Canning Label & Cookbook GIVEAWAY!
03. April 2019It’s time for a canning label and cookbook giveaway!! We teamed up with Stephanie Thurow from Minnesota from Scratch. Stephanie is the author of two amazing cookbooks: Can It & Ferment It and WECK Small-Batch Preserving. Both cookbooks are available for purchase and on sale now on Amazon. You can also buy the books nationwide in stores such as Tractor Supply.
Enter the giveaway at the end of this post!
Stephanie LOVES to can and ferment! Each of these food preservation methods has its own flavor and benefits. Can It & Ferment It offers pickling and fermenting recipes, so you can experiment to see which you prefer. She includes an overview of each canning process, terminology, and supplies. There are seventy-five fun and easy recipes for every season. I LOVE Stephanie’s Spicy Pickled Carrots recipe…they are highly addictive.
Our custom Farmer's Market canning labels come in 9 colors and are custom printed with YOUR text!
Fermented Garlic Spread from Can It & Ferment It.
WECK Small-Batch Preserving has a step-by-step guide on how to preserve using WECK jars. Stephanie created one hundred small-batch recipes to can, ferment, and infuse using WECK jars. Her recipes are easy to follow and understand, and her cookbooks are filled with glamorous photos.
Our custom kraft Apothecary canning labels look great on pickled veggies!
So now for the GIVEAWAY! TWO lucky winners will each get:
1. ONE of Stephanie’s cookbooks (Choose either Can It & Ferment It or WECK Small-Batch Preserving).
2. TEN sheets of canning labels from our shop CanningCrafts.com. Choose any of the canning labels in our shop. You can mix and match or select one style!
Giveaway starts Thursday April 4 and ends on Friday April 12. Prize must be shipped to a USA address. Winners will be contacted by email after the contest ends.
Enter the giveaway below. Follow CanningCrafts & Minnesota From Scratch on social media to collect extra giveaway entries.
Follow Stephanie on Instagram, Facebook, Pinterest, Twitter, Bloglovin’, and her website.
Garlic Cloves in Fermented Honey from Can It & Ferment It.
Shop all of our canning labels 
What are your favorite foods to can & ferment? Let us know in the comments below.
Comments (40)
Starting my first garden this year!! These would be such great resources!!
I love to quick pickle radishes, to make and can blood orange marmalade, and to ferment most veg that comes my way!
Dilly beans, spicy pickles, jams and Kimchi!
Lots of Pasta Sauce, Pizza Sauce, Chili Sauce and just plain Tomatoes! Dill pickles, Bread and Butter Pickles.
Pumpkin and Apple and Pear Butters.
Most favorite is jams and jellies and my grandmas salsa
I like to can jams and marmalades bets, but I really love having tomato soups and sauces in the pantry as well!
I"ll try and can anything. I’ve been pressure canning bacon and breakfast sausages lately, can’t wait for summer to start canning jellies and pickles
I like to can bread and butter pickles, cornichons and sometimes sauerkraut.
New to fermenting but the garlic and salsa sound great,
I’m new to fermenting, but plan on trying hot sauce this summer, thanks.
Kimchi!
I’m in love with canning, cabbed pickles just started and could really use these books.
I have a catsup recipe that’s so far delicious I want to put it on everything and I’m not a catsup fan, lol.
I have a jam business and love to experiment with different fruit mixtures to create great new preserves!
I love to ferment all the great kimchee variations.
I love to can roasts
Sauerkraut is my number one fave to make!
New to fermenting but I look for things that are not available except by canning.
I love to make jam! We have lots of fruit trees!
Sauerkraut and pickles! And my husband makes kombucha. I also love canning jams and fruit butters.
I make a mean batch of Dilly Garlic Beans!
I have a jar of carrot sticks and stuffing kraut bubbling away right now. :D
I can salsa & various jams.
Soups and stews and a whole lot of veggies
My favorite things to grow and can are tomatoes! I’m a bit of a snob and don’t enjoy them any other time of year, at least fresh.
I can a lot of jams, sauces, tomatoes, and pressure can venison, green beans and other meats and vegetables too. I’m new to fermenting but have recently made kimchi and sauerkraut. I want to try kombucha sometime this year!