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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun!
Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce.
This book includes 100 of their favourite recipes, so whether you fancy hot aubergine pickle, green tomato chutney or beetroot and horseradish relish, there's something in this book for you.
The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves.
With a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit you need, this book will help you make the best preserves.
For more than thirty years, "Putting Food By" has been the go-to
resource for preserving foods - from fruit and vegetables to meat
and seafood. Now, this essential volume has been updated to reflect
the latest information on equipment, ingredients, health and safety
issues, and resources. Whether motivated by economics or the desire
to capture the taste of local, seasonal food at its peak, home
cooks have made preserving today's hottest food trend. There are
many books on canning, but "Putting Food By" stands out as the
classic that has stood the test of time.
In From Freezer to Table, Rachel Tiemeyer and Polly Conner of the
Thriving Home blog provide freezer cooking basics, guidance on
organising your freezer, and options for different ways to cook
with friends. The book has more than 75 simple, family friendly,
and healthy recipes - and some can even be cooked in less than 30
minutes! From flourless banana blender muffins to all natural
chicken tenders and slow cooker entrees, Tiemeyer and Conner's
recipes are easy, inspiring, and time saving for the home cook. In
this book, Tiemeyer and Conner share how to use freezers to their
fullest potential. They each discovered freezer cooking as mums
with three kids, immersed in the balancing act of parenting,
managing a home, and work. Most nights, they'd throw their hands
up, open the freezer, and pull out a boxed pizza. The change came
when they both joined freezer clubs; as they learned how to shop in
bulk, cook larger quantities, and stock their freezers with
nutritious food, they grew to love cooking from scratch. It's whole
foods meets reality - freezer cooking has the power to change your
diet and improve your family's lifestyle.
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.
Whether grow-your-own, bought locally from a farmer's market, or
fresh from an ordinary supermarket, the seasons still affect the
quality, abundance and price of good food. It just makes sense to
preserve food quality for those times when it's not as plentiful or
not available at all. Dehydrating food with this terrific book is
easy and creates tasty food year-round. Incorporating the age-old
practices of food dehydration takes full advantage of what nature
offers. All the wonderful recipes are still here and there is a
bonus section on everything from pet treats to crafts and homemade
gifts. What has changed is that the 'Everything You Need to Know
About Dehydrating Foods' section has been expanded to include even
more comprehensive and complete information about dehydrating foods
along with even more tips and techniques. There are more than 150
recipes for dehydrating everything from herbs and seasonings to
fruits, vegetables, meats and fish. Plus more than 250 delicious
recipes actually use the dehydrated foods as ingredients, putting
home-preserved food to work for home, caravan, boat or campsite.
The easy-to-follow drying instructions along with time guidelines
make even a novice cook feel like a seasoned professional. Planting
a few extra rows of tomatoes or beans, picking many strawberries at
their peak or buying that big basket of freshly harvested carrots
can really pay off later. Loading up the dehydrator will provide
personally dried foods the whole year through.
Up your ice-pop game with this collection of over 25 recipes for
deliciously refreshing home-made popsicles, from wholesome and
healthy to indulgent delights. A chilled popsicle, grabbed and
shared round languorously from the freezer on a boiling hot day is
a simple, nostalgic pleasure. These juvenile treats have clearly
not lost their appeal amongst fun-loving adults, and recent trends
have seen these childish ices transformed into something far more
sophisticated, with fresh natural ingredients and gourmet flavours.
Adults and children alike will adore Coconut, Mango and Passion
Fruit ice pops - a rainbow of colours and three of your five-a-day
in the most enjoyable way. A stash of dairy-free Almond Milk,
Honeycomb and Salted Chocolate Pops will always be welcome, while
making Buttermilk, Rosewater, Raspberry and Pistachio Pops with
whole raspberries set inside would be the most attractive end to
any dinner party. It is remarkably easy to make these frozen treats
at home, so stock up your freezer and have a posh popsicle ready
for any occasion.
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