Johnny Acton

Home-made preserving does wonders to thetaste and texture of food, far better than store-bought equivalents. Fullof practical information, Preserved covers drying, salting, smoking, pickling, preserving in sugar and alcohol, sausages and salamis, infused oils and vinegar, fermenting, bottling and canning, air exclusion, and freezing, with over 100 delicious recipes that will help you make the most of your preserves.