Food preserving techniques have seen something of a renaissance in recent years as home cooks embrace the basics, and here are three new books that will enthuse the passionate preservers even more.
From canning to pickling and jamming to infusing each of these books will equip you with some good old fashioned food preserving techniques whether you're a beginner or a seasoned professional wanting to turn that glut of spring and summer fruit or veg into a treat to be enjoyed come the winter months.
After all, what could be better than enjoying lashings of your own homemade strawberry jam on fresh bread for a taste of summer.
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
by America's Test Kitchen (Editor)
If you like the tried and tested scientific approach this 'foolproof' guide is for you. From sweet jams and jellies to savory jams, vegetables, condiments, pickles and whole fruits this guide comes packed with detailed techniques and fail safe methods.
Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
by Joel MacCharles, Dana Harrison
Waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing can all be yours in this new fun and informative guide from passionate preservers Joel MacCharles and Dana Harrison.
The couple's infectious enthusiasm for 'batch' preserving will appeal to both beginners and those ready to take the next step on their food preservation journey.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
by Jarden Home Brands (Author)
If you've dreamt about the day you can pickle, jam and can, then this is the book for you. Designed to create a new generation of home cooks, this recipe book goes one step further with recipes to make the most of your preserves with over 200 recipes from crab cakes with corn relish to Asian pear kimchi helping incorporate preserves into your everyday menu.
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