Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Square Peg Cookery Classics)

By Beryl Wood

First released in 1970, Beryl Wood's vintage Let's defend it's the final protecting bible. during this small encyclopaedia, wooden distils the significant wisdom of previous generations right into a jarful of easy, foolproof recipes that might provide never-ending satisfaction either to make and to savour.

With directions on apparatus and guidance, precious tricks on cooking and demanding tips on how to take into account, this A-Z of recipes is an important publication for everybody from the skilled jam-maker to new chefs making preserves for the 1st time. vintage recipes reminiscent of mint jelly, lemon curd and Seville orange marmalade are all the following, in addition to more odd mixtures and ideas for protecting end result, herbs and vegetables.

This specific and complete recipe publication revives the paintings of constructing jams, jellies, pickles and chutneys, and celebrates the fun of remodeling a surfeit of whatever - from apples to whortleberries - into jars filled with sweetness.

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Extra info for Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Square Peg Cookery Classics)

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ORANGE AND LEMON CURD keep on with recipe for Lemon Curd, utilizing juice and rind of two oranges, the rind of one lemon, 113g (4oz) butter, 2 eggs and 225g (½lb) sugar. Orange and Lemon Jelly see less than Lemon. ORANGE AND LEMON MARMALADE four Seville oranges 1 candy orange 1 lemon 1. 8kg (4lb) sugar 1. 1l (2 pints) water. technique as for Seville Orange Marmalade. Orange and Marrow Curd see less than Marrow. Orange and Pear Jam see lower than Pear. Orange and Pumpkin Jam see below Pumpkin. Orange and Rhubarb Jam see lower than Rhubarb. Orange and Tomato preserve see lower than Tomato (Green). ORIENTAL CHUTNEY 450g (1lb) dried apricots 450g (1lb) dried peaches 340g (¾lb) stoned dates 450g (1lb) sultanas 340g (¾lb) seedless raisins 340g (¾lb) currants 1. 4kg (3lb)Demerara sugar 28g (1oz) salt 56g (2oz) garlic 14g (½oz) every one flooring cloves and cinnamon 570ml (1 pint) vinegar water. Chop apricots, peaches and dates; installed pan with closing fruit and water simply to hide; simmer slowly until eventually delicate; upload vinegar, spices and sugar, stirring until eventually dissolved; boil quickly for approximately 30 min, stirring often, till thick; style, upload salt as required; pot scorching and don't use for six months. P PARADISE JELLY 450g (1lb) apples 450g (1lb) quinces 225g (½lb) cranberries sugar water. Wash and sector apples and quinces, elimination seeds from the latter; installed pan with cranberries and water simply to hide; simmer until smooth; pressure via jelly bag; placed juice in pan with 800g sugar according to litre liquid (1lb according to pint), stirring until dissolved, then boil speedy to set; pot and canopy straight away. PARSLEY HONEY 140g (5oz) parsley (including stalks) 850ml (1½ pints) water 450g (1lb) sugar 1 tsp. white vinegar. Wash parsley and dry good; tough chop; installed pan in boiling water until lowered to 570ml (1 pint); upload sugar, stirring until dissolved, boil 20 minutes; upload vinegar, stirring good; pot and canopy instantly. PARSLEY JELLY 340g (12oz) parsley five lemons sugar water eco-friendly colouring. positioned parsley in pan with water simply to disguise and the chopped peel of one lemon; boil for 1 h; pressure; positioned liquid in pan with juice of the five lemons and 800g sugar in step with litre liquid (1lb in step with pint), stirring until eventually dissolved; boil until eventually approximately set, upload a couple of drops of eco-friendly colouring; boil to set; pot and canopy right now. ardour FRUIT JAM ardour fruit sugar lemon. Scoop pulp from fruit, installed pan with juice of two lemons and 800g sugar according to litre pulp (1lb according to pint); stir until sugar dissolved; boil speedy to set. As clean grenadillas (or ardour fruit) usually are not frequently to be had in England, you can also make this jam, with tinned fruit: Canned ardour fruit sugar lemon. Pulp fruit, and if already sweetened use simply 400g sugar according to litre pulp (½lb sugar in keeping with pint) and proceed as above. PEAS DRIED Shell younger peas (use pods for soup); blanch in boiling water for three min; drain good, unfold on trays on thick muslin until relatively dry; (change muslin at times to help drying); shop in hermetic jars. PEASE FOR CHRISTMAS (1799) Shell high-quality younger pease, installed a few boiling water with a few salt, after boiling five min, drain in colander and installed textile doubled 5 or 6 instances.

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