There is nothing more satisfying than stocking the shelves of your store cupboard with your own homemade preserves. This guide provides a detailed introduction that covers the history of preserving as well as the essential equipment needed and the basic methods and techniques used, whether it be jam, jelly, pickle or chutney-making. More than 150 recipes are included and there are useful tips on how to vary the recipes to utilize seasonal ingredients. Try the wild strawberry and rose petal conserve, which goes perfectly with fresh crusty bread, or mango and papaya relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards.
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About the Author
Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants, including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor Woman's Weekly and later Me Magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books. Maggie Mayhew is a freelance cookery writer, food stylist and home economist, contributing features to several national women's magazines such as Family Circle, Essentials and Homes and Ideas. Before starting her freelance career, she was Deputy Food and Wine Editor of Living Magazine for five years.
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Customer Reviews
Most Helpful Customer Reviews
By lostinfrance
Format:Hardcover
Just fantastic, we now have enough persevered everything to last for ever. This is the book its great. Buy it now. Must go toast has just poped up and I need to put some Jam on it.,
1 of 5 people found the following review helpful
By D. Fletcher
Format:Hardcover
I ordered this item and it arrived promptly and in perfect condition. I couldn't have asked for a better service. I would certainly use this seller again.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.0 out of 5 stars
1 review
1 of 1 people found the following review helpful
3.0 out of 5 stars
Great Ideas, frustrating details
2 April 2011
By Greens and Jeans
- Published on Amazon.com
Format:Hardcover
As you page through this book it makes your mouth water. The authors have come up with interesting and creative combinations of fruit and spices to entice your tastes. However the recipe are not written in a very user-friendly way.
My biggest complaint is that the expected yields are given by weight. Who knows how much a half-pint jar of jam weighs? It would be more helpful to give the yields in volume so you could prepare the correct number of jars, or anticipate if you want to double the recipe. Some recipes give very large yields 6 or more jars of jam, while others result in just over one. This can be frustrating after going through all the work to execute a recipe.
Secondly, the authors do not give any processing times for water-bath canning these recipes. Most recipes end with "Ladle into sterilized jars, seal and cool." This does not fit with USDA recommended canning practices and I always look for a similar recipe in another book (jam, butter, jelly etc) to find an appropriate processing time. The book is obviously written for a European audience (with measures in both metric and imperial) and with different expectations for canning practices.
I would recommend this book to an experienced canner who is looking for fresh ideas, but is willing to modify recipes to fit best practices and deal with the unknown yields for the recipes.
My biggest complaint is that the expected yields are given by weight. Who knows how much a half-pint jar of jam weighs? It would be more helpful to give the yields in volume so you could prepare the correct number of jars, or anticipate if you want to double the recipe. Some recipes give very large yields 6 or more jars of jam, while others result in just over one. This can be frustrating after going through all the work to execute a recipe.
Secondly, the authors do not give any processing times for water-bath canning these recipes. Most recipes end with "Ladle into sterilized jars, seal and cool." This does not fit with USDA recommended canning practices and I always look for a similar recipe in another book (jam, butter, jelly etc) to find an appropriate processing time. The book is obviously written for a European audience (with measures in both metric and imperial) and with different expectations for canning practices.
I would recommend this book to an experienced canner who is looking for fresh ideas, but is willing to modify recipes to fit best practices and deal with the unknown yields for the recipes.
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3.0 out of 5 stars
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