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Preservation Society Home Preserves: 100 Modern Recipes Paperback – March 16, 2015
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About the Author
Camilla Wynne is a former indie rock musician who also has vast experience in top restaurant kitchens in North America. She has turned her passion for canning and preserving into the very successful business, Preservation Society.
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There is no pectin used in her fruit preserves, which I don't particularly like myself, but others might like that. (like I said, I admit I'm trying to work smart, not hard!). She has a handful of recipes using "jamming sugar" which I had never heard of before. It supposedly helps with the jam/jelly setting altho' you can use granular sugar. I just ordered some today on Amazon. With every book I read or cooking show I view, I am always glad to learn some new tricks.
Some of the more novel recipes are: Pickled Poblano Peppers, Pickled Raisins, Heartbeets, (a play on words bc red beets are shaped into hearts (w/a cookie cutter) and preserved--adorable, also. Cucumber Syrup with Mint and Lime, Raspberries in Syrup, Susie's Apple Bourbon Toddy Jelly. There are a few recipes with odd ingredients I will never be able to find yet alone make...and there are the tried and true recipes of dilly beans, dill pickles, pickled brussel sprouts, etc...There are recipes to use up yours preserves too, with an assortment of colored pictures throughout. Also some refrigerator preserves. I tried the Bananas Foster Jam and it is very good...it uses the gel sugar mentioned above. I will try the Pickled Pobano peppers soon as I just purchased the peppers today.