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!
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