Jam It, Pickle It, Cure It: And Other Cooking Projects

Be the first to write a review
Pick Up In Store

Pick Up in Store

Reserve and pick up in 60 minutes at your local store

Hardcover
$15.79
BN.com price
$24.99 List Price (Save 37%)
Marketplace (New and Used)
from
$10.41
$24.99 List Price (Save 58%)
Usually ships in 1-2 business days
All (20)  
Used (9)  
New (11)  
Close
Sort by
Page 1 of 2
Showing 1 – 9 of 20 (2 pages)
$10.41
(Save 58%)
New Chapter Recycling
Seller since 2010

Feedback rating:

(3293)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Good

Ships from: Lakewood, WA

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$13.62
(Save 45%)
PaperbackshopUS
Seller since 2009

Feedback rating:

(4796)

Condition: New
Shipped from US in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$14.88
(Save 40%)
BookZone USA
Seller since 2012

Feedback rating:

(23)

Condition: Like New
Hardcover w / dustjacket. . Like new; no internal markings; has only lost its "Brand New" shine. No pricing stickers. No remainder mark. DJ is like new. In sealed plastic ... protection. 2009. Hardcover w / dustjacket. Read more Show Less

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
$15.50
(Save 38%)
Mom's Resale
Seller since 2012

Feedback rating:

(1)

Condition: Like New
1580089585

Ships from: River Hills, WI

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
$15.58
(Save 38%)
PaperbackshopUS
Seller since 2009

Feedback rating:

(4796)

Condition: New
Shipped from US in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$15.58
(Save 38%)
ExpeditedBooksUS
Seller since 2010

Feedback rating:

(889)

Condition: New
Shipped from US. Express shipping in 3 to 6 business days. Standard shipping in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$15.62
(Save 37%)
The Book Bin, Inc OR
Seller since 2005

Feedback rating:

(361)

Condition: Good
2009 Hardback Good to Very Good Generally VG+ condition.

Ships from: Corvallis, OR

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$15.62
(Save 37%)
SuperBookDeals-
Seller since 2008

Feedback rating:

(14111)

Condition: New
Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Ships from: South Bend, IN

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
$15.62
(Save 37%)
SuperBookDeals-
Seller since 2008

Feedback rating:

(14111)

Condition: Like New
Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Ships from: South Bend, IN

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
Page 1 of 2
Showing 1 – 9 of 20 (2 pages)
Close
Sort by

Overview

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), ...

See more details below
Sending request ...

More About This Book

Overview

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

Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.

Product Details

  • ISBN-13: 9781580089586
  • Publisher: Ten Speed Press
  • Publication date: 4/28/2009
  • Pages: 160
  • Sales rank: 111,217
  • Product dimensions: 9.28 (w) x 8.30 (h) x 0.82 (d)

Meet the Author

Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California.

Read an Excerpt

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 God. To cure your own bacon, plan and shop for ingredients well in advance. You might need to special-order the pork belly from your local butcher or grocery store. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. In this recipe, I offer three ways to smoke the bacon. If you go the liquid smoke route, use only the real stuff: fake liquid smoke has an unappealing chemical taste. If you choose to smoke the meat on the grill, you’ll need some hickory sawdust, which is available in smoking stores or through online retailers. Once the bacon is ready to eat, note that it will be easiest to slice thinly–a must if you like crispy bacon–when it is partially frozen and your knife is very sharp.

Prep Ahead Have on hand 3 tablespoons of real liquid hickory smoke or 5 cups of hickory sawdust, depending on the method you’ve chosen to smoke the bacon.

2 1/2 to 3 pounds pork belly
1/2 cup sugar
1 tablespoon blackstrap molasses
2 tablespoons kosher salt, plus more as needed
1 teaspoon curing salt
1 teaspoon freshly ground black pepper

Instructions Rinse the belly and thoroughly pat it dry. Trim off any thin edges so that the piece is one long rectangle. (You can save these excess pieces of belly for making sausage or lard.)

In a small bowl, mix the sugar with the molasses. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily.

After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak–a sign that it has been cured. If the flesh still feels spongy and soft in spots, massage the meat again with an additional 2 tablespoons salt and check it again after 1 or 2 days.

Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry.

The next step to giving bacon that familiar flavor is the addition of smoke.

Fastest: Roasting and Liquid Smoke Preheat the oven to 200°F. Place the belly, fat side up, on a rack over a roasting pan and roast for 2 to 21/2 hours, until the interior temperature of the meat reaches 150°F. Gently brush the liquid smoke over the entirety of the bacon, covering both sides evenly.

