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Preserving with Pomona's Pectin
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About the Author

Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Masters 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 (http://www.canningcraft.com) and lives in Portland, ME with her husband and two young sons.

Reviews

"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona's Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT: The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners." - Library Journal

Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona's Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners.-Kristi Chadwick, Emily Williston Lib., Easthampton, MA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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