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Books : Art of Preserving |
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Books : Art of Preserving |
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by: Jan Berry
Dewey Decimal Number: 641.4 EAN: 9780898158953 ISBN: 0898158958 Label: Ten Speed Press Manufacturer: Ten Speed Press Number Of Items: 1 Number Of Pages: 159 Publication Date: 1997-05 Publisher: Ten Speed Press Sales Rank: 710557 Studio: Ten Speed Press Editorial Review: Related Items:
Average Rating:
 Rating: - Nicely preserved receipies for mom's preservesGreat collection of preserve receipies for those who can't give away all the fruit and vegies they grow. Rating:  - Never heard of Tomato Walnut Jam? You have no idea..At some point after you've sealed your umpteenth jar of strawberry preserves and peach jam, you find yourself asking, Is this as exciting as it gets? Really, your sister and office mates are probably (secretly of course) just as bored with your yearly batches of apple jelly as you are. To keep motivated every harvest time, you repeat to yourself over and over, like a mantra: Made with real sugar, not high fructose corn syrup... Well imagine their eyes popping out of their heads when you triumphantly hand them your Pear and Ginger Marmalade, Green Tomato Relish, and Plum and Raisin Chutney! When the title of a cookbook claims the status of Art, expect that it contains inventive, quirky and elegant combinations in addition to the more pedestrian basics. Also, assume that it was not meant for rank beginners any more than it was written by a rank beginner. Jan Berry, the author of Art of Preserving has decades of experience with preserving a wide range of fruits and vegetables, and while she discusses the basic methods in a short preface chapter, it's barely sketched. But more on that in a moment. In the ten years that I have owned my copy of Art of Preserving, I have tried perhaps a dozen of the 300 or so recipes in this book. It's all I have the nerve, resources or the gourmet gumption, to have tried. From this book I have produced Blood Orange Pommander Brandy, Orange Wine, Lemon Oil, Candied Citrus peel, Blueberry Jam, Apple and Geranium Jelly, Figs in Brandy, Red Bell Pepper Jelly, herb-infused vinegars and sugars, Preserved Ginger, and Banana Jam. I am eager to try several more as time and ingredient availability permit, such as Pumpkin and Rosemary Jam and Melon Jelly. Ah, for an acre of garden space to grow the stuff and a few months every year to harvest and preserve it all! That would definitely be somewhere in my heaven. In a way, the Art of Preserving is like a look back to pre-industrial times. The author apparently grew up in the Outback under poor circumstances. She had to learn to make do and be very careful with her resources, so I believe that is why none of her recipes here list commercial pectin. Instead, the jams and jellies are set with the natural pectins in apples, quinces, citrus seeds, etc. Some of them require elaborate preparations of more than one day's time to draw the juices out through jelly bags, or marinate ingredients to perfection. In a nutshell, Jan Berry's preserving style is not for those looking for instant gratification. As to Jan Berry's recommended methods for sealing up jars: waxed paper and a lid. If you want to be decorative, she suggests additionally covering the tops with paper and twine or ribbon. I'm the first to admire the simple rustic charm in this style, but I can rarely use it as I like to ship my jams and jellies as gifts and enter them in fair contests now and then; the official rules prohibit anything but hot water-bath canning methods, sealing lid and screw-rings only. In order to translate her sealing instructions for modern times, it might take a bit of know-how from a more intermediate canner. See what I mean about this book not catering to complete amateurs? Finally, the photographs are works of art in themselves. Truthfully, TAOP is one of the best-photographed cookbooks I have ever seen, and thankfully, a little more than half of the recipes are displayed in these artfully arranged shots. I have never seen such a complete and extensive collection of offbeat jam, jelly, chutney and etc. recipes in one place, as in The Art of Preserving. It is certainly a must for preservers who love to gift their jars. This book, sadly out of print for several years now, is well worth the time and effort to search out if you enjoy preserving above and beyond its original, practical purpose. -Andrea, aka Merribelle Rating:  - Art of PreservingThis a beautiful and inspiring book as you gaze at the pages, but the recipes are not concise. I am an avid canner especially in the art of jams, and find these recipes hard to understand. As far as the canning process goes, I ladel into sterilized jars and process in hot water bath. I do not allow it to cool. This will never provide a good seal. I had great success with the Whiskey Tangelo Marmalade pg32. but the Grapefruit Jam pg. 21 was a disaster. I read and reread the ingredients and instructions and followed them to a T. How can you add 8 c. water to a recipe and cook down for 15 minutes, add sugar, cook down for 30 and get 4 c. of product. I ended up with 8. It never thickened. I, with my knowledge of canning, even cooked it down longer and added pectin and still never set. I would love the author to check out this recipe and see what went wrong. With the citrus recipes, the author needs to specify peeled or unpeeled. In most cases she gives an approximate amount of fruit in numbers, in the grapefruit she says 2 lbs. of grapefruit. That came out to 2 grapefruits for me. Would probably be more successful if she gave an amount in cups after it is prepared. Certo gives you an approximate amount of fruit but also indicates how many cups once prepared. My hats off to Rodney Weidland for his photography, that is encouraged me to purchase this book. Rating:  - Exotic and Eye Appealing Yet Sketchy on SpecificsThe Art of Preserving is filled with exotic jams,jellies,chutneys, and relishes which are artfully packaged and beautifully photographed. The book is a treat for the eyes! Unfortunately, the author does not provide sufficient detail in her recipes to accurately and safely produce these items. Although an overview of the canning process is provided at the beginning of the book, specific information on how long to process jars is not included with each recipe. If you are a novice canner, I would recommend the Ball Blue Book as good start to your preserving library. Once you are familiar with canning and the necessary steps, you can use the The Art of Preserving for inspiration to jazz up your recipes.
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