The Art of Preserving (Emma Macdonald)

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The Art of Preserving by Emma Macdonald will be a fabulous addition to your preserving book shelf.

This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish. Please note that this book does not use any water bath or pressure canning - meat and fish are preserved using salting and confit techniques.

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way.

Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish.

Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

This book is sectioned as follows:

  • Introduction
  • Jams & Marmalades
  • Jellies & Curds
  • Conserved & Bottled
  • Chutneys & Relishes
  • Pickles & Sauces
  • Candied, Cured, Dried & Potted

    Title: The Art of Preserving

    Author: Emma Macdonald

    Publisher: Nourish Books

    ISBN: 9781848993983

    Format: Hardback

    Length: 224 pages