Tart and Sweet: 101 Canning and Pickling Recipes for the

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 st century, providing a modern tutorial on small batch canning accompanied by easy to follow photos and instructions as well as thansweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsasWith 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 cakesWhether 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 Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

About the Author: Kelly Geary

Is a well known author, some of his books are a fascination for readers like in the Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen book, this is one of the most wanted Kelly Geary author readers around the world.

10 thoughts on “Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

  1. 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 book to instill confidence in the newer canner Oddly, the text feels like it is written by w

  2. says:

    This cookbook has a wide variety of recipes, some with ingredients that are easier to find than others even considering seasonality Kumquats, endive, fiddlehead ferns, red currants, celeriac well, maybe this stuff grows near you or is readily available in stores near you , but I don t see them too often On the other hand, there s a useful amount of advice on water bath canning for absolute beginners, and I m looking forw

  3. 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 your pantry.This book will be added to my collection just as soon as I can find a copy and buy it.

  4. 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 on your haul Our city no longer recycles glass so I m interested in further reducing our glass purchasing and instead can the few things we would normally buy like pasta sauce.

  5. 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.

  6. says:

    loved the recipes in this book of canning and pickling

  7. says:

    Love the recipes in this book I will definitely purchase this one The recipes are original and easy to do This is a fun canning book.

  8. 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 a cup to cup fruit to sugar ratio To compare, my traditional blackberr

  9. 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 she focuses on small batch canning, which is not practical for ma

  10. 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 of the interesting recipes is that in every case my yi

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