30-Minute Paleo Dessert Recipes by Louise Hendon [pdf, epub | 4,13 Mb] ISBN: B00H87BDRW

  • Full Title: 30-Minute Paleo Dessert Recipes: Simple Gluten-Free and Paleo Desserts for Improved Weight-Loss
  • Autor: Louise Hendon
  • Print Length: 42 pages
  • Publisher: J&L Publishing LLC; 1 edition
  • Publication Date: December 4, 2013
  • Language: English
  • ISBN-10: B00H87BDRW
  • ISBN-13: 
  • Download File Format | Size: pdf, epub | 4,13 Mb
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Delicious Paleo Desserts. Almost Instantly!

In less than 10 minutes after reading this, you could be eating the best Paleo banana bread ever! More importantly, though, you can nourish your body and feel good about eating these treats.

Sticking to a Paleo diet and giving up foods that you’ve eaten all your life is not easy. You can no longer just walk into a bakery or grocery store and buy desserts or cookies or pastries. There are no pre-packaged Paleo cake mixes. You want to stay Paleo and you want to get healthier, but you shouldn’t have to be in the kitchen for hours or else deprive yourself completely.

Don’t Give in!

Grocery stores and food companies aren’t looking out for you. They want to sell you the cheapest junk food that will taste good but make you feel terrible. I know. I’ve been there.

When I first went Paleo, I’d give in to temptation all the time. Every afternoon, I’d walk through Walgreens blindly hoping to find something gluten-free and Paleo to eat. After 20 minutes of useless searching, I’d usually end up buying some random treat that was completely non-Paleo!

I would tell myself that I would only eat one cookie, but while sitting in my office for the next couple hours, I wouldn’t stop until the entire packet was gone. It’s hardly surprising that I felt tired, grumpy, and bloated for days afterward. Giving in to temptation certainly didn’t help me lose weight, either. And worst of all, I’d end up wanting to eat even more junk!

You Have a Choice. Eat Better Desserts.

It’s taken me years to figure out how to escape that vicious cycle. I started by learning to make a variety of Paleo desserts and treats that were both delicious and made me feel better. It took me a long time, though, to figure out exactly which Paleo ingredients actually worked well as substitutes. I went through much experimentation (many desserts were outright failures – some even explodes!) and much taste-testing (always the fun part).

Most importantly, though, I perfected all of my recipes so that they’re super fast, use easy-to-find & common Paleo ingredients, are low in Paleo sugars, and still taste absolutely amazing!

I’ve spent the time and effort over the years figuring everything out and perfecting these desserts, which is why I’m sure you’ll enjoy these 30-minute Paleo dessert recipes!

Convenience. Health. Yumminess. For Less.

Here’s the way I look at it. You’ll never again need to spend $3 on a brownie at the coffee shop, or $5 on a pack of cookies at the store. Instead, for instance, I’m going to show you how to make 12 amazing Paleo chocolate brownies in under 30 minutes, how to make a batch of Paleo butter cookies in less than 20 minutes, and other recipes in less than 5 minutes!.

Don’t worry if you don’t live in a big city or don’t live in the United States. I know finding Paleo ingredients can sometimes be tough, which is why I’ve done 2 things for you in this book. First, I use only the most common Paleo ingredients, and secondly, I’ve included an entire chapter on how to create your own ingredients. (I’ve also included links directly to ingredients I trust on Amazon, as well as possible substitutions if you’re unable to find the ingredient.) There’s even a metric conversion chart for those unused to the US system.

Get it Now.

Stop eating junk and start feeling great. Pick up a copy of 30-Minute Paleo Dessert Recipes today, and please let me know which recipe is your favorite!


Editorial Reviews




Copyright Page

Recipe note

Ingredients are listed in UK metric, followed by US cup/imperial measurements. Please follow one system of measurement when making the recipes.


