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Preserves: River Cottage Handbook No.2 First Edition Edition
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Top Customer Reviews
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 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
I did not realize when ordering this #2 book that it is the same as the previous book...only with metric. Read morePublished on August 26, 2013 by Eleanor Duree