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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving

Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health... Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health (Paperback)
Kirsten K Shockey
R652 R550 Discovery Miles 5 500 Save R102 (16%) Ships in 10 - 15 working days

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. With 50 recipes, they expand beyond the basic components of these traditionally Japanese protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut cocoa nibs tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as miso flank steak, natto polenta, and Thai marinated tempeh. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

A Cabin Full of Food - How to fill your pantry and use what you store (Paperback): Marie Beausoleil A Cabin Full of Food - How to fill your pantry and use what you store (Paperback)
Marie Beausoleil
R597 Discovery Miles 5 970 Ships in 7 - 11 working days
Best-ever Book of Preserves (Paperback): Atkinson. Catherine Best-ever Book of Preserves (Paperback)
Atkinson. Catherine
R375 R310 Discovery Miles 3 100 Save R65 (17%) Ships in 10 - 15 working days

This title deals with the art of preserving: 140 delicious jams, jellies, pickles, relishes and chutneys shown in 220 stunning photographs. Every kind of preserve and pickle is covered: there are marmalades; jellies; jams and conserves; curds, butters and cheeses; sweet fruit preserves; pickles and chutneys; relishes; and sauces and mustards. Recipe highlights include teatime classics such as Blackcurrant Jam and Lemon Curd, as well as the exotic Spiced Pumpkin Marmalade and Cherry-berry conserve. It is a complete nutritional breakdown for each recipe. Homemade preserves are satisfying and easy to make. This book will help you to fill the shelves of your store cupboard with condiments and confections made in your own kitchen. Lively and inspirational, this beautiful cookbook is filled with 140 recipes covering every kind of preserve and pickle, from jams and jellies to relishes and chutneys. Whether you prefer Damson Jam or Spiced Cider and Apple Jelly on toast, or Tarragon and Champagne Mustard and Tart Tomato Relish served with roast meats, this book will be an inspiration. Each recipe suggests which dishes best accompany the preserves, and 220 images will ensure perfect results every time.

Preserving, Potting and Pickling - Food from the Store Cupboards of Europe (Hardcover): Elisabeth Luard Preserving, Potting and Pickling - Food from the Store Cupboards of Europe (Hardcover)
Elisabeth Luard
R692 R568 Discovery Miles 5 680 Save R124 (18%) Ships in 10 - 15 working days

For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

Freezer Cookbook - the Busy Cook's Practical Guide to Preparing and Freezing in Advance (Hardcover): Valerie Ferguson Freezer Cookbook - the Busy Cook's Practical Guide to Preparing and Freezing in Advance (Hardcover)
Valerie Ferguson
R116 R102 Discovery Miles 1 020 Save R14 (12%) Ships in 10 - 15 working days

This is the busy cook's practical guide to preparing and freezing in advance. Here's how to provide meals in minutes with more than 30 inspirational recipes, from appetizers to main courses and desserts. Step-by-step instructions ensure success every time you cook and freeze. It features dishes for all occasions, from tasty after-work casseroles to impressive dinner-party creations that allow you to be with your guests. You can enjoy seasonal fruits and vegetables all year round. It includes advice on types of freezers, as well as packing, freezing and defrosting foods. The freezer is an invaluable piece of kitchen equipment. Convenience foods are useful, but it is worth making space in the freezer for some home-cooked, nutritious dishes, too. Far from increasing time spent in the kitchen, a freezer will reduce it. Cooking in bulk can be much more economical and will mean you can have food in the freezer ready for when you are short of time. Many dishes can be defrosted quickly in the microwave, so you may not even need to think ahead. This book contains over 30 perfect freezer recipes, with at-a-glance guides to defrosting and reheating. Whether you are planning a party or need a supply of suppers, this handy volume has plenty of ideas.

Smoking Food (Paperback, 2nd): Ricky M. Gribling Smoking Food (Paperback, 2nd)
Ricky M. Gribling
R434 R322 Discovery Miles 3 220 Save R112 (26%) Ships in 10 - 15 working days

Tantalising smoked prawns, mouth-watering snapper fillets, and amber-coloured smoked cheeses...Smoked food can be expensive to buy, but with Smoking Food you can do it yourself - cheaply

Preserves (Paperback): Catherine Atkinson Preserves (Paperback)
Catherine Atkinson
R237 R197 Discovery Miles 1 970 Save R40 (17%) Ships in 10 - 15 working days

This title features 140 delicious jams, jellies and relishes shown in 220 photographs. You can discover how to make 140 fabulous jams, jellies, pickles, relishes and chutneys. Every kind of preserve and pickle is covered in chapters on Jams and Conserves; Sweet Fruit Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit Preserves; Pickles; Chutneys; Relishes; Jellies; and Sauces and Mustards. It explains all the ingredients and techniques used, selecting the most suitable fruit and vegetables, and preserving them with salt, vinegar, sugar and alcohol. It features an amazing range of recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled Shallots, and Honey Mustard. At-a-glance notes provides a complete nutritional breakdown for each recipe. Homemade preserves are delicious, easy to make and the perfect gift. This book will help you ensure that the shelves of your store cupboard will always be full of wonderfully tasty, fragrant condiments and confections made in your own kitchen. The recipes cover every kind of preserve and pickle. There are chapters on Jams and Conserves; Sweet Fruit Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit Preserves; Pickles; Chutneys; Relishes; Jellies; Sauces and Mustards. Whether you are tempted by Damson Jam, Spiced Cider and Apple Jelly, Lemon and Ginger Marmalade, Pear and Vanilla Butter, Tart Tomato Relish, or Tarragon and Champagne Mustard, this book will be a constant delight and inspiration.

