Cookbooks: The Modern Preserver

The Modern Preserver Cover

These days, it takes a lot for a canning book to delight me. After all, I’ve spent the better part of the last decade totally immersed in jamming, pickling, and preserving. I sometimes even begin to think that perhaps I’ve seen every trick and flavor combination there is. And then a book like The Modern Preserver drops out of the sky and into my mailbox, and I am delighted.

The Modern Preserver Spine

Written by Kylee Newton, an artisan jam maker from New Zealand and now based in London, The Modern Preserver offers up a familiar and fresh array of jams, pickles, compotes, jellies, cordials, and more. The design is clean, the photography is gorgeous, and the voice of the book is reliable and charming.

The Modern Preserver Green Bean and Coconut Relish

The book opens with a short introduction that details Kylee’s background, and then offers a bit of information about her ethos as a preserver. From there, she talks about the rules of preserving. Do know that this section is far briefer than it would be in an American book. I’ll dig a little more into that in a moment.

The Modern Preserver Fennel and Orange Pickle

Following the intro, we dig into the recipes. The first section contains Relishes, Chutneys, and Sauces. Next up is Pickles, Fermentations, and Vinegars; followed by Jams, Jellies, and Compotes; and Curds, Candies, and Fruit Cheeses. Bringing up the rear of the book are the Syrups, Cordials, and Alcohol.

I have bookmarked a goodly number of recipes in this book, and every time I open it, I find something else that I’d like to make, or at the very least, use as inspiration for a related preserve (Blackberry Relish! How had I never thought to make that!)

The Modern Preserver Lime and Saffron Jelly

My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world. Here in the US, it’s standard practice that we use jars designed for canning (not recycled jars from store-bought preserves). We use two piece lids and we make sure that the flat lids are new each time we can. And finally, we run everything we make through a boiling water bath. None of this is in the book (I’m a little bit surprised that the US publisher didn’t make them at least add an appendix referencing the different standards).

All that said, I will still be preserving from this book. I’m just going to make sure that I bring along my food science knowledge and general understanding of canning. Everything will be packed into appropriate jars and will get a trip through the canning pot (to determine timing, I’ll reference recipes with similar ingredients and densities).

The Modern Preserver Back

Now, with all that off my chest, let’s have a giveaway! The kind folks at The Countryman Press have given me one copy of this gorgeous book to give away. Here’s how to enter!

  1. Leave a comment on this post tell me about a recipe source that’s been serving as inspiration for you lately.
  2. Comments will close at 11:59 pm eastern time on Saturday, June 18, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, June 19, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Countryman Press sent me the copy you see pictured above for photography and review purposes, and is also providing the giveaway unit. Both are being provided at no cost to me. All opinions expressed here are entirely my own. 

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182 Responses to Cookbooks: The Modern Preserver

  1. 151
    Caroline says:

    Food in Jars Naturally Sweet – really like the recipes!; Ellie Kreiger for healthy cooking; Nancie McDermott for Asian recipes

  2. 152
    Gertrude Ezell says:

    Youtube Cooking Channels have given me a lot of inspiration for new recipes and then a favorite cooking show, Farmhouse Rules. Thank you!

  3. 153
    Miranda says:

    I’ve been cooking from the 21 day sugar detox cookbook lately.

  4. 154
    Jeri Higgins says:

    I’ve been looking at both “Food in Jars” and “Canning Granny” websites, in addition to searching the web when I have a lot of some kind of ingredient

  5. 155
    Mary Jo Lohrenz says:

    I used to depend on the Ball canning book but once I purchased “Food in Jars”, my favorite has changed. Thank you

  6. 156
    Nate A. says:

    I’ve been getting inspiration from Joy The baker!

  7. 157
    Ariel Vallis says:

    Appreciate the tip that the canning method is not as thorough as in an American book…good to know. I’ve been finding all sorts of recipe from Aimee Bourque’s Brown Eggs and Jam Jars cookbook. Just fantastic. I’m making strawberry jam this weekend as my first canning project!

  8. 158
    Chris says:

    Your wonderful “Preserving by the Pint”, Marisa, and of course the “Food in Jars” blog. That apricot/strawberry jam looks amazing! I must try it!

  9. 159
    Len Medford says:

    I am just loving your Food in Jars blog; I also read “the kitchn” for inspiration, and America’s Test Kitchen is always good for learning why recipes work when they do.

