Naturally Sweet Food In Jars

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home! After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: maple sugar and syrup coconut sugar dates agave honey dried fruits and juices . . . and less of them! The book is organized by sweeteners, and includes recipes like: Sriracha-style Hot Sauce (using honey) Date Pancake Syrup (with maple) Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave) Fennel and Parsley Relish (sweetened with fruit juice) Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.

In one concise volume, you can learn—and master like a pro—all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond! Whether you are a gardener, a fan of farmers’ markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to enjoy fresh-grown foods all year long. This book provides all the information you need to know to get started today, including basic steps to canning foods safely and easily; recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals; and tips on how to find the freshest local produce. Clear, easy-to-follow instructions with color photographs make this a must-have book. The recipes include lots of preparations, both savory and sweet, and they range from blue-ribbon classics like dilly beans, sweet gherkins, applesauce, strawberry jam, and sauerkraut to new creations like Lavender Apple Butter, Raspberry-Rhubarb Sauce, Green Tomato Chutney, and Hibiscus Lime Jelly. A special chapter introduces readers to jam- and jelly-making using Pomona’s pectin, which requires little to no added sugar—thereby letting the natural sweetness of the fruit shine through beautifully. This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.

Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

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