The radio’s on, the next hour is clear, and the kitchen is tidy. You put on an apron and start rubbing cool cubes of butter into flour in a mixing bowl, your mind drifting off as the mixture turns to crumbs between your fingertips. Rolling out the pastry, lining the tart tin, crimping the edges and leaving it to chill while you move on to the filling; then watching it turn golden in the oven and smelling the buttery pastry as it bakes… there’s something uniquely soothing about making a pie.

Pies for little hands, pies for big appetites, delicate, decorated tartlets for fancy occasions, extravagant fruit-filled tarts and pies for Friday-night TV dinners; refined tarts that take advantage of the best seasonal produce and rustic tarts that can be cobbled together from what you have in your store cupboards.

There’s a pie or a tart for everyone and every season.

And what holds it all together is pastry. Pastry has a bad reputation, some folks believing that they can’t make it. But like most cooking, and baking in particular, you need to follow a few rules. I have clumsy hands that are more suited to digging the garden than delicate pastry work and yet I can make light, flaky pastry. In my opinion a homemade pie should include homemade pastry (unless we’re talking filo pastry in which case I’m the first in the queue to buy it). I recommend using good metal tart and pie tins – the best your budget will allow. They will be less likely to buckle in the oven and, if looked after, will last years. My advice for making pastry without fear is on the next page.

This book is simply divided in two: sweet and savoury. The recipes range in size from delicate mini pies and tartlets that are just enough for a couple of mouthfuls, through pies that’ll heartily serve one person, right up to large-scale centrepiece tarts to serve at a gathering.

Finally, what’s in a name and when is a pie a tart, and a tart a pie?

A pie will often be baked in an oven-to-table dish rather than in metal bakeware, and will most likely be double crusted, in other words with a pastry top, sides and bottom. If it doesn’t have a pastry top, then a pie will at least have some type of lid covering the filling. Lemon meringue pie and crumble-topped fruit pies are examples of this; however, pumpkin pie throws this theory out of the window. Hand pies, such as empanadas or pop tarts, are also in this club, but on the periphery.

A tart usually has a more delicate, buttery pastry bottom and sides with its filling open to the elements, and can be sweet or savoury. A tart is, however, rarely filled with meat and more likely to be an elegant affair. A galette is a simple tart that’s free-styling; it’s a little more rough around the edges and has done away with the need for fancy bakeware.

Like most things in life, there’s no clear-cut rule and anyway, breaking the rules is always more fun. So arm yourself with a rolling pin, dust your hands with flour and embrace the deliciously wonderful (and sometimes confused) world of pies and tarts.


I’m a firm believer that anyone can make decent pastry but some simple rules should be followed to ensure best results. Most of the pastry recipes in this book are made by hand rather than in a food processor and I urge you to give it a go. It gives a better texture and saves on washing up. Start by finding a mixing bowl that you can easily get your hands into.

Always use good ingredients, unsalted butter and free-range eggs. Make sure your butter is fridge-cold unless otherwise instructed – for pâte sablée you will need room-temperature butter but this is an exception rather than the norm. All liquids should be cold and eggs at room temperature. If your hands are warm, run them and your wrists under cold water for 30 seconds or so to cool them down.

Work quickly and have all the ingredients prepared before starting. By working quickly you will avoid the butter warming up in your hands and becoming greasy. Making sure that your bowl and work surfaces are cool will help, too.

Chilling pastry after mixing and again after rolling (and in between rolls and folds for puff pastry) is a vital step as this will allow the gluten in the flour to relax, the fats to firm up and cool down, and will make the resulting pastry easy to roll and less inclined to shrink during baking. Once baked, a well-rested pastry will have a better texture and be less inclined to toughness. I often chill my pastry overnight. Hot-water crust pastry is the exception to this rule and should be used while still warm or at room temperature, to make shaping easy.

When rolling out
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in a bowl and mix until creamy. Use a whisk to scoop the mixture and stir into the soup to thicken. Cook for 10 minutes. Add salt and pepper to taste.

