Can It & Ferment It – A Year in Review and Look Ahead

July 18th, 2018 marks the one year anniversary of when my first cookbook, Can It & Ferment It was published. Never having written a book before, I had no idea what to expect when I signed my first book deal. The time spent writing, cooking, recipe developing, taking photos, editing, etc… is impossible for me to measure. It took hundreds upon hundreds of hours of work and thousands of dollars to create. I never really thought about how much work went into a cookbook before writing one.

When it was time for my book to finally release, I was nearly petrified at what everyone would think. Would it be well-received? Did I forget an ingredient or direction? Were my photos good enough? The night before release I was almost sick with nerves over it, I wished I could some how make it stop. Then, the day of release, the book didn’t even ship out to all my pre-orderers because it sold out upon release! Had all my wishing for it not to release come true? My editor said she hadn’t experienced that with a book before. Suddenly, I was more eager than ever for my book to get into everyone’s hands… I needed to end the suspense already! Within a couple weeks, reviews of my book started to trickle in. Bloggers posted reviews, messages popped up in my inbox with praise and I started to receive feedback – and you know what? It was good! Why had I been so afraid? I suppose that’s a normal reaction to the unknown.

Now a year later, I have hundreds of photos that people have posted, of recipes from my book that they have made and liked, or even LOVED! I have made so many friends all over the world, online and in person. The best feedback is that people feel I have written an easy to understand cookbook that explains the methods of water bath canning and fermentation without being too wordy, too technical or too overwhelming and that was my goal. Food preservation is something that everyone that has a desire to do, should have a chance to learn – and I’m happy to teach. I get messages almost daily, most days multiple messages, of people asking questions or wanting advice and I LOVE THAT! I am happy to be a resource, so please do not hesitate to reach out to me. I am most easily reachable on Instagram FYI (@minnesotafromscratch).

Here are some pictures my readers have posted online of recipes they have made from Can It & Ferment It!

Anyway, reaching the one year mark of my release has me thinking a lot about the past year and all that has happened.

Here are some highlights from the last year:

Our local newspaper put my interview on the front page of the paper! 🙂

 

Reminisce Magazine added Can It & Ferment It to the SPOTLIGHT section of their magazine!

 

Make It Minnesota invited me to guest contribute to the kitchen section of their DRIVEN magazine. Full digital copy here: https://issuu.com/makeitminnesota/docs/mim-vol2-no2-digital-edition

I had an awesome book release party with family, close friends and some new friends too. Read my blog post about the launch party here: https://minnesotafromscratch.wordpress.com/2017/08/09/can-it-ferment-it-release-and-book-launch-party/

 

I hung out at the St Paul Farmer’s Market – Lowertown, met some readers and gave away some books!

 

I had a meet-and-greet at Lakewinds Co op in Richfield and got to meet friends from social media!

 

Harris Farmer’s Almanac chose Can It & Ferment It to turn into a magazine as their annual special “canning” magazine!

 

The owner of Golden Fig brought Can It & Ferment It on her pickling segment of Twin Cities Live! Full video here: http://twincitieslive.com/article/stories/s4986749.shtml?cat=10692

 

I had the opportunity to become a Certified Master Food Preserver in Kona, Hawaii

Here are a list of other media and blogs that wrote about Can It & Ferment It:

Also, within the last year, I also managed to write my second book, WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More. My new book is currently on pre-sale and will release on Sept 4th, 2018. In this book, I teach you all about the beautiful variety of WECK jars and different ways to utilize them. The WECK company has been around for nearly 120 years and their jars are wildly used all over the world, but especially in Europe. Being that the jar and lid are both glass, it makes them completely non-toxic (no chemicals leach into your preserves) and that’s what initially drew me to them over 10 years ago. In this book I have written water bath canned recipes, fermented recipes and even some infusion recipes. I included lots of colorful photos and “notes sections” on nearly every recipes and in the back of the book, as I did in Can It & Ferment It. Fortunately, I am not experiencing the nerves I did with my first book release; I am eager and excited for this one the hit the market! I definitely don’t want summer to end, but Sept 4th can’t come soon enough.

