Nelson explains why preserved fresh foods taste so darn good, delving into how the salt and vinegar that keep foods fresh also make them explode in your mouth. Nelson discusses commonly used equipment, much of which readers will already have in their kitchens, and makes a convincing case for picking up a good scale. She gives hints on choosing produce, recycling jars, and quick chutneys and marinades that capture flavors but don't require sterilization.
Nelson also includes valuable advice on: fruit spreads, sauces, marinades, infusions, a pickler's herb garden, using wasabi, Moroccan preserved lemons, giant deli pickles, fruit preserves, marmalades, fruit pastes, and butters. Plus learn how to update Grandmother's recipes to meet moden safety standards.
Spiced throughout with interviews from veteran picklers and preservists , The New Preserves is the preservation guide for the new millennium.