“I love this collection of simple yet remarkably diverse recipes--from kimchi to blackberry jam to pear chili chutney. Tart and Sweet empowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.” ―Alice Waters, author of The Art of Simple Food
“I once ate nearly an entire pint of Kelly's candied kumquats with cinnamon and star anise straight from the jar. Happily even those who don't have the pleasure of living in the same city with her can now easily make their own delicious preserves, thanks to the lovely and very clever Tart and Sweet-- which should do for Ball jars what Jim Lahey's bread recipe did for Dutch ovens.” ―Rachel Wharton, James Beard food journalism award winner and Deputy Editor of Edible Manhattan and Edible Brooklyn
The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks and backyard gardeners alike. Canned and pickled foods have become a cornerstone of the real food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors.
Tart and Sweet is the essential canning manual for the 21st century, providing a modern tutorial on small batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces and salsas.
With traditional favorites like canned peaches and bread and butter pickles as well as more inventive flavor combinations such as kumquat marmaade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways from cocktails to cakes.
Wether you're assembling a plate of pickled hors d'oeuves, baking with fresh apple butter or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves.