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River Cottage Handbooks #2
Preserves
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 produce throughout the year. She includes 75 recipes, covering everything from traditional favorites such as raspberry jam, lemon curd, quince cheese, and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.
224 pages, Hardcover
First published August 4, 2008
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Displaying 1 - 30 of 50 reviews
December 31, 2020
Половину 2020 года надеялась переехать в дом с садом, надежды не оправдались, но я все равно машинально читаю про Заготови и Садовсодство. Впрочем, книга полезная, даже если погреба у вас нет.
December 11, 2018
I really enjoy this little cookbook because first of all it demystifies the canning process and doesn't make it as terrifying as American cookbooks seem to, and secondly, it includes so many "hedgerow" ingredients that are commonly used in England and so rarely taken advantage of in the United States, like elderberries and gooseberries.
Color photos are plentiful, though not always of the recipes themselves. Charts give additional information like which fruits are highest in pectin and acid for proper jelly making and setting. Recipes are simple and look tasty. I got this book from the library after reading that a wonderful homemade bouillon recipe was from it, and I like it so much that I may buy a copy of my own.
(Note: I read the hardcover version, but the cover looked like this one listed for the ebook and not like the orange and red cover listed for the physical version of the book here on Goodreads. I know there are several versions that were created for British and American readers and mine was an Americanized version.)
Color photos are plentiful, though not always of the recipes themselves. Charts give additional information like which fruits are highest in pectin and acid for proper jelly making and setting. Recipes are simple and look tasty. I got this book from the library after reading that a wonderful homemade bouillon recipe was from it, and I like it so much that I may buy a copy of my own.
(Note: I read the hardcover version, but the cover looked like this one listed for the ebook and not like the orange and red cover listed for the physical version of the book here on Goodreads. I know there are several versions that were created for British and American readers and mine was an Americanized version.)
February 1, 2013
Not the best preserving book I have read. I find the format a bit annoying, it does not quite open up properly which I want if cooking out of something. The order of recipes and contents is a bit jumbled, it focuses much on hedgerow but then figuring out what to do when is not quite easy and the recipes are alright, but nothing outright fabulous.
October 17, 2016
This book is not for beginners. It has a lot of canning philosophy in it and is best for people who like to make their own recipes. The recipes she does give are unique and varied. The is a definite British lean to this so not all the ingredients are available readily.
September 3, 2016
I'm cautious about the techniques presented in the book. I'm sometimes confused by the recipes. So why do I love this book? First it simplifies the preserving process. It recommends a variety of fruit to try in recipes such as Bachelor's Jam. I was surprised by the minimual amount of added sweetness in the brandied plums.
I really wanted to learn how to preserve fruit in booze. This book provided me with lots of options. Next time, I'm likely to plan on hot-water sealing for anything that I want to last for more than 2 months.
The more I preserve fruit, talk to other canners and use the book, the more the process makes sense.
I made the Honey-Plums and gave them away. I've heard nothing but good things about them.
I really wanted to learn how to preserve fruit in booze. This book provided me with lots of options. Next time, I'm likely to plan on hot-water sealing for anything that I want to last for more than 2 months.
The more I preserve fruit, talk to other canners and use the book, the more the process makes sense.
I made the Honey-Plums and gave them away. I've heard nothing but good things about them.
June 18, 2009
One of the most comprehensive books on traditional preserving methods and recipes. Simple to follow, very compact and informative with seasonal timings. Note the timings relate to UK seasonality but for the most part you can transpose the seasonal boundaries to your part of the world and adjust acordingly
March 17, 2016
Again, another intro into the world of a specific subject.
Written in the same manner as of the other handbooks in this admirable series, a little gem.
Written in the same manner as of the other handbooks in this admirable series, a little gem.
Read
September 2, 2020I checked this out from the library and ended up buying it. The writing is personable and casual, not super fussy or laden with dire warnings.
Speaking of not being fussed, British methods. My version of the RCPH is modified with American measures and equipment but seems otherwise unchanged. Often, British canning recipes remind me of my grandmother's - the reuse of all manner of jars that held other things, and that way of flipping the jar of upside down to cool rather than water bath. Why there and not here? Why then and not now? The RCPH even has a modest section of things preserved in oil. I've got the USDA hissing in my ear about botulism so I'll likely keep those in the fridge and use quickly, but it does make for a more interesting/traditional variety of recipes.
Also, the recipes are great. While I've found the Ball Complete Book of Home Preserving informative, I haven't wanted to make many recipes from it in 15 years of preserving, so I ended up giving it away recently. Instead of 400 recipes laden with odd, dated combinations, this book offers a really balanced, well curated, and seasonally appropriate recipe range. I may not get hold of the currants, hawthorn berries, or rosehips, but I like the foraging inspiration, and most of the recipes require ingredients I can find easily. So far I've made the preserved lemons, elderflower cordial, pickled fennel, and candied oranges from this book as well as the smoky beet ketchup Corbin wrote up in the Guardian.
