I've been canning my own food for years, but lately I've been stuck in a rut. All I seem to make these days are foods fit for the picky palate of an almost 5 year old—which means a lot of applesauce and preserves. Fortunately there has been no shortage of books coming out this summer that are dedicated to the art of canning and preserving. I've been lucky enough to thumb through a number of them, but I haven't seen anything quite like Preserving Italy by Domenica Marchetti. This isn't your typical canning book which focuses on water bath or pressure canning, it covers some of the staples you would expect like fruit preserves and seasoned vinegars, but has whole chapters dedicated to making your own cheese, sausage, and even liqueur. Then it tosses you a curve ball like how to cure your own olives. I had no idea you could do that at home, so it's really inspired me to push the boundaries.
What I enjoy even more about this book is the fact that there are so many tips on how to use what I've preserved to create a delicious meal. That's something I find myself often struggling with, so it's nice to know that if I make a batch of lemon olive oil it isn't going sit around, I can drizzle it over vegetables or potatoes, use in spaghettini al limone, or combine it with citrus salt and baked trout for a real feast.
I've always had a weakness for Italian food, but if I'm not careful I may find it taking over my pantry. There isn't a single recipe in this book I wouldn't try and many of the recipes I've tried so far have quickly become pantry staples I can't live without. If you're interested in canning, preserving, or Italian food this is one cookbook you won't want to miss.
Recipes You Should Try:
Sour Cherry Spoon Fruit
Bitter Citrus Marmalade
Brandied Chestnut Cream Jam
Green Tomato Preserves
Small-Batch Tomato Sauce
Sweet Italian Sausage
Lemon Olive Oil
Curing Olives (salt-cured and brine cured)
Tropea Onion Jam
Where to Purchase
Amazon - Preserving Italy
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This book was sent to me for review by Houghton Mifflin Harcourt as always, all opinions are my own.