Preserving the Season by Mary Tregellas was a unique canning book.

The book provided several delicious recipes that all sound amazing. I liked the addition of recipes for foods that pair well with the various preserves. A lot of times I think I would like to try a jam or jelly, but besides putting it on toast, I do not know how else to enjoy it. Leading me to not enjoy a lot of these amazing jams and jellies. A lot of them even get pitched because they get so old. So, I really appreciated the additional recipes to help me enjoy and not waste food items I have put time, effort, and money into.

I am still reluctant to try preserving because I have yet to find a source that everyone agrees on as safe. Some of the methods in this book I have read elsewhere are not safe. Others say they are completely safe. It is all very frustrating for a beginner.

I received an eARC from IMM Lifestyle through NetGalley. All opinions are 100% my own.

I am proud to say that we have used 80% of these recipes and have yet to have a bad batch or a failed seal. Mary Tregellas shares tips, tricks and of course recipes that are clearly written and easy to follow. I would be confident in gifting this to a first year preserving enthusiast.

**I received an e-ARC from NetGalley for an honest review**

The variety of recipes found within "Preserving the Season" is huge! There aren't only preserves, jams and jellies, but there are recipes for things such as schnitzel and Chinese plum sauce as well!

The "Fruits of the Forest Jam" is absolutely life changing. I've made four batches already to share with neighbors (at a properly social distance of course) and have requests from the other neighbors for more. I even have neighbors asking if they can get the recipe.

Overall, I think the book is absolutely amazing! The photography is just a little bit off (the color and composition are both just a little bit odd), but that is no reason to dock points from one of the best cookbooks I've seen in a while.

Preserving the Season has something for everyone. There are some very basic recipes and a few more complex ones to challenge the more seasoned home canners. The weakest element of this book was the addition of recipes to use the preserves with. I think suggestions would have been helpful but the inclusion of actual recipes takes away from the preservation aspects and felt rather unnecessary as some recipes were very simple (like the inclusions of how to make cinnamon sugar). I feel it would have been more useful to include a section on drying instead which the book says very little about. Overall, the book does a good job of offering a variety of ways to preserve your harvest, even if it's missing a few additional methods.

Excellent canning book for the beginners! The instructions are easy to understand and follow.

I love this book has a variety of unique unique recipes that are sure to be great hits around tge holidays. The Marmalade and carrot cake is too die for.

I highly recommend this book if you enjoy making jams and preserves or if you are interested in learning how.

I received this book from NetGalley for an honest review.

Preserving the Season is a recipe and tutorial collection to creating and using jams, jellies, chutneys, preserves, foraged foods, and more. Due out 1st Sept 2020 from Fox Chapel, it's 192 pages and will be available in paperback format.

This is a really comprehensive collection to both preserving foods as well as using them. The layout is easy to understand, not overcomplicated, and accessible. The introductory chapters cover tools, supplies, seasonal preserves, equipment, ingredients selection, and general tips on preserving.

The recipes are arranged roughly thematically. The chapter for berry preserves, also includes a number of allied recipes which use or feature the berry preserves. There's a lovely recipe for Devonshire cream tea featuring berry preserves (strawberry for preference) clotted cream, fresh scones, and proper tea. Thematically, the book has a very English feel. There are curds and chutneys, tarts and puddings, and preserves (greengage) which aren't very well known in most of the USA. That being said, these quintessentially British staples are arranged cheek-by-jowl with schnitzel and kaiserschmarren.

The recipes each contain an introduction, ingredients listed bullet style in a sidebar, and step by step instructions. Measurements are given in American standard, with metric in parentheses (yay!). The ingredients are mostly relatively easily sourced, but some might require mail order or access to canning supplies and tools.

The book is not lavishly illustrated, but the included photography is clear and easy to follow and sufficient. If the book has a flaw, it's that (to me) it felt like it tried to be too much. It's not just a collection of preserving tips and recipes, but also tries to include recipes to use those items, as well as a little bit on foraging/wildcrafting, and some bread recipes tossed in for good measure.

