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Preserving fruits and vegetables is a time-honored art, one that is both very practical and rewarding. It is also an exact science: You either get jams and jellies that set up, pickles that are crunchy, and lids that seal—or you don’t. The science behind preserving and pickling is a perfect subject for the rigorous testing and obsessively detailed approach for which America’s Test Kitchen is known. And it is key to developing recipes that work. Watch the Test Kitchen’s Bridget Lancaster introduce our newest cookbook.

RECIPES & TIPS FROM THE BOOK:

This book contains a comprehensive overview fully explaining the science behind preserving and pickling and the boiling water canning process (the only method used in the book); a troubleshooting section detailing common canning problems with tips on how to avoid them; and the DIY canning kit, which outlines the essential equipment you need and why.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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