There is nothing more satisfying than stocking the shelves of your store cupboard with your own homemade preserves. This guide provides a detailed introduction that covers the history of preserving as well as the essential equipment needed and the basic methods and techniques used, whether it be jam, jelly, pickle or chutney-making. More than 150 recipes are included and there are useful tips on how to vary the recipes to utilize seasonal ingredients. Try the wild strawberry and rose petal conserve, which goes perfectly with fresh crusty bread, or mango and papaya relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards.