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    - 110 Recipes
    - 320 pages, softcover
    - Full-color recipe and step photos throughout

    Learn the art and science of home preserving with foolproof small batch recipes from America’s Test Kitchen.

    Foolproof Preserving

    About the book:

    Preserving fruits and vegetables is a time-honored art, one that is both very practical and rewarding. It is also an exact science: You either get jams and jellies that set up, pickles that are crunchy, and lids that seal—or you don’t. The science behind preserving and pickling is a perfect subject for the rigorous testing and obsessively detailed approach for which America’s Test Kitchen is known.

    Grapefruit Marmalade
    Strawberry-Rhubarb Jam
    Roasted Tomatoes
    Quick Pickled Radishes
    Pear-Cranberry Chutney
    Carrot Marmalade

    Enter Foolproof Preserving, an exciting and fully illustrated book with a wide array of fresh and modern recipes for today’s home cooks. It takes the home cook by the hand and carefully walks them through the process and toward success in the kitchen. It contains a comprehensive overview fully explaining the science behind preserving and pickling and the boiling water canning process (the only method used in the book); a troubleshooting section detailing common canning problems with tips on how to avoid them; and the DIY canning kit, which outlines the essential equipment you need and why.

    Recipes you'll find in the book:

    • Bloody Mary Mix
    • Blueberry-Earl Grey Jam
    • Sweet Zucchini Pickle Chips
    • Chipotle Ketchup
    • Strawberry-Rhubarb Jam
    • Classic Raspberry Jam
    • Grapefruit Marmalade
    • Concord Grape Jelly
    • Caramelized Onion Jam
    • Quick Spicy Pickled Radishes
    • Bread-and-Butter Pickles
    • Garlic Sour Dill Pickles
    • Roasted Tomatoes
    • Spicy Tomato Jam
    • Spiced Figs in Syrup
    Bloody Mary Mix
    Blueberry Earl Gray Jam
    Chipotle Ketchup
    Quick-Pickled Radishes
    Sweet Zucchini Pickle Chips

    In the Press

    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.

    Publishers Weekly

    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 as well.

    Library Journal