Includes index

Sustainable, low-waste and delectable, preserved food is indispensable to any modern kitchen. Macdonald and Tee show you how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. They cover time-honoured concoctions, as well as some modern combinations that will make your gift of homemade jam or chutney gratefully received. -- adapted from back cover

"First published in the UK as Bay tree preserving and in the USA as Artisan preserving in 2014 by Nourish ..."--Title page verso

Introduction -- Jams & marmalades -- Jellies & curds -- Conserved & bottled -- Chutneys & relishes -- Pickles & sauces -- Candied, cured, dried & potted

Chef Emma Macdonald discusses and provides recipes for canning and preserving food