Bread Beckers

Open All Day Every Day
SHOP ONLINE

305 Bell Park Dr Woodstock, GA 30188
RETAIL STORE

Have Questions? We Can Help!
1.770.516.5000

Testimonial

"Last Saturday my husband and I went to your store to purchase a wondermill and get started with milling our own flour. I have baked my own bread for years with King Arthur Whole Wheat flour and thought I was doing something great for my family. Then, a friend introduced me to this idea. After a week of eating freshly milled sandwich bread, rolls, and french bread, I could never go back to eating any other bread! What a fantastic taste! And, I could see a difference with my kids in just 24 hours. To put it delicately, my 8-year-old and 2-year-old 'struggle' in the bathroom. No longer! Each day - easy. That alone was worth the money and time!! Also, I lost weight this week. How is that possible when I ate more bread in a single week than I ever have?"

K.B.,
More testimonials

Preserving with Pomona's Pection by Allison Carroll Duffey
Preserving with Pomona's Pection by Allison Carroll Duffey

Preserving with Pomona's Pection by Allison Carroll Duffey

SKU: 09979
Weight: 1 lbs
Preserving with Pomona's Pection by Allison Carroll Duffey
You can earn 17 Bread Bucks on this product!
List Price: $21.99
Price: $17.25
You Save: $4.74 (22%)
Product Details
Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More Paperback – June 1, 2013 by Allison Carroll Duffey


If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), click here to order!

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!


About the Author

Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Master’s 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.


Format: Trade Paperback , 176 Pages
ISBN: 9781592335596
Illustrations: 50+ color photos and illustrations
Size: 7.5 in x 9.25 in / 191 mm x 235 mm
Published: Jun. 1, 2013

Reviews