A quality book is
Canning and preserving for Dummies by Karen Ward ISBN 0 7645 2471 2.
This was reccomended to me by Supersprout, it covers
Waterbath canning (bottling to us in the UK)
Pressure canning
Freezing
Drying,
and has recipes for the usual suspect of jams, jellies, chutneys and the like. It is a very good book for beginners and more accomplished preservers.
Another good book is
Jams, Preserves and Edible Gifts by The National Trust ISBN 0 7078 0274 1
this does exactly what is says on the cover
And another one
Preserved by Nick Sandler and Johnny Acton ISBN 1 85626 532 3
which has some cracking recipes in it along with ideas on salting, smoking, infused oils salamis and sausages, thanks for the present Tigger as we use this book alot.
Last edited by pigletwillie; 25-02-2007 at 04:38 PM.
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