The traditional way of preserving fruit and vegetables for winter often involves using up a large glut all at once.

Modern Preserver by Kylee Newton | Goodreads Modern Preserver by Kylee Newton | Goodreads

The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and ferment. Good book for: Anyone looking to get into preserving or wanting to discover interesting and exciting ways to use up gluts of fruit and veg.Balsamic is a little too rich when pickling unless you are making a quick pickle with simpler ingredients. People love the idea of gin, mint and cucumber on ice with a dash of tonic, and this recipe mixes that idea up, making the cucumber the headliner for a change, not the gin. You want the flavour combinations of produce, spice and vinegar to marry and complement each other, rather than fight against each other to stand out. You can view information on cookie use at any time via the privacy policy link at the bottom of any page on the site.

The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks

It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.Once you have a dozen successful batches under your belt, you will be able to judge setting point just by looking at your jam. Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. A passionate self-taught preserver, Kylee Newton takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes.

The Modern Preserver: Chutneys, pickles, jams and more

Start by stacking layers of cucumber, shallot and mint into warm, dry sterilised jars until the jars are half full. So like you, I do tend to make a larger amount of it, but often freeze the cooked oranges if I can’t do it all in one day. For Kylee, pickling is all about having fun with flavours while encouraging a ‘waste not, want not’ ethos. Add 25ml gin and three juniper berries (from the vinegar brine) to each jar and continue to stack, until the vegetables are about 1cm below the rim.Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface. The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes.

The Modern Preserver – Jams, Pickles, Cordials, Compotes, and

The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Maybe one windy night brings down all the fruit from tree at once or the weather changes and everything needs to be picked before the frost destroys it. Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt. Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar! Cucumbers and radishes break down quicker so won't last as long as, say, carrots, so think about this when adding a warm or cold brine.Finely slice the cucumbers – a mandolin does this perfectly but you can slice them with a knife if you don’t have one or prefer thicker slices. I used to make traditional big batches of jam, but one day I realised that the jars were taking over. Packing the harvest into bottles and jars helped to keep a whole nation going through grim years of war when supplies ran short.