Slowest: Smoking on the Grill Refer to “How to Smoke,” page 60. Smoke the meat, fat side up, using a 5-cup packet of hickory sawdust, for 3 to 5 hours, until it reaches an internal temperature of 150°F.

Best of Both Worlds: Smoking and Roasting This is my preferred methodology, because I love the flavor of the smoke but often lack the patience for a full grill session. Start smoking your meat, and do so as long as you’re able–at least 2 hours is really ideal. Smoke it until you get sick of babysitting the grill and tending to the coals. Finish the meat on a rack over a roasting pan in a 200°F oven until it reaches 150°F inside at its thickest point.

Fry a slice of the bacon and taste. If it needs more smoke flavor, brush a thin layer of liquid smoke on both sides of the slab.

Whichever method you use, when your bacon is ready, slice it as thin (or as thick) as you like it and fry, over medium-high heat, until browned on both sides. Drain on paper towels and enjoy.

How to Store It Bacon can be stored in large slabs, in precut hunks for flavoring beans or other dishes, or in slices, in layers between pieces of parchment paper, and sealed tightly in a freezer storage bag. Refrigerate up to 10 days or keep frozen up to 3 months.

Table of Contents

acknowledgments xi
introduction 1

1 munch it
 CRACKERS, CHIPS AND DIPS Basic Crackers, Breadsticks, and Flatbread 5
Baked Potato Chips 7
Fried Potato Chips 9
Cheese Chips 11
Classic Black Bean Dip 12
White Bean Dip 13

2 bottle it
ALL MANNER OF CONDIMENTS Infused Oil 16
Basic Vinaigrette 17
Severely Hot (or Not) Sauce 18
Regular Ol’ Tomato Ketchup (but Better) 20
Orange Yogurt Dressing 21
Oregano and Cumin Dressing 22
Tahini Goddess Dressing 23
Buttermilk Dressing 24
Caesar Dressing 25
Mustard 26
Mayonnaise 27

3 brine it
 PICKLES AND OLIVES Pickled Green Beans 33
Olives 34
Stuffed Olives 35
Super-Fast Thai Cucumber Salad 37
Quick Pickled Daikon with Lemon 38
Kimchee 39

4 noodle it
 EASY PASTA, THREE WAYS Basic Pasta Dough 44
Simple Tomato Sauce 45
Meat, Cheese, and Spinach Filling 46
Ravioli 47
Lasagne 50
Tagliatelle 51

5 hook it
PRESERVED AND CURED FISH Gravlax 54
Salt Cod 56
Smoked Trout 57

6 hunt it
PRESERVED AND CURED MEAT Smoked Turkey 62
Bacon 63
Lard 67
Sausage Patties 68
Sausage Links 70
Beef Jerky 72

7 milk it
BUTER AND CHEESE Butter 76
Yogurt Cheese 78
Queso Blanco 79
Ricotta Cheese 80
Ricotta Salata 82

8 jam it
PRESERVES, CURDS, AND FRUIT BUTTER Strawberry Jam 86
Orange Marmalade 92
Apple Butter 93
Lemon Curd 95

9 sugar it
SWEET TREATS Toaster Tarts 98
Marshmallows 101
Apple Fruit Leather 103
Chocolate Sandwich Cookies 104
Graham Crackers 107

10 freeze it
FROZEN CONFECTIONS Mango and Lime Pops 110
Watermelon Pops 112
Arnold Palmer Pops 113
Chocolate Fudge Pops 114
Coconut Cream Pops 115
Burnt Salted Caramel Icies 116
Banana Cream Pops 117

11 unwrap it
MAKING CANDY Senior Mints 120
Toffee 122
Coconut Almond Candy Bars 123
Peanut Butter Cups 125

12 drink it
HARD AND SOFT BEVERAGES Jamaican Ginger Beer 129
Chai 130
Orange-Flavored Vodka 131
Orange Liqueur 132
Toasted Walnut Brandy 133
Winter Solstice Brew 134
Hot and Sweet Liqueur 135
Fruit and Nut Brandy 136
Potent Iced Tea with Lemon Cordial 138
Limoncello 139
Limoncello di Crema 140
Rumkirschen 141

index 142

Customer Reviews

Be the first to write a review
( 0 )

Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or Leave Anonymously

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identiy on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

We're sorry, but penname is already taken.

Please select one of the following:
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

penname is available!

By visiting the BN.com website or marking a purchase on BN.com, a User is deemed to have accepted the Terms of Use.

Continue Anonymously

Welcome, penname

You have successfully created your Pen Name. Start enjoying the benefits of the BN.com Community today.

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)
500 character limit