you name it. I use the sauce in the Sticky Jerk Chicken Wings recipe, which is a crowd-pleaser.
(Pictured above: Not Your Mama’s Antipasto Tray, featuring four different recipes from the canning section of the book.)
Most importantly, thank you to everyone who has supported me, followed Foodie with Family, and become part of this extended community. I couldn’t have reached this milestone without you. I appreciate your encouragement more than I can say. Keep canning, friends!
You can pre-order Not Your Mama’s Canning Book from the following retailers:
