Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones—and what’s more, it is fun, rewarding, and easy to learn. Explaining the history, science, and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favorites such as raspberry jam, lemon curd, quince cheese, and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.
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Book Description
Editorial Reviews
Review
'Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times
About the Author
Pam Corbin is the coproprietor of Thursday Cottage, a small jam factory whose products can be found in shops such as Castroni (Rome), Dean & Deluca (New York), La Grande Epicerie (Paris), Seibu (Hong Kong), Selfridges (UK), and Zingerman's (Ann Arbor). Hugh Fearnley-Whittingstall is the author of The River Cottage Cookbook and The River Cottage Meat Book.
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful
By Ethan Zlomke
Format:Hardcover
I love the The River Cottage Meat Book so when I saw a recommendation for Preserves in the Guardian online (The Guardian, Saturday 10 January 2009, "Source It") I had to take a look. Pam Corbin has some excellent thoughts on growing and buying locally-sourced goods.
There are a good number of recipes for jams/jellies, pickled preserves and more. The first section runs through canning and processing in good detail, with hints on why preserves go bad and best practices to avoid it.
As this is the UK edition, most of the recipes use metric, but the last pages have direct conversion tables to Imperial (or US) measures for anything you might need.
There are a good number of recipes for jams/jellies, pickled preserves and more. The first section runs through canning and processing in good detail, with hints on why preserves go bad and best practices to avoid it.
As this is the UK edition, most of the recipes use metric, but the last pages have direct conversion tables to Imperial (or US) measures for anything you might need.
7 of 7 people found the following review helpful
By LuLuSews
Format:Hardcover|Amazon Verified Purchase
Most preserving books offer the same old recipes. This book has some interesting and different recipes. The recipe for the elderflower syrup is SUPERB! Had tried a couple of others and they don't come close to this one.Just wish the book were bigger and had more recipes.
4 of 4 people found the following review helpful
By Left Overs
Format:Hardcover
My partner gifted me this book after studying in England a few years back. I was just catching my stride in preserves and was excited at the prospect of a new book on canning.
There isn't much to say about it, it's just great. It's wonderfully written and insightful, offering alternative canning techniques than what you could find in the States. She offers conversions in the back of the book (e.g. what is gas mark 4 on my oven?! well, it's 350.) You also learn some canning techniques that you might not encounter otherwise, such as the oven method for canning blueberries (one of my favourite recipes).
However, if you are used to American publications you should take the following into consideration:
-It's metric, but the addition or use of a scale in your kitchen will make this transition easy, and if not preferable.
-Processing times aren't always found directly in the recipe, you'll have to hunt for the section on processing and probably use a table. Alternatively, I find looking up a similar recipe in the Ball Blue Book to be just as easy, then I just note in the margin what that processing time was in the future.
-Jam/Jellies often use 'sugar with added pectin' [..], something we don't really have here. But don't be discouraged. In the past, I simply weighed the pectin, then added the sugar to make up for it. This kind of worked, but I'd suggest even more so using something like Pomonas Universal Pectin, 1-Ounce Container (Pack of 6) instead.
Point is, these are some of the most delicious recipes in my canning aresenal and it'd be even better if I had my own hedge.
There isn't much to say about it, it's just great. It's wonderfully written and insightful, offering alternative canning techniques than what you could find in the States. She offers conversions in the back of the book (e.g. what is gas mark 4 on my oven?! well, it's 350.) You also learn some canning techniques that you might not encounter otherwise, such as the oven method for canning blueberries (one of my favourite recipes).
However, if you are used to American publications you should take the following into consideration:
-It's metric, but the addition or use of a scale in your kitchen will make this transition easy, and if not preferable.
-Processing times aren't always found directly in the recipe, you'll have to hunt for the section on processing and probably use a table. Alternatively, I find looking up a similar recipe in the Ball Blue Book to be just as easy, then I just note in the margin what that processing time was in the future.
-Jam/Jellies often use 'sugar with added pectin' [..], something we don't really have here. But don't be discouraged. In the past, I simply weighed the pectin, then added the sugar to make up for it. This kind of worked, but I'd suggest even more so using something like Pomonas Universal Pectin, 1-Ounce Container (Pack of 6) instead.
Point is, these are some of the most delicious recipes in my canning aresenal and it'd be even better if I had my own hedge.
Most Recent Customer Reviews
5.0 out of 5 stars
Yum!!!
I just love this book. The recipes are easy to read and the illustrations are great. I am making more and more recipes up each season.
Published 3 months ago by Mrs. Irene Harris
4.0 out of 5 stars
Preserves: River Cottage Handbook No 2
Lots of handy hints, especially for a beginner. The english version of things only makes it more interesting and makes you feel like your going back to your roots. Read more
Published 20 months ago by maggie
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