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Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More
By Janet Cooper
Instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available.
Canning, Pickling, and Freezing with Irma Harding: Recipes to Preserve Food, Family and the American Way
Irma Harding was the face of International Harvester's line of household appliances. She quickly found her place in every modern household with her quick-witted kitchen advice.
Whether it's preserving or pickling, everyone is sourcing the best organic ingredients and looking for more interesting recipes to make use of their fresh fruit and vegetables: not just jellies, but chutneys, relishes, pickles, vinegars, liquors, and cordials.
By Karin Bojs
Pickling is one of the oldest and easiest methods of preserving vegetables. This book provides an insight into the traditional techniques and local delicacies, such as the Korean kimchi and the Balkan sarma, as well as the universal classics cucumbers, beetroots, cabbage.
By Steven Lamb
Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have...
An essential update of the perennial bestseller.
Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
The perfect collection of preserving and pickling recipes in a stylish package.