  10. 160

    I love your Food in Jars books, I have several favorites that I make year after year ever since getting “Food in Jars” as a gift back in 2013! This books sounds amazing, I would be thrilled to win, I am always seek new and unique things to bring the harvest into the colder months! thanks so much for all your work!

    abby

  11. 161
    Victoria says:

    I like the idea of the “modern preserver” in this day and age! How exciting for new takes and inspirations. I’m currently obsessively preserving from your natural sweeteners book but could definitely make time for some lime/saffron jelly!

  12. 162
    Heather says:

    honestly, your blog is my go to, especially as canning season is starting to ramp up! I’ve got another case of fruit coming from my co-op this weekend!

  13. 163
    Jayne Spooner says:

    Growing up a grandmother and mother who loved to can everything from fruit to vegetables – even meat (my grandma canned a mean hunk o’beef…they were beef farmers) I swore I’d never do any canning…having spent many hours scrubbing cucumbers!! BUT now I’m an avid gardener and with the help of my darling hubby we took the plunge and started doing some canning – starting with strawberry jam…now on to many different types of pepper jams and last year – our apricot trees from our yard (yes, you can grow apricots in Minnesota) – we made some awesome apricot jam and apricot jalapeno jam (my adult sons are always raiding the pantry for it). Can’t wait for retirement to I can do more canning and preserving for my family!!

  14. 164
    Melissa says:

    I’ve been inspired by the NY Times cooking newsletter. Especially Sam Sifton’s encouragement to make Wednesdays no-recipe nights. I’m a recipe junkie, but I want to get better at cooking with what I have on hand.

  15. 165
    Allison says:

    I’ve just started to use Pomona’s Pectin so I’ve been inspired by their canning cookbook. Would love to try out this book!

  16. 166
    Juliann says:

    I use Food52 a lot for cooking inspiration.

  17. 167
    Kelsey Fast says:

    Right now I am loving the food documentaries that are airing on Netflix. Mainly “Mind of a Chef” and “Chef’s Table”. I find chef Magnus Nilsson incredibly inspiring in his ultra local attitude towards food. He tries to make each guest to his restaurant experience the place they are in by the food they are eating. This attitude leads him to preserve food and think of unique flavours for the long winter months.

    Modern Preserver looks amazing! I feel the same as you – I’ve been preserving food for a while now so when someone comes up with something fresh it is very exciting!

  18. 168
    Kathy D says:

    For canning projects, I have several recipes marked in each of your 3 books. Our grocery store has stopped carrying the relish he likes, so I have marked a few to try. For general cooking, I’ve also been impressed with the New York Times “Cooking” blog.

  19. 169
    Kimberly says:

    Marisa, your pickling adventures lead me to the pickled garlic scapes recipe. I’m waiting the week to try them. We are pretty excited.

  20. 170
    Cindy G says:

    Tart and Sweet has been a recent source, though I’ve yet o page through your latest, Marisa, so I’m sure I’ll be making something from that soon enough!

  21. 171
    Teresa Damaske says:

    My raspberry bush! I’ve been trying all things with raspberries.

  22. 172
    Karen chebatoris says:

    I have food in jars and preserving by the pint. I also have two ball blue books that I use for recipes and canning times. The fresh preserving web site can also be useful

  23. 173
    charj says:

    Vegan Bowls has been giving me plenty of ideas

  24. 174
    Ellen Morrell says:

    You have been my main inspiration…
    However, I have been very interested in making jams,jellies and such with less sugar!
    So I turned to pomona pectin cook book!
    I also have started to pickle! Ferment your vegetables has taken the fear out of pickling!

  25. 175
    Andie D says:

    I love sitting in the library (or bookstore) and browsing the cookbooks!

  26. 176
    Xuan-Lise C says:

    I’ve been using your books “preserving by the pint” and “food in jars”, I’ve checked them out from the library so many times and have now added them to my wedding registry. Thank you for the wonderful books, they are very much appreciated!

  27. 177
    Matt A says:

    My inspiration lately is not a specific recipe. I just moved into a new house, so instead my inspiration is figuring out how to still preserve with an electric stove!!!!

  28. 178
    Elaine M says:

    The new Ball canning book.

  29. 179
    Karen Jeanne says:

    Pinterest! Thanks for the giveaway!

  30. 180
    Kate says:

    I just bought Family Italian by Genaro Contaldo and am loving it.

  31. 181
    Jenn says:

    Recently made strawberry jam from Put ‘Em Up!

  32. 182

    […] in this volume that I don’t want make and many things I wish I’d thought of first. More here. (Amazon | […]

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