Allison Carroll Duffy, Pomona's Pectin

Preserving with Pomona's Pectin, Updated Edition

Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More

• Broschiertes Buch

Produktbeschreibung

In this updated and expanded edition of the official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary method to create jams, jellies, preserves, marmalades, conserves, pie fillings, and more.

Produktdetails

• Verlag: Fair Winds Press (MA)
• Seitenzahl: 192
• Erscheinungstermin: 14. September 2021
• Englisch
• Abmessung: 231mm x 191mm x 13mm
• Gewicht: 540g
• ISBN-13: 9781592339938
• ISBN-10: 159233993X
• Artikelnr.: 58815796

Autorenporträt

Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a master’s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog (canningcraft.com) and lives in Portland, Maine. 

Inhaltsangabe

PREFACE
INTRODUCTION  A NEW DAY FOR JAMMING
CHAPTER 1  THE BASICS
CHAPTER 2  JAMS
CHAPTER 3  JELLIES
CHAPTER 4  PRESERVES
CHAPTER 5  CONSERVES
CHAPTER 6  MARMALADES
CHAPTER 7  ALTERNATIVE SWEETENERS
CHAPTER 8  PIE FILLINGS
RESOURCES
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
INDEX