Other things I plan to make from the RCPH this year are marmalade (there are 6 variations, but I'm eyeing lemon honey, whiskey, or ginger), apple lemon curd, honeyed hazelnuts, ale chutney, mulled pears, and blueberries with bay leaf.
Probably if you are new to canning and live in the U.S. this is not the best first cookbook. Methods/attitudes/safety precautions vary between the two countries, and it's worth knowing your way around our version. If that's the case, I highly recommend Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry or Food in Jars: Preserving in Small Batches Year-Round. But if you aren't new, this book is laid back, rewarding, and informative, a real pleasure to read and use. The author is also on Instagram dropping good advice and canning ideas all over the place, so you can check out her work there.
Speaking of not being fussed, British methods. My version of the RCPH is modified with American measures and equipment but seems otherwise unchanged. Often, British canning recipes remind me of my grandmother's - the reuse of all manner of jars that held other things, and that way of flipping the jar of upside down to cool rather than water bath. Why there and not here? Why then and not now? The RCPH even has a modest section of things preserved in oil. I've got the USDA hissing in my ear about botulism so I'll likely keep those in the fridge and use quickly, but it does make for a more interesting/traditional variety of recipes.
Also, the recipes are great. While I've found the Ball Complete Book of Home Preserving informative, I haven't wanted to make many recipes from it in 15 years of preserving, so I ended up giving it away recently. Instead of 400 recipes laden with odd, dated combinations, this book offers a really balanced, well curated, and seasonally appropriate recipe range. I may not get hold of the currants, hawthorn berries, or rosehips, but I like the foraging inspiration, and most of the recipes require ingredients I can find easily. So far I've made the preserved lemons, elderflower cordial, pickled fennel, and candied oranges from this book as well as the smoky beet ketchup Corbin wrote up in the Guardian.
Other things I plan to make from the RCPH this year are marmalade (there are 6 variations, but I'm eyeing lemon honey, whiskey, or ginger), apple lemon curd, honeyed hazelnuts, ale chutney, mulled pears, and blueberries with bay leaf.
Probably if you are new to canning and live in the U.S. this is not the best first cookbook. Methods/attitudes/safety precautions vary between the two countries, and it's worth knowing your way around our version. If that's the case, I highly recommend Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry or Food in Jars: Preserving in Small Batches Year-Round. But if you aren't new, this book is laid back, rewarding, and informative, a real pleasure to read and use. The author is also on Instagram dropping good advice and canning ideas all over the place, so you can check out her work there.
November 16, 2021
This is by far the most used cookbook on my shelves. Pam makes the process of preserving so easy to understand. I’ve taken many of the tips and tricks from this book to other preserving recipes and had great success. Highly recommend to anyone, whether you’re new at preserving or not.
December 10, 2021
A really good book I read it all the way through this time, I have made 15 of the perseveres and they have all been very enjoyable and I think well worth making, Do try then. You can also annoy your friends by giving them as presents.
October 16, 2018
Excellent beginners book, covers all you need to know
December 27, 2018
Love, love, love this book!
Loads of inspiration for growing and making for next year
Loads of inspiration for growing and making for next year
July 11, 2019
lots of great recipes. - some different ingredients and combinations
November 14, 2020
Another book from the library that I found great value in but should return before it gets covered in sugar.
January 10, 2021
Looks great, cant wait to get foredging and preserving.
September 13, 2022
Dog eared!
January 12, 2023
Wonderfully written book, with so much accurate information packed into such a small frame.
September 18, 2023
Borrowed from library. Great book to use in autumn.
September 12, 2025
A decidedly British take on home preservers that you never knew you needed. With the cost of everything going up, it’s time to can!
July 26, 2019
as always, wonderful in this contemporary with no fantastic or elements but a surprise in the ending!
September 9, 2017
Pam Corbin is very strict on health and safety, but everything in a modern, not over complicated way. There are some really useful tips about sterilising, filling and sealing, all in a form of handy, easy to read tables - so even if you're complete novice when it comes to making your own jams, pickles, she'll take you all way through.She explains everything, covers all the basics and more. Explains that like chutneys are not marmalades etc. This book is like a mini encyclopedia of all things in jars.
Of course the real test is in the recipes. I like the way in which book is written and divided into useful and thematical chapters. Each recipe is on its own page and there are lots of useful illustrations.I love the seasonal advice that tells you when to make a particular preserve. Pam also suggests interesting variations which you probably wouldn't think of yourself, like: Whiskey marmalade, Indian spices (like fenugreek) in the rhubarb relish, Pickled crab apples instead of pears and many more.
Things I was surprised with are the recipes on how to make: passata, fruit leather(!), quince jelly and compost heap jelly. She also tells you how rewarding it is to make your own jam or jelly, way more better (and healthier) than buying one from the shop. More to that - this book also teaches about seasonality, which seems to be forgotten in our modern, hectic lives.
Honestly - if you're looking for a big in content, but small in size, book about food preservation don't look any further!
