Artisanal Preserves

<p><b>Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, <i>Artisanal Preserves</i> is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more.</b></p><p><span>For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards. </span></p><p><span>Since the book’s original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.</span></p><p><span>Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. </span><i>Artisanal Preserves</i><span> is the go-to primer for making elegant, delicious fruit preserves at home.</span></p>