Jam It, Pickle It, Cure It

And Other Cooking Projects

Publisher: Ten Speed Press
Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact).

Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away.

Complete with color photographs and the accumulated wisdom of author Karen Solomon’s years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations.

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Bacon

Makes about 2 to 2 1/2 pounds

Time Commitment 8 to 11 days

Nothing could be simpler than makin’ bacon, the king of all fried meats. How many “vegetarians” have you known who just eat the periodic slab of crisp sautéed hog fat? I rest my case. Bacon is...
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PRAISE FOR

"tips so flavor-boosting..., they made us want to snub the squeeze bottles filling our fridges."
—Every Day with Rachael Ray