Throughout the rest of the summer and into the fall, I will be doing several meet-and-greets around the Twin Cities as well as teaching some classes in Minneapolis and St. Paul. Keep an eye on my social media for updates and class notifications.

Connect with me:

Twitter: @StephLovestoCan

Facebook: Minnesota from Scratch Blog Page

Instagram: @minnesotafromscratch

In celebration of the one year anniversary of the publication of Can It & Ferment It, I’ve collaborated with my favorite fermentation crock shop, Stone Creek Trading to giveaway a gorgeous, handmade 5L crock! The giveaway is posted over on my Instagram account and ends today (7/19/18), so hurry over and get entered to win.

Thanks for a wonderful year!

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PRE-SALE: WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More

MY SECOND BOOK IS NOW AVAILABLE FOR PRE-SALE

I teamed up with the canning experts at WECK to show readers how to preserve throughout the year with WECK jars. The J. WECK Company has made aesthetically beautiful all-glass home canning jars for over one hundred years. Never before offered, I have created a step-by-step guide to preserving with WECK jars and have developed over one hundred delicious, small-batch recipes to can, ferment, and infuse with them.

Recipes in this helpful guide include Bloody Mary mix, pineapple and strawberry jam, escabeche, kimchi, various sauerkraut recipes, a variety of kvass recipes, numerous infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey, and so much more!

Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.

Amazon offers the “Best Price Guarantee” which means that if you order now and the price gets lower during pre-sale, they will charge you the lowest price offered once it ships as long as you order before the release.

PRE-Order: WECK Small-Batch Preserving: here and while you’re ordering, pick up a copy of Can It & Ferment It while it’s still on sale: here

 

Can It & Ferment It – Release and Book Launch Party

Although Can It & Ferment It released on July 18th, 2017, the pre-ordered books did not ship out until just a week ago due to the book selling out at release (WHAT?! That’s awesome!). The book is on the third print, and now (FINALLY) almost everyone that pre-ordered has the book in their hands. I cannot tell you how much fun it is to see the posts on social media that fellow Instagrammers and Facebookers are posting. Here are a few:

If you post pics of my book or recipes you’ve made from the book, please tag me (@minnesotafromscratch) and/or use the hashtag #CanItandFermentIt so I can easily find your picture.

Last Saturday I had a Book Release Party at GYST Fermentation Bar in Minneapolis. Here are some pics from the event!

I even got to meet one of my Instagram friends in person, how cool is that?!

I had a lot of great prizes to giveaway at the party including prizes from Le Parfait Wordwide – gorgeous jars sent all the way from France, GYST, Lakewinds Food Co-opFermentation Creation, as well as Stone Creek Trading and NWFerments!

The owner of Stone Creek Trading drove up from Chicago to celebrate with me too, and she generously gave away the awesome fermentation crock shown in the background of the pic of me and my Instagram buddy a few pics above (they are giving away another on Instagram in the next week or two, so be sure to follow my account!)

It was a fantastic event and I’ll post future book signings and demos that I will be scheduling in the next few weeks.

In other news since the release of Can It & Ferment It, New Jersey Monthly Magazine published an article about my book. Check it out here.

Also, REMINISCE Magazine featured Can It & Ferment It in their SPOTLIGHT in their August/September issue!

THANK YOU for all of the support! If you like my cookbook, please take a moment to leave a review on whichever website you purchased it from. 🙂 If you purchase the book directly from me, while supplies last, I will send a Can It & Ferment It bookmark, magnet AND sign your copy!

 

 

All professional photos of the event were by Joe Croissant of Photojo’s Photography, joecroissant@gmail.com, 612-986-3528

Make It Minnesota Magazine – Minnesota Kitchen – Can It and Ferment It Recipe

This month I was invited to take over the “Minnesota Kitchen” portion of Make It Minnesota Magazine. Each issue of the magazine has a theme, and the theme of this issue is: Driven. In the article, I explain my drive behind preserving food and I also share one of my favorite fermented recipes, Strawberry Chutney, from my book, Can It & Ferment It, that is coming out this summer (7.18.17).

This magazine is available in print as well as in a digital format. To view the magazine online, click here.

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