Do Preserve - Make your own jams, chutneys, pickles & cordials Anja Dunk Jen Goss Mimi Beaven for Do Books.
How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round?
Combining their experience as cooks, caterers and foragers, three friends bring you the essential guide to preserving. With techniques and recipes handed-down through the generations plus deliciously inventive recipes from their own kitchens, you’ll soon learn:
Basic principles and methods of preserving
Equipment and ingredients you need to get started
Best preserving agents to use: sugar, vinegar, alcohol, oil and salt
Over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz
Let the slow art of preserving become your new favourite pastime – and delight in having nature’s most vibrant flavours and colours in your kitchen.