THE PRESERVING BOOK

by LYNDA BROWN

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New hardcover book, 352 pages, published 2010. Full of beautiful full-colour photos and step-by-step instructions.

Looking for a strawberry jam recipe after a trip to the local farm? Faced with a glut of runner beans from your garden? Want to make an unusual chutney, bottle autumn fruits or try your hand at sausage-making?

Use this book as a one-stop reference to fill your store cupboard with home-preserved produce.

Take a tantalizing food journey with the Soil Association and find out how to create your own delicious preserves - with less sugar and no nasty additives. From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.

Chapters include:

• Foreword
• The science of preserving
• Natural preservatives
• Equipment
• Good hygiene and food safety
• Flavourings
• Good things to do with ....
• Natural storage
• Drying
• Freezing
• Sweet preserves
• Savoury preserves
• Bottled delights
• Preserving in oil
• Simple salting, curing and charcuterie
• Smoking
• Beer brewing and wine-making

The Preserving Book is a UK publication. Measurements are in metric, imperial and cup & spoon.

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The Preserving Book by Lynda Brown