How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round?

Combining their experiences as cooks, caterers, foragers and farmers, three friends to bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you'll soon learn:
The basic principles and methods of preserving / The equipment and ingredients you need to get started / Which preserving agents use: sugar, honey, alcohol, vinegar and salt / Inventive ways to use the best wild, local and seasonal produce / Delicious recipes from the authors' diverse backgrounds

Let the slow art of preserving become your new favourite pastime - and delight in having nature's most vibrant flavours and colours in your kitchen.

'Easy, fuss-free jam-making... It will be my guide to preserving through this and many autumns to come.' - Anna Jones, cook, author & Guardian columnist