Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes
Preserving in Today's Kitchenis the paperback version of Jeanne Lesem'sPreserving  Today,which was published in hardcover in 1992. It won a James Beard Foundation award in  recognition of Lesem's canning methods, which are creatively suited to today's fast-moving life and smaller  households: most of the recipes make one to four cups; some call for using the microwave or a Crock-Pot  to streamline the cooking process; and many items can be refrigerated or frozen, bypassing the bother of a  hot-water bath. Along with traditional favorites such as strawberry jam, there are recipes for Dried Apricot  Jam, Peach Melba Jam With Raspberries, and Cantaloupe Pickles. The Reduced-Fat Tomato Orange  Marmalade, Salt-Free Dill Pickles, and Homemade Tomato Paste are as appealing as Lesem's more classic  treats.