Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook

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.

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.

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.

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!

I found the directions clear, concise and easy to follow forany cook. I enjoy the variety of recipes offered in this book becausethey weren't just the "usual" ones. Yes, there are the some of the typical recipies too. The use of spices, herbs and combination of ingredients will spark your imagination and desire to preserve your own food. A very good book.