Self-Sufficiency: Preserving: Jams, Jellies, Pickles and More

Description

Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give 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. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.

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 comprehensive look at all aspects of turning home-grown produce into delicious treats -- "Country Kitchen" A little gem of a book -- "Highland Life" If you hanker after a slice of the good life, like to know the provenance of your food or simply want to be thrifty, this... is an excellent place to start. -- "Food and Travel" What I loved about this book, was discovering new things to do with vegetables that I hadn't thought of before... This is a handy book to keep in your cupboard for Autumn harvest and the excess fruit and vegetables that come your way. -- "The Rural"