مرباهای هنری: مرباها، ژله‌ها، مارمالادها و بیشتر (مرباهای کوچک)

THERE ARE SEVERAL REASONS WHY this small cookbook on fruit preserving remains in print after forty years. Artisanal Preserves is a teaching tool, a shop manual for those making fruit preserves for the first time. The different kinds of preserves are defined, techniques are explained, equipment recommendations are made. Each chapter follows a given technique with step-by-step directions.An artisanal awareness of the “whys” of preserving in addition to these “how-tos” sets this book apart. It begins with a description of the pectin jell in layman’s terms that is then applied to recipes for each kind of preserve. With this understanding, home cooks can guide rather than simply follow the preserving process.Other features unique to Artisanal Preserves are its bread and dessert chapters. It was my intention from the beginning to encourage preservers to showcase their flavorful jams and jellies at mealtime and when entertaining.What’s new this time? The fourth edition of Artisanal Preserves introduces apple jelly as the artisan’s alternative to commercial pectin products. This shelf-stable jelly replaces apple pectin stock and the use of commercial pectin in previous editions. Apple jelly is a complete pectin source for wine and vegetable jellies as well as preserves made with low-pectin fruit.I have also added new material to the chapter on the history of preserving. After all, preserving is a practice that evolved over millennia and was once essential to our survival. Today, fruit preserving continues to support a healthy lifestyle and satisfy a need to work with our hands.For the first time, all preserves are vacuum sealed in a boiling water bath in keeping with USDA standards. I have abandoned my practice of inverting freshly filled jars to create a quick vacuum seal. This method no longer consistently protects preserves from spoilage in our warming environment.While safe to store for long periods, a fruit preserve tastes best when eaten before next year’s crop... Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves is a how-to guide that is perfect for eager cooks and seasoned preservers alike, providing 100 foolproof recipes for jams, jellies, marmalades, and more. Since Artisanal Preserves was originally published 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. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as 40 recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.

the Delightfully Old-fashioned Art Of Putting Up Needn't Mean Crates Of Fruit, Interminable Water Baths, And A Sweltering Kitchen. The 130 Delicious Recipes In This Book — Including Cherry Preserves With Cassis, Apple-ginger Jam, Cinnamon-citrus Marmalade With Apricots, Ratatouille Marmalade, And Kir Cocktail Jelly — Are Made With Small Quantities Of Fruit And Standard Kitchen Equipment. Prepared Without Commercial Pectin, The Preserves Are Lower In Sugar Than Most, Allowing The Full Flavor Of The Fruit To Shine Through — And Some Are Made With No Refined Sugar At All. As A Tasty Bonus, The Book Gives Recipes For Quick Breads And Muffins That Are Perfect Complements For The Jams And Jellies, As Well As For Desserts That Make Delectable Use Of Those Homemade Preserves. Author And Preserves Aficionado Madelaine Bullwinkel Offers Reassuring Professional Advice, How-to Illustrations, And Timesaving Techniques That Make The Process Surprisingly Simple. Expert Tips For Solving Common Preserve-making Problems, Such As Jellies That Refuse To Firm Up, As Well As A Seasonal Guide To Fruits And Veggies Are Also Included.

"The old-fashioned art of "putting food by" has turned into one of America's favorite contemporary cooking hobbies - making your own gourmet jams and jellies." "The full flavor of fruit picked at the peak of freshness shines through in more than 110 delicious recipes for preserves. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all." "Madelaine Bullwinkel offers over 150 foolproof recipes from her home-based cooking school, Chez Madelaine, now in its 28th year. Her thorough teaching style, how-to illustrations, and timesaving techniques make the process surprisingly simple."--Jacket From the earliest times, out of sheer necessity, our ancestors preserved abundant harvests for later consumption. 150 recipes from the home-based cooking school, Chez Madelaine