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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More, by America's Test Kitchen
Free PDF Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More, by America's Test Kitchen
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Paperback: 310 pages
Publisher: America's Test Kitchen; unabridged edition (April 26, 2016)
Language: English
ISBN-10: 1940352517
ISBN-13: 978-1940352510
Product Dimensions:
7.9 x 0.7 x 9.6 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
179 customer reviews
Amazon Best Sellers Rank:
#24,829 in Books (See Top 100 in Books)
I am an experienced home preserver, but it's just the two of us around here and most canning recipes make amounts that end up going to waste. I love that most of the recipes in this book only make 2 half-pint jars (some make 4 and some can be doubled, so there is that option too). I love making preserves (kind of a hobby) so I am looking forward to making many of the unique, creative and fresh recipes in this book - and not being stuck with 8 jars of something! I also prefer to make jams and preserves the 'old fashioned' way with less sugar and no added pectin. The recipes in this book tend to be on the "less sugar" side, so that is great. This book is perfect for newbies to canning because there are very detailed general instructions (with lots of pictures!) up front and each recipe also has lots of tips, hints and pictures so everything is crystal clear. E.g. when a recipe says "chopped peaches" the picture clearly shows how small to chop the fruit - which can be a critical step! Highly recommend this book
I'm disappointed that quite a few recipes can't be processed, but are only intended for short-term refrigeration.The information is good, and I appreciate their explanations of why certain things are done in a particular way. I just wish they had put more long-term canning recipes in a book dedicated to preserving food. Two-weeks' storage is prolonging, not preserving.A food mill, featured in several recipes, isn't mentioned in the equipment section... which seemed an odd oversight considering how meticulous ATC usually is.There were a couple of other disappointments in my mind as I read through the book, but these two really stood out to me.
I am about the biggest fan of ATK one can imagine, and have many if the cookbooks. However this book was a big letdown, many of the recipes in the foolproof "preserving" book can't be kept for long term storage. I was hoping for a book that would help me PRESERVE my abundance of produce in the summer for the winter months, but only a portion of the recipes lend themselves to this. Still good recipes, but should be called "jellies, sauces, and condiments" or something to the like. Wanted something better from ATK.
Excellent book on home preservation with a lot of new creative recipes and great directions. I have been canning for the last 55 years and would cheerfully recommend this book to anyone beginning to can/preserve!
I was excited to find this very scientific, tested recipe book for jams, jellies, and pickles. The pickle recipes are amazing (crispy dill chips that are delicious!). I was a little disappointed in the jam and jelly recipes as they were very time consuming and came out too runny, too ropy, or just not worth the trouble. I'll definitely keep the book around, but there are some recipes I just won't be relying on in the future.
The book is well written in the America's Test Kitchen style with excellent explanations and descriptions on how and why the recipes work. My only qualm with the book isn't with the contents, it's with the format. The softcover book won't lay flat on the counter top or in a book stand. It's fine to read while holding it, but it doesn't make a very functional use while you're trying to follow along with the recipe instructions. For all of the testing that America's Test Kitchen does on recipes and cooking equipment, it would be nice if they took their publishing arm and tested various book formats that work best in the kitchen and start printing them that way.
First off, I wanted to say that this book is leagues above most canning books in that America's Test Kitchen explains thoroughly the process of canning, as well as the reasons why the steps are done. That being said, I was surprised at the number of recipes that could not be processed for long term storage, which to me defeats the purpose of the topic of the book: preserving. While I don't think this book is meant to be a comprehensive guide, I was also sad to see a lack of pressure canning recipes.However, I still think this is a great book for both beginner and experienced canners. The material is presented in a clear way, and takes out a lot of the "mystery" behind canning.
I like this book, some good recipes here. However be forewarned that not all of them are able to be preserved with a boiling water bath. I found this disappointing as I was expecting to be able to process ALL the recipes in the book for shelf-stablilty.Refrigerator times are given for the recipes that are un-BW-bath processable, which is good for me. I have more than a few recipes marked to trial in the future.Reccommended, with reservations--sound familiar? :-)
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