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Well Preserved: Small Batch Preserving for the New Cook [Paperback]

Mary Anne Dragan
4.7 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

March 2 2011

Hands-on help on home preserving for the beginner. Preserving is a hot topic in bookstores everywhere, and Well Preserved is an ideal how-to manual for the novice. With a minimum of 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 comfort of 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-follow recipes 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 jam Pickled asparagus Carrot and coconut chutney Lovely lavender vinegar Lamb chops with mint vinaigrette Raspberry vinegar sorbet. Home preserving is easy using this book, and the results are tasty.

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Product Description

About the Author

Mary Anne Dragan is a hospitality industry professional who works at the Shore Club, one of Vancouver’s finest restaurants.

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Customer Reviews

3 star
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4.7 out of 5 stars
4.7 out of 5 stars
Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars A Great Canning Book July 24 2010
I have only tried the recipe for Traditional English Marmalade on page 65 but it turned out fantastically.

I did, however, have to macgyver the recipe in regards to how much water to use because the precise amount is not specified ?

Only a generalized amount is ? I ended up using 10 cups of water.

I will try the True Blueberry Jam shortly and update this review.

Lots of great recipes in this book, great pictures and lots of excellent advice as well.

A great buy for the home canner !
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By tardis
This has become my go-to book for interesting jams, jellies and pickles. Everything I've tried has been fantastic, including gingered pear jam, pickled rosemary carrots, and I'm currently trying to decide which green tomato recipe to make and considering the watermelon rind pickles. Excellent instructions.
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0 of 3 people found the following review helpful
5.0 out of 5 stars Great service wrong book Oct. 12 2010
Every thing was great except I received Small-Batch Preserving by Ellie Topp not Mary Anne Dragan. I still really want the Mary Anne Dragan book.
Thank you
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  13 reviews
21 of 22 people found the following review helpful
4.0 out of 5 stars Canning Recipes June 17 2009
By Amy M - Published on Amazon.com
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
5.0 out of 5 stars Well Done Indeed July 22 2013
By Rabid Reader - Published on Amazon.com
Format:Paperback|Verified Purchase
I own lots of canning books. In my neighborhood I am known as "The Jelly and Jam" person.

This nice little book has lots of recipes--and not the dull ones you see in every book. Really, how often do you want to make Strawberry Jam? It's good but...it can also be fun and even more tasty.

I've never had one of this woman's recipes fail, and that's a lot better than most recipe collections.

I also like it that the recipes are simple, direct, and to the point. A beginner would have great luck with them.

Two days ago I made "True Blueberry Jam," which is the real, old-fashioned deal. The neighbors all said: this is great--most are way too sweet and I hate that. This is perfect.

She also covers the point that some fruit pits contain cyanide. I've always been wary of that when preserving/cooking. Many old recipes instruct the use of whole fruits or the inclusion of pits as flavoring agents--but those recipes often date back many decades. Her focus is on maximal safety--as it should be.
5 of 5 people found the following review helpful
5.0 out of 5 stars love it March 14 2010
By E. Sawyer - Published on Amazon.com
Format:Paperback|Verified Purchase
unusual, tasty treats, small batches so you can make a lot of different kinds, good gourmet quality recipes, great gift for cooks
4 of 4 people found the following review helpful
5.0 out of 5 stars One of my favourite canning books!! June 25 2011
By N. Bergeron - Published on Amazon.com
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? I have tried many recipes from this book and everything has turned out great. I especially love her pickled asparagus and pickled green beans. Highly recommend this book for the casual at home canner.
3 of 3 people found the following review helpful
5.0 out of 5 stars Great Book for Small Families July 7 2013
By Lynn - Published on Amazon.com
Format:Paperback|Verified Purchase
This is a well written book with lots of extra information about canning. I especially like the fact that it included information on what stage of ripeness should be used and why some pickles come out soft - I've been putting up pickles for over 40 years and this is the first time I discovered what caused my pickles to suddenly turn out soft when I moved from a farm to town. Thank You!
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