The Book

LEARN THE ART AND SCIENCE OF HOME PRESERVING WITH FOOLPROOF SMALL BATCH RECIPES FROM AMERICA’S TEST KITCHEN

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. And it is key to developing recipes that work.

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. Perfect both for beginners eager to get started and for seasoned canners who want a new collection of foolproof recipes, the book opens with “The ATK Guide to Home Preserving.” 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.

The more than 100 foolproof recipes cover the classics (Raspberry Jam, Concord Grape Jelly, Dilly Beans, Pickled Watermelon Rind, and Sauerkraut), as well as new, inspired flavor combinations (Blueberry–Earl Grey Jam, Nectarine-Cardamom Preserves, Plum-Ginger Chutney, Sweet and Spicy Zucchini Pickle Chips, and Spiced Pears in Syrup). The recipes focus on small batches of two and four jars, but many include options for how to double the yield to make bigger batches and how to process them for long-term storage.

Foolproof Preserving gets home cooks up and canning with the right recipes and the right information at hand.

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