商品簡介
Canning is undergoing a renaissance. Driven by America’s love of everything local and artisanal, canning is considered locavorism 2.0 and is attracting well-known chefs, home cooks, and backyard gardeners alike. Inside the Jar instructs a new generation of canners on the fundamentals of small-batch canning and provides 101 delicious recipes, including those for jams, compotes, sauces, salsas, and pickled vegetables, as well as ones that showcase these delicious preserved foods, from appetizers to cocktails.
One of the biggest misconceptions about canning is that it’s overly complicated. The truth is, it’s incredibly simple. Geary and Knadler walk the novice canner step-by-step through Canning 101, from choosing the right gear and learning about acid level (pH) to mastering the nuances of head space,” proper sealing, storingand, finally, devouring. Whether it’s making pickles from green market cucumbers or tomato sauce from a backyard harvest, you will find that canning your food is a delicious way to eat a little bit closer to the land. Equally appealing to longtime pros and budding enthusiasts, Inside the Jar is destined to become a canning classic.
作者簡介
Kelly Geary is a chef who worked at Blue Hill at Stone Barns before founding Sweet Deliverance NYC. Named “one of New York food markets’ rising stars” by Time Out magazine, Kelly has been featured in the New York Times and on NPR, among others, and is the recipient of a 2011 Good Food Award. She lives in Brooklyn, New York.
Jessie Knadler is a writer whose work has appeared in the Wall Street Journal, Women’s Health, Comsopolitan, Prevention, Redbook, and Glamour, among others. Her blog, rurallyscrewed.com has been featured on Jezebel.com and in French Elle. She lives in central Virginia.
