Welcome, dear readers and culinary enthusiasts! Today marks an incredibly special milestone that has filled my heart with an overwhelming sense of joy and accomplishment: my very first cookbook is officially available in bookstores! It’s been a labor of love, a journey of discovery, and a true testament to the power of homemade goodness. To celebrate this momentous occasion, I’m thrilled to offer you an exclusive sneak peek into the pages of my book. After you’ve savored this delicious preview, make sure to scroll down to the bottom for an exciting giveaway that you won’t want to miss!
Oh, what a day this is! The excitement buzzing around my kitchen today is palpable. This isn’t just any ordinary day; it’s the day my cookbook, “Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them,” officially launches and becomes available to the world. As a passionate home cook and dedicated canner, seeing my vision come to life on bookstore shelves is truly a dream realized. To commemorate this incredible event, I want to share one of our most beloved and frequently requested recipes from the book: my Instant Hummus in a Jar. Imagine perfectly canned chickpeas infused with zesty lemon juice, pungent garlic, and earthy sesame seeds – essentially, all the core ingredients for fresh, creamy hummus, conveniently prepped and stored in one beautiful, ready-to-use package. This isn’t just a recipe; it’s a revelation for anyone who loves the fresh taste of homemade hummus but often lacks the time for extensive preparation.
Why has this particular recipe become such a runaway hit in our household? For starters, our family is undeniably hummus-obsessed. It’s a staple for snacks, a versatile side dish, and an instant crowd-pleaser. From my perspective as a seasoned canner, the appeal lies in its sheer simplicity. It’s ridiculously easy to prepare and preserve, making it a perfect project for beginners and experienced canners alike. As a busy mom of three energetic children, I cherish it even more because my eldest kids can effortlessly whip up a fresh batch of hummus entirely on their own. It’s as simple as grabbing a jar from the pantry, draining a bit of liquid, and blending the contents until silken smooth. This empowers them in the kitchen, teaching them valuable skills while providing a healthy, delicious snack. And honestly, the countless compliments we’ve received from friends and family who declare it “the best hummus they’ve ever tasted” certainly don’t hurt! It’s a win for convenience, a win for flavor, and a win for fostering culinary independence in my children.
Revolutionizing Your Pantry: What Makes This Canning Book Different
Before we dive into the incredibly simple hummus recipe – because it truly is DEAD easy – let’s take a moment to discuss what sets “Not Your Mama’s Canning Book” apart from the many other fantastic preserving guides available today. While many books focus solely on the traditional art of canning, my approach offers a fresh, modern perspective, blending time-honored techniques with innovative, globally inspired flavors. But the true game-changer in this book isn’t just the canning recipes themselves. It’s the almost 40 additional recipes specifically designed to transform those beautifully preserved goods into exciting, flavorful meals. This book isn’t just about filling your pantry; it’s about making that full pantry work for you. After all, what good are shelves lined with stunning jars of canned produce if you’re not sure how to creatively integrate them into your everyday cooking? My goal was to bridge that gap, empowering you to not only preserve the bounty of your garden or local market but also to create delectable dishes with ease, transforming your home-canned ingredients into culinary masterpieces.
This modern take on canning encourages a more dynamic relationship with your preserved foods. Instead of just preserving for preservation’s sake, “Not Your Mama’s Canning Book” guides you to view your canned goods as foundational ingredients for diverse and exciting meals. Imagine turning a jar of spiced peaches into a gourmet chutney, or transforming a jar of home-canned tomatoes into a vibrant pasta sauce in minutes. It’s about maximizing flavor, minimizing waste, and streamlining your meal preparation without sacrificing quality or taste. This approach not only makes canning more appealing to a new generation of home cooks but also inspires experienced canners to think outside the traditional jar, fostering creativity and efficiency in the kitchen.
Behind the Scenes: The Unsung Heroes of My Cookbook Journey
The creation of a cookbook is an immense undertaking, and mine would never have seen the light of day without the unwavering support of my incredible family. They were, in every sense of the word, instrumental. Their contributions went far beyond simply taste-testing every single recipe that made it into the book (though they did that with gusto!). They offered invaluable physical help, becoming my unofficial production crew. I primarily photograph my food on our porch, where the natural light is perfect, which meant countless trips for them, schlepping heavy dishes and props back and forth between the kitchen and the porch. The best part? They bravely volunteered to eat the “beauty plate” – that is, the perfectly plated food styled for the camera. This often led to hilarious (and occasionally intense) squabbles over who got to devour the prettiest dishes once the camera had done its work. It was a constant source of amusement and a clear sign of their dedication to the cause.
One particularly memorable (and often comical) challenge involved achieving a pristine, clean background for the shelf shot on the cover of the book. My publisher had very specific visual requirements, and achieving that flawless look was surprisingly tricky. My family, being the good sports they are, took turns holding a large white board behind the shelf. This seemingly simple task turned into a marathon, as we repeated the process five separate times, experimenting with various permutations to meet the exact specifications. First, my 16 and 18-year-old sons held the board steady as I adjusted lighting and angles. Next, my middle son and his best friend stepped up for three different attempts, one of which took place during an unexpected gale-force windstorm – a truly unforgettable and precarious photography session! Finally, my husband and my middle son teamed up for the “money shot,” ensuring everything was absolutely perfect. Their reward for all this hard work, heavy lifting, and enduring the elements? Delicious food, of course! And I’m proud to say, not a single complaint was uttered throughout the entire process. Their willingness to lend a hand, no matter how unconventional the request, truly speaks volumes about their love and support.
