Preserves

The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.

Author: Pam Corbin

Publisher: Bloomsbury Pub Limited

ISBN: 9780747595328

Category: Cooking

Page: 224

View: 284

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 a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.

Perfect Preserves

"This book takes you by the hand and leads you through the door into the wonderful world of preserving.

Author: Thane Prince

Publisher: Hachette UK

ISBN: 1444792563

Category: Cooking

Page: 224

View: 997

"This book takes you by the hand and leads you through the door into the wonderful world of preserving. Each type of preserve is introduced with a recipe that tells you everything you need to know about how to make a perfect jar - be it delectable plum jam, beautiful lemon curd, or scrumptious apple chutney. Anyone can make a perfect preserve by following these recipes and making the most of the fruit and vegetables you grow in your garden, pick from your allotment or buy at the local market." THANE PRINCE The Big Allotment Challenge preserving expert Thane Prince shares her knowledge and gives home cooks everything they need to make delicious preserves at home. With over 100 delicious recipes as well as indispensable tips and shortcuts, in Perfect Preserves you'll find inspiration on every page. * Jams * Jellies * Fruit Curds * Marmalades & Conserves * Liqueurs & Cordials * Fruit Butters & Cheeses * Chutneys * Pickles * Relishes * Sauces & Ketchups

Easy Jams Chutneys and Preserves

This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables ...

Author: Val Harrison

Publisher: Constable & Robinson Ltd

ISBN: 9780716022251

Category: Chutney

Page: 206

View: 305

This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results. In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.

Preservation Society Home Preserves

These are not your grandmother's preserves -- but we're certain she would approve. Preservation Society is a very personal, very particular preserves company. Its founder, Camilla Wynne, creates recipes filled with imagination and heart.

Author: Camilla Wynne

Publisher: Robert Rose

ISBN: 9780778805038

Category: Cooking

Page: 192

View: 742

These are not your grandmother's preserves -- but we're certain she would approve.

The River Cottage Preserves Handbook

Shares practical guidelines for preserving locally grown fruits, vegetables and herbs while offering seventy-five recipes for such preserves as raspberry jam and apple butter.

Author: Pam Corbin

Publisher:

ISBN: 158008172X

Category: Cooking

Page: 216

View: 517

Shares practical guidelines for preserving locally grown fruits, vegetables and herbs while offering seventy-five recipes for such preserves as raspberry jam and apple butter.

Preserves

-- Snacks, condiments, pickles, jams, jellies, sauces and more -- Includes baby food recipes

Author: Jean Paré

Publisher: Company's Coming Publishing Limited

ISBN: 9781895455304

Category: Cooking

Page: 156

View: 854

-- Snacks, condiments, pickles, jams, jellies, sauces and more -- Includes baby food recipes

Wildlife Preserves

1987, 1989 FarWorks, Inc. All Rights Reserved. The Far Side and the Larson signature are registered trademarks of FarWorks, Inc.

Author: Gary Larson

Publisher: Andrews McMeel Pub

ISBN:

Category: Comics & Graphic Novels

Page: 104

View: 904

1987, 1989 FarWorks, Inc. All Rights Reserved. The Far Side and the Larson signature are registered trademarks of FarWorks, Inc.

The Preservation Kitchen

Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to ...

Author: Paul Virant

Publisher: Ten Speed Press

ISBN: 1607741016

Category: Cooking

Page: 304

View: 984

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

Pickles and Preserves

Andrea Weigl defines the year by her canning sessions.

Author: Andrea Weigl

Publisher: UNC Press Books

ISBN: 1469614413

Category: Cooking

Page: 112

View: 353

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.

Best Ever Book of Preserves

Homemade preserves are satisfying and easy to make. This book will help you to fill the shelves of your store cupboard with condiments and confections made in your own kitchen.

Author: Catherine Atkinson

Publisher: Southwater Pub

ISBN: 9781846813085

Category: Cooking

Page: 224

View: 506

This introduction covers the history of preserving as well as the essential equipment needed, the basic methods used and every technique, whether it be jam, jelly, pickle or chutney-making.

Pam the Jam

They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes.

Author: Pam Corbin

Publisher: Bloomsbury Publishing

ISBN: 1408884488

Category: Cooking

Page: 320

View: 529

- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

Old Fashioned Jams Jellies and Sweet Preserves

This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too.

Author: Jo Ann Gardner

Publisher: Skyhorse

ISBN: 9781629145440

Category: Cooking

Page: 192

View: 858

Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge. In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of seventy-five exciting recipes for preserving, baking, and cooking—unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you’ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Power That Preserves

Determined to never again be manipulated by the evil Lord Foul the Despiser, Thomas Covenant prepares to aid the Land's besieged Council of Lords by meeting Lord Foul in final combat. Reissue.

Author: Stephen R. Donaldson

Publisher: First Chronicles: Thomas Coven

ISBN: 0345348672

Category: Fiction

Page: 489

View: 899

Determined to never again be manipulated by the evil Lord Foul the Despiser, Thomas Covenant prepares to aid the Land's besieged Council of Lords by meeting Lord Foul in final combat. Reissue.

Jam Bake

In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte.

