The New Preserves: Pickles, Jams, and Jellies

Anne V. Nelson
The Lyons Press (2005)
ISBN 1592288243
Reviewed by Olivera Baumgartner-Jackson for Reader Views (11/06)

Anne V. Nelson’s “The New Preserves” is an inspiring and extremely useful book. Starting with an introduction where she explains why fruits and vegetables should be preserved even nowadays when we can buy most produce year round, she guides the reader from the basics of the preserving to the actual recipes and even suggestions for further reading.

In the “Basics” section she’ll teach the reader all one needs to know about how preserving works, what are the key ingredients, what kind of equipment would be needed as well as where to find all of the ingredients and equipment. She also adds a bunch of truly useful and no-nonsense tips and tricks. (Did you know which end of the cucumber you should slice off if you want extra crispy pickles? Get the book – this is just one of many useful tips in it…)

The following four chapters focus on recipes, divided by the kind of preserving used. The first batch of recipes deals with “Instant Gratification,” which includes such varied items as marinades, refrigerator pickles, salsas, relishes, fruit syrups, Jello’s and more. All of the recipes are extremely well explained and easy to prepare and the results can be eaten almost immediately. This would be a great start into the pickling world if you’ve never attempted any such items before.

Next on the list are pickles and relishes. If the word pickle brings to mind cucumbers only, you definitely need to read this book – you’ll be absolutely amazed at the items that could and should be pickled -- Pickled pears or watermelon rinds, anybody?

The book continues with “Staying Sweet,” by which Anne V. Nelson means jams, jellies and other fruit preserves. The ones that I am most tempted by and will have to attempt to make when good, ripe fruit is available are the fruit butters. They sound very much like a sophisticated, adult-geared version of your usual jams. Next summer they are going to get a test run in my kitchen.

The last chapter deals with flavored vinegars and alcohol infusions. If you’ve ever looked at those products in the stores, and decided that they sound interesting, but are just a bit too pricey for you taste, you’ll be pleasantly surprised to discover how easy they are to make at home. You’ll be able to dazzle both family and guests alike with some of your creations from this chapter for sure.

If this book whetted your appetite for more related reading, there is a nice list of suggested additional reading provided at the very end.

I found this book well written, informative and warm. The recipes were super easy to follow and written in an extremely organized manner. While I enjoyed the drawings and the unusual orange color of the print, I do wish that the book would include photographs showing what the finished preserves look like. All the little additional tips and tricks alone would be worth the price of this book. This should be a must read – and buy! The New Preserves” is for anybody who enjoys cooking and who cares about healthy, high quality food items.

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