Well Preserved: Small Batch Preserving for the New Cook Review

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(More customer reviews)This book is great for the person who wants to can five to six batches of jam. The recipes are very easy to follow, and there are lots of different canning recipe on the book unlike some canning books which are a few canning recipes and lots of recipes on how to use you finished product.

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Hands-on help on home preserving for the beginner.

Preserving is a hot topic in bookstores everywhere, and Well Preserved is an ideal how-to manual for the novice. With a minimum of equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment. Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfort of knowing precisely which ingredients went into those jars.

Mary Anne Dragan gives expert advice on equipment, selecting and preparing produce, food safety and storage. Her easy-to-follow recipes range from sweet preserves (jams, jellies, marmalades, conserves and fruit sauces) and savory condiments (pickles, relishes, chutneys and ketchups) to main dishes and desserts that use preserves as an ingredient. Some of the 150 recipes are:


Gingered pear jam
Pickled asparagus
Carrot and coconut chutney
Lovely lavender vinegar
Lamb chops with mint vinaigrette
Raspberry vinegar sorbet.

Home preserving is easy using this book, and the results are tasty.

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Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods Review

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(More customer reviews)Although I'm always drawn to beautiful covers when viewing cooking/technique books - this beauty delivers on the inside, too. Being a beginner at jarring and canning - it can be intimidating to step into a world where usually the experts have been doing and observing techniques since they were young. This book is wonderful for the beginner - the steps - the techniques - the processes and the practicality comfort the reader and THANK YOU FOR THAT! Great approach to help us save food AND money! Amy Nymark

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For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

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Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook Review

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(More customer reviews)This is excellent for new cooks and really good for old cooks...experience old, not age old as a lot of us refuse to age. New cooks to preserving will find step by step instructions. Old cooks will find new recipes...the pickled asparagus was undescribable. The spicy hot green beans added to a Bloody Mary can't be beat. On a cold winter day while cheering the Chicago Bears (even IF they lose)you experience that good "I made this" feeling!

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Capturing the flavor of strawberries at their ripest, cucumbers at their freshest, and gourmet treats is simple with WELL PRESERVED. This tried and tested collection of recipes for every imaginable kind of preserve is now bigger and better with a new chapter with 16 recipes highlighting Gifts from the Kitchen. Without the use of preservatives and with less sugar and fat, Mary Anne Dragan uses clear and concise directions to show you how to create delicious preserves to stock your pantry and delight everyone on your gift list. With this comprehensive cookbook in your home, you can confidently make your own pickles, relishes, jams, and chutneys without fear of failure.

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Well Preserved: A Jam Making Hymnal Review

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(More customer reviews)I first saw one of Ms. Hassol's recipes in the New York Times and made it immediately - it was the peach ginger marmalade. It was so successful, I immediately bought the book. Most of her combinations are quite inspired - although there are too many that rely on ginger - that I was inspired to try some of my own new concoctions. However, I agree with other reviewers that the 1.5 packets of pectin she recommends is too much. One is usually fine. Also, her sugar content is quite high. Comparing her recipes with others, they seem to be 1 and sometimes 2 cups too much. This results in the jam being so sweet that it hides the fruit flavors. I've cut back on both of these with great success.

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Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys and Sauces and How Review

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(More customer reviews)I am a very experienced home canner and I was not impressed by this book. It was written primarily for a European audience by a British author and many of the ingredients are difficult to find. There are also a number of unusual recipes - Carnation Liqueur, Elderflower Cordial, Goat's Cheese in Oil, Pickled Walnuts - that I did not find appealing.
A number of the jams, jellies and marmalades I made following the recipe directions set up too firm, while others failed to set at all. For most of the recipes, the author's instructions require the sugar to be warmed in the oven for 20 minutes, a tricky and time consuming task at best, before the sugar is added to the fruit. There are also a lot of recipes for fruits and jams preserved with alcohol.
A substantial number of recipes do not give processing instructions. Of the recipes that the author does suggest processing in a boiling water bath, many are too low in acid to be safely processed by this method. European canning standards differ from those of the USDA.
While the pictures in the book are pretty to look at, the flavor and texture of the finished preserves are not really all that good.

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The art of preserving--brought right up-to-date! Sweet or tangy, to spread on bread, eat on the side, or spice up a dish: these 250 recipes for preserves of every description shrug off the gingham-clad image traditionally associated with jam making. From fresh and fruity conserves to sweet and sour chutney, they'll all add zing to a meal. Along with definitions of every variation--including fruit cheese, mincemeat, glacéd fruit, and vegetables in oil--there are "watchpoints" that warn you about common mistakes and help assure your preserve will come out just right. And, there are a range of delicious recipes in which preserves figure as the main ingredient. Just imagine biting into a yummy tangerine marmalade soufflé for dessert, or the taste of warm duck salad with blackberry dressing. Ordinary sausages and potatoes become out of this world when paired with plum and red onion confit. The pictures on every page will simply make your mouth water!

