Sign in with Facebook
Loading...
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
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 is the essential canning...more
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 is the essential canning...more
Hardcover, 240 pages
Published
March 29th 2011
by Rodale Books
Friend Reviews
To see what your friends thought of this book,
please sign up.
This book is not yet featured on Listopia.
Add this book to your favorite list »
Community Reviews
(showing
1-30
of
182)
Shhh! Word on the street is that one of the authors is a terrible CSA member (she refused to do volunteer shifts! Lame!). I'm not allowed to even bring this book over to certain friend's houses, which is why I didn't get a chance to try too many of the recipes. Okay that being said, the one recipe we tried in this book- Carrot Habanero Hot Sauce is one of the best hot sauces we have ever made. We've already gone through one jar in a week and we are the type of people who go very slowly through c...more
3 likes · like · see review
view 1 comment
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 the...more
1 like · like · see review
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. T...more
The authors focus solely on boiling water canning, saving pressure canning for a future book. That allows them to include detailed instructions as well as numerous tasty seasonal recipes ranging from plums in vanilla syrup to herby tomatoes to spiced pear cardamom butter. Even better, these recipes reflect today's consumers' more sophisticated palates and the desire to get away from overly salted or sugared products, without ranging too far from the familiar in terms of ingredients. If you're th...more
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 evenings ago I pickled green beans with jalapeño and habanero peppers and also made the Wine...more
I tried something new with this blackberry jam recipe which was turned out to be kind of ridiculous. I heated the jam for hours and it never reached 220F and reduced significantly during that time leaving me with a meager 5 half pints of jam that never jelled completely instead of the 7 pints it claimed I would have. super bummer.
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...more
A good overview of hot water bath canning. This book also includes recipes, divided by season, as well as suggestions for hosting a canning party. A lot of the recipes seem to use ingredients I don't have access to, like garlic scrapes, or are recipes that just don't appeal to my family. The book is very well written and easy to read, though.
Jul 07, 2012
Renée
rated it
4 of 5 stars
Recommends it for:
other preserving enthusiasts
Shelves:
cookbooks,
preserving
I have used the red currant jam recipe in this book so far and was impressed with the low sugar use and the use of some honey, along with its aim to keep things simple...
I love the way this book is made, colourful, well organized with lots of pretty pictures.
I have no clue what Pomona pectin is, so I just ignored it. The book is borrowed from the library to give me a chance to try things out. So far I have made one thing: mango chili butter, it turned out very delicious indeed.
So far so good.
I have no clue what Pomona pectin is, so I just ignored it. The book is borrowed from the library to give me a chance to try things out. So far I have made one thing: mango chili butter, it turned out very delicious indeed.
So far so good.
The Carrot Habanero is the best, I first canned up some of this in August of 2012, ate all of it and just did a double batch Jan 2013.
Doesnt include pressure canning recipes :) and recipes are arranged according season. Also includes recipes to use your canned foods in!
Really handy! I found some great helps in this book and a couple good recipes!
Recipes using Pomona pectin! woot!
Well done
I didn't make any of these recipes, but they look promising.
A good book for me as I'm in the research stages of canning, so while I've not made any of the recipes, many of them interest me and I enjoyed reading the book from a research point of view.
Read this yesterday and am reading it through again. It's like food porn of the canning world. lol
Lots of great recipes with novel favor profiles. The pickled garlic has become a staple in my cooking. Not sure it always qualifies as "small batch", though...
i like their straightforward writing
we'll see what happens when i try their recipes...they are competing with grandma navin....
we'll see what happens when i try their recipes...they are competing with grandma navin....
Loved it! Super inspiring recipes with simple, clear instructions.
Jun 15, 2013
Brandy
added it
May 23, 2013
andrea
marked it as to-read
Apr 24, 2013
Paula
marked it as to-read
Apr 20, 2013
Molly
added it
There are no discussion topics on this book yet.
Be the first to start one »
