This extensive book offers a new perspective on food preservation. Recipes for jams and jellies, chutneys and pickles, smoked and canned meats and fish, liqueurs and alcoholic beverages, vegetables in oil, mustards and vinegars - here you will find recipes to stock your pantry with the most delicious preserves from all categories.

The award-winning food writer Diana Henry has gathered recipes from many different cuisines, from the familiar fruit jams to more unusual ones, such as Georgian plum sauce, rhubarb snaps, and turnip pickles from the Middle East. There is special advice and guidance on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies.

As always, Diana's irresistible narrative style makes you feel like she is with you in the kitchen, calmly guiding you through the recipes and offering interesting insights ranging from the traditions of foraging wild mushrooms in Italy, Scandinavia, and Russia to Simone de Beauvoir (who compared the making of jam to capturing time).

Preservation makes the most of seasonal ingredients and beautifully enhances flavors. It is also a delightful way to make everyday food feel special, offering friends and family something beautifully homemade. From elderflower in spring and summer tomatoes to autumn berries and winter vodkas, the recipes in this book will provide you with wonderful preserves season after season.