Book Launch Party for The Canning Kitchen

Image: Lillie Louise Photography
What an incredible June it has been for me with the launch of my first cookbook The Canning Kitchen. So much has happened and it has taken me quite a while to get around to sharing the stories. But wonderful stories are always worth sharing, whenever they're finally told, so I'm sharing the party that kicked things off. This is a long post, so I'm starting with a few words followed by lots of photos, which tell the story best anyway.
 
The adventure began with a book launch party on publishing day, June 9th, at The London Chef. I am a guest instructor at this beautiful cooking school and caterer in downtown Victoria, so it was a natural choice for the launch party. I knew they'd do a lovely job with my preserves, but when I arrived I can honestly say they had exceeded my expectations. The food and drinks were gorgeously displayed with a rustic charm using burlap, tin buckets, crates and mini potted cacti, which just so happened to match the dress I was wearing. It was meant to be!
 
Friends and family arrived and things quickly became a whirlwind of smiles, sips, nibbles and conversation. I enjoyed a glass of spiked lavender lemonade while signing special notes to my guests in the copies they had purchased from Bolen Books on site.

After a while, everyone gathered around while Mr. Feedbag gave a lovely speech about what it was like to live through the writing of the book. He said such sweet and funny things about the months of canning, writing and photo shoots in our small kitchen. I said a few words too, then everyone dug into the strawberry sundae bar, which was a complete hit using the strawberry sundae sauce from The Canning Kitchen.

The whole event was so much fun and felt like the perfect send off for the rest of the book tour, which continued the very next morning with a 6 a.m. flight to Toronto. That was a whirlwind adventure, but for now here are more photos from the launch. Thank you to everyone who helped me celebrate!
 
Images: Lillie Louise Photography
Images: Lillie Louise Photography
Image: Lillie Louise Photography
Images: Lillie Louise Photography
Image: Lillie Louise Photography

Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
Image: Lillie Louise Photography
 

4 comments:

  1. Hey! I heard you being interviewed on CBC Radio about your new book, "The Canning Kitchen". It sounded wonderful but I have succumbed to buying books that have not lived up to their hype before so I was wary. I decided to check out your blog, follow one of your canning recipes and then decide on the book purchase. Well! I have just finished making a batch of your Cumin-Scented Mango Chutney and I am a believer! The recipe was well written, the ingredients easy to find and the outcome is FANTASTIC! As soon as the stores open tomorrow (today is Canada Day) I am heading out to buy an actual paper, bound, hold in your hands, write in the margin, share with your friends book! I am looking forward to lots of happy canning sessions this summer! Please let me know if you host any more events in Ottawa. Thanks!

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  2. What a fun comment, Kay. Thanks for taking the time to tell me this. I'm very pleased my mango chutney recipe earned your thumbs up! Enjoy the book!

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  3. I've been wanting to do canning forever but small batches were what I really needed! So I bought your book (it's lovely!) but I have two questions: 1. am I okay to reduce the sugar amounts (DH is on a sugar restricted diet) and have it all turn out? and 2. for the pickles, I can't find 7% vinegar. Can I use 5% instead or keep searching? Thanks & good luck!

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    Replies
    1. Thanks for your questions. If you reduce the sugar amount in jams and jellies you will likely find that your preserve doesn't set with the quick cooking time of the jams and jellies in the book. If you choose to reduce the sugar, you will need to boil your fruit longer, so use the freezer plate test in the book to test for a gel set. There are other recipes in the book where you could reduce the sugar some, such as chutneys and relishes, and most pickle recipes have no sugar. 7% pickling vinegar is available in large jugs where canning supplies are sold (hardware stores) and most grocery stores. Heinz is the most common brand. It looks like distilled white vinegar but says "pickling" on the label instead. Pickling vinegar is used for its higher acidity and should be used in recipes that call for it as it is often mixed with water to the right ratio. Have fun canning!

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