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5.0 out of 5 stars
Best book for small batch preserving,
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This review is from: Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods (Paperback)
This book is extremely well laid out and easy to follow. It offers an easy step-by-step approach to preserving small quantities of fruits and vegetables. The recipes are simple and delicious. And quite possibly non-fail, especially the jam recipes that replace pectin with lemon juice, in many instances. There are many ways to make jam and quite a debate on the use of pectin, which I have discovered is completely unnecessary. "Well-Preserved" provides a simple approach to making jams, jellies, flavored vinegars, pickles, vegetables at home without special equipment. I was pleased with the results - all delicious, and the jams especially, were not overly sweet. I can't imagine every buying commercial jams and jellies in future. I look forward to experimenting with infused vinegars, pickles and other preserves this fall.Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
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Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone (Paperback - May 12 2009)
CDN$ 29.95 CDN$ 18.77
In Stock | |
 
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