Preserving Nature's Bounty [Hardcover]

Frances Bissell (Author)

Book Description

Publication Date: August 28, 2006

Food preservation has never been simpler! This illustrated guide to canning and preserving covers everything from selecting and using equipment to choosing suitable fruits and vegetables, preparing the jars, and bath processing. Foolproof recipes for a vast assortment of delicious jellies, jams, chutneys, marmalades, cucumber and dill pickles, and much more are included. And with these streamlined processes and time-saving tips, making smaller batches of fruit butters and cheeses, syrups, pickles, and salsa is fast and easy. Tempting recipes include Red Currant, Cider & Pepper Jelly; Pineapple & Roasted Yellow Pepper Salsa; Passion-Fruit Vinegar; Spiced Pickle Spears; Tamarillo Jam; and Blackberry Vodka. Spice up the holidays with Fig & Apple Mincemeat, Cranberry & Cinnamon Jelly, and old-fashioned Christmas Jam.A Selection of the Good Cook Book Club.

Product Details

• Hardcover: 176 pages
• Publisher: Sterling (August 28, 2006)
• Language: English
• ISBN-10: 1402727313
• ISBN-13: 978-1402727313
• Product Dimensions: 9.1 x 6.3 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,111,640 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars Well Organized and Wonderfully Creative, April 24, 2007

By 

Marsha Wood Wirtel (Philly's Western 'Burbs) - See all my reviews
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This review is from: Preserving Nature's Bounty (Hardcover)

This isn't your grandma's canning! Frances Bissell offers an extensive array of wonderful recipes for preserving produce at its peak of flavor and quality. The small batch recipes, perfect for the time-pressed modern cook, are perfectly organized to ease of use: rather than the standard organization of all jams together, all salsas together, all marmalades together, and so on, Bissell puts all apple recipes in one section, all mango recipes in another, etc. This way, someone with a lot of apples or mangoes or whatever can easily find something great to make with them rather than leafing through page-by-page looking for recipes.

Bissell's canning instructions and equipment list are clear and well-written, and likely to be understood by even a novice. And the recipes? From limoncello (which I'm making just as soon as I can - summer's coming, after all!) to peach melba jam to pickled onions, there's a wonderful selection and something for every taste and preference. Several recipes intended for making special gifts are also included, mincemeat and special jams, all of which sound lovely and just the thing for keeping a bit of the growing season with us as the weather turns and the days shorten.

As a canning enthusiast and hobbyist [...] I am pleased to recommend this book to all, newbies and experienced alike.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Enjoyable!, March 19, 2010

By 

Jerilea Hendrick "duncanje" (Northwood, Iowa) - See all my reviews
(REAL NAME)   

This review is from: Preserving Nature's Bounty (Hardcover)

I've made several of the recipes from this book and have had success. Many of the recipes are unique and different than what you would find in other canning/preserving cook books. The book is organized by season and offers several different types of recipes for nearly all of the fruits and veggies listed. When I'm in the mood for something on the gourmet side, I turn to this book. I would highly recommend it.

1.0 out of 5 stars VERY DISAPPOINTED, September 21, 2010

By 

ROCKMOMMY - See all my reviews

Amazon Verified Purchase

This review is from: Preserving Nature's Bounty (Hardcover)

I was very disappointed in this canning recipe book because it mostly had jellies, marmalades, and chutneys. I wanted more homestyle recipes, such as a good spaghetti sauce or apple pie filling. This book has recipes for such things as figs, okra, fennel, artichokes, quinces, persimmons, passion fruit, etc. Nothing I will ever use. Not only that, if there were a food that you had an interest in there may only be 1 recipe for that particular item. There were no more than 2 or 3 recipes at the most for some common foods, like onions and cucumbers. Tomatoes by far had the most recipes, but hardly any I would use.

Very disappointed.