Book description
This book will show you how to preserve our wonderful spring,
summer and autumn harvests, so that you can enjoy nature's bounty even
in the sparser months. From drying, bottling and freezing to simple
jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you
will ever need to know is explained simply and clearly in this
comprehensive guide to home preserving. As well as being fun,
rewarding and easier than you might think to produce your own
preserves, you won't believe the difference between the flavour of
shop-bought products and your own home-made produce where the raw
materials are as fresh as you can get. In this book you'll also find
tasty recipes for using your home-made preserves in your cooking, from
Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.
Diana Peacock, with her husband Paul, edits the Home Farmer magazine
and practises self-sufficiency on the family vegetable plot. As well as
having over thirty years experience of feeding a family of five on a
tight budget, she has also cooked with children in schools. She is the
author of Good Home Cooking, Good Home Baking, and the co-author of The
Seasonal Cookbook and Grandma's Ways for Modern days.
