Guide to Canning and Preserving Food

Guide to Preserving Food offers several different preserving methods, all with delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. Ingredient lists, popular fruits and vegetables, sugars, and cooking techniques are all explained in this must-have book, along with storage information, helpful hints, and tips. With over 80 recipes, Guide to Preserving Food offers essential information for homemade products using fresh produce. Recipes include kimchi, pink pickled turnips, Kashmir spiced pickled onions, blackcurrant jam, apple and date chutney, pickled cucumbers and dill, and so much more!

Auteur

Carol Wilson is a food writer, cookery consultant, and member of the Guild of Food Writers. She writes for a number of food publications both in the UK and the US and has written several cookbooks as well as appeared on TV cookery programmes. A judge for the Slow Biodiversity Food Awards, she contributes regularly to Country Kitchen, Living France, Gastronomica, and others.