Preserving with Pomona's Pectin by Allison Carroll Duffy

Preserving with Pomona's Pectin by Allison Carroll Duffy

In this first official Pomonas Pectin cookbook, youll learn how to use this revolutionary method to create marmalades, preserves, conserves, jams, jellies, and more.

"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidifySince not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona's Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT: The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners." - Library Journal

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. 

SKU	Unavailable
ISBN 13	9781592335596
ISBN 10	1592335594
Title	Preserving with Pomona's Pectin
Author	Allison Carroll Duffy
Condition	Unavailable
Binding Type	Paperback
Publisher	Quarto Publishing Group USA Inc
Year published	2013-06-01
Number of pages	176
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.