Whether you are new to canning or wanting some new ideas or a refresher, you could not go wrong with this extensive book which covers all aspects of preserving and canning,.
The chapters include:
Preserving the best of the harvest
Tomatoes and sauces
Vegetables
Fruit preserves and conserves
Fruit jams and jellies
Meats
Sauces and condiments
Stocks, broths, soups and stews
Now, that list for a start opened my eyes, my own canning and preserving experience being pretty much limited to fruit jams from our own fruit trees, pickling onions and chutneys - I didn’t realise until now how much more you can can and preserve.
In this book you will find basic recipes along with extensive advice, including on equipment and the differences between the types of canning. You will find tips, tricks, precautions and safety tips, troubleshooting, storage, basically everything you will need to start creating your own yummy canned goods. There are many colour photos alongside the recipes, and various charts and diagrams to help you along the way.
Some recipes require just a few ingredients, such as the Tomato Jam, which includes only 3 ingredients and which I definitely have to try. The vegetable section usually involves just 2 ingredients, sometimes only one! As a lover of corn in every possible format, the corn recipes alone have me drooling.
Some recipes are completely new to me such as Picnic Friendly Baked Beans - I am in the UK and am aware that our baked beans are different to those in the USA, but I love that alongside the recipes that I recognise immediately, there are others like this which are entirely new to me, but which sounds so interesting I have to give them a go.
I wish I had read this book earlier this year, before we used the last of our crop of plums, but I will definitely be making the Vanilla Plum Preserve next year. And as for the Chocolate Cherry Preserve, that sounds like a marriage made in heaven!
Any Brits looking at this book, don’t be fooled by there not being a chutney section - chutneys will be found under various sections. And there is a recipe for one of the favourite condiments in my house, Mango Chutney which looks fabulous and will go on my must try list.
One of the jellies really appeals to me too - Balsamic Strawberry Jelly - yum! This recipe has an added tip about how best to prepare mangoes - there are many tips scattered throughout the book giving tips for making the use of particular ingredients a bit easier. Another must try is the Rhubarb Relish as our most successful crop is rhubarb and we struggle to find things to do with it. Roll on 2020!
All in all, this is an excellent book for the new canner, or someone wanting some new ideas, but also a lot of the information is relevant to food preparation as a whole, so the scope is actually far wider than just preserving. Highly recommended!
Got to go, I need to try the Tex Mex Vegetarian Chilli recipe!
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