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Cookbooks, Food & Wine Author by Susannah Steel - Start making your own jellies and jams with Get Started Preserving: The Basics, part of a new series from DK. This easy-to-follow, structured learning guide allows you to start simple and learn the basics of preserving, build on what you've learned, and then show off your new skills! Get Started Preserving: The Basics teaches you the basics of canning, pickling, and drying your own fruits and vegetables. Begin with easy chutneys and advance to more complicated curds and marmalades as you work through increasingly challenging projects and learn new tricks and techniques. From pickled cucumbers to honeyed figs, Get Started Preserving: The Basics has all the delicious recipes and helpful step-by-step instructions you need to be on your way to becoming a preserving pro! Clear, dynamic photography takes you through the preserving process for each project and shows realistic images of the final products. Visual glossaries help you identify essential preserving tools, give troubleshooting advice, expert tips, and ideas for further projects. Perfect for beginners, Get Started Preserving: The Basics will have you making tasty jellies and tempting jams in no time!

Kindle Book Info:

File Name: get-started-preserving.pdf
Author: Susannah Steel
Category: Cookbooks, Food & Wine
File Type: pdf

Best Review Get Started: Preserving:


Most helpful customer reviews

0 of 0 people found the following review helpful.
Five Stars
By Susan Owens
This was a gift and she loved it!

3 of 3 people found the following review helpful.
A great little reference source for you and your family
By DarrenIngram_dot_com
Another book in this great little winning format, this time looking at the preservation of food.

Preservation is one of those subjects that many people just don't thoroughly get. They might roughly understand freezing and possibly use preserves, but on the whole it can remain a bit of a closed subject. This book will change those perceptions. As with other books in this fine series, the book is split into three main sections - start simple, build on it and take it further and within each section are several chapters, so at no time should you feel lost and out of your depth and the book seems to go out of its way in dispensing advice and quality information throughout.

At the start an overview of the various bits and pieces (the tools) that may be needed are explained, along with a good primer on hygiene and food safety. When preserving food it is critical to get things right, else you might just be storing a bacterial timebomb, and this is explained well in layman's language, as is the science behind preservation.

Then it is time to get preserving. Starting with the basics of freezing fresh fruit, you see very quickly that preserving need not be complex! You are even told how long a food might last and, of course, food can last a long, long time even if a slight degradation occurs after an optimal period.

When reading through this book it is amazing to see the variety of foods that can be preserved and, of course, the multitude of preserving methods. They all look so easy as well when you look at this book. Whilst it is true that more and more pre-preserved items are available from food stores, there is a certain satisfaction involved in preserving your own foods, particularly if you have been active in your own garden. By doing it yourself you can be 100% sure about just exactly what has been done to your food from start to finish. As you reach the latter stages of the book you can even start to preserve your own fish and meat (including making your own bacon). For this reviewer many of the foods being preserved will remain a theoretical process but, at the same time, it was an intense, interesting read nonetheless.

When you consider the tremendous quality of the book's content, the design and the very low price, this is a true "no brainer" and deserves a place on your bookshelf with the other "Get Started" books in this series. They will form a great little reference source for you and your family and, it is suspected, you will find even more determination and reasons to "Get Started" in the kitchen!

1 of 1 people found the following review helpful.
Great Resource!
By L. N. Kleisner
I've been canning jams for the past five years or so, but I never really did more than a basic strawberry jam. This year, however, I was determined to make all kinds of great stuff so that I could get the most out of my ever-growing garden. I happened to see this book at my local bookstore, and even though it looks like a grammar school primer, I took a look inside. The recipes looked fantastic, and so did the tips.

I've now made several of the recipes, including the rhubarb/pear/ginger jam (it is AMAZING!), the raspberry curd (looks weird; tastes great!), peach conserve (again, fantastic), and the strawberry syrup (it's wonderful on pancakes and ice cream). There's a lot more that I'm itching to try - for instance, I can't wait to try making my own butter!

I find the photos extremely helpful. They made understanding the process super easy. The tips were incredibly helpful, and all of my batches have turned out great. If you're serious about learning how to preserve fruits, I would also recommend pairing this with the book Put 'Em Up! Fruit. Both books are fantastic, but I find that together, they not only answer almost every question you could possibly have, but the combination of recipes is incredible.

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