My Cooking Class Preserving Basics (Paperback): Jody Vassallo My Cooking Class Preserving Basics (Paperback)
Jody Vassallo; Illustrated by Clive Bozzard-Hill
R451 Discovery Miles 4 510 Ships in 10 - 15 working days

" "This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels." "
-- Library Journal

The My Cooking Class series comprises nine titles, including three new ones. Their success is attributed to a refreshing approach that presents every recipe in complete visual sequences from start to finish. Every ingredient and every step is shown from above and in full color so that it's as true to life as possible -- just like a real cooking class. Basic skills unique to each type of cuisine are explained in the opening pages, and specialized tasks are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

A jar of beautiful homemade jam or jelly is a perfect gift. Using the recipes in this book, even novice cooks can successfully make preserves every time.

"Preserving Basics" covers: Curds, cheeses and chocolate spreads Jams and jellies Marmalades Mustards Chutneys and relishes. The recipes are complemented by essential information about pectin and storage. "Preserving Basics" includes all the information novice canners need to know, and there are innovative and luscious recipes to entice more experienced home cooks.

Let's Preserve It - 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit... Let's Preserve It - 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Hardcover)
Beryl Wood 1
R344 R287 Discovery Miles 2 870 Save R57 (17%) Ships in 10 - 15 working days

This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness. First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. 'I've long treasured my battered, second-hand copy of this book, and now that it has been proudly reissued, others will be able to benefit from it too' Nigella Lawson

250 Home Preserving Favorites - From Jams and Jellies to Marmalades and Chutneys (Paperback): Yvonne Tremblay 250 Home Preserving Favorites - From Jams and Jellies to Marmalades and Chutneys (Paperback)
Yvonne Tremblay
R438 Discovery Miles 4 380 Ships in 10 - 15 working days

"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 Fresh fig jam
Tequila sunrise jelly
Plum orange jelly

The author also provides extensive and easy-to-understand information on the use of canning equipment, and there is a guide to solving common soft spread problems. With these new and innovative recipes, there's never been a better time to embrace the time-honored tradition of canning.

50 Step by Step Homemade Preserves - Delicious, easy-to-follow recipes for jams, jellies and sweet conserves, with 240... 50 Step by Step Homemade Preserves - Delicious, easy-to-follow recipes for jams, jellies and sweet conserves, with 240 photographs (Paperback)
Maggie Mayhew
R99 R93 Discovery Miles 930 Save R6 (6%) Ships in 10 - 15 working days
Storing Your Home Grown Fruit and Vegetables - How to Make Your Garden's Bounty Last all Year Round (Paperback): Paul... Storing Your Home Grown Fruit and Vegetables - How to Make Your Garden's Bounty Last all Year Round (Paperback)
Paul Peacock
R247 R229 Discovery Miles 2 290 Save R18 (7%) Ships in 10 - 15 working days

From clamping to dark room storage, drying to bottling, shelving to curing, discover how to keep as much of your crop as you want If you grow your own food you will be aware that the job's not done when the harvest is gathered in. You have to make this bounty last all year through - until next year's crop replaces it. This book explains how to store food in the traditional way, and then goes one step further and shows how you can grow your food in a way that will ensure it is in the best state for storing - an art that is lost to many of today's gardeners and growers. The author focuses on methods by which the grower can keep vegetables and fruit for long periods without altering their fundamental form or flavour. Contents: Introduction; 1. Extending the Growing Season; 2. How to Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques: Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z of Growing, Storing and Preserving Fruit; 9. Growing and Preserving Herbs for the Kitchen; Index.

Joe Beef: Surviving the Apocalypse - Another Cookbook of Sorts (Hardcover): Frederic Morin, David McMillan Joe Beef: Surviving the Apocalypse - Another Cookbook of Sorts (Hardcover)
Frederic Morin, David McMillan
R977 R712 Discovery Miles 7 120 Save R265 (27%) Ships in 10 - 15 working days
The Keto Life For Beginners - Kick Start Your Keto Weight Loss Journey In 10 Days: The Ultimate Low Carb Ketogenic Diet For... The Keto Life For Beginners - Kick Start Your Keto Weight Loss Journey In 10 Days: The Ultimate Low Carb Ketogenic Diet For Beginners, Keto Meal Plan, Ketosis, Ketone Diet, & Weight Loss (Paperback)
Jane Ardana
R397 R326 Discovery Miles 3 260 Save R71 (18%) Ships in 7 - 11 working days
Home Fermentation - A Starter Guide for Fermentation Beginners: Step By Step Recipes for Fresh, Fermented Vegetables and Quick... Home Fermentation - A Starter Guide for Fermentation Beginners: Step By Step Recipes for Fresh, Fermented Vegetables and Quick Pickles (Paperback)
Sharine Harris
R192 Discovery Miles 1 920 Ships in 7 - 11 working days
It Starts with Fruit (Hardcover): Jordan Champagne It Starts with Fruit (Hardcover)
Jordan Champagne
R607 R502 Discovery Miles 5 020 Save R105 (17%) Ships in 10 - 15 working days

Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy.

Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen.

It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves.

• Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves
• Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce.
• Learn inventive techniques that are more flavorful and less complicated than traditional methods―with less sugar, too!

Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn.

Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries.

• A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects
• Approachable for first-timers who feel intimidated by jam-making
• Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan

Fermented Vegetables (Paperback): Kristen Shockey, Christopher Shockey Fermented Vegetables (Paperback)
Kristen Shockey, Christopher Shockey
R517 R446 Discovery Miles 4 460 Save R71 (14%) Ships in 10 - 15 working days

Even beginners can make their own fermented foods This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, includingpickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes arecreative, delicious, and healthful, and many of them can be made in small batches -- even justa single pint."

Complete Book of Small-Batch Preserving (Paperback, 2nd ed.): Ellie Topp, Margaret Howard Complete Book of Small-Batch Preserving (Paperback, 2nd ed.)
Ellie Topp, Margaret Howard
R488 Discovery Miles 4 880 Ships in 10 - 15 working days

The easiest and safest methods for making delectable preserves in small batches -- all year long.

""Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."" -Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

My Pantry - Homemade Ingredients That Make Simple Meals Your Own: A Cookbook (Hardcover): Alice Waters, Fanny Singer My Pantry - Homemade Ingredients That Make Simple Meals Your Own: A Cookbook (Hardcover)
Alice Waters, Fanny Singer
R537 R496 Discovery Miles 4 960 Save R41 (8%) Ships in 7 - 11 working days
Canning Cents - The Money-Saving Whole-Foods Canning Handbook (Paperback): Stephanie Petersen Canning Cents - The Money-Saving Whole-Foods Canning Handbook (Paperback)
Stephanie Petersen
R465 R439 Discovery Miles 4 390 Save R26 (6%) Ships in 7 - 11 working days
37 Fermented Food Recipes - A flavorful guide to fermented meats, cheese, veggies, grains, condiments, and other foods that... 37 Fermented Food Recipes - A flavorful guide to fermented meats, cheese, veggies, grains, condiments, and other foods that taste better than pickling. (Paperback)
Jennifer Connor
R271 Discovery Miles 2 710 Ships in 7 - 11 working days
Home Production of Quality Meats and Sausages (Paperback): Stanley Marianski, Adam Marianski Home Production of Quality Meats and Sausages (Paperback)
Stanley Marianski, Adam Marianski
R672 R563 Discovery Miles 5 630 Save R109 (16%) Ships in 7 - 11 working days

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Frozen Yogurt - And Other Cool Recipes for Healthy Treats (Hardcover): Pablo Uribe, Rob Baines, Mariana Velasquez, Cristina... Frozen Yogurt - And Other Cool Recipes for Healthy Treats (Hardcover)
Pablo Uribe, Rob Baines, Mariana Velasquez, Cristina Archila 1
R212 R175 Discovery Miles 1 750 Save R37 (17%) Ships in 10 - 15 working days

Experience the best of much-loved brand SNOG in your own home with these deliciously healthy recipes for frozen treats, chilled desserts and cool drinks. SNOG shops were born out of a passion for two things - good food and good design. Founders Pablo Uribe and Rob Baines wanted to offer a truly new and different consumer experience. Inspired by their love of healthy eating, they developed an organic no-fat yogurt combined with agave nectar - a naturally low-GI sweetener from the agave cactus - and SNOG Pure Frozen Yogurt was born. SNOG believe that healthier foods should not mean sacrificing enjoyment - they should nourish your body but still satisfy your soul. These recipes for sugar-free frozen yogurts, nutritious toppings and raw gluten-free desserts will inspire you to prepare food that you will love but that will love you back.

Canning And Preserving - Beginner's Guide to Canning and Preserving Meats, Vegetables, Fruits And Jams at Home for... Canning And Preserving - Beginner's Guide to Canning and Preserving Meats, Vegetables, Fruits And Jams at Home for Long-Term Storage, to Save You Time and Prepare Your Pantry for Survival (Paperback)
Megan Meyer
R279 Discovery Miles 2 790 Ships in 7 - 11 working days
Put 'em Up! A Comprehensive Home Preserving Guide (Paperback): Sherri Brooks Vinton Put 'em Up! A Comprehensive Home Preserving Guide (Paperback)
Sherri Brooks Vinton
R486 R460 Discovery Miles 4 600 Save R26 (5%) Ships in 7 - 11 working days

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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