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The Art of Preserving

3.87  ·  Rating Details ·  103 Ratings  ·  19 Reviews
Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts.

Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will ap
Paperback, 240 pages
Published July 31st 2012 by Weldon Owen (first published 2010)
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Ball Complete Book of Home Preserving by Judi KingryBest Recipes from Eastern Europe by Sahara SandersThe Complete Book of Small-Batch Preserving by Ellie ToppCanning for a New Generation by Liana KrissoffThe Blue Chair Jam Cookbook by Rachel Saunders
Best books on Jam.
6th out of 10 books — 17 voters
The Art of Fermentation by Sandor Ellix KatzFoolproof Preserving by America's Test KitchenThe Complete Book of Small-Batch Preserving by Ellie ToppCharcuterie by Michael RuhlmanThe Joy of Pickling by Linda Ziedrich
Essential Preserving Books
5th out of 20 books — 3 voters

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Community Reviews

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Sep 18, 2011 Katie rated it really liked it  ·  review of another edition
I love canning. I love the entire process – even the standing over the hot boiling pots in the height of an August afternoon. I love the jewel-like colors of jams and jellies and they sit it the cupboard waiting for the depths of winter to be cracked open. I love that really satisfying pop when a jar seals.

I grew up canning with my mother and grandmother, and now I find myself returning to re-learn canning among other skills. Canning is something that should never go out of style. It’s fun and b
May 14, 2011 Laura rated it did not like it  ·  review of another edition
I wasn't too pleased with this book, as although it offered recipes for canning and preserving, the volume of them were limited. The majority of the recipes are for things to do with the items you preserved. For example, the recipe for strawberry jam is given, but then 5 others are given on how you can cook with the strawberry jam you made. What was more annoying to me is that the strawberry jam recipe contained almost the same amount of cherries in it as the recipe called for strawberries. ...more
Sep 20, 2016 Melissa rated it it was amazing
You are all getting preserves for Christmas. Consider yourselves warned.
Aug 08, 2014 Julie rated it it was amazing
I really love this book from Williams-Sonoma! The Art of Preserving is full of beautiful photographs, as well as a variety of delicious recipes. One of the best things about this book is that it shows you the method for types of preserving (jams, pickles, marmalades), as well as the differences between jams, preserves, fruit butters, etc...The book also includes recipes for dishes you can create using your preserved goods. It has been a fun project for me to go through several of the recipes. ...more
Sep 06, 2011 Greta rated it really liked it  ·  review of another edition
Williams-Sonoma get extra points for all of the lush photography that accompanies the recipes within this book. They're a little light on instructions, so if you're a novice canner, check out the Ball Blue Book of Canning first to get comfortable with the basic steps of canning before diving in. Also, they don't use commercial pectin in most of their jelly/jam recipes, so be prepared for longer cooking times. Otherwise, their recipes are geared to a somewhat more sophisticated palate (Meyer ...more
Shari Henry
Dec 08, 2013 Shari Henry rated it really liked it
The Williams-Sonoma book is itself is a work of art - beautiful photographs, recipes and instructions for canning and preserving, and the added bonus of recipes using your preserved goodies. You'll find many new twists on old favorites, though I doubt I'll ever use pitted sour cherries in my bread & butter pickles.
2.5 stars

Beautiful book with illustrations for all of the preserves. However, many of the recipes are standards that you can find in pretty much any canning book. Lots of the fruit butters call for cow butter, which I find to be pretty gross. I like this book more as a coffee table book than an actual recipe book.
Feb 29, 2012 Sarah rated it really liked it  ·  review of another edition
I love all of the photography and the instructions are very precise and clear. I tend to sway more towards basic recipes that have ingredients I would keep on hand, but every once in a while it's nice to try something different like the peach BBQ sauce which turned out amazing and made great Christmas gifts!
Jul 23, 2012 Sally rated it really liked it  ·  review of another edition
Recommended to Sally by: Williams-Sonoma
Shelves: cookbooks
I love to can!! Probably because it reminds me of hours spent with m mom "putting up" peaches and pears. This book is beautiful - great pictures and information, as well as fun, unique canning recipes, as well as companion recipes to utilize the canned goods. What a great addition to my library!
Kelly Free
Jul 21, 2015 Kelly Free rated it it was amazing
Fabulous recipes! A must have in a cookbook collection. Jams, veggies, and recipes to use them in.
Apr 01, 2013 Pam rated it liked it  ·  review of another edition
Shelves: canning-books
There are several good recipe ideas in this book. Some seemed a little too basic for my taste, but I look forward to trying some of the recipes for summer fruits once they're in season.
Ivy Manning
I've had this book for a few years. There are some good recipes (Corn Relish, Plum Preserves), but word to the wise, the blood orange marmalade recipe does not work at all.
Eqotu Nobobeme
Aug 25, 2012 Eqotu Nobobeme rated it really liked it
Good book for the beginner or experienced canner. Great selection of classic recipes and some interesting flavor combinations. Worth having on your kitchen bookshelf.
Oct 22, 2015 Sarah rated it really liked it
Shelves: food
A good supplement for beginners, natural pectin aficionados, and those desiring recipe ideas for the items canned. Most recipes are geared towards half and full pint preservation.
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