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How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines And Pickles Review

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(More customer reviews)To flick through this true facsimile edition was a trip back to the kitchen of my youth. My mother was a child of the Depression and the Blitz, so was very much involved with jams and preserves.
It is a truly historic item, rather like Mrs Beaton - and all still relevant.

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Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Flowers Preserved Process and its Advantages How to Bottle Fruit. In Water. For Syrup Flowers Clips and Connectors for Vacuum Bottles Temperatures Fruit Rising in the Bottles How to Bottle Fruit .In Syrup, In Water only Wartime Suggestions. Shortage of Sugars How to Bottle Fruit, Without Water or Sugar The Store Room How to Prepare Fruit For Bottling, etc . Arranged Alphabetically Apples Apricots Barberries Blackberries Blackberries and Apples Capsicums Cherries Cranberries Dried Fruit Currants, Black and Red Damsons Figs Gooseberries Grapes Greengages Loganberries Mangoes Mincemeat Mixed Fruit Salad Mulberries Nectarines Oranges Lemons Passion Fruit Peaches Pears Plums Quinces Raspberries Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup Strawberries Strawberries Without Syrup, for Jam Whortleberries Fruit Juice Fruit Acid Syrup Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes How to Bottle Vegetables Asparagus Beans French and Scarlet Runner Beetroot Broad Beans Broccoli and Cauliflower Carrots Celery Corn on the Cob Globe Artichokes Leeks Marrow Vegetable Macedoine Peas Potatoes and other Root Vegetables Seakale To use Bottled Vegetables How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc Potted Game and Poultry Sausages Brawn Tongues Soup How to Bottle Dripping, Lard, Butter and other Fats How to Bottle Fish Sprats or Pilchards How to Bottle Mushrooms Bottle Fittings how to Remove them and Store them Laquered Metal or Aluminium Covers Glass Covers Rubber Rings Bottle Clips Screw Bands How to Cook Foods by Steam Vegetables, Fish, Stock, Soup, Xmas Puddings Flowers Patent Steam Cooking amp Bottling Sterilizing Invalid Cookery Mutton Broth Beef Tea Beef or Chicken Jelly To Cook Chicken for an Invalid How to Sterilize Milk and Cream Jam Making Apricot Jam Dried Apricot Jam Blackberry Jam Blackberry and Apple Jam Black Current Jam Cherry Jam Damson Jam Gooseberry Jam Greengage Jam Loganberry Jam Marrow Jam or Marrow Ginger Plum Jam Raspberry Jam Dry Raspberry Jam Blackberry and Red Current Jam Rhubarb Jam Strawberry Jam Suggestions for Mixed Fruit Jam Jelly Making Apple Blackberry Blackberry Jelly Blackberry and Apple Jelly Black Current Jelly Damson Jelly Gooseberry Jelly etcKeywords: Blackberries Vacuum Bottles Cookery Books Apples Flowers Apricots 1900s Veg 1930s Sugars Artwork

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The Complete Book of Preserves & Pickles: Jams, jellies, chutneys & relishes Review

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(More customer reviews)There are some scrumptious recipes in this book. The photographs are lovely. The writing is clear. There are lots of recipes and ideas not found in American canning books and all the recipes include American measures. However, if you're a stickler for canning the way the U.S. government recommends, you will find many recipes un-usable . The author recommends not only hot water bath and pressure canning, but sealing jars in the oven, or just turning over jars to seal. However, these methods have been used *for certain types of recipes* for many years, so I feel fine using them.
You'll find information on how to preserve fruits with sugar and drying ("candied fruits"), preserving fruits in alcohol, plus lots of great recipes: jams, jellies, marmalade, butters, curds, "cheeses," pickles, chutneys, relishes, sauces, and more.

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The book includes over 150 different jams, jellies, marmalades, relishes, mustards and sauces. Each recipe is accompanied by color photographs and easy-to-follow step-by-step instructions to ensure perfect results every time.This stunning book is the perfect companion for preserving and is a must for every kitchen and every cook.

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Wild Jams And Jellies: Delicious Recipes Using 75 Wild Edibles Review

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(More customer reviews)Very little information is provided regarding the plants highlighted in the book; however, this book doesn't claim to be a foraging manual, it claims to be a cookbook, and it is -- a cookbook filled with the same three to six recipes over and over again, merely substituting different wild (or not so wild) fruit. Yes, it features 75 wild edibles, but considering that there's only about six recipes in it, it should only have been 81 pages long -- 75 to quickly gloss over the names and general conformation of the plants in question, and six for the recipes, with instruction to "insert X fruit here".

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Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavours have long turned to wild edibles as a source for their own spreads and condiments. This is an excellent primer on the art and science of creating these delectables, covering all the equipment you will need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a cooker or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favourites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavourful, nutritious, and satisfying than anything you'll find in a supermarket. This book contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters, including: Blueberry Jam; Strawberry Jelly; Cocoplum-Amaretto Sauce; Sapphireberry Preserves; Prickly Pear Jam; Spicy Black Gum Jelly and many more.

