Good Home Preserves: Delicious Jams, Jellies, Chutneys, Pickles, Curds, Cheeses, Relishes and Ketchups - And How to Make Them at Home. Dian

Overview

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 ...
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Good Home Preserving

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Overview

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.
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Product Details

  • ISBN-13: 9781905862443
  • Publisher: How To Books
  • Publication date: 8/28/2010
  • Pages: 172
  • Product dimensions: 6.60 (w) x 8.20 (h) x 0.70 (d)

Meet the Author

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.
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Table of Contents

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.
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Sort by: Showing 1 Customer Reviews
  • Posted February 3, 2011

    more from this reviewer

    Enjoyable Produce and Delights Whenever You Want Them

    Author of Good Home Baking and Good Home Cooking, Diana Peacock pleases again with her latest installment, Good Home Preserving. This preservation book details the entire process, outlining the types of methods available to preserve fruits and vegetables, the equipment necessary for preserving, and an abundance of jams, jellies, curds, cheeses, and more that are ideal preservation foods.

    Diana Peacock's cookbook requires no prior knowledge, as this book provides comprehensive answers and supplies all the information necessary to complete the entire preserving process. Peacock provides background information regarding home preserving, reminding the reader, "Drying, along with salting, is one of the oldest known ways of preserving food."

    While drying requires "a steady low temperature and ventilation," freezing "preserves the most natural flavor, colour, and appearance of produce." Peacock emphasizes, however, that salad vegetables such as lettuce, cucumbers, and most others should never be frozen, as they will become a "mushy mess" upon thawing.

    There is little doubt that Diana Peacock, in due time, will be known among food enthusiasts and cooking aficionados for her meticulous research habits and detail-oriented procedures. For example, Peacock has created an intensive "Alphabetical Guide to Freezing Fruit," that includes the fruit and the corresponding method of freezing. Moreover, there is also an "Alphabetical Guide to Freezing Vegetables," that consists of the type of vegetable, preparation process, and the blanching/storage/cooking times.

    Peacock supplies her readers with a number of various jam recipes. In fact, there are thirty-five of them, including apricot, strawberry, grape, gooseberry, desert apple jam, and many more.

    Ultimately, there are numerous benefits to the preserving of fresh produce. When time is short, any family will find it handy to have preserved produce on hand, as will the holiday entertainer. Those interested in maintaining a healthy lifestyle by eating more fruits and vegetables, even when they are out of season, will find Diana Peacock's guide the perfect resource in the kitchen.

    Whether you're a veteran preserver, or just starting out, you'll find the ideal companion in Good Home Preserving. It makes a great holiday or wedding gift, too. Definitely a must have for all those who intend to reign over their kitchens.

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