num_pages: 310
description: 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 everythingfrom fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kindswith 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. Canning Books Are HotMore 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 InstructionThis 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 RecipeIt's helpful to have snapshot of the commitment involved in making the recipeand when they're ready to eat.Lots of Options for Both Beginner and Experienced CannersThere 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 PackageCompletely illustrated with step photos of the recipes in progress and an easy-to follow design.Praise for recent America's Test Kitchen 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 CookbookThis book upgrades slow cooking for discriminating 21st-century palates--that is indeed revolutionary.-- The Dallas Morning News on Slow Cooker RevolutionIt's a kitchen education between two covers.-- Boston Globe on The Science of Good CookingCarnivores 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 BookThis 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
language: English
title: Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
publisher: America's Test Kitchen