Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes

Demonstrates how to spice up bland dishes by using preserves instead of rich sauces, and features recipes for jellies, chutneys, pickles, and salsas

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.