Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments
America's Test Kitchen [Editor]
Language: English
Published by America's Test Kitchen, 2016
- Softcover
- Used
Seller: Hilltop Book Shop, Marshfield, WI, U.S.A.Hilltop Book Shop
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Condition: Used - Very good
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Paperback in very good condition. Different cover art. Cover in excellent shape. Front free endpaper has been neatly removed. No markings or flaws to the pages. Binding is secure. No spine creases. We package our items carefully, so you receive them in the advertised condition.
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- Title
- Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments
- Author
- America's Test Kitchen [Editor]
- Publisher
- America's Test Kitchen
- Publication year
- 2016
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 1940352517
- ISBN 13
- 9781940352510
- Item weight
- 33 ounces
- Dimensions
- 7x0x9
The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything--from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds--with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert.
- Sweet Jams & Jellies: Once you've turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam.
- Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish.
- Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp.
- Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar.
- Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce.
More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles.
Step-by-Step Instruction
This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe.
Timelines for Every Recipe
It's helpful to have snapshot of the commitment involved in making the recipe--and when they're ready to eat.
Lots of Options for Both Beginner and Experienced Canners
There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes.
Beautiful Package
Completely illustrated with step photos of the recipes in progress and an easy-to follow design.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
Hilltop Book Shop
Marshfield, WI, U.S.A.
AbeBooks seller since January 15, 2008
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Hilltop Book Shop
WI, U.S.A.
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