The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.
From the Hardcover edition.
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|Title of eBook: The River Cottage Preserves Handbook|
|Release Date: 10-05-2010|
|Allowed Countries (hover)|
|Publisher: Ten Speed Press|
This eBook download is available in the following formats:
|Parent title||The River Cottage...|
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|Note||ePub, short for electronic publication is one of our favorites and should be yours for a couple of reasons. ePub offers reflowable text giving you flexibility to manipulate how the content is presented. Moreover, lots of cool features are now being developed for the reader like advanced video and audio. ePub is now an industry standard, so all of the "non-propreitary" hardware manufacturers are now supporting it.|
The River Cottage Preserves Handbook
Preserving the bounties of our fruitful summer and autumn was normal -- a way of life -- not so many years ago. It was essential to stock up the larder for leaner months, when fresh food was scarce or unavailable and the sealed bottles and jars full of summer would help to allay the monotony of the winter diet. If soft summer currants and berries -- and gluts of sweet-smelling tomatoes and baskets of vegetables -- weren’t kept in some form or another, then there would be no summer produce until the following year. There was no nipping down to the supermarket to buy, in the midst of January, a basket of strawberries or even a bag of tomatoes.
You don’t need to turn the clock back far, just a couple of generations to the 1950s, when to own a home refrigerator or a freezer was considered opulent, and of course fresh foods didn’t arrive each day of the week, each week of the year, by air and sea from all corners of the globe to flood shop shelves with produce that would otherwise be considered out of season.
The rationing of food in Britain that began during wartime finally finished in July 1954, nine years after the war had ended. The war years had seen the government allocating sugar to the Women’s Institute (WI) for jam making so that surplus produce did not go to waste. The extent of food preservation by the WI did not stop at jam making; these resolute ladies also canned fruit and vegetables for the national food supply. The end to those long years of rationing coincided with an increase in the variety of imported foods readily available throughout the year. Unquestionably, for many this has meant that the structure and meaningful importance ...