Preserving Wild Foods
Whether you are a hunter, forager, preserving enthusiast, or farmers' market fanatic, you'll find an abundance of delicious recipes for preserving your edible treaures. Matthew's methods are clearly explained in step-by-step recipes with beautiful photographs, that give you the confidence to take on every preserving challenge. Softcover, 256 pp. $23.95.
Salt Sugar Smoke
Award-winning food writer Diana Henry has sourced preserves from many different cuisines. From jams, jellies, chutneys and pickles to smoked and potted meats, cured fish, syrups and alcohols, vegetables in oil, mustards and vinegars. There is expert advice and instruction on techniques including successful smoking without expensive equipment. As always, Diana's irresistible narrative style makes you feel like she's in the kitchen with you, guiding you gently through the recipes. Hardcover, 272 pp. $32.99.
Harvest season is almost upon us, as is the perfect time to do last minute canning and preserving to keep us happy through the long cold months. Laena McCarthy, preserver extraordinaire who caters to Dean & Deluca, Williams Sonoma and Whole Foods, has finally put together an informative, beautiful and delicious cookbook on jams, preserves and pickles. She loves to create a balanced and shaken up take on old classics, often adding a floral note to a jam or bringing in eastern influences. Hardcover, 264 pp. $37.00.
Food in Jars
Preserving doe not have to be a summer-only activity. Food blogger Marisa McClellan offers a wide range of foods in jars from fruit curds to tangy salsas--even granola to store in jars! Better yet, these preserves are for small quantities--four jars rather than 20. This well-illustrated book has some general information for equipping the kitchen, processing, and storing. Hardcover, 237 pp. $26.50.
Preservving Made at Home
Dick Strawbridge & James Strawbridge
From the BBC's It Isn't Easy Being Green series, the Strawbridges tell not just how to dry, freeze,bottle, and store. They also serve up creative recipes for using all that preserved bounty with recipes such as baked salmon with cucumber & dill relish and marmalade bread pudding. Color photos. Softcover, 176 pp. $19.95.
Curing & Smoking Made at Home
Dick Strawbridge & James Strawbridge
From the BBC series It's Not Easy Being Green, Curing & Smoking Made at Home offers clear and practical instructions for brining, dry cucring, air drying, hot and cold smoking. Each section features a few recipes to help you use your cured or smoked treasures. Color photos. Softcover, 176 pp. $19.95.
Edited by Lynda Brown, Carolyn Humphries & Heather Whinnies
In this book preserving means everything from jams to preserved meat and wine. Equipment, storage tips, the best produce to use for each preserving method are some of the topics covered. Recipes include rhubarb and vanilla frozen puree, hot-smoked marinated tuna, beet relish, and cider. Color photos. Softcover, 352 pp. $19.95.
Ball Complete Book of Home Preserving
Edited by Judi Kingry & Laura Devine
This is the American edition of the book known in Canada as Bernardin Complete Book of Home Preserving. With an eye to safety issues, tips on getting started, and a broad range of updated familiar recipes, this is a good preserving book for the beginner. Color photos. Softcover, 448 pp. $22.95.
The Complete Preserving Book
The Canadian Living Test Kitchen
The always trustworthy Canadian Living Test Kitchen serves up a whole range of preserves from freezer jam to pickles to liqueurs. Do not worry about having jar upon jar of the unused fruits of your labor sitting in your cold cellar for years on end: the editors not only tell you how to make preserves, they tell you how to use them. Straitforward layout, largish type, bright graphics and color photos make the book a delight to use. Hardcover, 351 pp. $34.95.
Take advantage of the bountiful spring and summer seasons by preserving every moment of it. Learn the tricks of preserving at home, the methods and techniques, with Lucy Cornell. Try out a fruit conserve or your own homemade ketchup! Softcover, 256 pp. $16.99.
Honey and Preserves
Fortnum & Mason
Fortnum & Mason has stood the test of time, consistently producing delightful products and impressing us time and time again with new and beautiful cookbooks. Honey and Preserves is proof that this beloved brand has a heart. Learn to cook mains with delicious honey and preserves, impress your guests with a wonderful dessert, or make your own preserves a la Fortnum & Mason. Hardcover, 128 pp. $24.95.
