There's a little bit of everything. A few recipes about canning (which I don't recommend if you're a total beginner), jellies, jams and marmalades.

I am so nervous to can anything! This book helped me gain some confidence to try it out! Nice, easy recipes.

Years and years ago, maybe hundreds, I learned to make a simple strawberry jam with my grandfather. I thought I was a proper know it all at that point because none of my friends knew how to do that. It was like magic watching the berries and pectin slowly meld into such a marvelous concoction. That simple strawberry jam was as far as I got for year and years more until I discovered the joys of food preservation. Now I look forward to summer when I gather fresh herbs, fruits and vegetables together knowing that I can make this bounty last all winter long.

That knowledge is the basis of Mary Tregellas’ book, “Preserving the Season,” a beautifully illustrated, simple to understand guide, full of easy to understand recipes about using and preserving the wealth of your garden or local market. There is an introduction to items you will need or find useful for preservation which moves into the recipes for actual preservation. The recipes are varied and mostly unique ranging from jams, jellies and marmalade to cordials and vinegar.

The second half of the book is dedicated to using what you have preserved – herbs, jams, etc., in your cooking. There are recipes for herb breads and scones, chutneys and so much more, all using the items from your well preserved panty. While the book and recipes are written simply enough that a beginner preservationist could certainly understand, I think the content might be geared more toward those like me who have been doing this for some time. We’ve got the basics down and now are looking for new ideas and ways to use what we actually preserve, taking it to the next step. We rarely do see guides that answer these questions and Preserving the Season does that brilliantly. I loved it; it’s a perfect addition to my kitchen library and I hope it will be to yours as well.

If you are beginner to the world of food preservation this is a highly detailed and easy to follow book to dive into. The beauty of this book is found in the simplicity and versatility in the recipes. Whether you are looking to set up your first preserving kitchen or perfecting the quintessentially classic preserves, you should check out this delightful book.

I loved this book as we are a organic homestead. I took a lot of notes and recipe ideas from this book to use on our farm when we can-preserve each year.

I love that the author gives extra information rather than just a recipe. The variations offered at the end of each recipe are a great addition as well. I especially like that it takes the flavors way beyond anything you could buy in the grocery store.

Love this book so meny different ways to preserve things that I didnt no you could preserve. I have tried some recipes cant wait to see how they turn out.

I've been interested in learning about canning, making my own jams and condiments but didn't know the first thing about it or where to start looking. This book was very helpful in my endeavor.

This book is more for beginners canners and not people who have been canning for a while. It's more of a book of how to can for starter cannier.

There are also some ideas for making some of your preserves. This book provides recipes, great photos, tips and techniques. Everything inside this is a helpful. There are many photos, which is wonderful to have in a cookbook allowing an idea of what you are getting and enticing you to making it. It’s great with this element. The recipes are easy to understand and if you are new to canninig this might take some extra reading to ensure you get some of the information right. If you have done some canning before then you’ll have no trouble with this cookbook. So as a beginner just take your time. Everything you need is there and helpful. The special thing about this cookbook is, of course, full of basic details for preserving food including skills and tools, but the recipes are beyond what you’ll expect, which is awesome. Some of the preserves though are not long lasting options.

#PreservingtheSeason #NetGalley

Special thanks to NetGalley and Fox chapel publishing for providing me with ARC.

I loved this book so much and so hard, it reminded me of my Grandma, she love to made jars from everything such as : Pickles, Jam's, pure Gee, White Cheese, Honey and Herbs. Her kichten is always smell so good, she always said to me that the home is not smell baking is not a home.

I really miss her, her cooking , her jars that full of life for me and also her amazing recipes.

I enjoyed this book. The recipes were easy to read and really covered the basics. I could see myself making a number of these recipes once I had the ingredients on hand. The pictures were great. All in all a really nice resource for preserving fresh items from your garden. I received the ARC in exchange for an honest review.

