Good Home Preserving: Delicious jams, jellies, chutneys, pickles, curds, cheeses,

This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving. As well as being fun, rewarding and easier than you might think to produce your own preserves, you won't believe the difference between the flavour of shop-bought products and your own home-made produce where the raw materials are as fresh as you can get. In this book you'll also find tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.
AUTHOR BIOG:
Diana Peacock, with her husband Paul, edits the Home Farmer magazine and practises self-sufficiency on the family vegetable plot. As well as having over thirty years experience of feeding a family of five on a tight budget, she has also cooked with children in schools. She is the author of Good Home Cooking, Good Home Baking, and the co-author of The Seasonal Cookbook and Grandma's Ways for Modern days.

CONTENTS:
1. Drying Fruit and Vegetables
2. Freezing Fruit and Vegetables
3. Preparing for Preserving
4. Making Jams
5. Making Marmalades
6. Making Jellies
7. Making Fruit Curds, Cheeses and Butters
8. Making Special Preserves
9. Making Pickles
10. Making Chutneys and Relishes
11. Making Ketchups, Sauces and Flavoured Vinegars
12. Making Fruit Syrups
13. Recipes Using Your Preserves
Index.