6. Blend the mixture until smooth and pass through a sieve. Serve.







300g (Caribbean) pumpkin

30g fresh ginger

1 carrot

1 stick of celery

1 small leek

1 small onion

2 cloves of garlic

4 tbsp vegetable oil

1 bay leaf

30g rice flour

30g butter

2 Litres vegetable stock or chicken stock

salt and pepper


1. Cut the pumpkin into large cubes, place in a roasting tray and coat with 2 tbsp of oil. Place in a pre-heated oven at 190 degrees and roast for 25 minutes.

2. Chop the carrot, leek, celery onion and garlic. Place the chopped vegetables and bay leaf and 2 tbsp of oil in a large saucepan over a low heat with a lid, allow to sweat for 5 minutes, stirring to avoid browning.

3. Add the roasted pumpkin to the vegetables with one litre of vegetable or chicken stock, simmer for 20 minutes

4. Place softened butter and rice flour in a bowl and mix until creamy.

5. Whisk in the butter and flour mixture, add salt and pepper to taste and cook for 10 minutes. Remove from the stove, blend in a food processor and serve.






400g courgettes

1 stick of celery

1 small leek

1 small onion

2 cloves of garlic

1 bay leaf

2 tbsp vegetable oil

25g fresh mint

1 Litre vegetable stock or

chicken stock

30g butter

30g gluten-free plain flour


1. Chop the leek, celery, onion and garlic. Place the chopped vegetables and bay leaf in a large saucepan with vegetable oil. Place on a low heat with a lid and allow to sweat for 5 minutes, stirring to avoid browning.

2. Add the roughly chopped courgettes, simmer for 15 minutes.

3. Add the chicken stock or vegetable stock and cook for 20 minutes.

4. Place softened butter and flour in a bowl and mix until creamy.

5. Whisk in the butter and flour mixture and chopped mint, add salt and pepper to taste, cook for a further 10 minutes. Remove from the stove and blend. Ready to serve.





200g Kalaloo leaves or


50g bacon

1 small onion

50g christophene

1 small leek

1 stick of celery

3 cloves of garlic

1 bay leaf

2 tbsp vegetable oil

75g white crabmeat

75g diced chicken

1 litre chicken stock

35g rice flour

35g butter


1. Dice the onion, christophene, leek, celery and garlic.

2. Then dice the bacon and sauté in a little oil. Remove the bacon from the pan and add the vegetables. Sweat the vegetables and bay leaf for 10 minutes before adding the diced chicken and bacon, dry white wine.

3. Add chicken/vegetable stock and leave to simmer for 45 minutes.

4. Place the softened butter and rice flour in a bowl and mix until creamy.

5. Whisk in the butter and rice flour mixture. Add salt and pepper to taste and cook for further 10 minutes. Remove from the stove, blend and serve.





4 avocados

1 stick celery

1 small leek

1 small onion

2 cloves of garlic

1 bay leaf

2 tbsp vegetable oil

1 litre vegetable stock or

chicken stock

30g butter

30g gluten-free plain flour

Salt and pepper


1. Chop the leek, celery, onion and garlic. Place them in a large saucepan with the bay leaf and vegetable oil. Place on a low heat with a lid and allow to sweat for 5 minutes, stirring occasionally to avoid browning.

2. Add the roughly chopped avocados, simmer for a further 15 minutes.

3. Add the stock and cook for 20 minutes.

4. Place the softened butter and flour in a bowl and mix until creamy.

5. Whisk in the butter and flour mixture. Add salt and pepper to taste and cook for further 10 minutes. Remove from the stove, blend and serve.






100g pak-choi leaves


30g ginger

1 stick celery

1 small leeks

1 small onion

3 cloves of garlic

1 bay leaf

2 tbsp vegetable oil

1 litre chicken stock

30g rice flour

4 tbsp water

salt and pepper


1. Chop the leek, celery, onion and garlic. Place the chopped vegetables and bay leaf and sliced ginger in a large saucepan with the vegetable oil over a low heat. Cover with a lid and allow to sweat for 5 minutes, stirring to avoid browning.