I felt that this cookbook was perfect for a beginning canner and food preserver, such as myself.

The recipes are not complicated to understand,
it gives you a list of basic equipment, a backstory, and a good variety of finished products that can be used for many things.
Overall, this is not your "basic" jams and jellies cookbook and I so appreciated that!

Though every every receipe included may not be my style or one I would choose to make, there were so many included that I will definitely plan to make in the future and I found myself confident that I could successfully complete all the different receipes held within this book if I were to choose to do so, as the instructions are so precise.

***Thank you to the publisher and Netgalley for the digital ARC of this book. All views and opinions expressed in this review are my own.***

An excellent primer for those interested in preserving their harvest. Filled with beautiful pictures, great tips and clear directions, this is a good place to start. I plan to make as many of the recipes as I can.
This isn't just a basic canning book, there are jams, jellies, condiments and cordials included....and recipes to use your harvested goodies for spicing up your meals.
An intermediate canner should be able to dive right in, but if you're new to it, read it more than once, and line up your equipment before you start
It's well planned out by chapter.
I requested and received a NetGalley ARC and offer my opinion gratis.

Canning and preservation of food is increasing due to current world events. The author incorporates personal stories and photos to accompany each recipe. I'll be trying out many and informing my family and friends as well. Amazing read with easy to follow recipes.

This was an exciting book… I can’t wait until spring when I can gather all the ingredients to make all of the wonderful sounding recipes. The book is easy to read, and has good color photos. She explains how to make each of the many wonderful types of delicious foods such as jellies, jams, chutney, and so many more. The last of the book is recipes that use the things that you will make.

What I liked:

This is a cookbook with a variety of preserve recipes, and quite often some personal anecdotes to go along with them! I know people often complain about recipe blogs which include stories before the actual recipe, but I figure when you bother getting an entire cookbook by one author, it's really nice to get to know the stories of how they came to have the food philosophy they do.

I also really liked that she included recipes for cooking with the preserves, once you have them.

What I didn't like:

Hm. It's hard to say. Maybe there were a couple recipes that felt a bit out of place. The pestos for example don't keep for an exceptionally long time without freezing, but yet there was a small section devoted to more than one recipe. But, I'm not going to complain overmuch about extra content.

Overall:

I think this was a decent one for someone looking for a canning cookbook. The author occasionally suggests ways the recipes might be altered to suit individual tastes or availability. Is it a comprehensive list of everything you might want to preserve? No. Would it make a good addition to a cookbook shelf anyway? Yes.

This book is exactly what a novice preserver like me needs. Easy recipes, simple list of basic equipment, a little history, and uses/recipes other than to put on bread or biscuits. I do wish there was more information on vegetables and not mostly fruits for jams, jellies, chutneys and cordials. I think adding nutritional information would also pertinent. That said, I could easily see myself successfully making most everything in this book.

Preserving the Season is a great book for beginning canners. It gives tips and instructions to help you get started, and also tells you the best equipment to use. This book contains lots of tasty and interesting recipes for both new and experienced canners. I also enjoyed the many recipes provided for using your finished preserves in creative and delicious ways.

I received a free copy of this book from the publishers and Netgalley. My review is voluntary.

Preserving the Season by Mary Tregellas was a unique canning book.

The book provided several delicious recipes that all sound amazing. I liked the addition of recipes for foods that pair well with the various preserves. A lot of times I think I would like to try a jam or jelly, but besides putting it on toast, I do not know how else to enjoy it. Leading me to not enjoy a lot of these amazing jams and jellies. A lot of them even get pitched because they get so old. So, I really appreciated the additional recipes to help me enjoy and not waste food items I have put time, effort, and money into.

I am still reluctant to try preserving because I have yet to find a source that everyone agrees on as safe. Some of the methods in this book I have read elsewhere are not safe. Others say they are completely safe. It is all very frustrating for a beginner.

I received an eARC from IMM Lifestyle through NetGalley. All opinions are 100% my own.