Preserving with Pomona's Pectin - Couverture souple

Duffy, Allison Carroll

Couverture souple

ISBN 10 : 1592335594 ISBN 13 : 9781592335596

Editeur : Fair Winds Press, 2013

Synopsis

Rare Book

A propos du livre

Présentation de l'éditeur :

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!

Revue de presse :

"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona’s Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT: The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners." — Library Journal

À propos de cette édition

• Éditeur: Fair Winds Press
• Date d'édition: 2013
• ISBN 10: 1592335594
• ISBN 13: 9781592335596
• Reliure: Broché
• Nombre de pages: 176