Description
A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
The art of preserving produce has come full circle, from grandmother’s kitchen to a whole new generation now eager to learn how. This detailed, step-by-step guide from the experts at America’s Test Kitchen is perfect for first-time and experienced canners alike. You’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.
A "Double It" option helps you “put up” larger batches with bounty from your farmers’ market. A comprehensive introduction explains the science behind canning and the essential equipment required (and what you don’t need). Preserve with confidence, starting now.
Some of the recipes you'll find inside:
Blueberry-Earl Grey Jam
This sophisticated jam pairs the bright sweetness of blueberries with bergamot-infused Earl Grey tea. Using a large saucepan ensures that the delicate blueberries gently cook at the proper rate to simmer and release their juices. Simply steep Earl Grey tea bags with the blueberries while they cook to infuse the jam with flavor through and through.
Bread-and-Butter Pickles
We combine several techniques to produce really crisp pickles, including salting the cucumbers to draw out excess water to help them stay firm and using a low-temperature pasteurization method for processing rather than a boiling-water bath so that the pectin and crunch remain largely intact.
Details:
Recipes: 110
Format: Softcover
Pages: 320
Item Number: CQ14
Item Weight: 2.1 pounds