Preserving the Seasons is a recipe and tutorial collection
to creating and using jams, jellies, chutneys, preserves, foraged foods, herbs and flowers by Holly Capelle. Due out 29th July 2025 from Simon & Schuster on their Simon Element imprint, it's 352 pages and will be available in paperback and ebook formats.
This is a really comprehensive collection to both preserving foods and using them. The layout is easy to understand and accessible. The introductory chapters cover tools,
supplies, ideas for harvest preserving, equipment, ingredients selection, and
general tips.
The recipes are arranged roughly thematically and include different preservation methods (freezing, dehydrating, water canning, drying, freeze-drying, etc, followed by a large selection of recipes for use.
The
recipes each contain an introduction, ingredients listed bullet style
in a sidebar, and step by step instructions. Measurements are given in imperial (American) units. 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. The photos which are included are well done, and some are truly sublime (botanical candy bars, for example, are breathtaking). If the book has a flaw, it's that 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.
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.
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