Canning in the modern kitchen : more than 100 recipes for canning and cooking fruits, vegetables, and meats / Jamie DeMent.

Presents over one hundred techniques for canning and preserving sauces, fruits, and vegetables, and provides recipes using these preserved foods, including corn pudding, endive fig boats, Asian vegetable soup, barbecued pork chops, and caramel pear tarts.

Main Author: DeMent, Jamie,
Published: New York : Rodale, [2018]
Edition: First edition.
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Review by Library Journal Review

Dement (Farmhouse Chef) wants to show that canning is both fun and delicious, filling her book with more than 100 classic and modern recipes for water-bath and pressure canning along with a few methods to preserve in the freezer and a few dishes featuring her canned creations. Experienced canners who enjoyed Rebecca Lindamood's Not Your Mama's Canning Book will also enjoy this guide and will be eager to try its unusual concoctions (like soy vinegar dipping sauce or ginger-scallion sauce). But while Dement asserts she'll walk novices through the basics, her brief introductory matter lacks the detailed explanation, discussion of precision, and safety precautions that beginners benefit from in recent titles by Ball or America's Test Kitchen's Foolproof Preserving, which addresses water-bath canning. Equipment is mentioned with no warning to examine jars or guidance on why some jar styles are more appropriate for some foods (though various jar styles, brands, and sizes are depicted). Sloppily, text of a recipe for four pints of pickled cherry tomatoes has an accompanying illustration of a nonpint jar (which may require a different processing time). A glossary would have also been helpful. VERDICT For experienced canners desiring new recipes, but not for the first-timer.-Bonnie Poquette, Milwaukee © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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