America's Test Kitchen. (2016). Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments. America's Test Kitchen.

America's Test Kitchen. 2016. Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments. America's Test Kitchen.

America's Test Kitchen, Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments. America's Test Kitchen, 2016.

America's Test Kitchen. Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments. America's Test Kitchen, 2016.

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Foolproof Preserving and Canning

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Foolproof Preserving and Canning A Guide to Small Batch Jams Jellies Pickles and Condiments

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A Guide to Small Batch Jams, Jellies, Pickles, and Condiments

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1. • role: Editor
   • fileAs: America's Test Kitchen
   • bioText: 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!
   • name: America's Test Kitchen

publishDate

2016-04-26T00:00:00-04:00

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title

Foolproof Preserving and Canning

fullDescription

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 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.

reviews

1. • premium: True
   • source:
   • content:

     Starred review from March 7, 2016
     The latest installment from the venerable editors at America’s Test Kitchen, which focuses on one of the oldest methods for preserving food, lives up to the high standards the authors have set for themselves. A thoughtful mix of standards (concord grape jelly, mango chutney, bread and butter pickles, basic kimchi, etc.) are met with equal amounts of tasty riffs such as raspberry chocolate and peach-bourbon jam, mulled cider jelly, sweet zucchini pickle chips, and DIY whole grain mustard. The process of canning and preserving is essentially a scientific one with no room for deviation due to health concerns (and there’s a useful FAQ for panicked canners, should problems arise), so each key step is accompanied by photographs, leaving no room for doubt on the part of the reader. The authors have crafted an engaging guide that is thoughtfully organized and artfully presented, showing how to prepare blood orange marmalade, pickle red onions, or prep cabbage for sauerkraut. Like previous efforts, this one has the expected recommendations for picking the best canning pots and outfitting the kitchen, and the text offers encouragement without becoming preachy. New initiates to food preservation will find this an essential kitchen companion, and even veteran canners will find some useful tips and new recipes.

2. • premium: True
   • source:
   • content:

     Starred review from April 1, 2016
     

     The America's Test Kitchen team takes on the subject of small-batch preserving, paying meticulous attention to the equipment, supplies, ingredients, and processes that will ensure success. Unlike traditional large-batch preserving, most of the recipes call for two pounds or less of ingredients, with a yield of about two cups. The dishes are divided into sections covering "Sweet Jams and Jellies," "Savory Jams and Chutneys," "Pickles," "Tomatoes Year-Round," "Fruit in Syrup," and "Condiments and Fruit Butters." Introductory chapters address the science of canning, the steps of the process, troubleshooting, and equipment. Many recipes include a helpful "How To Use" box for cooks who like the sound of mulled cider jelly or fig-pomegranate jam but could use suggestions for ways to consume the final product. Numerous fine photos guarantee that readers will not be left guessing what it looks like when a spatula leaves a distinct trail through cooking jam or how much flesh to scrape from to-be-pickled watermelon rind. VERDICT An exceptional resource for novice canners, though preserving veterans will find plenty here to love as well.--Stephanie Klose, Library Journal

     Copyright 2016 Library Journal, LLC Used with permission.

popularity

1326

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shortDescription

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...

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A Guide to Small Batch Jams, Jellies, Pickles, and Condiments

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America's Test Kitchen

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