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Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes |
List Price: $15.95
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Description:
Preserving in Today's Kitchen is the paperback version of Jeanne Lesem's Preserving Today, which was published in hardcover in 1992. It won a James Beard Foundation award in recognition of Lesem's canning methods, which are creatively suited to today's fast-moving life and smaller households: most of the recipes make one to four cups; some call for using the microwave or a Crock-Pot to streamline the cooking process; and many items can be refrigerated or frozen, bypassing the bother of a hot-water bath. Along with traditional favorites such as strawberry jam, there are recipes for Dried Apricot Jam, Peach Melba Jam With Raspberries, and Cantaloupe Pickles. The Reduced-Fat Tomato Orange Marmalade, Salt-Free Dill Pickles, and Homemade Tomato Paste are as appealing as Lesem's more classic treats.
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