Preserves: The Complete Book of Jams, Jellies and Pickles

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Anness Publishing, 2003 - Cooking - 256 pages
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There is nothing more satisfying than stocking the shelves of your store cupboard with your own homemade preserves. This guide provides a detailed introduction that covers the history of preserving as well as the essential equipment needed and the basic methods and techniques used, whether it be jam, jelly, pickle or chutney-making.

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Fabulous, Easy and Delicious!

About the author (2003)

Ms. Atkinson is also the author of MAKING THE MOST OF YOUR SLOW COOKER and SUCCESS WITH PASTRY. She is a full-time writer.

Maggie Mayhew is a full-time freelance food writer and home economist, contributing to several national women's magazines.

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