Buy Used
$3.97
FREE Shipping on orders over $35.
Used: Very Good | Details
Condition: Used: Very Good
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Art of Preserving Paperback – September 1, 2003


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
$9.89 $0.01

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 160 pages
  • Publisher: Ten Speed Press (September 1, 2003)
  • Language: English
  • ISBN-10: 0898158958
  • ISBN-13: 978-0898158953
  • Product Dimensions: 9.3 x 7.2 x 0.3 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #320,361 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

3.8 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By A Customer on December 8, 1997
Format: Paperback
When the book arrived I had been puréeing apricots for smoothies (even freezing some) to cope with the ample apricot crop. We had already dried three batches in our new electric dehydrator. What else could we do? Looking in the Art of Preserving, I found two choices: Apricot and Cardamom Chutney and Fresh Apricot Jam. With our pantry almost out of apricot jam, I decided to go with the jam instead of chutney. Immediately, I noticed that the recipe called for twice as much sugar as I normally use. My basic proportion is one cup of sugar to one pound of fruit. Depending on the sweetness of the fruit and personal taste, one can always add more sugar and correct with lemon juice to get the right balance. On the other hand, I liked the idea of using cardamom with apricots. I had made a quince-cardamom marmalade last fall and decided to make apricot-cardamom jam, beginning with only one-half of the prescribed sugar. The results were remarkable even with less sugar.
As I looked at other recipes, I found the amount of sugar most of the time more in line with my personal taste. One other exception was Strawberry Jam although the addition of the juice and zest of three oranges was a nice touch. In the same way, many other familiar-sounding recipes contain a unique ingredient that sets them apart from the ordinary. For example, whiskey in Orange Marmalade, ginger in Grapefruit Jam, cardamom in Preserved Lemons, cayenne pepper in Gooseberry Chutney, sunflower seeds in Apricot and Cardamom Chutney, golden raisins in Plum Sauce, toasted walnuts in Apple Chutney, ripe tomatoes in Pear Chutney and nutmeg in Pickled Asparagus.
The author, Jan Berry, grew up in the Australian outback, learning to cook from a mother who, in keeping with her outback lifestyle, was of necessity resourceful.
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By A Customer on July 14, 1999
Format: Paperback
I love this book! It is a must-have for anyone whose collection of cookbooks numbers more than ten. This is the book for you if you have been canning and preserving for a while and have started to feel either bored or limited. This book, with its intriguing and beautiful photographs, will give you new ideas. The combinations are unusual and mouth watering. I read and reread this book whenever I am feeling like trying something new and exciting.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By A Customer on March 10, 1998
Format: Paperback
For years now I have been waiting for a cookbook full of preserves- not your typical strawberry jam and apple butter type, however. I have enjoyed giving unusual preserves, jams and jellies to friends as gifts, but finding the recipes for this exotica was difficult. This cookbook, however, finally provides me with well-written recipes and beautiful pictures. My only complaint is that this book only now came out. As a collector of a few hundred cookbooks, this is a star in my collection!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 11 people found the following review helpful By Mary Easley on January 6, 2001
Format: Paperback
The recipes are well balanced and interesting. My problem with this book is the method of sealing. Jars are often sealed after the ingredients have cooled, so no true seal occurs. Covers such as parchment and cellophane are used. I would certainly want to use USDA approved sealing methods with these recipes. This includes sealing the jars with rubber rings or Ball/Kerr type jar covers and screw lids and processing the jars in a hot water bath from 10-30 minutes depending on the recipe ingredients. (Check web site canning sites maintained by university home economists) I would not feed these recipes to my family without using standard (USDA) food safety precautions for preserving.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By H. Dumont on February 3, 2010
Format: Paperback
Some folks have noted that they had trouble with the recipes in this book. I have made jams for 25 years and I found these recipes delightful. As for the USDA, how can you trust an organization that thinks BPA is not harmful, bio-engineered crops are fine, and bovine growth hormone should be in milk? By all means, read the recipes carefully, compare ingredient amounts with other cookbooks and use your common sense. My six oranges might not be anywhere near the size of Jan Berry's 6 oranges. As a rule of thumb, after you have the ingredients partially cooked, measure. Adjust sugar to 1/4-1/2 c. per cup of fruit. I have just completed the most gorgeous blood orange marmalade. I used mason jars with Leifheit lids (BPA Free!) and I hot water bath canned them for 10 minutes (I'm at sea level). I have the melon marmalade on the stove now. I did not warm the sugar, because I'm adding Pomona's pectin. (1/2 t. per C. of fruit). I froze the melon in summer to use with the blood oranges now taking over the kitchen. My experience with frozen fruit is that it may not set up, even with the natural pectin in citrus, hence the Pomona's. This book has some great unusual combos. Making marmalade? Buy a Zyliss zester; it will change your life.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By A. Ryan on July 31, 2007
Format: Hardcover
At some point after you've sealed your umpteenth jar of strawberry preserves and peach jam, you find yourself asking, Is this as exciting as it gets? Really, your sister and office mates are probably (secretly of course) just as bored with your yearly batches of apple jelly as you are. To keep motivated every harvest time, you repeat to yourself over and over, like a mantra: Made with real sugar, not high fructose corn syrup...

Well imagine their eyes popping out of their heads when you triumphantly hand them your Pear and Ginger Marmalade, Green Tomato Relish, and Plum and Raisin Chutney!
When the title of a cookbook claims the status of Art, expect that it contains inventive, quirky and elegant combinations in addition to the more pedestrian basics. Also, assume that it was not meant for rank beginners any more than it was written by a rank beginner. Jan Berry, the author of Art of Preserving has decades of experience with preserving a wide range of fruits and vegetables, and while she discusses the basic methods in a short preface chapter, it's barely sketched. But more on that in a moment.

In the ten years that I have owned my copy of Art of Preserving, I have tried perhaps a dozen of the 300 or so recipes in this book. It's all I have the nerve, resources or the gourmet gumption, to have tried. From this book I have produced Blood Orange Pommander Brandy, Orange Wine, Lemon Oil, Candied Citrus peel, Blueberry Jam, Apple and Geranium Jelly, Figs in Brandy, Red Bell Pepper Jelly, herb-infused vinegars and sugars, Preserved Ginger, and Banana Jam. I am eager to try several more as time and ingredient availability permit, such as Pumpkin and Rosemary Jam and Melon Jelly.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?