Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More | 誠品線上

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

作者 Allison Carroll Duffy
出版社 Ingram International Inc
商品描述 Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More:,Craftintenselyfl

內容簡介

內容簡介 Craft intensely flavored jams and jellies without all the sugar! In this first official Pomona's Pectin cookbook, find recipes that use less sugar to create your favorite jams, jellies, preserves, marmalades, conserves, pie fillings, and more. If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups!--causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you haven't tried Pomona's already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. With Preserving with Pomona's Pectin, you'll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla, and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you'll find endless combinations sure to delight all year round!

作者介紹

作者介紹 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.

商品規格

書名 / Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
作者 / Allison Carroll Duffy
簡介 / Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More:,Craftintenselyfl
出版社 / Ingram International Inc
ISBN13 / 9781592335596
ISBN10 /
EAN / 9781592335596
誠品26碼 /
尺寸 / 23.4X18.8X1.8CM
重量(g) / 430.9
語言 / 3:英文
尺寸 / 23.4X18.8X1.8CM
裝訂 / P:平裝
頁數 / 176
級別 / N:無

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