2. Add chicken stock and simmer for 10 minutes.

3. Add the pak-choi leaves and cook for 15 minutes.

4. Mix in rice flour and cold water for thickening.

5. Add salt and pepper to taste. Serve.





1 stick of celery

1 small leek

1 ca
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from sugarcraft suppliers; they are used to ensure an even thickness when rolling out sugarpaste, marzipan, chocolate coatings or cookie dough.


When gum arabic is mixed with water, it can be used as a glaze for marzipan, or as edible glue for sugarpaste. As a glaze, it gives the decoration a glossy sheen.


This is a plant-derived chemical that can be used to stiffen sugarpaste to make it set harder and hold its shape. It’s particularly handy for modelling, when you need shapes to stay in form.


To make your cake or icing level on the surface.


Also known as glucose syrup, this is a viscous sugar solution of glucose suspended in liquid, which is sold in jars or tubs. It is now more readily available and can be bought from the baking section of supermarkets, from chemists, or from chocolate and baking suppliers. It is used to make chocolate paste, as when added to chocolate, it allows the chocolate to be moulded or rolled out.


Lustre dusts are non-toxic powders that come in many different colours and metallic shades. Sugar flowers, embellishments or iced surfaces can be decorated with lustre to give them a twinkling, metallic effect. Lustre dusts can be mixed with vodka or cocoa butter and painted directly onto sugar decorations or a cake itself, though the dust can also be applied dry.


An edible spray that can be used to decorate and add sheen to a cake’s surface or to sugar decorations to give a metallic sheen. It is much quicker than painting on lustre dust.


When two or more colours of icing are added to a base coat of Royal icing, and a cocktail stick is then dragged through them to create a swirly, patterned effect.


A tool used to spread and smooth fillings or icings.


Professional, strong, cake-decorating colourings with a paste or gel-like consistency that is stronger and more intense than liquid food colouring, and does not affect the consistency of sugarpaste or liquid icings. You can buy these from cake-decorating suppliers or online, and even some supermarkets are now starting to stock them.


Small round piped dots of royal icing.


A stiff sugarpaste that is used for making flowers. It can be rolled very thinly and sets rock-hard, so that petals look less chunky and more realistic. It dries out very quickly. I also use this for making sugar buttons.


When you force royal icing, buttercream or melted chocolate out of a bag through a nozzle, to create a message, add detail or texturise a cake.


Cone-shaped bags made out of plastic, fabric or paper, used for piping royal icing, buttercream and melted chocolate. You can buy these easily or save money by making your own using baking parchment (see here). They can be used by themselves or with piping nozzles.


A sugary gel that can be used for many different aspects of cake decorating, including glazing sugarpaste or to give a sheen. It can be tinted with colours or added to metallic lustres to give cakes a shiny finish. You can also use it to create novelty effects, such as the suggestion of water. I prefer the Squires Kitchen brand because the gel is clearer and much easier to apply than many.


Used for piping lines, swirls, flowers, patterns and messages onto cakes using royal icing, buttercream or melted chocolate. I recommend only stainless-steel nozzles, as these are much better quality than the plastic variety. Piping nozzles come in many shapes and sizes, including circle, star or leaf-tip openings, allowing the user to pipe different shapes and create various effects. The simple round-tip nozzles come in standard sizes that indicate the dimension of the opening; all cake-decorating suppliers and online stores use the same sizes. For example, piping nozzles used for writing and lace embroidery are either No. 2 or No. 3, which have 2mm and 3mm openings respectively. No. 1 or No. 1.5 nozzles can be used for very fine detail, such as tiny pearls in a lace pattern, linear patterns or facial details on small figurines. The star or flower-shaped nozzles come in a variety of different shapes and most catalogues and websites offer a visual guide or drawing as to what kind of iced effect each tip will produce.


A cake-decorating cutter that cuts out, then ejects, a shape. These are now available in many different shapes; they are quick and easy to use.


A piping technique that uses varying amounts of pressure to create a more shaped piped line, with thicker parts in the pattern that trail off to thinner parts, and vice versa.


Another name for sugarpaste (see here).


A white or coloured liquid icing that se
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Fold in the peaches.

