The art of preserving : ancient techniques and modern inventions to capture every season in a jar

**This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish.**Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way.Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish.Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving! This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish. Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving! Sustainable, low-waste and utterly delectable, preserved food is indispensable to any modern kitchen. Few gifts are more gratefully received than a jar of homemade jam or bottle of handpicked sloe gin, and any meal can be transformed by a sumptuous chutney or jelly on the side. Now everyone can master the art of preserving with this simple, essential guide. More than 100 delicious recipes show how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. With clear and comprehensive instructions for curing, drying, pickling and jellying as well as recipes for all kinds of jams, chutneys, cordials, cheeses and butters every classic is covered, including candied peel, onion marmalade, mango chutney and piccalilli. Alongside time-honoured concoctions, there are modern inventions, such as Banana and Date Chutney, and Grapefruit and Elderflower Marmalade. This is the new and updated edition of The Bay Tree Preserving and Artisan Preserving. Expert tips on troubleshooting and equipment make this a one-stop guide to preserving any fruit, vegetable, fish or meat. Sustainable, low-waste, and utterly delectable, preserved food is indispensable to any modern kitchen. Few gifts are more gratefully received than a jar of homemade jam or bottle of handpicked sole gin, and any meal can be transformed by a sumptuous chutney or jelly on the side. Now anyone can master the art of preserving with this simple, essential guide. More than 100 delicious recipes show how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. With this clear and comprehensive instructions for curing, drying, pickling and jellying - as well as recipes for all kinds of jams, chutneys, cordials, cheeses and butters- every classic is covered, including candied peel, onion marmalade, mango chutney and piccalilli. Alongside time-honoured concoctions, there are modern inventions, such as Banana and Date Chutney, and Grapefruit and Elderflower Marmalade Chef Emma Macdonald discusses and provides recipes for canning and preserving food