Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.

Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You'll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times '[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.' The New Yorker '...the high priest of fermentation theory' the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazake and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

Discover 60 simple and affordable recipes, all with freezer staples at their heart. Organized by the most familiar frozen ingredients and with a few fresh additions, you'll find anything from Fish Pie to Flatbreads and Sweetcorn Fritters to Seafood Gumbo, in this useful collection of reliable recipes. Foolproof Freezer will be the go-to favourite for anyone looking for a tasty meal that is no fuss and easy on the pocket.