Preserving with Pomona's Pectin, Updated Edition
Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More
$43.92
- Paperback
192 pages
- Release Date
29 March 2022
Summary
Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This updated and expanded edition of the official Pomona’s Pectin cookbook is your guide. If you’ve 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. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, P…
Book Details
| ISBN-13: | 9781592339938 |
|---|---|
| ISBN-10: | 159233993X |
| Author: | Allison Carroll Duffy, Pomona’s Pectin |
| Publisher: | Quarto Publishing Group USA Inc |
| Imprint: | Fair Winds Press |
| Format: | Paperback |
| Number of Pages: | 192 |
| Release Date: | 29 March 2022 |
| Weight: | 606g |
| Dimensions: | 19mm x 221mm x 237mm |
Allison Carroll Duffy
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 and lives in Portland, Maine.
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