The Modern Preserver: A mindful cookbook packed with seasonal appeal

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Hundreds is possibly hyperbole, but if you get bitten by the preserving bug you can potentially make a LOT of jam, jelly and chutney. The photo above was taken in 2010, about a third of the jars in the cupboard at the time! If you want to try pineapple in the piccalilli or chilli in the pineapple jam, why not? If it works, you can easily make another batch of it. I shall not be repeating the kiwi chutney (it looked like frogspawn) but I’m glad I tried it!

Gin-pickled Cucumber - The Happy Foodie Gin-pickled Cucumber - The Happy Foodie

I had a whole hall cupboard full of preserves, which was great in a way. However, I live in a city flat with limited storage space and I needed a change of approach. I firmly believe that in the modern world preserving should be a fun hobby, a leisure activity. It is no longer the necessity it was for our mothers and grandmothers, who had to fill the shelves to feed their family. I used to make traditional big batches of jam, but one day I realised that the jars were taking over. It got to the point where I had too many jars, and I was in danger of turning something fun into a chore. I use the same saucepan I boil pasta in for 90% of my preserving. You won’t end up with hundreds of jars of preserves Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours.Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian) You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family.

The Modern Preserver - Penguin Books UK

Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that! Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Secrets of the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves 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.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. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients.

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

Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea! Preserving is an ancient technique, which speaks to a modern sensibility. 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. Once your friends and family know you are a jam maker and preserver, I guarantee that they will offer to save jars for you, in the hope that you will return some of them full. At the time, I had a busy and stressful job. Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve. Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal.

Ingredients

Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes. Newton & Pott was born out of a want to give food longevity rather than create something that would go to waste if it wasn't sold that day. I thought I wanted to make and sell baked goods but I saw preserving as a better way to save the seasons with less refuse. From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen" (Peter Gordon) You will learn more making 10 batches of 3 jars, rather than 2 batches of 15 jars – it’s still 30 jars in the end but 5 times the experience.