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Online Catalogue > books > food & drink > preserving food

	how to store your garden produce: the key to self-sufficiency Piers Warren Organic smallholder Piers Warren shows how to store and preserve your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section enables you to quickly look up storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. 104pp click on image for contents page more on preserving food Price: £7.95
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	preserves: river cottage handbook no. 2 Pam Corbin Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is destined to join Mushrooms (Handbook No.1) as an indispensible household reference. 224pp more on preserving food Price: £12.99
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	the complete book of small-batch preserving Margaret Howard & Ellie Topp The easiest and safest methods for making delectable preserves in small batches -- all year long. ""Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."" -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs. With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. 376pp more on preserving food Price: £12.95
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	preserving food without freezing or canning: old world techniques and recipes Deborah Madison Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future - celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximise flavour and nutrition. This book deliberately ignores freezing and high-temperature canning in favour of methods that are superior because they are less costly and more energy-efficient. As Elliot Coleman says in his foreword to the first edition: "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." An essential guide for those who seek healthy food for a healthy world, this book offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. 197pp more on preserving food Price: £16.95
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	keeping the harvest: Nancy Chioffi, Gretchen Mead & Nancy Thurber How to preserve your fruits, vegetables and herbs - including canning, jams and jellies, freezing, pickling, drying, curing and cold storage Enjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year with these simple, yet satisfying home-preserving techniques. 208pp more on preserving food Price: £10.99
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	good old fashioned jams, preserves and chutneys Sara Paston-Williams There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy.Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats.Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.These simple, homemade recipes use fresh ingredients, many of which can be picked from the British countryside. There are also helpful variations showing how to incorporate seasonal ingredients.There are tips and techniques throughout - on equipment needed, choosing ingredients and basic methods for making jams, jellies and chutneys. Each recipe is accompanied by a fascinating introduction to how the recipes have been enjoyed over the centuries. 208pp more on preserving food Price: £16.99
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	good housekeeping complete book of preserves Joanna Farrow In today's fast-paced world it can be very satisfying and relaxing to take the time to make your own preserves. Author Joanna Farrow explains all you need to make your own jams, jellies and chutneys - from the equipment and ingredients, to choosing the best seasonal produce to take you through the year. With over 120 recipes from the Good Housekeeping Institute, you will find a recipe for every kind of preserve, from strawberry jam to delicious spicy chutneys and pickled fruits. This book takes a fresh, modern approach to making traditional jams, as well as providing a wealth of modern and ingenious recipes for the less obvious preserves such as spicy butters, pestos, aromatic sauces and fruit infused liqueurs. Why preserve when ready-made supplies are so widely available all year round? The supermarket shelves might boast a wealth of interesting preserves, eye-catchingly presented in pretty bottles and jars. But however tempting, they're invariably expensive, usually laced with additives and rarely as delicious as you can make at home. The results will add a special touch to any snack or meal, and make great gifts. 208pp more on preserving food Price: £14.99
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	women's institute book of preserves Carol Tennent Preserving is not just about jam and marmalade. Though there are plenty of recipes for both, the Women's Institute Book of Preserving is full of modern ideas for making the most of fruits, vegetables and herbs. Traditional recipes like Blackberry Jam, Spiced Tomato Chutney and Rumtopf are sure to be as popular as always, while Parsley Jelly, Mango Curd, Chilli Jam, Roasted Red Pepper Relish and Marinated Goat's Cheese bring preserving right up to date. Easier to make than you might imagine, preserves are a perfect way to use up wonderful seasonal produce. They make great gifts too. Made from fresh ingredients and with no chemical additives, there is nothing better than home-made preserves! 144pp more on preserving food Price: £14.99
