Making Preserves: 150 Jams, Jellies, Chutneys And Pickles

by Catherine Atkinson, Maggie Mayhew

Overview

Everything you need for successful preserving, with jams, jellies, pickles, chutneys and relishes, photographed throughout.

Product Details

ISBN-13:	9780754834250
Publisher:	Anness Publishing, Ltd.
Publication date:	12/05/2017
Pages:	256
Product dimensions:	7.23(w) x 9.31(h) x 1.14(d)

About the Author

Catherine Atkinson has a BSc (Hons) degree in Home Economics and is a trained Cordon Bleu cook. She is the author of many cookbooks including Coconut Water and Coconut Oil, The Vegan Dairy and The Gluten-Free Kitchen.

Table of Contents

The History of Preserving 6

Soft Fruits and Berries 8

Orchard Fruits 10

Stone Fruits 12

Citrus Fruits 14

Tropical Fruits 17

Melons, Grapes, Dates and Figs 20

Vegetable Fruits 22

The Onion Family 24

Mushrooms 25

Roots and Tubers 26

Squashes 28

Brassicas 29

Shoots 30

Pods and Seeds 31

Herbs and Flowers 32

Spices 34

Preserving Ingredients 36

Equipment 38

Preserving Techniques 42

Potting and Covering Preserves 44

Presentation, Labelling and Storing 47

Jams, Jellies and Marmalades 48

Fruit Curds, Butters and Cheeses 58

Modern Preserving Techniques 60

Bottled Fruits 62

Pickles 64

Fruits Preserved in Alcohol 69

Chutneys 70

Relishes 71

Salsas 72

Sauces 73

Dried Fruits and Vegetables 74

Candied Fruit 76

Jams and Conserves 78

Sweet Fruit Jellies 94

Marmalades 110

Curds, Butters and Cheeses 126

Sweet Fruit Preserves 142

Pickles 158

Chutneys 178

Relishes 196

Savoury Jellies 216

Sauces and Mustards 234

Shopping and Further Information 250

Index 252