Homemade Preparations and Canning. Delicious Recipes Tested by Time

In the book by French culinary expert, author and co-author of 22 cookbooks Françoise Zimmer, more than 100 recipes for preserving various products are presented – including vegetables, fruits, mushrooms, herbs, meat, and poultry – using salt, sugar, vinegar, olive... oil, and other ingredients. Add a fragrant note of Provence to your usual preparation repertoire! Dried tomatoes with rosemary, green beans in their own juice, salted honey mushrooms, pickled cherries, clementines in vinegar with allspice, eggplants with garlic and hazelnuts, braised sorrel in oil, lemon chutney with mustard seeds or green mango chutney with dried apricots, peasant-style pork rillettes, "old bachelor’s jam", grapes in eau-de-vie with cinnamon – it’s hard to guess which one you’ll like best, so we suggest cooking, preserving, and tasting!
"Why make homemade preparations? Firstly, to preserve vegetables, fruits, or herbs gathered at the peak of the season: during this time, their tastes and aromas are revealed in the best way, and prices for them decrease. Secondly, buying and preparing a large quantity of meat and poultry at once will save you time. And finally, homemade preparations are the best way to stock up on products for the whole year." (Françoise Zimmer)