The Canning Kitchen

Offert en anglais seulement

Simplifying the process of canning foods in small batches, this straightforward guide shows you how to preserve jams, jellies and marmalades, pickles, relishes, chutneys, savory and sweet sauces, and toppings.

Bronee demystifies the boiling-bath water-canning method, answering commonly asked questions about equipment, processing time, sterilizing jars, food safety, gel setting, altitude effects and more. She describes canning tools and equipment in detail and provides a useful 10-step processing checklist for safely preserving foods using the recipes provided.

The 101 easy-to-follow recipes include traditional pickles and fruit jams as well as a selection of stepped-up flavors in preserves such as raspberry cocoa jam, cumin-scented mango chutney, spinach and herb chimichurri, and lemon dill mustard.

Softcover, 6 1/2" × 8 1/2", 248 pages, 2015.