Canning in The Modern Kitchen (Rodale Books, 2018) by Jamie DeMent offers recipes and tricks for preserving fresh ingredients and interesting creations. The book covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.
Caramel is another sweet lifesaver. It can be anything from a sundae topping to a filler in cakes or pies. To use after freezing, thaw overnight in the refrigerator or heat gently on the stovetop.
- 2 cups firmly packed light brown sugar
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- In a medium stainless steel pot over medium-high heat, combine the sugar, cream, butter, vanilla, and salt, stir- ring gently with a whisk. The sugar will bubble up and cook down. After the bubbles have cooked down, about 5 minutes, stir until the sauce is as thick as you want and remove from the heat.
- Spoon into containers and use immediately, store in the fridge for a few days, or put away in the freezer. Leave 1/2 inch of headspace if freezing.
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Recipe excerpted from Canning in The Modern Kitchen. Copyright 2018 by Jamie DeMent. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.