A Canning Cookbook For The Rest Of Us

Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.


We’ve been following Kelly Geary’s career since 2008 when we profiled Sweet Deliverance, her genius CSA culinary service. (She picks up your share and delivers the results in the form of soups, casseroles, pies and sides). Since then, the Natural Gourmet Cookery school grad has expanded her farm-driven kitchen skills to canning, one of the ways she preserves her clients’ weekly bounty: “I just started canning all the leftover fruits and vegetables,” says Geary, “so at the end of the season I would end up giving everybody a bag of canned goods.”

Those gifts were so beloved she started teaching classes at Brooklyn Kitchen. Now her low-sugar, high-flavor recipes for turning farm bounty into jams and pickles—not to mention chutneys, cocktail syrups, marmalades and krauts—are yours for the making, thanks to a beautifully photographed new cookbook called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.

Cowritten with Jessie Knadler, it’s a killer compendium of recipes like green cherry tomato chutney, carrot-habanero hot sauce, blueberry-lemon honey jam or horseradish beer mustard. “It’s for people like us,” says Geary of the DIY-minded who favor flavors “that you’re not usually finding in the Ball canning jar.” Thanks to Tart and Sweet, you can now find them in your own kitchen.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.