THE GOOD HOME PRESERVING GUIDE

Delicious jams, jellies, chutneys, pickles, curds, cheeses, relishes and ketchups – and how to make them at home

Diana Peacock

• PRICE £12.99
• EXTENT 176 pages
• BINDING Paperback
• FORMAT 210 x 170 mm
• ISBN 978-1-905862-44-3
• PUB DATE 27th August 2010
• IMPRINT Spring Hill
• BIC CODE WBVS
• CATEGORY Cookery
• TERRITORIES World Rights

Diana Peacock, with her husband Paul, edits the Home Farmer magazine and practises self-sufficiency on the family vegetable plot in Manchester. As well as having over thirty years experience of feeding a family of five on a tight budget, she has also cooked with children in schools. She is the author of Good Home Cooking, Good Home Baking, and the co-author of The Seasonal Cookbook and Grandma’s Ways for Modern Days.

REVIEWS OF GOOD HOME COOKING

• ‘…a book we'll keep near to hand.’ www.lowcostliving.co.uk
• ‘simple, inexpensive recipes that ensure you eat well every day.’ The Good Life Press

KEY POINTS

• How to preserve spring, summer and autumn harvests, so that you can enjoy nature’s bounty even in the sparser months
• With straightforward instructions through to tried-and-tested recipes Diana Peacock has delivered a complete guide to turn to year after year
• Includes tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly

CONTENTS

• Introduction
• 1.Drying and bottling
• 2.Freezing
• 3.Preparing for preserving
• 4.Basic jam recipes
• 5.Making jellies
• 6.Marmalade and citrus preserves
• 7.Curds, cheeses and butters
• 8.Special occasion preserves
• 9.Pickles and chutneys
• 10.Relishes and ketchups
• 11.Fruit syrups
• 12.Recipes using your preserves