➶ Tart and Sweet Free ➬ Author Kelly Geary – Vejega.info

➶ Tart and Sweet  Free ➬ Author Kelly Geary – Vejega.info Think You Can T Can Think Again The Craft Of Canning Has Undergone A Renaissance, Attracting Celebrity Chefs, Home Cooks, And Backyard Gardeners Alike 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 Than 101 Sweet And Savory Recipes For Preserved Fruits And Pickled Vegetables, Including Jams, Chutneys, Marmalades, Syrups, Relishes, Sauces, And Salsas.With Traditional Favorites Like Canned Peaches And Bread And Butter Pickles As Well As 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.

10 thoughts on “Tart and Sweet

  1. Stephen Stephen says:

    My mother canned, mostly the bounty of tomatoes and cucumbers from our vegetable garden and apple sauce from our Golden Delicious apple tree My first wife was a state 4 H champion canner and put up the most amazing peaches in the fall I ve canned a bit but not with great confidence Kelly Geary and Jessie Knadler have written a bo

  2. Annette McIntyre Annette McIntyre says:

    Going through the seasons for when produce is easily available, this book goes way beyond the usual recipes for making jam, pickles, etc You have some easy and some not so easy to make things but they all sound fabulous and a wonderful addition to you...

  3. Michelle Felt Michelle Felt says:

    Checked it out from the library but it looks worthy of purchase I like that it s broken up into seasonal chapters with an emphasis on small batches 1 3 jars, though you could easily double or triple depending ...

  4. Sarah Sarah says:

    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 Highly recommended.

  5. Laura Laura says:

    loved the recipes in this book of canning and pickling

  6. Meghan Meghan says:

    I loved this book The author organizes the recipes into seasons based on when the produce is in season All of the fruit spread recipes use almost half 75% less sugar than my traditional recipe 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

  7. Gabbi Gabbi says:

    This book feels like Geary wants her audience to become comfortable and creative canners, but she s not giving them the tools 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

  8. Laurla2 Laurla2 says:

    an interesting book with interesting recipes although i was hard pressed to find pickling recipes that didnt include chili powder or peppercorns in it, since i cant eat those that made me sad i mean, i can leave peppercorns out, but the recipes with chili powder or peppers, if you leave that out, then i ve found that the recipe ends up not tasting like much at all so i m damned if i d

  9. Jean Jean says:

    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 o

  10. Anna Anna says:

    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 A couple ev

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