Preserving with Pomona's Pectin, Updated Edition: Even More Recipes Using the Re

Description: Preserving with Pomona's Pectin, Updated Edition by Allison Carroll Duffy, Pomona’s Pectin In this updated and expanded edition of the official Pomonas Pectin cookbook, youll learn how to use this revolutionary method to create jams, jellies, preserves, marmalades, conserves, pie fillings, and more. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This updated and expanded edition of the official Pomonas Pectin cookbook is your guide. If youve 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. Pomonas Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomonas 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 havent tried Pomonas already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online.In this updated and revised edition of Preserving with Pomonas Pectin, youll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include:- Classic Strawberry- All-Fruit Cherry-Peach Jam- Cranberry-Habanero Jelly- Vanilla-Plum Preserves- Gingered Lemon-Fig Preserves- Savory Blueberry-Ginger Conserve- Graperfruit-Honey Marmalade- Pear Cardamom Pie Filling- Alternative Sweetener Grape Jelly- And many moreFrom crowd favorites to intriguing flavor combinations, youll find endless ways to delight your family all year round. Author Biography Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a masters 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. Table of Contents PREFACE INTRODUCTION A NEW DAY FOR JAMMING CHAPTER 1 THE BASICS CHAPTER 2 JAMS CHAPTER 3 JELLIES CHAPTER 4 PRESERVES CHAPTER 5 CONSERVES CHAPTER 6 MARMALADES CHAPTER 7 ALTERNATIVE SWEETENERS CHAPTER 8 PIE FILLINGS RESOURCES ACKNOWLEDGMENTS ABOUT THE AUTHOR INDEX Long Description In this updated and expanded edition of the official Pomonas Pectin cookbook, youll learn how to use this revolutionary method to create jams, jellies, preserves, marmalades, conserves, pie fillings, and more. Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This updated and expanded edition of the official Pomonas Pectin cookbook is your guide. If youve 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. Pomonas Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomonas 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 havent tried Pomonas already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. In this updated and revised edition of Preserving with Pomonas Pectin , youll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include: - Classic Strawberry - All-Fruit Cherry-Peach Jam - Cranberry-Habanero Jelly - Vanilla-Plum Preserves - Gingered Lemon-Fig Preserves - Savory Blueberry-Ginger Conserve - Graperfruit-Honey Marmalade - Pear Cardamom Pie Filling - Alternative Sweetener Grape Jelly - And many more From crowd favorites to intriguing flavor combinations, youll find endless ways to delight your family all year round. Details ISBN159233993X Author Pomonas Pectin Short Title Preserving with Pomonas Pectin, Updated Edition Pages 192 Language English Year 2021 ISBN-10 159233993X ISBN-13 9781592339938 Format Paperback Imprint Fair Winds Press Place of Publication Rockport Country of Publication United States AU Release Date 2021-09-21 US Release Date 2021-09-21 Publication Date 2021-09-21 UK Release Date 2021-09-21 Illustrations color photos Subtitle Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More Replaces 9781592335596 DEWEY 641.42 Audience General Publisher Quarto Publishing Group USA Inc NZ Release Date 2022-03-28 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:135538915;

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