Today is a big day! We’re kicking off the Beyond Canning blog book tour, which means that the folks below are sharing recipes from the book, Q&As, reviews, and giveaways. I’ve been having so much fun doing book events (see wildly gesturing woman pictured above) and this one is extra special. I’m excited and totally honored that these bloggers who I really admire are going to be sharing their thoughts on the book.

Check back throughout the next few weeks, as I’ll be adding the links to posts as they go up and sharing highlights from the tour.

Beyond Canning blog book tour:

• 3/7: Food in Jars “Next comes the Pickles. This section positively vibrates with creativity and I want to make every single thing in it. Recipes that are particular stand-outs in my mind are the Broiled Pickled Onions (I love the idea of a little char in a pickle), the Maple Plum Mostarda (it’s made with mustard seeds rather than the oil, so that the ingredients are accessible for all makers), and the Green Chile Jam (I want to dollop some on eggs immediately).” Read Marisa’s review, get the recipe for my “Just a Cup” Rosé Wine Jelly, and enter to win a copy of the book here.

• 3/8: Punk Domestics “Autumn lays out instructions for preserving in an approachable, affable fashion, but what sets her book apart is her unique sense of flavor combinations.” Read Sean’s review and enter to win a copy of the book here.

• 3/9: CakeWalk “I enjoyed this new book for so many reasons, but especially for small (even on occasion single jar) recipes that other makers just “get”. Maybe the reason I’ve liked Autumn for so long is that she understands the need to make that drives us fellow makers on a daily basis.  There is a deep need to find satisfying homemade goods for our own bellies and those of our families, friends, and neighbors if you are a maker.”  Read Rebecca’s review and enter to win a copy of the book here.

• 3/10: Hip Girl’s Guide to Homemaking “Most of all I appreciate the relaxed and friendly writing that accompanies these innovative and delicious recipes. Autumn is the smart, savvy preserving pal you want showing you the ropes. Her writing is like standing around the kitchen with a pal, bubbly shrub in hand, chatting about what you’re going to do with all that rhubarb.” Read Kate’s review and enter to win a copy of the book here.

• 3/11: Snowflake Kitchen “I have had the pleasure of meeting Autumn in person (and swapping for some of her amazing marmalade) and I can vouch that her bubbly personality and knack for amazing flavor combinations shine through every page of Beyond Canning.” Read Kate’s review and enter to win a copy of the book here.

• 3/14: Good. Food. Stories. “As Autumn recommended, I sprung for a mason jar airlock lid instead of just leaving my ferment covered with cheesecloth or a flour sack towel, as I’ve done in the past. It’s a small purchase, but one that reaps big dividends—this time around, none of my ferments succumbed to mold and there was no questionable smell emanating from any jars tucked away on the counter.” Read Casey’s review and get the recipe for tomato vanilla jam here.

• 3/15: Heartbeet Kitchen “I’ve been reading Autumn’s blog for quite a few years, first stumbling upon this delicious Rhubarb Shrub recipe she created. I’ve always admired her unique combinations, but most of all, her ability to make these fantastic small batch recipes and take away the intimidation of canning.” Read Amanda’s review and enter her giveaway here.

• 3/16: Brooklyn Supper “Autumn’s book doesn’t just offer creative recipes, it gives readers the tools and basics they need to invent their own flavors and ferments, making a practice of preserving in every season.” Read Elizabeth’s review and enter to win a copy of the book here.

• 3/17: The Briny “Autumn includes a wealth of wisdom through clear instruction and helpful advice, and her recipes really do go beyond what many of us might expect when we think of canning by speaking to modern palates and real, everyday kitchens.” Read Jaime’s interview with me and enter to win a copy of the book here.

• 3/18: The Preserved Life “The feel of a book is important to me, and I like the size and feel of this book–very much like a workbook, and I loved the very sturdy paperback construction of it. It travels well and can be trotted into the kitchen, perching neatly on your cookbook stand.” Read Julia’s review here.

• 3/21: Hitchhiking to Heaven “Autumn’s approach to the preserves in this book is inspiring yet attainable, which these days is much more my speed. She offers bite-sized projects for successfully preserving with sugar, vinegar, or salt.” Read Shae’s review here.

• 3/22: Hola Jalapeno “Beyond Canning is so much more than fermenting. There are sweet preserves, interesting pickles and even a recipe for a Buckwheat-Oat Jam Crumb Bar that I’m dying to try. Autumn’s steady, down-to-earth voice shines through making seemingly complicated recipes crystal clear and totally doable.” Read Kate’s review, get the recipe for Lime Curtido, and enter to win a copy of the book here.

• 3/23: Cook Like a Champion “I’ve never read through a fermenting recipe and thought, “Oh, I could totally do this,” but I felt as if Autumn was in the kitchen with me when I read through the chapter on fermentation. Suddenly, a cooking technique that seemed out of reach didn’t anymore, and that is really the feeling I got throughout the entire book.” Read Courtney’s review, get the recipe for Banana Chocolate Butter, and enter to win a copy of the book here

• 3/24:  Local Kitchen “And that’s the nice thing about Beyond Canning: the recipes are fresh and inventive, but approachable and adaptable. You don’t feel like Autumn is standing in the corner of your kitchen, shaking her finger at you while you cavalierly squeeze chile paste out of a tube into your lemon ferment. Instead, her cheerful voice comes through loud & clear on the pages of this book, encouraging you to try it out – what could it hurt?” Read Kaela’s review and get the recipe for her take on gochugaru preserved lemons here.

• 3/25: Dolly & Oatmeal “i was so excited for this book, because i am totally overwhelmed by all things preserving, fermenting, pickling, etc.!  when i opened autumn’s book it was like a breath of fresh air – a steady voice guiding me through the steps until boom!, i had fermented my first piece of food without incident!” Read Lindsey’s review, get the recipe for fermented jalapeno slices, and enter to win a copy here.

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