5 • Add the egg mixture to the flour mixture and stir just until moist and blended. Do not overmix.

6 • Scoop the batter into the prepared muffin pan with a large ice cream scoop (⅓-cup scoop). The batter will come to the top of the paper liner or pan. Sprinkle with Brown Sugar–Walnut Streusel Topping and lightly press the topping into the muffin batter.

7 • Back 30 to 35 minutes, until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

8 • Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas, papaya, or mango) can be substituted for the peaches. Try blackberries, raspberries, blueberries, or strawberries. In autumn, try chopped fresh apples or chopped pears.

Muffin Basics

• Be careful not to overmix muffin batter; overmixing will cause the muffins to be tough. The batter can even be slightly lumpy when scooped into the muffin pans as long as all the dry ingredients are moist and blended.

• Using paper liners makes turning out the baked muffins much easier, and cleanup is a breeze.

• Vegetable oil spray distributes oil more evenly than brushing the pans with vegetable oil. When the muffins bake, they rise over the pan. By greasing the tops of the pans, muffins slide out of the pan more easily.

• An ice cream scoop is the perfect tool for filling muffin pans, since it keeps the batter from dripping onto the edges of the pan and it helps create a nice, rounded top. Use a full ⅓-cup scoop, which will fill a large muffin cup to the top of the paper liner, for a large muffin, and one about three-quarters full for a smaller muffin. (A scoop is great for filling bread pans, too.)

Country Muffins with Carrots, Coconut, and Pecans

This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.


2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

1⅓ cups sugar

4 large eggs

1¼ cups canola or safflower oil

1 tablespoon pure vanilla extract

3 large carrots, peeled and grated

1 Granny Smith or other tart apple, peeled, cored, and diced

⅓ cup raisins

⅓ cup sweetened flaked coconut

⅓ cup chopped pecans

1 • Preheat the oven to 375 degrees.

2 • Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

3 • Combine or sift together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

4 • Whisk together the sugar, eggs, oil, and vanilla in a separate bowl.

5 • Add the carrots, apple, raisins, coconut, and pecans to the egg mixture and mix well to combine.

6 • Add the flour mixture to the egg-carrot mixture and stir just until the dry ingredients are moist and blended. Do not overmix. The batter should be thick enough to mound slightly above the muffin pan line.

7 • Scoop the batter into the prepared muffin pan with a large ice cream scoop (⅓-cup scoop).

8 • Bake 25 to 30 minutes, until the tops spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

9 • Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

Jalapeño Corn Muffins

These moist, spicy muffins are great with breakfast, but we also serve them with soup and salads. Or we sometimes make tiny ones and fill them with Tarragon Chicken Salad with Granny Smith Apples and Red Grapes or Foster’s Pimiento Cheese Spread to serve as hors d’oeuvres.


1½ cups yellow cornmeal

1½ cups all-purpose flour

¼ cup sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1⅔ cups buttermilk

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted

¼ cup sour cream

1 cup (4 ounces) grated Cheddar cheese

Kernels from 1 ear fresh corn (½ cup fresh or frozen corn)

1 jalapeño, seeded and minced

3 scallions, trimmed and minced

1 • Preheat the oven to 375 degrees.

2 • Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

3 • Toss together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and stir to combine.

4 • Mix together the buttermilk, eggs, butter, and sour cream in a separate bowl and blend well.

5 • Add the cornmeal mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix.

6 • Fold in the cheese, corn, jalapeño, and scallions.

7 • Scoo
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• Salt (I use kosher salt.)

• Sea salt (I use Maldon…lovely salty flakes for sprinkling on caramels and cookies.)

• Granulated sugar

• Dark brown sugar (Demerara is my first choice.)

• Light brown or golden sugar

• Icing (confectioner’s) sugar

• Coarse sanding sugar

• Custard powder (You will want this for Nanaimo Bar Cupcakes…trust me.)

• Dark cocoa (Dutch-process Bensdorp, if you can find it.)

