[b]Hands-on help on home preserving for the beginner![/b]Preserving is a hot topic in bookstores everywhere, and [i]Well Preserved[/i] is an ideal how-to manual for the novice. With a minimumof equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment.Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfortof knowing precisely which ingredients went into those jars.Mary Anne Dragan gives expert advice on equipment, selecting and preparing produce, food safety and storage. Her easy-to-followrecipes range from sweet preserves (jams, jellies, marmalades, conserves and fruit sauces) and savory condiments (pickles, relishes,chutneys and ketchups) to main dishes and desserts that use preserves as an ingredient. Some of the 150 recipes are:Gingered pear jamPickled asparagusCarrot and coconut chutneyLovely lavender vinegarLamb chops with mint vinaigretteRaspberry vinegar sorbetHome preserving is easy using this book, and the results are tasty.
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About the Author
Mary Anne Dragan originally pursued a career in cooking, but realized her affinity for working in the front end of the hospitality business. She works at the Shore Club, one of Vancouver's finest restaurants.
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Customer Reviews
Most Helpful Customer Reviews
19 of 20 people found the following review helpful
Format:Paperback
This book is great for the person who wants to can five to six batches of jam. The recipes are very easy to follow, and there are lots of different canning recipe on the book unlike some canning books which are a few canning recipes and lots of recipes on how to use you finished product.
4 of 4 people found the following review helpful
By E. Sawyer
Format:Paperback|Amazon Verified Purchase
unusual, tasty treats, small batches so you can make a lot of different kinds, good gourmet quality recipes, great gift for cooks
5 of 6 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
So far I have made two recipes out of this book and have enjoyed both of them. The directions were very easy to follow and they use simple ingredients.
Most Recent Customer Reviews
5.0 out of 5 stars
Not just for a new cook!
I am a fairly experienced cook & I've been canning for quite a few years already. I am always looking for new recipes & ideas for canning. Read more
Published 7 months ago by Lydia Habr
4.0 out of 5 stars
Great Food Preservation Recipes
This is a great cook book for the home preserver. It is full of fun and interesting and different recipes one can easily follow. Good directions. Read more
Published 8 months ago by Pauline Arndt
5.0 out of 5 stars
One of my favourite canning books!!
I love this book, it's full of unique recipes for all sorts of fruits and veggies. I love that they are small batches because really, who wants 25 pints of jam? Read more
Published 23 months ago by N. Bergeron
3.0 out of 5 stars
Not a total waste
This book was not exactly what I expected. I was looking for recipes that would yield a maximum of 3 pint jars or at least provide proccessing time for 4 oz. jars. Read more
Published on March 22, 2011 by jWink63
5.0 out of 5 stars
Great book for beginners
This is my first book on canning and it has exceeded my expectations. It is easy to follow and the recipes are ideal fro someone who has their own small garden. Read more
Published on September 12, 2010 by Michael C. Wayman
4.0 out of 5 stars
Great book for a Newbie
I have just discovered my love of preserving. This is one of 3 books I ordered and I have already made 2 recipes.
This book is great! Recipes are interesting and easy. Read more
This book is great! Recipes are interesting and easy. Read more
Published on July 21, 2010 by C. Blum
4.0 out of 5 stars
Clear and Helpful
Very well laid out, with recipes for less common canned items (like zucchini)and creative suggestions for how to use things like chutney and fruit butters in recipes this book is... Read more
Published on June 25, 2010 by Burgundy Damsel
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