Preserving is a centuries-old way to make the most out of every
season, stretching the more bountiful months into the sparser
ones—and what’s more, it is fun, rewarding, and easy to learn.
Explaining the history, science, and basic processes of
preserving, Pam Corbin guides us through a world of jams,
jellies, butters, curds, pickles, chutneys, cordials, liqueurs,
vinegars, and sauces that can be made from local... more...