The Art of Preserving (2012 Weldon Owen) makes it easy to savour fresh produce year-round. Both beginners and preserving pros will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from grocery stores, backyard gardens and farmers’ markets. It’s packed with inspiring ideas, from marinated artichokes to tangerine curd. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savoury starters to flavourful main courses and sweet desserts.
For more, learn how to preserve strawberry jam here.