Home canning and preserving. Delicious recipes, time-tested.

The book by French culinary expert, author and co-author of 22 culinary books, Francoise Zimmer, presents over 100 recipes for preserving various products - including vegetables, fruits, mushrooms, herbs, meat, and poultry - using salt, sugar, vinegar, olive oil, and other ingredients. Add a fragrant touch of Provence to your usual repertoire of preserves! Sun-dried tomatoes with rosemary, green beans in their own juice, pickled chanterelles, marinated cherries, clementines in vinegar with aromatic pepper, eggplants with garlic and walnuts, braised sorrel in oil, lemon chutney with mustard seeds or green mango chutney with dried apricots, peasant-style pork pate, 'old bachelor's jam', grapes in apple cider with cinnamon - it's hard to guess what you'll like best, so we suggest preparing, preserving, and trying them all! 'Why make homemade preserves? Firstly, to preserve vegetables, fruits, or herbs collected in the height of the season: at this time, their flavors and aromas are at their best, and their prices drop. Secondly, buying and preserving a large quantity of meat and poultry at once will save you time. And finally, homemade preserves are the best way to stock up on products for the whole year.' - Francoise Zimmer