Author: Camilla Wynne

Publisher: Appetite by Random House

ISBN: 0525611096

Category: Cooking

Page: 224

View: 779

A one-of-a-kind preserving and baking book packed full of delicious jams and the delectable dessert that best showcase them, from pastry chef and Master Preserver Camilla Wynne. "What can I do with this jam besides put it on toast?" Master Preserver and pastry chef Camilla Wynne is constantly asked this question when teaching her popular preserving classes. Enter Jam Bake: a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for what to do with them beyond toast. In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories: • Standalones: preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam • Duets: pairings that shine together, like Prune & Meyer Lemon Butter • Containing Multitudes: preserves full of all sort of fruits and more, including Mulled Wine Marmalade Don’t feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves. Seasoned preservers will delight in Jam Bake's streamlined canning process and newcomers will be undaunted by Camilla’s simple steps. Home bakers too will enjoy these modern recipes that range from quick and easy to flexing those creative muscles. And, of course, Jam Bake will be welcomed by those who love to simply spread flavorful jams on toast.

Hamlyn All Colour Cookery 200 Jams Preserves

Capture the flavours of delicious seasonal produce for the whole year with this extensive collection of ideas for jams and preserves.

Author: Sara Lewis

Publisher: Hachette UK

ISBN: 0600625486

Category: Cooking

Page: 240

View: 337

Capture the flavours of delicious seasonal produce for the whole year with this extensive collection of ideas for jams and preserves. With savoury relishes including chillied red tomato, sweet spreads such as winter fig and orange jam and exotic surprises including gingered carrot and coriander chutney, these jams and preserves will pack your cupboards full of flavour to give every meal a lift. Each recipe also makes a personal gift and treat to give to loved ones and ensure the simplest of ingredients really pack a full flavour into each jar.

Preserves Pickles

Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, store fruit in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.

Author: Gloria Nicol

Publisher: CICO Books

ISBN: 9781800650305

Category: Cooking

Page: 144

View: 945

Delicious and original recipes for 100 different pickles and preserves, from fruit-filled jams, jellies and marmalades, to tasty curds, cordials, and chutneys. There's something about homemade produce that always tastes so much superior than anything store bought. Making jams, jellies, preserves, and pickles at home has never been so popular, and are the perfect way to use up surplus seasonal fruits or vegetables; by turning them into something tasty and longer-lasting. Flavors and combinations are vast and range from the traditional tried-and-tested recipes such as orange marmalade and redcurrant jelly, to the more adventurous and exotic like the butternut and ginger curd or the pear and chocolate jam. Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, dry out fruit, or simply store them in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.

Pickles Chutneys and Preserves

To Bring Back To Your Meals The Unsubstitutable Flavour Of Home-Made Preserves, This Book Offers A Wide Range Of Recipes From Every Part Of The Country, Using Almost Every Seasonal Fruit And Vegetable.

Author: Vasantha Moorthy

Publisher: UBS Publishers' Distributors

ISBN: 9788174761941

Category: Chutney

Page: 159

View: 474

Pickles, Chutneys And Preserves Form An Essential (And Invaluable) Part Of The Heritage Of Indian Cuisine. Unfortunately, The Art Of Fruit And Vegetable Preservation In Prime Season, Seems To Be On The Wane, Thanks To Today'S Hectic Lifestyles. To Bring Back To Your Meals The Unsubstitutable Flavour Of Home-Made Preserves, This Book Offers A Wide Range Of Recipes From Every Part Of The Country, Using Almost Every Seasonal Fruit And Vegetable.

Tracklements Savoury Preserves

Tracklements Savoury Preserves includes 100 of their favourite recipes, so whether you fancy Hot aubergine pickle, Green tomato chutney or Beetroot and horseradish relish, there’s something in this book for you.

Author: Tracklements

Publisher: Pavilion

ISBN: 1909815829

Category: Cooking

Page: 192

View: 320

Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun! Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce. Tracklements Savoury Preserves includes 100 of their favourite recipes, so whether you fancy Hot aubergine pickle, Green tomato chutney or Beetroot and horseradish relish, there's something in this book for you. The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves. There is also a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit will help you make the best preserves.

Seasonal Preserves

The traditional art of preserving is enjoying renewed popularity and this timely book includes everything both aspiring and experienced preservers need to know to get perfect results every time.

Author: Joanna Farrow

Publisher: Fox Chapel Publishing

ISBN: 1607653877

Category: Cooking

Page: 250

View: 965

The traditional art of preserving is enjoying renewed popularity and this timely book includes everything both aspiring and experienced preservers need to know to get perfect results every time. Following detailed advice on choosing the right ingredients and equipment, the 100 delicious sweet and savoury recipes cover every kind of preserve for every time of year, from jams, pickles and chutneys to sauces, cheeses and cordials. The scrumptious recipes include traditional preserves such as Gooseberry and Elderflower Jam, Damson Cheese and Chilli Tomato Chutney as well as the more adventurous Oven Dried Tomatoes in Fennel Oil, Cherry and Almond Ratafia and Syrupy Poached Kumquats. From vodka and gin to curds and butters, there really is something here for everyone.

Naturally Sweet Food in Jars

The book is organized by sweeteners, and includes recipes like: Sriracha-style Hot Sauce (using honey) Date Pancake Syrup (with maple) Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave) Fennel and Parsley ...

Author: Marisa McClellan

Publisher: Hachette UK

ISBN: 0762458267

Category: Cooking

Page: 216

View: 302

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home! After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: maple sugar and syrup coconut sugar dates agave honey dried fruits and juices . . . and less of them! The book is organized by sweeteners, and includes recipes like: Sriracha-style Hot Sauce (using honey) Date Pancake Syrup (with maple) Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave) Fennel and Parsley Relish (sweetened with fruit juice) Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.