Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of 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 of them centuries old, many of them 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 will need. Pick up your cheesecloths and straining funnel and get 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.

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.

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.

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.