Five stars. This book would make a superlative selection for smallholders, orchardists, gardeners, local food fans, adventuresome cooks, and other lifestyle readers. This is a well written, eminently reasonable, usable guide to making and enjoying the excess produce of our gardens.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Really good canning book for the average cook. If you are a beginner in canning, I suggest to read instructions through twice before starting. When you’re making, jams, jellies, etc. the ingredients are extremely hot and you could easily burn yourself. Very few canning cookbooks I’ve read have recipes for cordials. I also really like the unique recipes as they aren’t the average ones so it’s gives you the opportunity to expand your list of “go to” recipes. Look forward to filling my cupboards with Spicy Fruit Ketchup and Sybille’s Rhubarb and Apricot Jam. Especially the latter as I have a huge plant of rhubarb in my yard that I get three pickings a year from it. Recommend this book for every cook.

Nice book with beautiful pictures of produce and recipes.Loved the introduction.
Also had baking recipes too,a bonus so can put jam etc on some cake,scones or whatever.
Overall a good book.

There are many canning and preservation books, but I thought this one was especially well done and intelligently organised. I can‘t wait for my harvest to come in.

Excellent book on preserving! I was looking for some foundation because i know so little about it. I remember my grandmother always preserving summer fruit for winter when she was alive and I was feeling nostalgic about that lately. I forsee sections of this book coming in handy over the years. Wonderful resource!

I'm not quite ready to jump into jelly making or preserving with canning, but am very interested in the subject and have looked through several books on the subject. But the recipes sound yummy. I may try one or two yet! I am sure anyone who cans will find many recipes to try as I found a few news ones of note in this book. The book also has a nice variety of savory recipes, so there is bound to be something for everyone. I did enjoy seeing the tasty recipes for breads at the end of the book! I am always up to trying those! Some sounded pretty novel; Fruit and Spice Loaf and Peanut Loaf sounded intriguing!

Preserving the Season contains many ideas and recipes, although the recipes in this book are not always what I would expect. The buyer of this book might expect more canning recipes. So he or she might be disappointed. Otherwise, the book is interesting, but maybe it should be titled differently. 3.5 stars.

Many thanks to Netgalley and the publisher for the opportunity to read this! All opinions are my own.

Anyone who owns a garden has to realize that you can’t eat everything you grow sometimes so canning and preserves are a natural go to so you can enjoy your garden year round. I was absolutely mesmerized at the jack of all trades in this preserves book. Preserving the season is full of recipes to help you enjoy all sorts of goodies year round.

What did I like? So the only thing my mother canned was deer meat.... it was interesting to see other things canned. I was blown away by the delicious looking preserves and am looking forward to making chutney of my own. I am also a bit daunted my the amount of sugar in some of these recipes. I imagine most of the sugar is burned off to create the jams and jellies recipes. The book also delves deeper into breads and flavored alcohol.

Would I recommend or buy? This would be a lovely addition to any cookbook collection, the recipes and pictures were really lovely and looked yummy. Pesto recipes and the chutney really caught my eye as go to’s when I try to make my own but I enjoyed the whole book. It’s ideal for anyone looking to preserve. I recommend and would love a copy. I’m adding to my amazon wish list.

Thoughts for the author? Amazing book, although it looks like hard work it definitely looks worth it. Those chutney recipes alone looked amazing and I really want to try the autumn one. Five stars for a really interesting book on preserves. Congratulations on your release!

Not only is this a nice assortment of canning recipes, but I was surprised at how much more is included like foraging, herbal teas, cordials, and breads. This all appeals to me. I'm very interested in trying out preserving for the first time and will start with the Thai red curry paste recipe and also trying out some of the flavored oil recipes.

This was a bit of a surprise - based on the title, "Preserving the Season," I expected a book full of preserving/canning/freezing recipes and tips. There was some of that, but also a lot of other things too: recipes for using the preserved and canned fruits and veggies, directions for making cordials and infused alcohol, even breads! The downside of including all of those extras is that it lessened the fruits and veggies that were spotlighted in the book.

Questo libro di cucina Mi è piaciuto tanto! L'ho letto in poco tempo perché leggere tutte le ricette Non è possibile e mi sarei persa in un mare di Cibo! Piuttosto preferisco provarle una per una.

