Canning in the Modern Kitchen More Than 100 Recipes for Canning and Cooking Fruits, Vegetables, and Meats

A guide to canning for the modern cook, including a variety of techniques, variations, and recipes-from classic jams and compotes to unique sauces and pates-that cover a broad seasonal range. Farmer, restauranteur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and home-cooked creations. Canning isn't about just putting food in jars and letting it sit and sit--it's about sealing in the taste of each season so you can make food from scratch with more interesting and unique flavours. This will be a comprehensive guide for cooks of all abilities and tastes. The recipes go beyond the obvious jams, marmalades, and jellies; DeMent also provides recipes for pates and sauces, as well as unexpected ways to preserve produce and meat. She'll cover a variety of techniques including basic water bath canning and oven canning, and lay out what equipment you need to succeed in your canning journey. And, most importantly, she'll include detailed safety information to ensure that readers are learning the process correctly. Her instruction will be comprehensive, ideal for both the novice canner and the experienced cook on the search for new ideas and novel techniques.