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	pickles, relishes and chutneys: step-by-step recipes for home preserving Catherine Anderson This comprehensive guide to preserving includes pickles, relishes, chutneys, savoury jellies, sauces and mustards. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit and vegetables. It also fully explains all the preserving techniques you need to know for perfect results.The recipes include traditional classics, such as English Pickled Onions or Mango Chutney, and exciting new ideas, such as Carrot and Almond Relish and Italian Mustard Fruit Pickles. There are over 75 savoury preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook.It is an essential guide to home preserving with salt, sugar, vinegar and alcohol featuring over 75 classic and contemporary recipe ideas. A useful introductory section provides information on ingredients, equipment and preserving techniques. It provides easy-to-follow instructions with step-by-step pictures to guide you through. 132pp more on preserving food Price: £8.99
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	jams, jellies and marmalades: step-by-step recipes for home preserving Maggie Mayhew This comprehensive guide to preserving fruits includes recipes for jams, jellies, marmalades, fruit curds, butters and cheeses, and sweet preserved fruits. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit, how to sterilise jars, and how to pot, seal and label preserves. It also fully explains all the techniques, from testing for pectin content and making pectin stock to using a jelly bag.The recipes include traditional classics, such as Strawberry Jam and Lemon Curd, and exciting new ideas, such as Clementine and Lemon Balm Jelly and Cherry-berry Conserve. There are over 75 preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook.It is an essential guide to home preserving with over 75 classic and contemporary recipe ideas for sweet fruit conserves. A useful introductory section provides information on ingredients, equipment and preserving techniques. It provides easy-to-follow instructions with step-by-step pictures to guide you through. 132pp more on preserving food Price: £8.99
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	basic basics jams, preserves & chutneys handbook Marguerite Patten Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly. 192pp more on preserving food Price: £7.99
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	canning and preserving for dummies Karen Ward Thought about canning and preserving your own food? Maybe you haven't given it a try because you believed it would be too involved. The truth is, today's methods and procedures for home-canning, freezing, and drying food are simpler and easier than ever. And now, with this easy-to-follow book, you'll get the information you need to can and preserve food safely. "Canning and Preserving For Dummies" makes putting up fruits and vegetables in your home as easy as pie. Featuring up-to-date safety guidelines and simple, fun techniques, this practical, friendly guide is for anyone who wants to enjoy delicious, do-it-yourself treats year-round-or even give them as gifts!You get all the juicy details on: water-bath canning; pressure canning; freezing; drying; and, finding the right supplies and equipment. "Canning and Preserving For Dummies" also features yummy, easy-to-do recipes that include preparation times, cooking times, processing times, and the yield you should expect from your efforts.You'll see how to make everything from apple butter, pear-raspberry jam, and bread and butter pickles to chicken stock, tomatillo salsa, and white chili. You'll also discover how to: know the acidity level of your food; pick and prepare fresh fruit; line your jars with liquid; create jams, jellies, and marmalades; preserve chutneys, relishes, and sauces; pickle vegetables; combine foods for convenience; select food for freezing; and, protect the life of your dried food. Providing troubleshooting tips for home-canned creations, sources for locating equipment suppliers, a metric conversion guide, and definitions of preserving terms, "Canning and Preserving For Dummies" has just what you need to fill your pantry with savory homemade fare. 264pp more on preserving food Price: £11.95
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	root cellaring: natural cold storage of fruits & vegetables Mike and Nancy Bubel Root cellaring, as many people remember but only a few people still practice, is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to harvest fresh all year long. The book covers: how to choose vegetable and fruit varieties that will store best; specific individual storage requirements for nearly 100 home garden crops; how to use root cellars in the country, in the city, and in any environment; how to build root cellars, indoors and out, big and small, plain and fancy; and case histories - reports on the root cellaring techniques and experiences of many households. 298pp more on preserving food Price: £9.99
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	the solar food dryer Eben Fodor This book describes how to use solar energy to preserve your summer's harvest. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs to keep their goodness all year long - with free sunshine! Solar food dryers perform amazingly well under a wide range of conditions, working effectively in almost any climate where you can grow fruits and vegetables. Everything you need to get started is included in the book; complete step-by-step plans for building a high-performance, low-cost solar food dryer from readily available materials; solar energy design concepts; food drying tips and recipes; resources, references, solar charts and more. 121pp click on image for contents page more on preserving food Price: £9.99
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	a guide to canning, freezing, curing & smoking meat, fish & game Wilbur F. Eastman Jr. This no-nonsense guide to canning, freezing, smoking and curing meat, fish and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey and a variety of hams. 237pp more on preserving food Price: £12.99
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Online Catalogue > books > food & drink > preserving food