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. 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! From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! 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 Modern Preserver – Jams, Pickles, Cordials, Compotes, and

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. From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges.

Modern Preserver by Kylee Newton | Goodreads Modern Preserver by Kylee Newton | Goodreads

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. 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! 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. 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. Good book for: Anyone looking to get into preserving or wanting to discover interesting and exciting ways to use up gluts of fruit and veg.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) Marmalade! I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends. Seville oranges are seasonal and out of season you simply cannot get hold of them. 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! 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 details the craft involved and the equipment needed with pith and understated elegance" ( Guardian)

The Modern Preserver - Booktopia The Modern Preserver - Booktopia

Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown 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. While you are learning, things will go wrong at least once! If a small batch goes wrong, it’s less of a disaster. If you let the jam catch on the bottom of the pan, you might waste a pound’s worth of fruit and it’s not the end of the world. 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.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. This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen" (Peter Gordon)