• Dark chocolate chips (Go for broke on this one because good chocolate really makes a difference.)

• Graham crumbs and chocolate crumbs (Buy them by the box already ground, it saves so much time!)

• Large-flake oats

• Spices (Cinnamon, nutmeg, cloves, ginger and anise seeds are a good start.)

• Coconut (Unsweetened medium shredded and sweetened fancy, both desiccated.)

• Nuts (Pecans, walnuts and hazelnuts, also known as filberts, will cover you for pretty much anything, but pistachios are my personal favorite.)

• Peanut butter (Love my Skippy.)

• Maple syrup (Pure, please.)

• Molasses (I always opt for fancy because “blackstrap” sounds mean.)

• Sweetened condensed milk (Can’t live without it…not to be confused with evaporated milk.)

• Pure vanilla (As necessary as the air we breathe.)

• Alcohol (It’s a good idea to have a little whiskey and brandy on hand for some of these recipes, or just for a bad day.)


• Butter, salted or unsalted (Can you ever have enough on hand? I stash a few pounds in the freezer as well.)

• Eggs

• Milk (Whole is best for baking.)

• Buttermilk (Provides a delicious tang like no other. Again, full fat is my preference, and no milk and vinegar or lemon juice substitutions!)

• Heavy (whipping) cream (33% milk fat…oh yeah.)

• Cream cheese (Full fat, not the spreadable kind…very important distinction.)

• Sour cream (Again…full fat. If I wanted air and water in things, I would add them.)

• Vegetable oil

• Jam (You might think about making a batch in the summer to use all year long.)

• Fresh ginger (Just a little piece goes a long way.)

• Lemons (I always have a basket of lemons in the refrigerator; try to keep at least a few on hand.)

• Fruit (Fresh is lovely when in season, but frozen works just as well through the colder months.)


The most important thing to remember when buying kitchen tools and equipment is that quality really does pay off. You might think you are saving a bundle when you buy a pair of kitchen scissors from the dollar store but they will dull after a couple of cuts (and dull knives and scissors are a greater danger than sharp ones!). Given the quality, they don’t warrant the cost or effort of having them sharpened. It’s better to spend a bit more on a good pair and you will have them for a lifetime. This can be said for most of the items on this list. Save the dollar store for wooden skewers, paper muffin liners and stacks of tea towels—the kind of items we would need to replace regularly.

• Measuring cups and spoons (A good quality metal set does the trick.)

• Glass or Pyrex measuring cups (A 4-cup and 1-cup measure will cover all your needs.)

• Ice cream scoops (Small, medium and large scoops are important to have on hand for all kinds of tasks.)

• Stand mixer (A bit of an investment, but you will have it for a lifetime of baking.)

• Mixing bowls (A simple set of graduated bowls. I prefer ceramic or metal.)

• Whisks and wooden spoons (You won’t get far without these.)

• Spatulas (Can’t have enough of these. I like the heatproof ones so there is no fear of it melting as you stir a pot of hot caramel.)

• Knives (Quality is key. Buy the best you can afford and you won’t have to buy them again. A large chef’s knife, a small paring knife and a large serrated knife will keep you in good stead.)

• Microplane grater (Fabulous for zesting citrus fruit.)

• Scissors (One good pair for the kitchen, get another for the craft drawer.)

• 11- × 17-inch rimmed cookie sheets*

• 12-cup muffin pans*

• 8-inch circular cake pans*

• 7-inch springform pan

• 5- or 6-inch cake pan (3-inch deep)

• 9- × 13-inch rectangular baking pan

• 9- × 9-inch square baking pan

• 9-inch tube pan

• 6-cup Bundt pan

• 8-inch loaf pans*

• 9-inch glass pie dishes*

• 9-inch tart pan with removable bottom

• Panettone pan (Available through most baking shops or online.)

• Wire cooling racks*

• Rotating cake stand (Seems indulgent but makes the job of icing a cake so much easier.)

• Piping bags and tips (A 14-inch bag and a 10-inch bag fitted with a plain tip, star tip or petal tip will cover all your bases.)

