From the library

Guide to Canning and Preserving Food: Easy Recipes and Tips for Making Jams, Jellies, Chutneys, Pickles and More

by Carol Wilson · 160 pages

Preserving fruits and vegetables is a great way to turn extra produce into delicious treats that can be enjoyed year-round.

Preserving fruits and vegetables is a great way to turn extra produce into delicious treats that can be enjoyed year-round. Guide to Preserving Food offers several different preserving methods, all with delicious results! Jams, jellies, fruit butters, curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. You don't need many kitchen gadgets or equipment to get started, just a heavy-based pan, funnel, sugar thermometer, and a selection of glass storage jars! With more than 80 recipes, you'll find helpful ingredient lists, uses for popular fruits and vegetables, information about sugars, cooking techniques, and storage information, plus helpful hints and tips throughout. Along with essential information for homemade products using fresh produce, author Carol Wilson includes a Christmas section to emphasize the popularity of pickled foods for the winter holiday season. Recipes include pink pickled turnips, Kashmir spiced pickled onions, blackcurrant jam, apple and date chutney, pickled cucumbers and dill, and so much more! Some recipes don't even require any cooking, such as kimchi, Shawarma pickles, and Lebanese pumpkin jam. Whether you're a gardener, a homesteader, or just love your local farmers market, with Guide to Preserving Food, you'll be enjoying delicious produce all year long!

Printed on uncoated stock. Shipped flat-rate NZ-wide.