The Art of Preserving

Preserving food at home is essential for eating in a seasonal, sustainable, low-waste, and delicious way. This book provides over 100 recipes for preserving fruit and vegetables, meat or fish, as well as expert tips on troubleshooting and information on equipment needed. Every classic is covered, including gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin, and piccalilli.

Format: Hardback
Length: 224 pages
Publication date: 13 July 2021
Publisher: Watkins Media

Preserving food at home is essential for enjoying a seasonal, sustainable, low-waste, and utterly delicious meal. With this comprehensive guide on canning, everyone can master the art of preservation. Whether you've foraged hedgerows, picked produce from your own vegetable garden or allotment, or scoured the best seasonal buys in the supermarket or market, this book offers over 100 delectable recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald provides clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing, and jellying, as well as recipes for various jams, chutneys, cordials, fruit liqueurs, terrines, cheeses, and butters. Every classic is covered, including gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin, and piccalilli. There are many others, some centuries old, some with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you'll need. So grab your cheesecloths and straining funnel and get preserving!

Weight: 616g
Dimension: 178 x 208 x 23 (mm)
ISBN-13: 9781848993983
Edition number: New ed