Fermenting Foods: The Complete Idiot's Guide
Help yourself find the natural tune of your body with this new and amazing book Fermenting Foods. Know what enzymes your body need, absorb an abundance of vitamins and help your body heal itself with fermented, pickled and preserved foods. Start feeling good! Softcover, 304 pp. $20.00.
The Year-Round Harvest
Catherine Abbott & Alison Woitunski
By bringing together the entire process, from preparing your garden plot, to planting, preserving, storing, and using your hard-earned results in recipes, The Year-Round Harvest is a comprehensive guide for both the experienced and inexperienced gardener. Softcover, 292 pp. $18.99.
Canadian cookbook author Pat Crocker joins the cast of fantastic preserving books this season with her latest contribution. Set up profile-style with mini chapters focusing on individual fruits and the preservation methods possible, you're never at a loss for things to do with the extra cantaloupes in the fridge or the excess of apricots from the tree in your backyard. Softcover, 527 pp. $29.99.
We Sure Can!
Sarah B. Hood
It's a warm August afternoon and that peach tree in your backyard is heaving with sweet, ripe fruit but there's no way you can eat them all before they pass that point of peachy perfection. Torontonian Sarah B. Hood rescues us with her methods of pickling and preserving. Turn those peaches into Southern-style pickles, or cook them down into a rich, sticky jam for your morning toast. Softcover, 271 pp. $24.95.
Can It, Bottle It, Smoke It
Karen Solomon shows us how easy it is to gather warm weather's bounty and make it last all through the winter. Easy to follow recipes for jams and other preserves that are so good, you'll find yourself jarring in the warm months just to break open the batch a week later for a luxurious toast breakfast. Hardcover, 150 pp. $27.99.
Saving the Seasons
Mary Clemens Meyer & Susanna Meyer
The growing season doesn't last forever, especially in Canada. The Meyer sisters team up to save your pantries from empty-shelf syndrome in the dead of Winter. This is an essential guide for those interested in learning to "can, freeze or dry anything." Softcover, 208 pp. $28.99.
Canning for a New Generation
Seasonally-based, with separate sections for vegetables and fruits, this book combines preserve recipes with useful tips for preparing and freezing (denoted by a snowflake) produce, as well as recipes that make use of your freshly made preserves. Gift labels are kindly included. From basic - e.g. Strawberry Jam or Applesauce - to more exotic - e.g. Creole-Spiced Pickled Okra or Membrillo (Quince Paste) - there are sure to be enough ideas to keep your pantry full year-round. Softcover, 303 pp. $29.95.
The Complete Root Cellar Book
The wonders of eating carrots, parsnips, potatoes and more in the middle of winter, that you put away in the root cellar in the fall is a joy we all should be experiencing. This almost lost tradition of cellaring food for the winter is making a comeback. The book includes over 30 plans, storage options and 100 recipes for using up your cellared goods. Softcover, 264 pp. $27.95. Watch the interview with Alison Fryer and Steve Maxwell.
Recipes from the Root Cellar
As the summer months wind down and fresh produce becomes less readily available, turn to "Recipes from the Root Cellar" and make the most of the fall and winter harvest. Greens and cabbages, members from the onion family, tubers, root vegetables, winter squashes, and dried beans all make an appearance in this cozy compendium. Not just for vegetarians, this book also incorporates meat and fish dishes featuring fall and winter's finest. Softcover, 387 pp. $23.95.
250 Home Preserving Favorites: From Jams & Jellies to Marmalades & Chutneys
Featuring all the original recipes from her best-selling book, Prizewinning Preserves, Yvonne Tremblay's 250 Home Preserving Favorites also includes over 125 new recipes. Side panels provide useful tips, recipe variations, and suggestions for recipes using the preserves. For those wanting to delve into jam-making for the first time or who do not have the time or equipment necessary for making jam in large batches, there is a chapter on "Micro-Mini Jams" which outlines the process and provides recipes for making jam using the microwave. Softcover, 384 pp. $24.95.
The Complete Book of Pickling
With an introductory section that includes a step-by-step guide to preserving techniques, as well as equipment essentials and ingredient purchasing and preparation tips, The Complete Book of Pickling appeals to both novice and experienced canners. Covering a broad spectrum from vegetable and fruit pickles to relishes, chutneys and salsas, you can enjoy summer's freshness at any time of the year. Softcover, 335 pp. $24.95.
