Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More
  • Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More
  • Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More
ISBN: 1940352517
EAN13: 9781940352510
Language: English
Release Date: Apr 26, 2016
Pages: 310
Dimensions: 0.8" H x 9.4" L x 7.9" W
Weight: 2.1 lbs.
Format: Paperback
Product is currently Out of Stock.
You can add it to your wishlist and you will be notified once we receive a copy.
Book Overview

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.

Frequently Asked Questions About Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More

Book Reviews (12)

  |   12  reviews
Did you read Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More? Please provide your feedback and rating to help other readers.
Write Review
   Great for a beginner like me
Small batches are perfect to get started on the canning and canning principles.
   A terrific guide, highly recommended!
The content was clear and thorough, but at the same time it was direct and to-the-point. My favorite part is that the test kitchen provides scientific reasoning and evidence to support their methodology. A number of other canning books are not in this sense credible. I can 't find anything wrong with this book. Its clear photos and vivid instructions make this my go-to reference for all things canning!
   They all taste great. We like that they use the cold plate ...
We have made several of the recipes so far, including apricot, strawberry and strawberry-basil. We like that they use the cold plate test because it is hard to obtain a thermometer to reliably take temperatures for small batches of hot splatter jam.
   The pickle recipes are amazing (crispy dill chips that are delicious
I was excited to find this very scientific, tested recipe book for jams, jellies and pickles. The delicious recipes are pickle. I was a little disappointed in the jam and jelly recipes, as they were very time-consuming and came out too runny, too ropy or just not worth the trouble. I 'll definitely keep the book around, but there are some recipes that I won 't rely on in the future.
   One of the best books I've purchased on preserving
For me, America's test kitchen books are kind of hit or miss. This book is definitely a hit -- and hits all my key cookbook criteria. First, there are a lot of great tips and tricks in this book. The pictures are secondly abundant and gorgeous. Thirdly, the recipes are just fantastic. I spent about two weeks making a batch or two of jelly, jam, or marmalade every day. Each recipe is clear whether it is for longer term storage or shorter term storage and whether or not you can do double batches. It seems like including this kind of information would be common sense, but I am surprised how many canning books don't include this information.
   Not primarily for long-term canning
I am disappointed that quite a few recipes can not be processed, but are only intended for short-term refrigeration. Information is good and I appreciate their explanations of why certain things in a particular way are done. I wish they had put more long-term canning recipes in a book dedicated to preserving food. Two-week storage is preserving, not prolonging. A food mill, mentioned in several recipes, is not mentioned in the equipment section, which seemed odd considering how meticulously ATC is usually. There were a few other disappointments in my mind as I read the book, but these two really stood out to me.
   This is the perfect book for preserving food.
The first recipe I tried are the bread and butter pickles. I can 't wait to try other recipes.
   Very few shelf stable preserving recipes!
Most of the recipes are not suitable for long term storage. That is the purpose of the WHOLE of preserving. If I wanted to keep something in the fridge or freezer, I would not need a tested recipe, I could make it myself. In my opinion, the whole purpose of PRESERVING is to make something stable so that you don 't waste any freezer or refrigerator space. It is why canning books and recipes are so important because you need a stable recipe to make it shelf-tested.
   Preserving?? No!
Over half of the recipes in this book end with the sentence : this recipe can not be processed for long-term storage. So why include it in a book on preserving???! I was very disappointed ''.
   Truly Foolproof
This has become my Bible canning. Every recipe I tried has been successful. I tried Blackberry-Earl Grey Jam, Raspberry-Chocolate Jam, Blackberry-Lemon Verbena Jam, Classic Peach Jam, Nectarine-Cardamom Jam, Classic Plum Preserves and Quick Pickle Chips. We enjoyed the vanilla pound cake on the raspberry-chocolate jam. Some commented on the small batch sizes, but the title states. A guide to the small batch. .