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Get e-book Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

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In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes. Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves. Read more Read less. Add all three to Cart Add all three to List. One of these items ships sooner than the other. Buy the selected items together This item: Ships from and sold by Amazon.


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    Tart and Sweet: Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary

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    Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

    Please fill out the copyright form to register a complaint. Share your thoughts with other customers. Write a customer review. Read reviews that mention canning and pickling tart and sweet garlic scapes love this book grocery store easy to follow recipe book canning and preserving great recipes unique recipes great book pickling recipes book has good canning good book book for new canning recipes book really canning book ingredients jam. There was a problem filtering reviews right now. Please try again later.

    1 661,78 RUB

    As many other reviews stated, these recipes include a lot of items that are not available at your average grocery store. It's a little too hipster for my taste, and for the average person I think the better homes and garden or ball book is a safer choice. But if you live in a bigger city and are looking to expand to more unusual canning recipes, this book might be useful. One person found this helpful. Great book for the new generation of canners. New recipes that your mom doesn't know with easy to follow instructions and it's broken down by season. It explains differences in items like jam vs jelly vs compote with quotes on every page about the food.

    It would make a very nice gift. I've gotten into canning again, after so many years away, and was looking for different recipes. You need to try this book if you like to know what you are eating, and she had great ideas to change up your regular canning recipes. I had a bumper crop of blackberries this year, and made some fantastic jam.

    I like the way she kept the recipes in seasonal mode, and gives recipes to make foods with the canned products. I'm an experienced canner, and do well in the kitchen in general, but this book - ugh. It's a hipster art project at the expense of recipes that work. I've tried a bunch, and there's always something I have to figure out how to fix so that I'll wind up with the expected product. For instance, the basic ketchup recipe tells you to strain the mixture through a fine-mesh sieve - if you do that, you will end up with tomato water. It won't ever reduce and become ketchup.

    I got a way better technique off the internet. I made the peach-lavender jam and the directions to steep the flowers in boiling water don't indicate if you should keep them on the heat or not I chose not to keep the water on the stove - which was good because 6T flowers totally overwhelmed the 1 cup of boiling water called for, and I'm sure if I had kept the water boiling, it would have burned the flowers.

    The Southeast Asian Carrot Daikon Pickles are really bland, so if you're looking for a true spicy pickle, you'll need to up the quantity of peppers - I could go on.

    I am a sucker for the ideas presented in this book but by this point I know to proceed very carefully and be prepared to improvise. Definitely not a good book for beginners and canning is pretty easy - everyone should try it. I would recommend Eugenia Bone's "Well Preserved" as a great, modern canning resource with reliable recipes. I like that it's broken up into seasonal chapters with an emphasis on small batches jars, though you could easily double or triple depending on your haul. Our city no longer recycles glass so I'm interested in further reducing our glass purchasing and instead can the few things we would normally buy like pasta sauce.

    Jul 22, Sarah rated it it was amazing Shelves: I may need to have this book at home. My freezer was so crammed after last summer's berry picking and the fall intake of zucchini and pumpkin that I need a better plan for this year. This book is understandable and clear. It makes it not seems so crazy or scary. Dec 27, Laura rated it really liked it Shelves: Sep 05, Meghan rated it it was amazing. I loved this book! The author organizes the recipes into seasons based on when the produce is in season. I learned that sugar is purely to add sweetness to recipes, not necessarily essential in order for the jars to seal during processing.

    My "traditional" recipe of blackberry jam uses a cup-to-cup fruit-to-sugar ratio. To compare, my traditional blackberry jam uses 4 cups of berries and 4 cups of sugar. T I loved this book! I tried one recipe in the book so far, which was the Banana Vanilla Rum Butter. The banana butter turned out fantastic and is a great addition to oatmeal. Although I only tried one recipe so far, the rest of the recipes look promising.