• Pastry brush

• Variety of cookie cutters (This is a collection that can be gathered over time so try to buy nice copper ones if the opportunity presents itself, as you can have
djusted as the jars are processed.

There are two basic types of pressure canners available for home canning: weighted-gauge canners and dial-gauge canners. Both work equally well for processing low-acid foods. Carefully read and follow the manufacturer’s instructions that come with the canner.

Pressure canners should not be confused with pressure cookers—they are not the same piece of equipment and are not interchangeable. The internal pressure cannot be accurately regulated in a pressure cooker. Only a pressure canner specifi cally designed for home canning can be used to safely process low-acid foods.

Pots and Pans

A large stockpot, preferably 8 quarts, is needed for preparing many types of preserves. This size allows enough room for cooking the preserves without boiling 14


over and enough surface area to permit the proper evaporation of some of the liquid when making jams and soft spreads. The pot should be made of heavy-gauge stainless steel with a thick bottom and a tight-fi tting lid. Stainless steel is a nonreactive material, so it is an excellent choice for making all kinds of canned foods. Some metals, such as aluminum, can have a chemical reaction with the acid in some fruits and other acidic ingredients, such as lemon juice and vinegar. A heavy pot will distribute the heat evenly and prevent hot spots that can cause the preserves to burn during cooking.

A small stainless steel saucepan is ideal for heating the canning jar lids and keep-ing them hot until you are ready to cover and seal the jars.

Measuring Cups and Spoons

Using the appropriate types of measuring cups for measur-

ing the different ingredients in recipes for preserved foods

recipes is crucial to successful canning.


Standard glass liquid measuring cups work well for mea-

suring fruit, vegetables, juice, vinegar, water, and other

liquid ingredients. I recommend glass measuring cups

rather than plastic, as plastic can absorb strong fl avors from ingredients such as chile peppers, onions, or liqueurs.


A set of plastic or metal dry measuring cups, in graduated sizes, with fl at rims are best for measuring sugar and other dry ingredients. It is very important that you use measuring cups designed specifi cally for dry ingredients in order to get an exact measure. The top of this type of measuring cup is fl at so that you can use a straight knife or other utensil with a straight edge, such as a spatula or bowl scraper, to level the ingredient even with the top edge. When using a dry measure, always spoon the ingredient into the measuring cup; if you dip the cup into the ingredient, the ingredient will be compacted in the cup, so the measure will not be accurate. Dry measuring cups are also handy for measuring nuts and dried fruits.


A set of measuring spoons in graduated sizes is important for measuring small quantities of ingredients. While not essential, small measuring glasses are handy for measuring small quantities of liquid ingredients.



Other Canning Tools

In addition to standard kitchen utensils, a few specifi c canning tools will make preparing and processing canned foods much easier and faster.


A canning funnel is a specially designed wide-

mouth metal or plastic funnel that sits securely in

the top of a canning jar and makes fi lling the jars

easier and neater.


A lid wand is a tool with a magnet on one end

and is used to remove warmed lids from the

bottom of the pan of hot water when seal-

ing jars. Kitchen tongs may also be used to

retrieve hot lids from the water.


A jar lifter is a special set of tongs designed to easily and safely lift jars into and out of a water bath or pressure canner. The lifter securely grips the neck of the jar while you move the jar between the counter and the hot water in the canner.


An accurate kitchen timer is an absolute must for home canning, especially when making jams, jellies, and other soft spreads and to monitor the processing time.


A zester is a nifty little kitchen tool with four to six holes that quickly and easily removes the colored zest from citrus fruits in thin, uniform strips perfect for making premium marmalades. I use one for making all of my marmalades.


In home canning, a food mill is used to remove seeds and skins from tomatoes for sauces, to remove seeds from berries for seedless spreads, and to purée fruits for butters.


Cheesecloth is used to line a sieve to strain the fruit pulp from the juice when making jellies and to strain spices from syrups for pickles. A cloth jelly bag may also be 16


used to strain fruit juice. Jel


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