In the new economic climate, many people will return tosimpler, more affordable home cooking; it’s a trend that hascome around again and again. Home canning and preservingis a time-honoured practice that many people will be trying forthe first time in the months to come, preserving both for thepleasure of it, and for its inherent economy. With the plethoraof farmers’ markets, too, home cooks will have a bonanza ofproduce to buy inexpensively, and they will want to know preciselywhat to do with it. Pat Crocker’sPreserving: A ResourceCookbook for Home Canning and Freezing
has all the informationanyone needs to get started, and to keep going!
This cookbook is practical, focusing on simple but effectiveconcepts. It will follow the seasons, providing easy-to-follow,accurate and thorough information on preserving everythingfrom asparagus to winter squashes. Canning, jamming and freezingtechniques will be covered, from the most basic hot-packedfruit recipes to gorgeous, internationally flavoured chutneys andrelishes. Providing both safe and detailed instructions, as well asstep-by-step photography and over 200 recipes, this cookbookwill be the new home-preserving bible.