Canning and Preserving have always held a kind of romantic charm for me, I remember hovering over large pans in my parents kitchen as I made chutney with my Dad and eagerly packaging it up to give as gifts. Intense aromas, countless jars and fun little labels to write, what’s not to like? I was therefore very excited about today’s book review, courtesy of GMC Publications.
I was expecting a large volume of original and intriguing recipes to entice me. In actual fact the book concentrates quite heavily on the science and methods behind canning.The recipes are located towards the end.
I was rather disappointed by this, the information is useful but I would have rather the theory was condensed a little. There was also several profiles of various ‘canners’ giving their insights behind why they love this method of preserving food.
However once you wade through the first section there are some truly delightful recipes, such as Peach and Lavender Butter or Cardamon Apple Cider Butter. We chose to make the latter and it’s absolutely fabulous! A bit too fabulous in fact, we can’t stop eating it 🙂 The recipe was easy and quick to follow and very straightforward, a perfect preserve.
Would I recommend this book?
The recipes are brilliant, but I’m not overly keen on the heavy technical information at the start. If you are a complete novice, this book will lead you by the hand with no room for questions. If however, you are moderately experienced with preserves then this probably isn’t the book for you.
Could it be improved in anyway?
This book really is the only book you’ll need in regards to theory and will be useful to a great deal of people. But… I would have organised the book slightly differently, perhaps sumptuous recipes as the front to grab your attention and then technical guidance as more of a glossary at the end. All personal preference of course.