Però posso dire che è fatto bene, perché prima la prima parte di ogni sezione c'è una prefazione con la storia della famiglia e ti spiega in più tutti gli strumenti necessari per fare queste ricette.

Mi interessa molto la parte delle salse e del pane però proverò a fare anche i cocktail e le marmellate.

Mi sembra un buon libro di cucina soprattutto per chi ha molto tempo come me di stare a casa e di cucinare per la famiglia. Adoro veramente! Mi sa che ogni tanto una o due ricette le proverò! Soprattutto gli scones, il lemon curd, la marmellata di fragole e la torta con pesto mozzarella e pomodori, che non mi sembrano male!

I haven't actually had a chance to make anything from the book yet, as it is difficult to go out and get supplies in the current climate, but I have read through it and I have to say that it has inspired me to give it a go as soon as I am able. The book is really well presented with good tips at the start about equipment needed and the ingredients too. The pictures are lovely and the recipes explained well. It is a long time since I made jam or chutney, but as soon as things calm down, I will definitely be getting out my mum's old preserving pan out and giving it a go again.

This is one of the best books on preserving that I have read for a long time. A heap of general preserving information starts the book on 90 recipes including jams, jellies, preserves,chutneys, pickles, curds, condiments. canning and recipes for dishes using them.
It is a book crammed with recipes, photos information, fruits and wonderful recipes. My grandmother was Austrian and my very favorite breakfast was Kaiserschmarren, she used to just scramble the mixture in the pan and serve it with fabulous home made jam. I can't seem to make it the same!
The book is separated into all things Berries, Sweet&Sour, Crisp&crusty, citrus, tropical, savory, toppings, wild berries&flowers, beverages and breads. Quite an itinery of preserved goods.
Just fabulous.

This is a really lovely cookbook filled with recipes for putting up jams, jellies, chutneys and more. I love that the author includes a few "hedgerow" ingredients like elderflowers, gooseberries and blackberries, and she shares memories and advice on foraging these kinds of delicious foods. There are also lots of kinds of flavors, from spicy to sweet to herbal. Tregellas includes recipes to use them, too, in all kinds of novel ways.

Do keep in mind that this is a UK cookbook and canning information reflects their standards and traditions, which are more lax than ours in the U.S. I have no problem with these easier methods (how strange that they haven't dropped dead left and right by using these dangerous practices all these years....) but I noted that an earlier book by the author with the same sort of recipes was slammed by one American reviewer for going against what our authorities consider safe canning advice. If you don't want to use these methods you can still use the recipes and then just can them in a boiling water bath with the standard protocol recommended by the American "canning police," or just make smaller batches and refrigerate them.

Also note that Tregellas uses traditional recipes and methods for her jellies and jams, which are just fruit, sugar and sometimes lemon juice or another fruit/juice with a bit more natural pectin and a fairly long cooking time. I greatly prefer these traditional recipes to adding commercial pectin and its additives, but that means there is a high sugar content in the jams and jellies and often a longer cooking time (note that recipes with commercial pectin are typically high sugar too unless you purchase low-sugar pectin, though they do tend to gel more quickly). You can make low-sugar jellies and jams without adding commercial pectin products, but low sugar recipes are not a focus here. If that's a concern, another book might be a better fit.

Color photos accompany many of the recipes. No nutritional information is provided.

All in all, I found the book to be full of great recipes and I enjoyed getting to know the author through the book. Her recipes are similar to the ones that produced many of the goods on my canning shelves like elderflower gooseberry jam, plum sauce and raspberry liqueur. This is a great cookbook for those who are new to preserving and seasoned canners are likely to find fun new recipes to try, too.

I read a digital ARC of this book for review.

This is much more than just a book of jams, instead, it takes a wider view of preserving the seasons with cordials, chutneys, and relishes as well as the more expected Jams, jellies, and preserves. In addition, there are recipes using what you have grown, picked, and preserved.

Additional chapters cover alcohol-based products and recipes using foraged ingredients.

This book takes a different approach to organization by grouping recipes of all kinds into chapters based on flavors and kinds of fruit.

It's a lovely introduction to the possibilities of preserving.