Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

PRESERVE THE MEMORIES OF SUMMER

Transform the season’s abundant fruit and berries into pots of goodness, to be enjoyed long after the glorious days of summer have cooled into autumn and winter

I love preserving. From the selecting of the fruit and vegetables to the final labelling of the jar, each aspect of this age-old skill thrills me. I find joy in stacking my shelves with homemade pickles, jams and chutneys then, months later, enjoying the fruits both of the harvest and of my labour.THANE PRINCE, FOOD WRITER”

THANE’S 10 TIPS FOR SUCCESSFUL PRESERVING…

KNOW HOW

1 Choose the best quality fruit and vegetables to ensure good clean flavours.

2 Read the recipe through carefully and have everything in place before you start.

3 Make small batches of several different preserves to avoid boring your family with endless jars of, say, courgette chutney.

4 Wash, rinse and sterilise your jars, bottles and lids carefully (see box, p64). I heat them in the oven at 140°C for 20 minutes.

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Sep-17
If you own the issue, Login to read the full article now.
Single Digital Issue
Sep-17
€4.49
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
SAVE
68%
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
45%
€17.99

View Issues

About delicious. Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.