The Preserving Garden : Bottle, pickle, ferment and cook homegrown food all year round Art Supply in the form of a

in the form of a palimpsest

and researchers have moved from “institutional critique” to “infrastructural critique

This publication was co-edited by Kaph Books

Published December 2013

The Preserving Garden : Bottle, pickle, ferment and cook homegrown food all year round Art Supply in the form of aThe book includes scalable, easy to follow recipes and techniques for chutneys, relishes, jams, jellies, marmalades, bottling and drying. Make the most of your home grown produce throughout the year by pureeing tomatoes for sauces, fermenting your cabbage for sauerkraut, drying your cherries to use in muffins and much more. When you are using fruit or vegetables grown in your own yard or allotment (or simply in pots) you are reducing food miles,