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Do Preserve, Do Books
Do Preserve, Do Books
Do Preserve, Do Books
Do Preserve, Do Books Do Preserve, Do Books

Do Preserve, Do Books

$16.95 USD

Do Preserve - Make your own jams, chutneys, pickles & cordials by Anja Dunk Jen Goss Mimi Beaven

How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round?

Combining their experience as cooks, caterers, foragers and farmers, three friends bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and 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.

Summary

  • A beginner’s guide to the art of preserving: principles, methods and recipes
  • Delicious recipes with a focus on seasonal produce
  • Stunning colour photography throughout

 

Introduction and photo of apple strudel filling in a white bowlRecipe and photo of bramble jelly with yoghurtPickled blueberries and cheese.Recipe list for preserving with vinegarPhoto guide to preserving by bottling. Boiling fruit, filling jars and placing in hot-water bath. Artichokes, parsley, garlic cloves, salt and oil for preserving in oilStrawberry cordial in a bottle and two glassesRecipe list for alcohol, syrups and cordialsStrawberry cordial and fruit leathers on a table in the sunTray of maple apple crispsDo Preserve - Make your own jams, chutneys, pickles & cordialsDo Preserve - Make your own jams, chutneys, pickles & cordials