The Complete Book of Preserving

by Marye Cameron-Smith

The most beautiful, wide-ranging book on home preserving ever published – its fool-proof methods and recipes illustrated with 219 mouth-watering color photographs give evidence of the good things in store. Here are the old favorites – the homemade jams and jellies, marmalades and fruit butters, the chutneys, pickles, condiments and ketchups. For all of them – and for putting up seasonal vegetables and fruits – you’ll find complete, up-to-date information on jars and lids, packing and processing (slow or quick water-bath, top of stove or oven), sealing and keeping But that’s just the start. THE COMPLETE BOOK OF PRESERVING also teaches how to make Apricot Liqueur, Peach Brandy (the longer they keep the better they taste), and refreshing fruit syrups and juices for your own soft drinks – better tasting, less sugary than commercial kinds – health-giving and economical. More than you’ll dry mushrooms and herbs, plums and raisins – and make Boston Baked Beans from your own dried beans. You’ll learn about curing, how to salt beef and sauerkraut, how to smoke salmon and kippers. You’ll preserve Worcestershire and Mint sauces, and stock your freezer with homemade pâté, summer soups and hearty meat pies. You’ll learn all about candying and crystallizing, and make wonderful desserts year-round, all from your own preserves – fruit crisps and cobblers and Caramel Peaches; Pineapple Upside-Down Cake and Raspberry Mousse; Apple Cinnamon Pie, Red Currant Cheese Cake and your own ice cream. Altogether a delight, THE COMPLETE BOOK OF RESERVING will be an enduring source of inspiration for all who love cooking and eating good homemade food.

248 pages, Hardcover

First published January 1, 1976

Reviews

[Bec · Rating 5 out of 5]

Absolute gold. Well worth the shelf space.