The Modern Preserver: A mindful cookbook packed with seasonal appeal

Product Information

Hundreds is possibly hyperbole, but if you get bitten by the preserving bug you can potentially make a LOT of jam, jelly and chutney. The photo above was taken in 2010, about a third of the jars in the cupboard at the time! I firmly believe that in the modern world preserving should be a fun hobby, a leisure activity. It is no longer the necessity it was for our mothers and grandmothers, who had to fill the shelves to feed their family. Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian)

The Modern Preserver by Kylee Newton | Waterstones

At the time, I had a busy and stressful job. Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve. Newton has brought the art of preserving bang up to date... This book is for anyone who wants to dabble in home preserves." ( Sunday Times) The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Every New Zealand household owns a copy and it remains cookery bible (even though the recipes are super dated), with a world of traditional Kiwiana culinary staples. We continue to produce this chutney in our Newton & Pott range for its sentimental origins. Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea!If you want to try pineapple in the piccalilli or chilli in the pineapple jam, why not? If it works, you can easily make another batch of it. I shall not be repeating the kiwi chutney (it looked like frogspawn) but I’m glad I tried it! Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. With The Modern Preserver, you can master this mindful approach to the kitchen as you head into the new year. From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!

Strawberry and Pimm’s Jam - The Happy Foodie Strawberry and Pimm’s Jam - The Happy Foodie

Preserving is an ancient technique, which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients. After two batches you are twice as experienced as after the first batch. After four you are twice as experienced again! Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours.Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.

The Modern Preserver: Meet Pickling Guru Kylee Newton The Modern Preserver: Meet Pickling Guru Kylee Newton

Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal. I'm going to enjoy this recipe book. Browse, chose a recipe or two and then create a meal around the homemade theme. Preserving is an ancient technique, which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges.It is no wonder that as soon as I had my own home and kitchen, I started preserving. It is fun, makes you feel like a domestic goddess and is frankly addictive. From chutney to kimchi, from jam to gin - over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that!

The Modern Preserver - Penguin Books UK

I had a whole hall cupboard full of preserves, which was great in a way. However, I live in a city flat with limited storage space and I needed a change of approach. You will learn more making 10 batches of 3 jars, rather than 2 batches of 15 jars – it’s still 30 jars in the end but 5 times the experience. Modern homes can be small and short on storage space. Who has the space for a giant preserving pan that you could potentially bath a baby in? Not me! You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family.All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge.