Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More by America's Test KitchenFoolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More by America's Test Kitchen

Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More

EditorAmerica's Test Kitchen

Paperback | April 26, 2016

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Canning perfected the America’s Test Kitchen way.

The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.
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 passion...
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Title:Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & MoreFormat:PaperbackDimensions:310 pages, 9.63 × 7.88 × 0.71 inPublished:April 26, 2016Publisher:America's Test KitchenLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1940352517

ISBN - 13:9781940352510

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Reviews

Rated 4 out of 5 by from Would be a Great Book for the First Time Preserver Would be a great book if you have never done any canning. The book has great pictures and illustrates how to do things, useful equipment, preserving lexicon (with pictures of chutney, fruit butters), the science of canning (high vs low acid foods and why you need to know). As the front cover says, "Guide to Small Batch" So don't be surprised if the recipe only makes four 1 cup jars. Many of the recipes are only for short term storage. ie refrigerator jam etc. Many people are disappointed because there are not many recipes, many of the batches are small and limited only to short term storage. Other recipes can be used for long term storage. Would be a great first book to get you into preserving. Also depends on what you like to can/preserve. This book has come interesting Apricot recipes that I plan on trying out next season when Apricots are out. One of the big strengths of "American Test Kitchen" books is that they explain why they do things.
Date published: 2017-10-11
Rated 3 out of 5 by from Good book on canning I love trying out recipes from America's test kitchen however, it requires Sure-gel pectin and it cannot be substituted for other brands which is limit to trying these recipes
Date published: 2017-09-10