Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments (Paperback)

Description

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Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates.

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.

Canning Books Are Hot
More and more people are canning and preserving at home not because they have to but 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.

Praise for recent America's Test Kitchen titles:

"The 21st-century Fannie Farmer Cookbook or The Joy of Cooking. If you had to have one cookbook and that's all you could have, this one would do it."
--CBS San Francisco on The New Family Cookbook

"This book upgrades slow cooking for discriminating, 21st-century palates--that is indeed revolutionary."
--The Dallas Morning News on Slow Cooker Revolution

"It's a kitchen education between two covers."
--Boston Globe on The Science of Good Cooking

"Carnivores with an obsession for perfection will likely have found their new bible in this comprehensive collection."
--Publishers Weekly (starred review) on The Cook's Illustrated Meat Book

"This book is a comprehensive, no-nonsense guide...a well-thought-out, clearly explained primer for every aspect of home baking."
--The Wall Street Journal on The Cook's Illustrated Baking Book

About the Author

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America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!