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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Put 'em Up: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling Review

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(More customer reviews)I have been canning for over 30 years and teach canning classes in the community. Part of my class is helping my students find a good canning book to use as a resource. I personally have many books and regularly check to see what's new out there. Then I pass on my top 4 or 5 favorites to my students in the class. After looking through 'Put em UP', reading the how to information, browsing through the recipes, and just the way the book is laid out and illustrated, I would definitely move this to a top choice for someone who needs information on canning. Everyone who wants to can (or preserve by any method) needs a good book or two. Even after 30 years of canning I still reread the basics every year, just to make sure I'm not forgetting some step. This book has great step-by-step instructions. One of my favorite things about the book is that it lists produce and then follows with ways to preserve that particular food and recipes. Most other canning books group things by kind, such as all jam & jelly recipes in one chapter and all pickles in another chapter, etc. Often when I bring home some kind of produce from a farmers' market or local farm, I've not decided for sure what I will do with it. By using this book, I can go to the section on say blueberries and look through my options, then decide how I want to preserve the berries. I'm also impressed with the knowledge and creativity the author shows in this book. Her recipes are wide and varied and I can see that many will become favorites in my home.

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PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.

The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry!

Recipes Include:

Pickled Asparagus Wasabi Beans Beet Relish Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind

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Pickles and Preserves Review

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(More customer reviews)I'm so happy this book has been re-issued! I have my mother's copy of the original 1955 edition and it was her Bible in the Fall when the garden started yielding more produce than we could consume (and there were 10 of us!) What makes this cookbook particularly enjoyable is the variety of strange and fascinating recipes. Some are quick and easy to be made in small batches. A few are labeled "Career Girl" recipes and are made from frozen fruits and vegetables so busy "career girls" (a popular term in the 50s) could hurry home from their "girl Friday" jobs and whip up a batch of salad pickles that tasted like she had slaved in the kitchen for hours.
I love some of the very old-fashioned sounding chapters. Crystallized Fruits & Flowers has detailed instructions for crystallizing everything from strawberries to violets and tons of recipes including Honey & Rose-Petal Preserves and Glacéd Wine Figs. There is a chapter on Conserves, which I happen to be partial to, including Rhubarb (Pie Plant) Conserve and Red Beet Conserve. The rather lengthy Meats and Sea Food chapter includes all Venison Mincemeat, Pickled Oysters, instructions for brining, corning, and pickling meat, a variety of meat pastes, sausages and scrapples and "Easy Brined Shrimp".
Marion Brown's section on Preserves is testimony to the fact that early cooks could figure out a way to preserve darn near anything and includes quaint recipes like Sun-Cooked Strawberry Preserves, Pumpkin Chips, and Cantalope Preserves.
Perhaps the most unique recipe in the book is one she copied from a fifteenth century cookbook for "Peris in Syrippe and Wyne", She adds 2 interpretations of that, her own and a variation by a friend which adds orange slices. I love the idea of adding saffron.
I recently published a cookbook of my own (Fry Bacon. Add Onions: The Valentine Family & Friends Cookbook nd glancing through the section on Preserves I'm sure many of those recipes evolved from Marion Brown's cookbook. This is a highly readable treasure!

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The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.

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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry Review

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(More customer reviews)Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!

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"When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home. This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.Praise for Canning For a New Generation:"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

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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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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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A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits Review

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(More customer reviews)I very much love and recommend this book. My husband and I have made jam several times in the past with a variety of success. This book is the first one I found that had recipes using natural pectin verses store bought pectin. I will admit the cooking process is a little longer but the results are well worth your time!! We have made strawberry jam, four berry jam as well as blueberry jam and have been extremelly pleased with the results. The recipes do ask for weights for the fruit products, however if you are familiar with the fruit you are using you should be able to measure without use of a scale. The other part of the book we especially enjoy is the instructions for sealing the jars without water bathing. Since you have sterilized your jars and lids and the jam is very hot from longer cooking time, you are able to turn your jars upside down for several minutes, then right side up and during cooling your jars will seal. This is certainly a time saver and makes up for the longer cooking time. The writing style flows well and is easy to follow and the pictures are numerous and appealing. Finally, the author included quite a few of nontraditional recipes. For people who enjoy making jams there is something in here for you!!

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Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More Review

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(More customer reviews)I can't overstate how impressed I am with this canning book. She has an amazing knack for taking the mystery out of canning, while explaining the science and practice in an accessible, inspiring fashion. The quality of the book itself is truly remarkable as well, from the environmentally friendly, exceptionally sturdy paper and cover, to the wonderful graphic design. It is definitely meant to stand up to the rigors of the kitchen, but it is right at home as a favorite coffee table book, because it is gorgeous, and the profiles of all the different people in it are extremely inspiring.
I would give it 6 stars if I could, because it goes far above and beyond my expectations for a canning book. Instead of just being a boring manual, it represents a beautiful world view, inspiring us to develop a deeper relationship with the food that we eat, and the communities that it comes from.

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Yes, you CAN! More and more people have discovered what grandma always knew: canning and preserving supplies you with wholesome, tasty treats year round. And this Homemade Living guide provides all the practical, hold-your-hand basics along with plenty of step-by-step photos. Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options. Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies—and each offers at least two “Canning Classic” recipes with variation ideas.

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