The Hummus Emergency: A Tale of Friendship and Chickpeas
This Instant Hummus in a Jar recipe, in particular, comes with its own unforgettable backstory. I was in a truly chaotic phase, wrapping up recipe development for the book under immense pressure. It was the peak of “The Nutcracker” season at Neglia Conservatory of Ballet, where my son attended, which meant constant rehearsals and performances. Simultaneously, it was smack dab in the middle of birthday season for my boys, meaning endless party planning and cake baking. And if that wasn’t enough, it was the stressful period between Thanksgiving and Christmas, a time when I generally felt like a “crazy woman” juggling a million things at once. I desperately needed a quiet day to finalize the last batch of Instant Hummus in a Jar. This was the one day of the week I wasn’t driving an hour and a half for ballet or baking another elaborate birthday cake or preparing a holiday feast. I was ready to complete the canning process, gather my ingredients, and head to the pantry.
That’s when horror struck. As I reached for the dried chickpeas, I realized with a sinking feeling that I was completely out. In the city, this would be a minor inconvenience, a quick trip to the grocery store. But my friends, I live in the literal middle of nowhere. The only place within miles upon miles that carried dried chickpeas – a wonderful Amish bulk food store – was closed because it was Sunday. Panic set in. How could I finish the recipe without the main ingredient? In a moment of desperation, I put out a “Hail-Mary” call on Facebook, hoping against hope that a local friend might be able to help. Within minutes, my dear, long-time friend, Lisa, responded with the most beautiful words: “I have them! I’ll send them home with your kids after youth group!” Oh my word, y’all. What would we do without good friends? For starters, we’d be hummus-less. Thank you, Lisa, for saving the day and ensuring this fantastic recipe made it into the book!
Instant Hummus in a Jar: Your Quick & Easy Homemade Hummus Solution
Now, let’s get to the star of the show – the incredible Instant Hummus in a Jar! This recipe revolutionizes the way you enjoy homemade hummus, turning what can sometimes be a lengthy process into a simple, swift kitchen endeavor. Instead of meticulously gathering and measuring a multitude of individual ingredients every time a craving strikes, this method allows you to have all the essential components pre-canned and ready to go. With just a few quick steps, you can pop open a jar, pour its contents into your food processor, and let the magic happen until you achieve that wonderfully smooth, silken texture we all adore. It’s the ultimate shortcut to fresh, flavorful hummus, perfect for last-minute entertaining, healthy snacking, or simply satisfying your family’s hummus obsession.
Instant Hummus in a Jar
Recipe by Rebecca Lindamood
Instead of gathering a multitude of ingredients, hummus can be as easy as popping open a jar, pouring the contents into a food processor, and letting it go until smooth as silk!
Ingredients
- 1 1/2 pounds dried garbanzo beans picked over and rinsed
- water
- 1 1/2 cups toasted sesame seeds
- 18 large cloves garlic lightly smashed and peeled
- 1 1/2 cups lemon juice
Instructions
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Soak the garbanzo beans for 12 to 18 hours. Drain well, then transfer the beans to a large stockpot. Cover with water by 2 inches and bring to a full rolling boil.
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Add 1/4 cup of sesame seeds and 3 large garlic cloves to each of 6 pint jars. Use a slotted spoon and canning funnel to transfer the boiled beans into the jars, leaving a generous 1-inch of headspace. Follow this by adding 1/4 cup of lemon juice and then top off the liquid in the jar to within 1 full inch of headspace by adding the beans’ cooking liquid.
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Use a chopstick to release any air bubbles in the jar and adjust the liquid level, if needed, by adding more bean cooking liquid. Moisten a paper towel with vinegar and use it to wipe the rims of the jars.
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Place the lids on the jars and fasten appropriately, whether it’s turning a ring to fingertip tightness or fixing clamps in place.
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Process in a pressure canner according to the manufacturer’s instructions at 10 pounds of pressure for 75 minutes. Let the canner come back to atmospheric pressure naturally, then open the lid and transfer to a towel-lined rack to cool undisturbed for 24 hours. Remove the rings, wash and label the jars, and store in a cool, dry place for up to 1 year.
To Make Hummus from Instant-Hummus-In-A-Jar:
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Pour the liquid from the jar through a fine-mesh sieve to prevent losing the seeds. Reserve the liquid and set aside. Pour the contents of the jar into a food processor fitted with a metal blade or blender. Use reserved liquid to thin, if desired. Add salt to taste.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Your Chance to Win: The “Not Your Mama’s Canning Book” Giveaway!
As a heartfelt thank you for joining me on this incredible journey and celebrating the launch of my first cookbook, I’m absolutely thrilled to announce a special giveaway! I would love to share my passion for modern canning with five lucky readers. That’s right, I’m giving away 5 signed copies of “Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them”! And because I believe in equipping you with the right tools for success, I’d also like to include a brand-new canning funnel with each of those books. This little tool is a game-changer for clean and efficient canning, and I know you’ll find it incredibly useful.
This giveaway is my way of expressing gratitude and inviting you to embark on your own canning adventures. Whether you’re a seasoned preserver looking for fresh inspiration or a curious beginner eager to dip your toes into the world of home canning, this book is designed to guide and inspire you. Enter below for your chance to win this fantastic prize package and start your journey toward a more flavorful, self-sufficient kitchen!
For a chance to win, please visit this link: Enter the Not Your Mama’s Canning Book Giveaway Here!
Where to Find “Not Your Mama’s Canning Book”
Can’t wait to get your hands on a copy? “Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them” is readily available for order through these reputable retailers. Click on the links below to secure your copy and begin your journey into the exciting world of modern home canning and delicious, inventive cooking!