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Summer in a Jar: Making Pickles, Jam and More Paperback – Dec 1985


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Amazon.com: 11 reviews
14 of 14 people found the following review helpful
Pickles are Great; Low-Sugar, No-Pectin Jam is Messy & Tart 6 July 2001
By Victoria E. Meredith - Published on Amazon.com
Format: Paperback Verified Purchase
An innovative idea drives this book, since canning single-jar and small-quantity preserves or pickles is a great way to keep up with a small garden's produce. The chapter called "Single Jar Pickles" contains 27 recipes for preserving a wide variety of vegetables in hot vinegar. The "Salt-Brined Pickles" chapter outlines ...well, pickling in salt brine, of course. The "Relishes and Chutneys" chapter and the section on "Quick and Easy Freezer Pickles" also cater to the home gardener who wishes to put up small harvests without much fuss. A couple of recipes for baked fruit butters eliminate much of the mess and fuss (and second-degree burns!) associated with open-kettle preparation. :) If you are interested in these topics, then by all means give this book a try. HOWEVER...if you intend to concoct jams, jellies, marmalades, preserves or conserves, you may want to seek another source. The low-sugar, no-pectin-added fruit preserves taste less like premium home-made jam than like barely sweetened mashed fruit. Leaving out commercial pectin, and cutting WAY down on sugar, necessitates steps like these: long boiling times (10-30 minutes versus 1 minute with added pectin); use of a jelly thermometer or other lower-tech method to test for gel stage; and an addition of diced tart apples to nearly all jams and jellies. Since the rest of the book is filled with recipies modified for modern needs, it seems anachronistic to revert to this older, messier, less convenient form of jelly-making. IF YOU NEED LOW-SUGAR JAM recipes for health reasons, this is your book. If you want soft-spreading fruit with a barely sweetened flavor, use Summer in a Jar. IF ALL YOU WANT IS SWEET, EASY, REGULAR OL' JAM, get another source--like the Ball Blue Book.
14 of 15 people found the following review helpful
Fantastic! Great recipes! 14 July 2000
By William T Lee - Published on Amazon.com
Format: Paperback
This is fantastic! I've started canning just this year. I bought four canning books, and 90% of the canning I've done has been from this one. Super for small batches, but they're easily converted to larger ones. Fantastic for the home gardener--even if you have a small garden. There are great recipes for salsa, tomato sauces, pickles of all flavors, hot peppers, &jardineres.
12 of 13 people found the following review helpful
A must for home canners. 28 Mar 2000
By "vtavidreader" - Published on Amazon.com
Format: Paperback
This cookbook does not look like much from the outside, but the recipes inside are a must for anyone who makes their own pickles, jams, or jellies. The recipes are simple to follow and there is a lot of variety to choose from. The Tarragon Green Beans are always a hit for me.
8 of 9 people found the following review helpful
Pickles are Great; Low-Sugar, No-Pectin Jam is Messy & Tart 7 July 2001
By Victoria E. Meredith - Published on Amazon.com
Format: Paperback Verified Purchase
An innovative idea drives this book, since canning single-jar and small-quantity preserves or pickles is a great way to keep up with a small garden's produce. The chapter called "Single Jar Pickles" contains 27 recipes for preserving a wide variety of vegetables in hot vinegar. The "Salt-Brined Pickles" chapter outlines ...well, pickling in salt brine, of course. The "Relishes and Chutneys" chapter and the section on "Quick and Easy Freezer Pickles" also cater to the home gardener who wishes to put up small harvests without much fuss. A couple of recipes for baked fruit butters eliminate much of the mess and fuss (and second-degree burns!) associated with open-kettle preparation. :) If you are interested in these topics, then by all means give this book a try. HOWEVER...if you intend to concoct jams, jellies, marmalades, preserves or conserves, you may want to seek another source. The low-sugar, no-pectin-added fruit preserves taste less like premium home-made jam than like barely sweetened mashed fruit. Leaving out commercial pectin, and cutting WAY down on sugar, necessitates steps like these: long boiling times (10-30 minutes versus 1 minute with added pectin); use of a jelly thermometer or other lower-tech method to test for gel stage; and an addition of diced tart apples to nearly all jams and jellies. Since the rest of the book is filled with recipies modified for modern needs, it seems anachronistic to revert to this older, messier, less convenient form of jelly-making. IF YOU NEED LOW-SUGAR JAM recipes for health reasons, this is your book. If you want soft-spreading fruit with a barely sweetened flavor, use Summer in a Jar. IF ALL YOU WANT IS SWEET, EASY, REGULAR OL' JAM, get another source--like the Ball Blue Book.
2 of 2 people found the following review helpful
Bought my own when our library's copy fell apart! 8 Jun 2005
By diva_dynamite - Published on Amazon.com
Format: Paperback
Simply the best book for making low-sugar fruit preserves! I love to be able to taste the fruit, not the sugar, when I eat jam and preserves, so I decided to make my own. After searching high and low for a comprehensive book of recipes, I've found that this is the only one I need. I love that the recipes are set up in such a way as to allow multiplying and dividing of a batch. Perfect for making a few jars for gift giving. Haven't tried the pickles yet, but my family and friends have told me that the recipes from this book are the best they've ever tasted. One caveat: it has always taken me much more time to cook the fruit than the recipe states. Now that I know that, I just allow more time.
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