Of course the real test is in the recipes. I like the way in which book is written and divided into useful and thematical chapters. Each recipe is on its own page and there are lots of useful illustrations.I love the seasonal advice that tells you when to make a particular preserve. Pam also suggests interesting variations which you probably wouldn't think of yourself, like: Whiskey marmalade, Indian spices (like fenugreek) in the rhubarb relish, Pickled crab apples instead of pears and many more.
Things I was surprised with are the recipes on how to make: passata, fruit leather(!), quince jelly and compost heap jelly. She also tells you how rewarding it is to make your own jam or jelly, way more better (and healthier) than buying one from the shop. More to that - this book also teaches about seasonality, which seems to be forgotten in our modern, hectic lives.
Honestly - if you're looking for a big in content, but small in size, book about food preservation don't look any further!
May 16, 2012
This is a pretty little book, saturated with gorgeous images that make you feel as if you, too, are picking berries in a flowering hedgerow in some quaint little town in the English countryside. There's a great variety of recipes, from honeyed hazelnuts to rumtopf to pickled nasturium pods. And you can practically hear the author's British accent in the colorful instructions, such as this one from the black current jam, "... remove the twiggy bits..."
But having said all that, American canners have been beaten over the head with information about proper canning techniques to avoid dying a horrible death from botulism, and the author's canning techniques are exactly the ones we've been told to avoicd (seal jars with parafin, flip jars upside down to seal them, etc.). So I'd say, enjoy reading this little slice of Great Britain, but employ safe canning techniques. True, my grandmother sealed plenty of canning jars with parafin without accidentally poisoning anyone, but since canning techniques have advanced, why chance it?
But having said all that, American canners have been beaten over the head with information about proper canning techniques to avoid dying a horrible death from botulism, and the author's canning techniques are exactly the ones we've been told to avoicd (seal jars with parafin, flip jars upside down to seal them, etc.). So I'd say, enjoy reading this little slice of Great Britain, but employ safe canning techniques. True, my grandmother sealed plenty of canning jars with parafin without accidentally poisoning anyone, but since canning techniques have advanced, why chance it?
July 2, 2012
Very thorough and easy to follow instructions as well as lots of information on the 'basics' of making preserves, which are useful to follow even when following recipes from other sources. I've already made a delicious gooseberry and elderflower jam from here, and right at the end is the most genius idea/recipe: 'Souper Mix,' a kind of homemade stock paste that you can adapt to feature flavours of the season.
August 14, 2012
Another in the excellent handbook series. As in some of the others, Hedgerow, Mushrooms, Edible Seashore, doubly useful in this pocket size as you can take them out with you when out collecting and catching.
These books written by people associated with River Cottage are able to cover everyone from beginner to established home cook.
From advice about equipment, where to find wild ingredients to some delightful recipes it's a lot in a little package.
Foreword by Hugh F - W.
These books written by people associated with River Cottage are able to cover everyone from beginner to established home cook.
From advice about equipment, where to find wild ingredients to some delightful recipes it's a lot in a little package.
Foreword by Hugh F - W.
April 16, 2018
The works of the writers of the River Cottage books are always a joy and this work is no exception. Although there are many Britishisms in this work I would not let that deter an American reader as this book is not just valuable for its recipes but for its commentary on the art of making preserves.
This work is a Joy and I heartily recommend it to anyone that loves making preserves as I do.
Merged review:
a joy. Worth having if you like making Jam.
This work is a Joy and I heartily recommend it to anyone that loves making preserves as I do.
Merged review:
a joy. Worth having if you like making Jam.
July 13, 2011
this is another one from the river cottage guides (see hedgerow) I have been after this for a while and i will admit there is more than just a book of recipes to tempt you with there is also useful information there too - and I admit there is nothing better than to consume your creations afterwards (especially when you have stunk out the house)
August 7, 2011
At first glance, I assumed that this book was too beautiful to be useful. Many gorgeous cookbooks seem designed for the coffee table, not the kitchen. But I was wrong. I LOVE this book. Preserving things has always seemed scary to me, but after reading this book I feel I can go forward unafraid.
Once more, into the breach!
Once more, into the breach!
August 16, 2012
The star rating is just for the seville orange marmalade - followed the recipe and the marmalade just didn't set - lovely marmalade just a bit runny. Had made some the previous year from a magazine - will definately search for that magazine again and use the recipe in there. Got put of by that and not tried the other recipes in the book.
November 18, 2012
A comforting voice, Ms. Corbin makes preserve making seem simple and straightforward, useful, and beautiful. It's a fun browse, with some good ideas, and a nice picture into eating like a Brit. I like to look at recipes for hedgerow jelly, and imagine that some day I'll get to make it. It's that kind of book.
May 26, 2024
Love this book! Made quite a few things all excellent including blues and bay, canned pears with anise, pears in ginger wine and pickled fennel. Made many more but these are the ones that stand out, and there are lots more to try. Pam is so experienced having once run a preserves business so the pages are packed with great ideas and variations.
Displaying 1 - 30 of 50 reviews