A fresh and delicious take on pickling and preserving.
In this book lifetime jam and pickle-maker Anne Nelson walks readers through every aspect of this rewarding pastime. Nelson explains why preserved fresh foods taste so darn good, delving into how the salt and vinegar that keep foods fresh also make them explode in your mouth. Nelson discusses commonly used equipment and provides hints on choosing produce, recycling jars, and quick chutneys and marinades that capture flavours but don't require sterilisation. Nelson also includes valuable advice on: fruit spreads, sauces, marinades, infusions, a pickler's herb garden, using wasabi, Moroccan preserved lemons, giant deli pickles, fruit preserves, marmalades, fruit pastes, and butters.
Spiced throughout with interviews from veteran picklers and preservists, New Preserves is the preservation guide for the new millennium.
