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 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas.
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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, 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. The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks, and backyard gardeners alike.
Tart and Sweet 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 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas.
Reviews "Kelly and Jessie's book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak. Written clearly and concisely, you will use it forever. Perfect for both the seasoned and novice canner. Inspired Cooking for Every Season and Every Day "I once ate nearly an entire pint of Kelly's candied kumquats with cinnamon and star anise straight from the jar.
Happily even those who don't have the pleasure of living in the same city with her can now easily make their own delicious preserves, thanks to the lovely and very clever Tart and Sweet-- which should do for Ball jars what Jim Lahey's bread recipe did for Dutch ovens. She uses excellent ingredients, perfect balance, and creativity to produce something magical.
When she told me that she was working on a book, I started counting the days until I could get my hands on it.
Tart and Sweet: Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary
I can't recommend a better book to purchase and learn from in preparation for the coming season's bounty. I love this collection of simple yet remarkably diverse recipes--from kimchi to blackberry jam to pear chili chutney. Tart and Sweet empowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable. I once ate nearly an entire pint of Kelly's candied kumquats with cinnamon and star anise straight from the jar. Kelly Geary 's preserves are the best i have ever tasted. Tart and Sweet is the go-to to guide for the ancient tradition of preserving.
Tart and Sweetempowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.
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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.
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.
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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. This one is just too cool for its own good.
All the reviews I have heard about this book have proved absolutely correct. I love the format and content which is providing much needed tips in better canning and preserving of our vegetables. Next year will be my first crop of peaches and grapes so this book will be well used.
Love this book, I was tired of the old ranch dips and queso.
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This book really helped me break out and serve some other great spreads. I even made some for the holidays as gifts. Kindle Edition Verified Purchase. Nice to make something different. See all 47 reviews.
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
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