7 Days Until Release of: WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More

The countdown is on! My second book will officially be published in just one week from today. I am so excited to share it with everyone. I know many of you have questions about how to can with WECK jars and I hope that I have successfully answered all your questions with my step-by-step guide. In addition to canning with WECK jars, I have also included recipes on how to ferment, pickle and infuse with them. I even breakdown the variety of jars and explain which style is best for what method of preservation and include a quick reference guide to help you translate your standard canning jar recipes over to WECK jar sizing.

I started using WECK jars over a decade ago because I liked the fact that they have a glass lid. The only material touching my food is glass, no questionable toxic lining to worry about, as with other canning jars. A huge part of why I enjoy preserving food at home is because I have control of what ingredients I include in my preserves, so knowing that there are no toxic chemicals leaching into my preserve is incredibly important to me. Plus, with the lid being glass, I can reuse them over and over.

Last week I processed 20 pounds of tomatoes and turned them into homemade Bloody Mary Mix, one of my favorite recipes included in the new book. It’s hard to pick just one favorite because I included so many, such as fermented escabeche, homemade fruit shrub recipes, homemade alcohol infusions (you won’t be buying flavored vodka [or any infused liquor] ever again) and there are also 5 delicious guest recipes, contributed by amazing women, ranging from Canada to Florida.

If you haven’t reserved your copy yet, click here.

Also, my first book, Can It & Ferment It is still in a price war with other online retailers, and is available at the low price of just $11.55, it’s a great opportunity to stock up on a few copies for the holidays. You can order it here.

Be sure to use hashtags #CanItandFermentIt and #WECKSmallBatch when posting on social media so I can find your cookbook posts.

Advertisements

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

(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-41549617-1', 'wordpress.com'); ga('send', 'pageview');