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Tart and Sweet Think You Can't Can Think AgainThe 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 salsasWith traditional favorites like canned peaches and bread and butter pickles as well as inventive flavor combinations such as kumuat 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 uniue 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

  • Hardcover
  • 240 pages
  • Tart and Sweet
  • Kelly Geary
  • English
  • 24 June 2014
  • 9781605293820

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 book to instill confidence in the newer canner Oddly the text feels like it is written by women to women The scope of the book is limited to high acid foods thus there are no recipes for canning meat seafood poultry or dairy All of the expected topics are covered; some unusual offerings are cinnamon blood orange marmalade Moroccan preserved lemons five spice chili soy pickled garlic pickled fiddlehead fern orange tomato ketchup and horseradish beer mustard This book is another example of Rodale Press branching out from books which channeled Euell Gibbons to instruct the reader on how to eat sticks twigs and fallen leaves Readerscanners with a low tolerance for cuteness may skip the chapters on how to decorate jars and how to hostess a themed canning party

  2. Ben Ostrowsky Ben Ostrowsky says:

    This cookbook has a wide variety of recipes some with ingredients that are easier to find than others even considering seasonality Kumuats 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 forward to trying some of the recipes kimchi mango chili butter wasabi green beans pickled cauliflower ginger garlic cucumber pickles soy garlic cucumber pickles and pickled eggplant

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

  4. Michelle Michelle 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. 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

  6. Laura Laura says:

    loved the recipes in this book of canning and pickling

  7. Heydi Smith Heydi Smith 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. 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 a cup to cup fruit to sugar ratio To compare my traditional blackberry jam uses 4 cups of berries and 4 cups of sugar The blackberry jam in the book calls for 16 cups of berries to 1 cup of sugar and 13 cup of honey See the difference?I tried one recipe in the book so far which was the Banana Vanilla Rum Butter The banana butter turned out fantastic and is a great addition to oatmeal MmmmThe recipe calls for 4 lbs of bananas and 1 12 cups of brown sugar and 12 cup of dark rum Although I only tried one recipe so far the rest of the recipes look promising Ok I'll give you a list of what I'm anxious to try in the future Cinnamon Blood Orange Marmalade Grapefruit Honey Jam Citrus Overload Marmalade Lemon Herb Pickled Garlic Strawberry Bay Leaf Jam Peach Lavender Jam Mango Chili Butter Savory Tart Cherry Preserves Curry Carrot Coins Blueberry Lemon Honey Jam Wasabi Green Beans Zucchini Relish Carrot Habanero Hot Sauce Horseradish Beer Mustardyadda yadda yadda SO many recipes not enough jarsMost of the recipes yield a much smaller amount of jars which is great for people like me who don't need 14 pints of jamssalasetc stored in their cabinets It is also nice that I don't have to purchase bushels of produce to reap the benefits to canning I came across 5# of bananas for 1 at a local grocery store and the next day I was able to make 7 pints of Banana Vanilla Rum Butter Excellent

  9. Gabrielle Gabrielle 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 soI want to echo what some others have said that she focuses on small batch canning which is not practical for many who can out of necessity; and that she includes some exotic ingredients that many won't have access to I also found it odd that she doesn't specify in the recipes what size jars to use; you can infer what she is using from her stated yields but there's no mention that different size jars will reuire different lengths of time in the water bathSome of her recipes do sound delicious and I'll be trying them But I would encourage people to use this as a supplementary idea focused book and not as a reference

  10. 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 of the interesting recipes is that in every case my yields were approximately half what was listed for every recipe I tried at least 8 Although small batch canning is less intimidating than processing lots of tomatoes I often found that I didn't make enough to bother processing So it turned out to be less a book of canning recipes and like a fun recipe book with canning tips included

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