Good Old-Fashioned Jams, Preserves and Chutneys
Another in the National Trust series, this book features recipes for jams, chutneys, relishes, fruit curds and cheese, and herb salts and syrups -- all from cookbooks belonging to National Trust properties or from their contemporary restaurants. Who knew you would find a recipe for lemon curd cooked in a slow cooker in a National Trust book? Colour photos. Hardcover, 176 pp. $29.95.
Self Sufficiency: Preserving
As part of a range of books aiming to help you become more self-sufficient (there are also home brewing and home cleaning texts) this clear and brightly illustrated book contains instructions on jams, jellies, pickles and marmalades, as well as curds, fruit butters, bottling and salting. Each section covers such helpful information the specific equipment needed and additional cooking tips. Recipes include pumpkin curd, quince butter and pear and orange chutney. No photographs but colour illustrations throughout. Hardcover, 128 pp. $16.95.
Preserving the Italian Way
Australian-born to Calabrian-born parents, Pietro Demaio presents recipes for traditional Italian preserving interwoven with the story of Australia’s Italian immigrants. Preserved vegetables and mushrooms, fish, and wines and liqueurs figure heavily in the book. Demaio also offers instructions for making salami and other cured meats. Although bread does not really fall into the preserving category, there are bread recipes and directions for building a wood-fired brick oven. Some photographs in colour and black and white. Softcover, 236 pp. $39.95.
Jam it, Pickle it, Cure it & other cooking projects
It's the "other projects" that caught our attention, bacon, cheese, marshmallows, crackers. Yes, you've probably seen some of these recipes elsewhere, but there is enough variety over a wide course of categories all in one book to make it interesting. Hardcover, 148 pp. $29.95.
Mike and Nancy Bubel
Whilst we are in the midst of a back to the land, back to basics revival, why not take it one step further and revive the root cellar? This classic book published in 1991 discusses how you can go about keeping nature's bounty fresh all year long, a practice that has fallen by the wayside. An efficient low cost way that can be done in a basement, porch, garage or hallway according to the authors! Softcover, 298 pp. $19.95.
The Beginner's Guide to Preserving Food at Home
The perfect antidote to a troubled economy, this book, using straightforward instructions, shows how to save money and the summer harvest . It includes recipes that employ canned, frozen, brined and root cellared fruits and vegetables. Handy charts show preserved yields from fresh produce. A few line drawings. Softcover, 231 pp. $19.95.
Fruits of the Earth
Author, Gloria Nicol has been preserving for over thirty years and is now ready to share. The book follows the trend of returning to simpler methods of food production and taking advantage of seasonal eating. Recipes range from traditional Countryside Jam to more unique combinations, such as Crab Apple & Vanilla Curd. With plenty of colour photographs and helpful tips throughout the book, Nicol makes preserving seem less daunting and very appealing. Hardcover, 144 pp. $33.95.
Pretty Pantry Gifts
Includes 15 recipes, 24 sheets of stickers, 20 gift tags with elastic string, 10 fabric toppers, and 10 cellophane bags. Box set. $26.95.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads
Linda J. Amendt
The winner of more than 600 ribbons for preserving at state and county fairs, Linda Amendt brings modern flair to preserving, resulting in jewel-toned spreads that include guava jelly, raspberry marmalade and savory examples such as red onion jam and garlic thyme jelly. Her processing methods are the latest with strict prohibition against the use of paraffin wax. Colour photos. Softcover, 304 pp. $24.95.
The Complete Book of Small-Batch Preserving
From dried cranberries to hellfire relish there is a preserve to suit every taste. Diabetics take heart - there is even a chapter on low sugar spreads. With loads of information on safety issues, types of pectin and how to use them, this is a great beginner’s book for the preserving-timid. Colour photos. Softcover, 376 pp. $19.95.
Bernardin Complete Book of Home Preserving
Edited by Judi Kingry & Lauren Devine
As there are many of us who love to bottle and jar practically everything this
tome has it all, including a decent pickling section. Softcover, 448 pp, $27.95.
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