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Out of the Bottle: Easy and Delicious Recipes for Making and Using Your Own Preserves
The author of the bestselling SLOW COOKER and A YEAR IN A BOTTLE shows you how to incorporate homemade preserves into a range of recipes, turning what would have been a nice meal into a truly sublime one!
Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. Easy to make, nutritious and additive-free, preserves are sensational as stand-alone products - but that is just the beginning of their potential. A jam can be far more than an accompaniment to scones and cream, and a pickle is far more than a mere friend to meats or cheese. A simple dish can be turned into something sublime by the addition of a spoonful or two of home-preserved product - and that is why Sally's pantry shelves are lined with dozens of bottles of preserves each year, a veritable storehouse and toolbox from which to create amazing dishes. OUt OF tHE BOttLE contains tips and basic methods for the novice home preserver, as well as a collection of Sally's favourite preserving recipes and the dishes in which they play an integral part. From stir-fries to roasts, curries, vegetable dishes and savoury tarts; from delicious Mini Cherry Mud Cakes to Hummingbird Muffins, Sally's recipes have been developed over a lifetime of experimentation. they range from comfort food to contemporary dishes, and always focus on flavour, quick and easy preparation and natural ingredients. Never again will you reach for a bottle of pasta sauce - not when your own tomato relish will have friends and family demanding to know what your secret ingredient is, and keep them coming back for more!
Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. Easy to make, nutritious and additive-free, preserves are sensational as stand-alone products - but that is just the beginning of their potential. A jam can be far more than an accompaniment to scones and cream, and a pickle is far more than a mere friend to meats or cheese. A simple dish can be turned into something sublime by the addition of a spoonful or two of home-preserved product - and that is why Sally's pantry shelves are lined with dozens of bottles of preserves each year, a veritable storehouse and toolbox from which to create amazing dishes. OUt OF tHE BOttLE contains tips and basic methods for the novice home preserver, as well as a collection of Sally's favourite preserving recipes and the dishes in which they play an integral part. From stir-fries to roasts, curries, vegetable dishes and savoury tarts; from delicious Mini Cherry Mud Cakes to Hummingbird Muffins, Sally's recipes have been developed over a lifetime of experimentation. they range from comfort food to contemporary dishes, and always focus on flavour, quick and easy preparation and natural ingredients. Never again will you reach for a bottle of pasta sauce - not when your own tomato relish will have friends and family demanding to know what your secret ingredient is, and keep them coming back for more!
295 pages, Paperback
First published January 1, 2010
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Displaying 1 - 3 of 3 reviews
January 11, 2014
This book is fabulous for the home gardener!
Faced with an overabundance of apricots, I needed good apricot jam and chutney recipes. I borrowed this from the library, and the recipes were fabulous, as were the end products. Delicious and easy.
There are useful instructions for freezing produce, as well as traditional preserving recipes, and recipes to use the preserves as well.
This book is firmly on my wish list; if only I could find it in the shops!
Faced with an overabundance of apricots, I needed good apricot jam and chutney recipes. I borrowed this from the library, and the recipes were fabulous, as were the end products. Delicious and easy.
There are useful instructions for freezing produce, as well as traditional preserving recipes, and recipes to use the preserves as well.
This book is firmly on my wish list; if only I could find it in the shops!
April 16, 2021
Borrowed this as an ebook but so good, I will purchase a physical copy.
June 11, 2012
While chalk full of interesting recipes and some worthwhile practices, this book has serious layout issues. You'll get recipes before any canning techniques and well, the recipes must be refrigerated. Then it goes into canning information but most of the techniques are mentioned as techniques frowned upon for food safety. It jumps around between food product types with no segues. While there is a table of contents, the book doesn't really follow it. It does to a degree but so many random bits of information is shoved into the main core of each chapter.
Displaying 1 - 3 of 3 reviews