Art of Preserving

by Jan Berry

Gathers recipes and instructions for making jam, fruit brandy, chutney, relish, marmalade, pickled fruit, and flavored oils

Genres: Cookbooks

160 pages, Paperback

First published May 1, 1990

Reviews

[S Vanorse · Rating 1 out of 5]

Picked this up at the book sale, donating it back, I have canning books that are 60 years old that give better directions than this. Lemon curd, ladle curd into a warmed, sterilized jar and seal at once. One recipe says ladle into warm jars and seal when cold. Under basics at beginning of book under sealing jars it says place a round of parchment or cellophane followed by a tight fitting lid, that is it, no water bath. Under shelf life, contain no preservatives so care must be taken with storage and shelf life, really, that is the instructions. Maybe this book is 20 years old but not safe practices today.

[Renee · Rating 3 out of 5]

This would be the book you use if you want to give Williams-Sonoma type preserved food for gifts.

[Ann Mekala · Rating 3 out of 5]

Gorgeous. Beautiful photography and recipes I really want to try. But as someone who has very little preserving experience I felt like the instructions were too vague.

[Lea · Rating 4 out of 5]

The jams I've made from this cookbook have turned out well.