Damn I love hotdogs.
I know. I know.
I KNOW WHAT THEY ARE.
AND I DON'T CARE.
I LOOOOOOOOOOOOVE THEM.
When I was contacted by Food Bloggers of Canada to write a review of Amy Bronee's new cookbook, The Canning Kitchen, I was intrigued, because as you've seen here and here, I love small batch canning. When I received my copy of Amy's book and saw a recipe for Hot Dog Relish?
I said, 'OH. HELL. YES'.
But I was nervous too.
I mean come on - I thought EVERY OTHER BLOGGER in the FBC Canning Kitchen Blog Tour was going to want to make HOT DOG RELISH. Imagine my delight when I found out I got my first choice!
It was delicious. Think the perfect blend of relish and mustard but made with fresh, seasonal ingredients - no gross chemicals or preservatives - just real food that you can, for the most part, grow yourself.
Amy's book is super pretty, but then what else would you expect from Penguin Random House Canada? They're legit yo and this time around is no different. Amy's book is the perfect size for using in the kitchen - not too big, not too small - and, it's full of bright colourful photographs to show you what your finished recipe should look like.
But the best part?
The stories are what sold me - make me want to try more of the recipes. Amy's stories are chock full of nostalgia that made me feel like I was right in the kitchen with her, chopping vegetables, sweating over a hot pot of water, waiting for the lids to pop.
Ok ok, but let's get real.
I'm always pretty honest on here and so, I do have a teeny tiny complaint (I swear, it's super teeny tiny). You see, the batch of relish wasn't as small as I thought it would be, especially since it's in a book called 'The Canning Kitchen : 101 Simple Small Batch Recipes'. I cut the Hot Dog Relish into 4 - only made a quarter of the recipe - and it still made two full Mason jars of relish. If I had made the whole batch I'd have had about 8 jars. I guess I just feel like 8 jars isn't really the smallest of batches.
But I digress.
Amy and Penguin Random House Canada have been kind enough to give me a copy of Amy's book to give away to one of you! Woohoo! All you have to do is leave me a comment below and tell me what kind of recipes you're planning to, or would like to, put up in jars this summer.
Are you more into sweet? Amy's got a recipe for Strawberry Sundae Sauce in her book that I'm DYING to try. Or would you be more into savoury, like the Hot Dog Relish I made? Let me know, and I'll choose my favourite comment to win a copy of The Canning Kitchen.
UPDATE - SEPTEMBER 19, 2015
I've chosen a winner!!
I just loved the mental image of Nicole and her mum learning
how to make antipasto with the lovely Italian couple.
Nicole J. - When I was 10 my family moved to B.C. into a townhouse that was owned by a lovely Italian couple who taught my mom and I how to make and can Antipasto. To this day I still remember the huge endeavor it was with 6 women working together to clean, chop, cook and can as well as the amazing aroma that lingered for days. Now as an adult I live in a tiny condo in Toronto so I simply don't have the space to can like that however I'd love to give small batch canning a try.
And hey, while you're at it, check out my cohorts in the FBC Canning Kitchen Blog Tour -
FYI and yada yada yada - I was given a free copy of The Canning Kitchen by Penguin Random House Canada Limited for review. I don't mess around when it comes to this stuff - if I didn't like it I would tooooooooootally tell you (or not write the blog post) - it's that simple. Contest closes 11:59pm AST Monday August 31, 2015.
One more thing - You may recall I took a photo workshop with Gina Weathersby last summer and it. was. amazing. Luckily, I've been able to maintain contact with Gina and am constantly inspired by her. Recently, she challenged a group of us to re-create the cover of one of our favourite food publications. I didn't choose a cover but instead decided to use a Donna Hay photograph as inspiration for theme, mood and overall tone of my Hot Dog Relish shot, so if my pic feels a little familiar, here's why: