Hi! Everyone welcome back to legourmet.tv. Today we’re looking at The Complete Book Of Home Preserving. Now I’m in Canada so mine is Bernardin but if you’re in the United States yours would say “Bo” exactly the same book just a different title. I come from the family where home preserving was something that we did every start. As the vegetables and the fruits were ready in the garden and ready in our area we made salsas and chili sauces and pickles and jams in chutneys and all of those things and put them down for the winter. But even though that is part of my background and that’s something that we did as a family, we only stuck to the family recipes and we have you know half a dozen to dozen really standard recipes that we made every year or every other year depending on how much we ate over the winter. And we never straight from that and this book was a real eye opener for me because it introduced me to so many more recipes that were available to me and that I’m really enjoying.
The book is also great for someone who is just starting it with home preserving and maybe as little intimidated by the whole process. They’re afraid that you know charges are going to explode. That they kind to do something wrong or whatever they preserve are going to go bad and hurt them. The process really isn’t that difficult especially if you follow a few simple rules and all of that is outlined in the book making it really simple for someone who is new to home canning to get into it.
Another thing that people think about home preserving is that they don’t want 48 bottles of chili sauce. They don’t want 48 bottles of dale pickles. They only want two or three bottles. They want something just to give them a taste, just to give them an intro. They do not want to spend a whole lifetime on it. They don’t really don’t want to invest the whole lot of money. The recipes in this book are optimized for that. You’re not going to get more pickles and you’re going to be able to eat. You’re not going to get more jam and you’re going to be able to eat. You’re going to get kind of the right amount for someone who is just starting out.
This is a book that I think you should get and it’s from the professionals. These are people that make all of the equipment. Recipe after recipe after recipe for pickles, for chutneys, sauces. You’ve got radishes, high fillings, composts, fruits and syrup varies in syrup, jellies and jams. Marmalades and for jams, jellies and marmalades they give you the option of using pectin, liquid pectin or no pectin. See you can choose what you want to do and each of these variations recipes uses different amounts of sugar. So you can kind tailor it to your taste.
For me this is the book that I really enjoyed. I’m glad that I have it and it’s got a lot to use and I think for someone just starting it with home preserving it would be a really good buy and for some who may already home preserving stock you know what this will be a book to get.
Thanks for stopping by and I hope to see you again soon.