FROM luscious jams and jellies, to savoury confits and sausages, The Preserving Book shows you how to make your own preserves using the very best natural ingredients, enabling you to make the best use of organic, free-range, local, seasonal, and home-grown produce.
Lynda Brown and a team of expert contributors take you through the preserving process, from the science of preserving, to natural preservatives and kitchen equipment. The Preserving Book recommends the best produce for each type of preserving method, whether it be the best fruits for jam or the best ingredients for pickles.
The book features every preserving method for the home kitchen accompanied by step-by-step photography, with a chapter devoted to each technique: natural storage, drying, jam-making, freezing, bottling, chutneys and pickles, salting and curing, preserving in oil, smoking and brewing. There are even modern interpretations of old techniques (freezer jams and freezer pickles, for example) and all the information you need to ensure that you can tackle all the preserving methods confidently in your own kitchen.
The Preserving Book also features over 180 recipes inspired by traditional techniques, but adapted for the modern cook to use only natural preservatives, more fresh fruit and less sugar.
