PRESERVE AT HOME

In her new book, The Modern Preserver’s Kitchen, Kylee Newton dives into the age-old tradition of preservation, offering a helpful guide to creating your own preserves at home, along with a selection of recipes using all sorts of chutneys, relishes, pickles, sauces and jams. Newton shares one of her handy pickling tips: “To keep vegetables from going too soft, a good trick is to cut and salt them for 3-6 hours, then wash this salt off completely, pat dry and then jar. This will keep them crunchy and crisp. Another trick is to add a tannic leaf to the top of the jar: grape leaves, oat leaves, raspberry or fresh bay leaves, or you can even try whole tea leaves.”