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From chutney to pickles, here the world of preserved food is made enticing and accessible with simple instruction and delicious recipes for today's preserving enthusiasts. Kelly Geary is a chef who worked at Blue Hill at Stone Barns before founding Sweet Deliverance NYC. Named "one of New York food markets' rising stars" by Time Outmagazine, Kelly has been featured in the New York Timesand on NPR, among others, and is the recipient of a 2011 Good Food Award. She lives in Brooklyn, New York. Jessie Knadler is a writer whose work has appeared in the Wall Street Journal, Women's Health, Comsopolitan, Prevention, Redbook, and Glamour, among others. Her blog, rurallyscrewed.com has been featured on Jezebel.com and in French Elle. She lives in central Virginia. Canning is undergoing a renaissance. Driven by America's love of everything local and artisanal, canning is considered locavorism 2.0 and is attracting well-known chefs, home cooks, and backyard gardeners alike. Inside the Jar instructs a new generation of canners on the fundamentals of small-batch canning and provides 101 delicious recipes, including those for jams, compotes, sauces, salsas, and pickled vegetables, as well as ones that showcase these delicious preserved foods, from appetizers to cocktails. One of the biggest misconceptions about canning is that its overly complicated. The truth is, its incredibly simple. Geary and Knadler walk the novice canner step-by-step through Canning 101, from choosing the right gear and learning about acid level (pH) to mastering the nuances of head space, proper sealing, storing and, finally, devouring. Whether it's making pickles from green market cucumbers or tomato sauce from a backyard harvest, you will find that canning your food is a delicious way to eat a little bit closer to the land. Equally appealing to longtime pros and budding enthusiasts, Inside the Jar is destined to become a canning classic. Think You Can' t Can? Think Again... 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 artisanal 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 marmalade 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. Whether you' re assembling a plate of pickled hors d' oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you' ll find countless uses for your homemade preserves. Think You Can't Can? Think Again... 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 artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors. Tart and Sweetis 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 marmalade and pickled ramps, Tart and Sweetoffers 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. Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves. "Kelly and Jessie's book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak." Bill Telepan, chef and owner of Telepan Restaurant, New York City " Tart and Sweetis the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . " --Frank Falcinelli, co-owner of Frankies Spuntino and coauthor of The Frankies Spuntino Kitchen Companion & Cooking Manual " A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner." - Marie Simmons , author of Fresh & Fast: Inspired Cooking for Every Season and Every Day "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 Manhattanand Edible Brooklyn "Kelly Geary 's preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can't recommend a better book to purchase and learn from in preparation for the coming season's bounty." - Jonny Hunter, Chef, Underground Food Collective ??elly and Jessie?? book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak.??- Bill Telepan, chef and owner of Telepan Restaurant, New York City??art and Sweetis the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . ??--Frank Falcinelli, co-owner of Frankies Spuntino and coauthor of The Frankies Spuntino Kitchen Companion & Cooking Manual??A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner.??- Marie Simmons , author of Fresh & Fast: Inspired Cooking for Every Season and Every Day ?? once ate nearly an entire pint of Kelly?? candied kumquats with cinnamon and star anise straight from the jar. Happily even those who don?? 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?? bread recipe did for Dutch ovens.??- Rachel Wharton, James Beard food journalism award winner and Deputy Editor of Edible Manhattanand Edible Brooklyn??elly Geary ?? preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can?? recommend a better book to purchase and learn from in preparation for the coming season?? bounty.??- Jonny Hunter, Chef, Underground Food Collective "Kelly and Jessie's book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak." Bill Telepan, chef and owner of Telepan Restaurant, New York City " Tart and Sweetis the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . " --Frank Falcinelli, co-owner of Frankies Spuntino and coauthor of The Frankies Spuntino Kitchen Companion & Cooking Manual "I love this collection of simple yet remarkably diverse recipes--from kimchi to blackberry jam to pear chili chutney. Tart and Sweetempowers 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 " A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner." - Marie Simmons , author of Fresh & Fast: Inspired Cooking for Every Season and Every Day "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 Manhattanand Edible Brooklyn "Kelly Geary 's preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can't recommend a better book to purchase and learn from in preparation for the coming season's bounty." - Jonny Hunter, Chef, Underground Food Collective ??elly and Jessie?? book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak.????Bill Telepan, chef and owner of Telepan Restaurant, New York City??art and Sweetis the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . ??--Frank Falcinelli, co-owner of Frankies Spuntino and coauthor ofThe Frankies Spuntino Kitchen Companion & Cooking Manual?? love this collection of simple yet remarkably diverse recipes--from kimchi to blackberry jam to pear chili chutney.Tart and Sweetempowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.??- Alice Waters, author ofThe Art of Simple Food??A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner.??- Marie Simmons , author ofFresh & Fast: Inspired Cooking for Every Season and Every Day ?? once ate nearly an entire pint of Kelly?? candied kumquats with cinnamon and star anise straight from the jar. Happily even those who don?? 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 cleverTart and Sweet-- which should do for Ball jars what Jim Lahey?? bread recipe did for Dutch ovens.??- Rachel Wharton, James Beard food journalism award winner and Deputy Editor ofEdible ManhattanandEdible Brooklyn??elly Geary ?? preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can?? recommend a better book to purchase and learn from in preparation for the coming season?? bounty.??- Jonny Hunter, Chef, Underground Food Collective