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Tart and Sweetby Kelly Geary and Jessie Knadler
Synopses & Reviews
Canning is undergoing a renaissance. Driven by Americas love of everything local and artisanal, canning is considered locavorism 2.0 and is attracting well-known chefs, home cooks, and backyard gardeners alike. Inside the Jar instructs a new generation of canners on the fundamentals of small-batch canning and provides 101 delicious recipes, including those for jams, compotes, sauces, salsas, and pickled vegetables, as well as ones that showcase these delicious preserved foods, from appetizers to cocktails.
One of the biggest misconceptions about canning is that its overly complicated. The truth is, its incredibly simple. Geary and Knadler walk the novice canner step-by-step through Canning 101, from choosing the right gear and learning about acid level (pH) to mastering the nuances of “head space,” proper sealing, storing and, finally, devouring. Whether its making pickles from green market cucumbers or tomato sauce from a backyard harvest, you will find that canning your food is a delicious way to eat a little bit closer to the land. Equally appealing to longtime pros and budding enthusiasts, Inside the Jar is destined to become a canning classic.
Think You Cant Can? Think Again…
The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks, and backyard gardeners alike. Canned and pickled foods have become a cornerstone of the artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors.
Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas.
With traditional favorites like canned peaches and bread-and-butter pickles as well as more inventive flavor combinations such as kumquat marmalade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, youll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes.
Whether youre assembling a plate of pickled hors doeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, youll find countless uses for your homemade preserves.
About the Author
Kelly Geary, a graduate of Manhattan's Natural Gourmet Institute, worked at Blue Hill at Stone Barns and Little Giant in downtown Manhattan before founding her food delivery service, Sweet Deliverance. She lives in Brookyln, NY.
Jessie Knadler has written for the Wall Street Journal, Women's Health, Cosmopolitan, Every Day with Rachael Ray, Prevention, Redbook, and Glamour, among others. She lives in central Virginia.
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