Naturally Sweet Food In Jar Summary

Traditional canning recipes for jams and jellies use copious amounts of sugar. The sugar is needed in these recipes for 3 reasons: to sweeten, set the jam/jelly, and to inhibit the growth of bacteria and mold. However, contrary to popular belief, you do not need a lot of sugar to make jams and jellies, and you can even use natural sweeteners in its place. In Marisa McClellan’s latest preserving cookbook, Naturally Sweet Food in Jars, she explores sugar alternatives in preserving. She spent months revamping her small batch preserving recipes with natural sugars. The book is divided by the type of sweetener used: honey, maple, agave, coconut sugar, fruit juice, and dried fruit. We had the opportunity to test out several of her natural sugar

Show More

Related Documents: Naturally Sweet Food In Jar Summary

Corporate Business Pl Rumforce Ltd