    I'll give you a list of what I'm anxious to try in the future: SO many recipes, not enough jars! It is also nice that I don't have to purchase bushels of produce to reap the benefits to canning. Oct 22, Gabrielle rated it it was ok Shelves: This book feels like Geary wants her audience to become comfortable and creative canners, but she's not giving them the tools.

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    The short chapters on the nitty-gritty of water bath canning don't go into enough detail about acidity and safety. It's like she wants to be the hip, likeable teacher, and sacrifices depth in order to do so. I want to echo what some others have said, that she focuses on small-batch canning, which is not practical for many who can out of necessity; and that she includes so This book feels like Geary wants her audience to become comfortable and creative canners, but she's not giving them the tools.

    I want to echo what some others have said, that she focuses on small-batch canning, which is not practical for many who can out of necessity; and that she includes some exotic ingredients that many won't have access to. I also found it odd that she doesn't specify in the recipes what size jars to use; you can infer what she is using from her stated yields, but there's no mention that different size jars will require different lengths of time in the water bath.

    Some of her recipes do sound delicious and I'll be trying them. But I would encourage people to use this as a supplementary, idea-focused book and not as a reference. Feb 12, Laurla2 added it Shelves: Mar 30, Jean rated it liked it Shelves: I was really excited about this book. I've been canning tomatoes for years and was ready to branch out into new territory and I was also interested in giving gifts during the holidays that included food that I grew myself. Although a lot of the recipes call for ingredients that are unavailable in my rural location, there are many that are. The reason that I bumped this down to 3 stars in spite of the interesting recipes is that in every case my yields were approximately half what was listed for I was really excited about this book.

    The reason that I bumped this down to 3 stars in spite of the interesting recipes is that in every case my yields were approximately half what was listed for every recipe I tried at least 8. Although small batch canning is less intimidating than processing lots of tomatoes, I often found that I didn't make enough to bother processing. So it turned out to be less a book of canning recipes and more like a fun recipe book with canning tips included. Nov 03, Anna rated it really liked it. I used to make apricot or blackberry jam and preserve Meyer lemons for Moroccan Lemon Chicken dishes in my twenties.

    Recently I made blueberry syrup not enough pectin in my venture! I missed those days and picked up this book at the library when I also wanted to try pickling. This is an awesome guide for the beginning canner who's limited on space and equipment but long on gourmet adventures. Aug 24, Greta rated it it was amazing Shelves: The authors focus solely on boiling water canning, saving pressure canning for a future book. That allows them to include detailed instructions as well as numerous tasty seasonal recipes ranging from plums in vanilla syrup to herby tomatoes to spiced pear cardamom butter.

    Even better, these recipes reflect today's consumers' more sophisticated palates and the desire to get away from overly salted or sugared products, without ranging too far from the familiar in terms of ingredients. If you're th The authors focus solely on boiling water canning, saving pressure canning for a future book.

    If you're thinking about canning and already have the Ball Blue Book, this is a great next step. Sep 06, marissa rated it did not like it. I tried something new with this blackberry jam recipe which was turned out to be kind of ridiculous. I heated the jam for hours and it never reached F and reduced significantly during that time leaving me with a meager 5 half pints of jam that never jelled completely instead of the 7 pints it claimed I would have.

    Aug 12, Rebecca Newman rated it liked it. There are really two kinds of canners out there. I am the former. The recipes in the book are for the latter. Each recipe only yields a few jars each and are meant more for pleasure than preparedness. Some excellent ideas for canning though.

    Peach lavender jam, for example. Feb 25, librarianka rated it really liked it. I love the way this book is made, colourful, well organized with lots of pretty pictures. I have no clue what Pomona pectin is, so I just ignored it. The book is borrowed from the library to give me a chance to try things out. So far I have made one thing: So far so good. Feb 16, Kathleen rated it liked it Shelves: A good overview of hot water bath canning.

    This book also includes recipes, divided by season, as well as suggestions for hosting a canning party. A lot of the recipes seem to use ingredients I don't have access to, like garlic scrapes, or are recipes that just don't appeal to my family.