Preserve It!

by Lynda Brown (Editor)

Covering pickling, jam-making, freezing, bottling, canning, brewing, smoking, salting, drying, curing, sausage-making, and cheese-making, Preserve It! demystifies the processes and shows you how you can, with traditional techniques, preserve fruit, vegetables, meat, fish and dairy without expensive equipment or training. From garden to table, every detail along the way is explained with clear, step-by-step instructions, guiding gardeners and cooks of all levels through the satisfying crafts of bottling jams, syrups, and chutneys, or even making sausage, cheese, butter, cider, and wine.

Genres: Cookbooks, Cooking, Nonfiction, Food, Gardening

352 pages, Hardcover

First published June 21, 2010

About the author

Lynda Brown is a respected food writer and has had a life long passion for, and commitment to, organic food and gardening.
A familiar face and voice for her TV appearances and her contributions to radio, especially Radio 4's celebrated The Food Programme, she has written extensively for all major national newspapers and journals over the years and is a winner of the prestigious Glenfiddich Cookery Writer award.
She is a life member of the organic gardeners' association, HDRA, and the Soil Association.

Reviews

[Melissa · Rating 5 out of 5]

I’m going to need to buy this book so that I can try out some of the amazing recipes that I found while reading this book.

[karenbee · Rating 4 out of 5]

I nabbed Preserve It! (edited by Lynda Brown) from the library because I liked the cover and have an ongoing interest in the subject matter.

I've canned for a few years, and although I haven't been the most adventurous canner, I have a grasp on the basics. I didn't expect to find much that I didn't know already, but I was pleasantly surprised -- Preserve It! covers the basics of most preservation methods out there, from in-ground storage to curing. I enjoyed paging through it, and while I am not going to make gravlax anytime soon, it's interesting to read how it's done.

I like the layout of the book, too. Each method has its own section, and at the beginning of the section there's a recipe that walks you through the steps of, say, freezing. After that there are a few different recipes using that method. Also included in each section is a spread that pictures the foods best suited for that method.

The recipe I tried first was Cilantro Walnut Pesto, which I LOVED, although my husband said "it tastes like leaves and oil." TO BE FAIR, it basically IS leaves and oil. I probably should have put it on something first instead of having him taste it straight, oops. The recipes, according to the acknowledgments, were compiled from a few different sources, so most of them can probably be found online, but it's nice to be able to page through them.

Ultimately, Preserve It! is more of a beginner's overview of preserving than anything else. If you know what you're doing already, it might not be worth a purchase, but it's a good introduction to different preservation methods, and it's fun to browse through for inspiration.

[Freda Mans-Labianca · Rating 5 out of 5]

I had not preserved anything before except tomato sauce, so I really had no idea if there was anything fairly novice to attempt, but lo and behold I found a pickle recipe, that may have been overnight but was easy.
I did leave out mustard seeds, mainly due to the Labor Day holiday and no stores open, but it didn't take away from the pickles. I'd make them again too. Next time with the seed.
For sure this is a book I will try some more of, maybe even attempt something harder.
For all you canning and preserve needs, get it. It is awesome!

[Valerie Sherman · Rating 5 out of 5]

I received this as a gift for Christmas, which is when I read it and entered my review. However, having made a handful of recipes from the book, I'd give it even more if I could. I made the Jerusalem artichoke puree, which was totally easy and a great idea for using up these strange little vegetables, and I just finished the strawberry currant jam - easily the best jam I've ever tasted in my life. I can't wait to make more!

[Kristina Seleshanko · Rating 5 out of 5]

I love reading British books about food preservation; they are much more open minded than most American books on the topic. All the measures here are American, which is great because there are many recipes - most of which you won't find in standard canning books. There's also good information on preserving meat (by salting, smoking, etc.), and basic info on freezing, drying, and root cellaring. A really inspiring book and I can't wait to try some of the recipes!

[Charissa Wilkinson · Rating 4 out of 5]

Overview: Are you interested in growing your own produce? If you are, then what do you do with it when it comes in? This book is all about the art of preservation.

Dislikes: If I have any complaints, it’s with some of the slower preservation techniques. And then it’s more because of a lack of explanation.

Likes: There are several useful grafts to aid both the new and more experienced preserver.

Also, there are several recipes in each section. This makes it so that you have a good grasp on the ideas behind each technique.

Conclusion: This is a good resource for the homesteader and anyone else who wants to have a garden. Enjoy it, and your end results with the rest of your family.

[Gaby · Rating 4 out of 5]

What a book! Easy to follow, great information. Just the book to start canning with!

[Jennifer · Rating 4 out of 5]

Cant wait to try some of these recipes! :)