Well Preserved

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Detailed how-to material, an emphasis on safety, and an appreciation for
quality make this work a practical and enjoyable addition to any
cookbook collection.

While inspired by the traditional, Dragan’s directions and recipes
draw on the practicality and improved convenience of today’s equipment
and food-safety knowledge.

The range of preserves included is impressive. Jams, jellies, pickles,
and marmalades are to be expected. Fruit sauces, chutneys, relishes,
ketchups, and infused vinegars are a bonus. The extensive recipe
collection includes both the familiar (strawberry jam, chili sauce) and
many unique combinations and innovations (pickled grapes, quince jelly
scented with vanilla, rosemary and red wine jelly with garlic).

Dragan’s text adds enthusiasm and snippets of interesting background
to enhance the recipes and build interest. The text is supported by 16
full-page color plates illustrating the intense color and visual appeal
of many of the preserves.

With both metric and imperial measures, clear directions, and
informative side-bars, the book will guide even a novice through the
process of producing flavorful, attractive preserves.