Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Classic strawberry jam

    • jumali on June 29, 2016

      This is fabulous jam--not overly sweet, and not at all rubbery like some recipes that use pectin. Wear an oven mitt while stirring--the mixture spatters and is *very* hot. I'll be making a second batch to give to friends. My jam reached 217 degrees in exactly 20 minutes.

  • Classic peach jam

    • Aggie92 on August 31, 2016

      My first time to make homemade jam. This recipe couldn't be easier to follow and made an outstanding, not too sweet jam with tons of peach flavor. I never could get my jam to reach the correct gelling temperature in the recommended amount of time, so I did the frozen plate test and it was ready. I got 5 half pint jars instead of 4, not sure how, but not complaining either.

  • Classic plum preserves

    • Aggie92 on September 26, 2016

      Love, love, love this recipe. I am fairly new to jam making and this could not have been easier. I used Italian plum from my overabundant backyard tree. If I weighed the plums before pitting and chopping I got 4 half pint jars of jam and if I just went by the 8 cups of chopped fruit I got 5 half pints. Either way the jam was fantastic. I also experimented a little and made Plum-Amaretto Preserves by stirring in 1/4 cup of Amaretto right before spooning into the jars. And I made Plum-Orange Preserves by adding 1 Tablespoon of finely grated orange zest before cooking. Both variations are delicious.

  • Green tomato chutney

    • hillsboroks on October 22, 2021

      This chutney has a great sweet sour citrus tang that goes well with cheeses and meats. Next time I will cut the tomatoes into 1/2 inch chunks as the green tomatoes do not cook down as much. I canned them using four 4-oz. jars and the bigger chunks were a bit of a hassle to pack down into the little jars.

  • Classic raspberry jam

    • Wojtanowski on July 11, 2018

      I liked a similar recipe better in Joy of Cooking canning book...proportions are more clear.

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Reviews about this book

  • Food in Jars

    I don’t love that so many of the recipes aren’t safe for a water bath, but the flavor combinations are spot-on and recipe variety is appealing.

    Full review
  • Food in Jars

    ...clearly written, beautifully photographed, and features a number of recipes that will have both new canners and seasoned preservers leaping up to gather produce and pull out their cookware.

    Full review
  • ISBN 10 1940352517
  • ISBN 13 9781940352510
  • Published Apr 26 2016
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Canning perfected the America’s Test Kitchen way.

The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.

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