Well Preserved: Small Batch Preserving for the New Cook Paperback – Mar 2 2011
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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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Top Customer Reviews
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 !
Most Helpful Customer Reviews on Amazon.com (beta)
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.