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Foolproof Preserving

In stock

SKU

CQ14

Special Price $19.99 Regular Price $26.95

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

The art of preserving produce has come full circle, from grandmother’s kitchen to a whole new generation now eager to learn how. This detailed, step-by-step guide from the experts at America’s Test Kitchen is perfect for first-time and experienced canners alike. You’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.

A Double It option helps you “put up” larger batches with bounty from your farmers’ market. A comprehensive introduction explains the science behind canning and the essential equipment required (and what you don’t need). Preserve with confidence, starting now.

Some of the recipes you'll find inside:

Blueberry-Earl Grey Jam

This sophisticated jam pairs the bright sweetness of blueberries with bergamot-infused Earl Grey tea. Using a large saucepan ensures that the delicate blueberries gently cook at the proper rate to simmer and release their juices. Simply steep Earl Grey tea bags with the blueberries while they cook to infuse the jam with flavor through and through.

Bread-and-Butter Pickles

We combine several techniques to produce really crisp pickles, including salting the cucumbers to draw out excess water to help them stay firm and using a low-temperature pasteurization method for processing rather than a boiling-water bath so that the pectin and crunch remain largely intact.

Roasted Tomatoes

Most roasted tomatoes call for a low oven and hours of cooking only to yield subpar results. Looking for a streamlined path to intense flavor, we sliced plum tomatoes into thick rings that created lots of surface area from which water could escape and we jump-started the roasting process in a very hot oven before reducing the temperature to finish cooking.

Clementines in Syrup

Preserved mandarin oranges in syrup are usually a big disappointment, swimming in such thick, sweet syrup that you can barely taste the fruit. Our recipe starts with widely available clementines instead of mandarin oranges; clementines are soft and sweet, usually seedless, and make a great snack. A syrup of equal parts sugar and water proved the perfect base.