It’s that time of year when the preserving pan calls. That, or a look at what you’ve been growing and don’t want to waste. Or maybe a quick hedgerow forage has left you blackberries, sloes and elderberries to do something with.
Maybe you’ve been doing the same recipes every autumn and want to try something new. Or maybe you’ve got something this year that you’ve not had before. Either way, here’s five books to inspire you to get creative with your preserving.
This covers all the techniques that you’ll need, but with a modern twist. Take your raspberry jam up a gear into Raspberry and Rose Jam. Or try Carrot and Citrus Chutney, for a fresher take on a pickle. It also covers things like kimchi, so right up with current trends. While I don’t think you can beat the classics, it’s also nice to change things every once in a while too.
Proving there’s more to pickle than Branston (although it’s still one of my favourites) this book takes you through everything from pickle to vinegars, by way of kimchi. If you’re more of a savoury person, then this is the preserving book for you. It even covers pickled eggs.
This might be a little book, but it packs quite a lot into the pages it does have. I like the fact that this one covers cordials, as they’re something a bit different to do with your fruit glut. The fact that has a recipe for Strawberry Gin Fizz did not sway my recommendation at all.
More pickles to go at here. This one has lots of illustrations, so good if you are a beginner and want a bit more of a guide. As well as how to pickle traditional things like cucumbers, it also covers kimchi and Balkan sarma. No, I’ve no idea on the last one either but worth a go.
Come on, a preserving book written by someone called Beryl? Got to be good. I’m hoping Beryl has a huge, rustic kitchen with battered copper pans and a large farmhouse table. It has a very precise 579 recipes in it, covering the usual suspects plus fruit butters and cheeses. If you’ve got a glut to work through, then this may be just the thing.
What’s your favourite preserving recipe? And where did it come from? I love those recipes that are on scraps of paper, handed down through the generations. Happy pickling!
Non-affiliate link here.