Good Home Preserving
Delicious Jams, Jellies, Chutneys, Pickles, Curds, Cheeses, Relishes and Ketchups - and How to Make Them at Home
Published on 27. August 2010
Book
Paperback/Softback
184 pages
978-1-905862-44-3 (ISBN)
Description
This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving. As well as being fun, rewarding and easier than you might think to produce your own preserves, you won't believe the difference between the flavour of shop-bought products and your own home-made produce where the raw materials are as fresh as you can get. In this book you'll also find tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.
Contents: 1. Drying Fruit and Vegetables; 2. Freezing Fruit and Vegetables; 3. Preparing for Preserving; 4. Making Jams; 5. Making Marmalades; 6. Making Jellies; 7. Making Fruit Curds, Cheeses and Butters; 8. Making Special Preserves; 9. Making Pickles; 10. Making Chutneys and Relishes; 11. Making Ketchups, Sauces and Flavoured Vinegars; 12. Making Fruit Syrups; 13. Recipes Using Your Preserves; Index.
Contents: 1. Drying Fruit and Vegetables; 2. Freezing Fruit and Vegetables; 3. Preparing for Preserving; 4. Making Jams; 5. Making Marmalades; 6. Making Jellies; 7. Making Fruit Curds, Cheeses and Butters; 8. Making Special Preserves; 9. Making Pickles; 10. Making Chutneys and Relishes; 11. Making Ketchups, Sauces and Flavoured Vinegars; 12. Making Fruit Syrups; 13. Recipes Using Your Preserves; Index.
Reviews / Votes
'Diana Peacock gives simple instructions for a cupboard full of goodies.' The Weekly News. 'An excellent starting point...A spendidly authoritative, but easy to follow and understand guide. Peacock writes with clairty and precision in her recipes and methods. The book is full of useful tips and advice.' Birmingham Post. 'A good recipe book overall, which does more than it says on the label! I would recommend this to both experienced and novice cooks.' 'The recipes are easy to follow with clear instructions. There are a lot of modern twists on classic chutneys.' www.thebabywebsite.com. 'There are a good selection of recipes that are very easy to follow. This is an ideal book for anyone who grows their own fruit and vegetables.' www.theschoolrun.com.More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Little, Brown Book Group
Dimensions
Height: 209 mm
Width: 174 mm
Thickness: 13 mm
Weight
376 gr
ISBN-13
978-1-905862-44-3 (9781905862443)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Diana Peacock
Good Home Preserving
Delicious Jams, Jellies, Chutneys, Pickles, Curds, Cheeses, Relishes and Ketchups - and How to Make Them at Home
E-Book
06/2011
How To Books Ltd
€4.49
Available for download
Person
Diana Peacock, with her husband Paul, edits the Home Farmer magazine and practises self-sufficiency on the family vegetable plot. As well as having over thirty years experience of feeding a family of five on a tight budget, she has also cooked with children in schools. She is the author of Good Home Cooking, Good Home Baking, and the co-author of The Seasonal Cookbook and Grandma's Ways for Modern days.
Content
1. Drying Fruit and Vegetables; 2. Freezing Fruit and Vegetables; 3. Preparing for Preserving; 4. Making Jams; 5. Making Marmalades; 6. Making Jellies; 7. Making Fruit Curds, Cheeses and Butters; 8. Making Special Preserves; 9. Making Pickles; 10. Making Chutneys and Relishes; 11. Making Ketchups, Sauces and Flavoured Vinegars; 12. Making Fruit Syrups; 13. Recipes Using Your Preserves; Index.