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250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys Review

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(More customer reviews)Never having done any home preserving before I wasn't sure I'd be able to pull it off. But when I saw how easy it was using Yvonne Tremblay's 250 Home Preserving Favorites, I knew canning was something that I'd keep doing forever.
So far I've created the Lemon Blueberry Marmalade, Watermelon Raspberry Jam, Tequila Sunrise Jelly and the Banana Date and Orange Conserve. There is a huge selection of recipes - as you can see, the book includes recipes for all kinds of jams, jellies, marmalades, conserves, fruit butters and chutneys.
The easy to follow, step-by-step instructions made me feel like a pro right away. Now I can capture the flavorful essence of summer all year round - as well as knowing what I'm eating! I highly recommend this book.

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Homemade preserves outshine store-bought every time.

By following these mouth-watering recipes, the home cook can enjoy the delicious rewards of soft spreads for months and months. Experienced canners and novices making their first batch of jam alike will be successful, creating incredible jams, jellies, marmalades, conserves, fruit butters and chutneys.

These 250 recipes have a slightly more gourmet approach, embracing unique combinations and less traditional ingredients, and handy step-by-step instructions enable any preserver to follow them with ease and confidence.

The essence of summer can be enjoyed year-round with delectable spreads such as these:

Lemon blueberry marmalade
Orange and Earl Grey tea marmalade
Strawberry cantaloupe jam
Spiced mango jam
Watermelon raspberry jam

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

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(More customer reviews)I love that author Karen Solomon considers her new cookbook, Jam it, Pickle it, Cure it, to be a handbook for kitchen food crafting. I often lament the fact that I'm not crafty in the traditional sense. Knitting gives me anxiety, painting makes me angry, and God forbid I try to sew anything, but I certainly know how to use my KitchenAid mixer and with this book as a guide I may yet find my very own alternative craft niche in the world.
While paging through the cozily styled recipes in this book I found myself hard pressed to find a project that I didn't want to try. Homemade Apple Butter - bring it on! Pickled Green Beans - when does the farmer's market open?! And if I have two weeks to spare I can even make my own bacon. Perhaps the item I'm most excited to try my hand at is Strawberry Jam. I'm honestly not sure if I can contain my excitement until June when the strawberries will be at their peak of juiciness in New England.
All of the recipes have thorough and thoughtful instructions. This cookbook will absolutely not disappoint and would make a wonderful gift.

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Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how-to guide. This savvy collection of 75 recipes for creating homemade artisan foodstuffs features delicious projects easy enough to be completed in one to two days. Detailed instructions, prep-ahead tips, shopping lists, and optional extras outline the shortest route between crafty cooks and a pantry full of hand-labeled, better-than-store-bought creations.

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The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits Review

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(More customer reviews)I am giving this cookbook 5 stars for originality and information, and only 3 stars for ease of use.
If you are a beginner, I recommend Ball Blue Canning Book #21400 for your first tries. While these recipes require pectin, they do not require the more extensive methods required in this book, and the information is a little less intimidating. Most of my first tries came from this book.
If you have a little experience under your belt, this is an AWESOME book.
It begins with the history of canning and preserving and a great deal of information on why it all works. This information is expanded at the beginning of the chapter on each fruit. That information is necessary, since all of these recipes are designed to avoid the use of pectin except what is naturally occurring in the fruit. As a result, most of the recipes require additional steps to ensure success.
Ms. Ziedrich is an experienced cook and incorporates many advanced techniques and equipment that the "newbie" probably does not have in his or her kitchen, including a food mill and steam juicer, however, she offers simple alternatives that you can use instead.
While the title calls this book "sweet preserves," there are a number of vegetables included: carrots, pumpkin & winter squash, and even a method for preserving zucchini. It also includes items you won't find in normal preservation books - I didn't even know bananas, kumquats, or cantaloupe COULD be canned! The recipe for Coconut Caramel Jam starts with instructions on opening a coconut!
AND this is not simply a "canning" recipe book. It includes recipes for fruit leather (you need a dehydrator for these), cherry flavored brandy, methods for preserving nuts, and many other original ideas.
Our county fair just ended (I got 3 blue ribbons this year), but I have found several recipes here that I WILL be using in next year's fair! I am grateful that I had the chance to try this through the Amazon Vine program, and I have a couple of friends I will be buying this for come Christmas.

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Homemade preserves are the perfect way to enjoy a favorite fruit all year long. They're also inexpensive and, in this book, are made without commercial pectin or other artificial ingredients. For novices, a thorough guide to equipment, techniques, and safety is followed by essential recipes such as Raspberry Jam, Apple Butter, and Concord Grape Jelly. More experienced preservers will be delighted at innovative offerings including Blackberry Vinegar, Red Grapefruit Marmalade, and Brandied Peaches with Vanilla.

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