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Foolproof Preserving : A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
by America's Test Kitchen


Overview - Canning perfected the America's Test Kitchen way.

The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more.  Read more...


 
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More About Foolproof Preserving by America's Test Kitchen
 
 
 
Overview
Canning perfected the America's Test Kitchen way.

The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.

 
Details
  • ISBN-13: 9781940352510
  • ISBN-10: 1940352517
  • Publisher: America's Test Kitchen
  • Publish Date: April 2016
  • Page Count: 310
  • Dimensions: 9.6 x 7.9 x 0.7 inches
  • Shipping Weight: 2.1 pounds


Related Categories

Books > Cooking > Methods - Canning & Preserving

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-03-07
  • Reviewer: Staff

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. (Apr.)

 
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