Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook
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Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook

3.55 of 5 stars 3.55  ·  rating details  ·  11 ratings  ·  3 reviews
With a little time and know-how, you can stock your pantry and delight your friends with homemade treats. Capture the taste of summer strawberries at their sweetest in a Classic Strawberry Jam or turn fresh cucumbers into pickles that will be enjoyed all year long. This book shows you how easy home canning can be, and is now available in an expanded edition with 16 new rec...more
Paperback, 272 pages
Published August 1st 2003 by Whitecap Books
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Janski
I have used many of the recipes in this book, and have found that the author consistently over-estimates the quantities/number of jars produced. The salsa and chili recipes, for example, say that the recipe produces 5-6 500 ML. Yet only 4 jars are produced. I have to make notes and revise ingredient quantities proportionately, for next time.

It does have lovely, more old-fashioned recipes for things like jams without the use of pectins.

On one hand, this book is not for the preserving novice who...more
Kim
I found this to be an invaluable book when I was first starting out and I still use it. One thing I really like is that there is not always the seemingly obligatory addition of liquid/powdered pectin in every recipe that other cookbooks use. She relies on the fruit's natural pectin and these recipes do not fail.
Emily
Tremendously useful but not as pretty as Bone's newest tome.
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Well Preserved: Small Batch Preserving for the New Cook Well Preserved: Pickles, Jams, Salsas and Chutneys for the New Cook

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