Well Preserved

Well Preserved

Small Batch Preserving for the New Cook

Book - 2009
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Hands-on help on home preserving for the beginner.

Preserving is a hot topic in bookstores everywhere, and Well Preserved is an ideal how-to manual for the novice. With a minimum of equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment. Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfort of knowing precisely which ingredients went into those jars.

Mary Anne Dragan gives expert advice on equipment, selecting and preparing produce, food safety and storage. Her easy-to-follow recipes range from sweet preserves (jams, jellies, marmalades, conserves and fruit sauces) and savory condiments (pickles, relishes, chutneys and ketchups) to main dishes and desserts that use preserves as an ingredient.

Some of the 150 recipes are:

Gingered pear jam
Pickled asparagus
Carrot and coconut chutney
Lovely lavender vinegar
Lamb chops with mint vinaigrette
Raspberry vinegar sorbet.

Home preserving is easy using this book, and the results are tasty.

Publisher: North Vancouver, BC : Whitecap Books, c2009.
Edition: 3rd ed.
ISBN: 9781552859889
Characteristics: 282 p. :,col. ill. ;,23 cm.


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Sep 18, 2016

Has a lot of basic recipes (strawberry jam, dill pickles). Mostly fruit recipes; not a lot of pickles. Has a whole section on ketchups. Recipes mostly make between five to eight jars. Has some recipes at the back in case you don’t know what to do with your preserves.

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