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Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook | 
 enlarge | Author: Mary Anne Dragan
Publisher: Whitecap Books
Category: Book
List Price: $16.95
Buy New: $12.71
You Save: $4.24 (25%)
New (3) Used (1) from $11.53
Avg. Customer Rating:  6 reviews
Sales Rank: 378245
Media: Paperback
Edition: 2nd
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 1.2
Dimensions (in): 8.9 x 7.5 x 0.9
ISBN: 1552854752
Dewey Decimal Number: 641
EAN: 9781552854754
ASIN: 1552854752
Publication Date: August 1, 2003
Availability: In stock soon. Order now to get in line. First come, first served.
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Product Description
With a little time and know-how, you can stock your pantry and delight your friends with homemade treats. Capture the taste of summer strawberries at their sweetest in a Classic Strawberry Jam or turn fresh cucumbers into pickles that will be enjoyed all year long. This book shows you how easy home canning can be, and is now available in an expanded edition with 16 new recipes. The Basics of Preserving chapter covers all you need to know about equipment, food safety, and success at every stage of the canning process. More than 150 recipes bring canning into the 21st century with clear instructions and small, manageable yields. With this comprehensive cookbook, cut down on the sugar and salt in canned foods from the grocery store and fearlessly make your own pickles, chutneys, relishes, jams, and jellies. Awards - Hackmatack Book Prizes (Atlantic Canada)
2001 - Welcome to the World Series (Shortlisted) (20070816)
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| Customer Reviews: Read 1 more reviews...
Inspiring photography and wonderful recipes July 28, 2008
Mary Anne Dragan has assembled the best collection of recipes for homemade condiments that I have ever seen. I inherited some truly exceptional recipes for pickles and chutneys from several directions through several generations of great family cooks, but Dragan has discovered, or at least she has published, some of the best recipes I have ever tried. Her instructions are straightforward and her sidebar comments, suggesting for example that pickling grapes instead of cherries makes an unusual and wonderful side dish, are engaging. If you get just one book about relishes, jams and chutneys, make it this one.
Refreshing and concise July 23, 2007
3 out of 4 found this review helpful
I've been jammin' for about 5 years now, and when I looked at this book, I was re-energized. The recipes are easy to follow, there are quite a few new combinations that I have really been enjoying. But the thing I liked the most about this book was her explanations of the different types of recipes, the phraseology, (you feel like you're in a one on one conversation) the things that make a marmalade a marmalade, as opposed to a jam, She gives you a "heads up" on what can go wrong and what to look out for. After reading this book you're left with a general overall feeling of confidence, that "yeah, I can make that!"
The antipasto pickles turned out not only tasy, but pretty as well. And doesn't Butterscotch Peach Jam just sound wonderful? Next on my list is the Carrot and Coconut Curry.
This is a must have for any beginning jammer, and experienced ones as well.
A must for home canners - and the adventurous beginner! December 16, 2000
7 out of 8 found this review helpful
I read many books on preserving before I found this one. Other books had boring ingredients and uninspiring recipes. Once I read the recipes in Well Preserved I knew I was ready to make my first attempt at jam. My fist batch was delicous and easy. I have since made chutneys, jellies, and marmalades; all turning out perfect. My friends have liked the results of Mary Anne Dragan's recipes so much that I am giving the book as Christmas gifts.
"Preserves ARE easier than you think..." October 16, 2000
8 out of 8 found this review helpful
Why would you want to eat mass produced canned food when you could easily preserve your own at home? You'll know what went into them: fresh fruit, less sugar, without preservatives and full of color and flavor. This book has many recipes and color photos, also a collection of recipes using preserves from earlier chapters. Basics of preserving are explained... equipment, jars, processing and storing. Canning food can be a lot of work, but it's so rewarding to have a pantry of flavors from the summers bounty. These chutney's are full of spices and innovative combinations (ginger, currants, figs, vinegar, sugar, honey, onion, dates and citrus). Jams, preserves, conserves and jellies can be used for glazes and sauces. It's easy to preserve food for your own pantry and ideal for gifts. Something you've made yourself is more appreciated, especially when it's as tasty as the recipes in this collection.
Not only for new cooks August 5, 2000
9 out of 9 found this review helpful
This is excellent for new cooks and really good for old cooks...experience old, not age old as a lot of us refuse to age. New cooks to preserving will find step by step instructions. Old cooks will find new recipes...the pickled asparagus was undescribable. The spicy hot green beans added to a Bloody Mary can't be beat. On a cold winter day while cheering the Chicago Bears (even IF they lose)you experience that good "I made this" feeling!
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