Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famousAndrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves. ...
|Title||:||Pickles and Preserves: A Savor the South Cookbook|
|Number of Pages||:||112 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Pickles and Preserves: A Savor the South Cookbook Reviews
Peach salsa and sauerkraut.
Since getting into gardening I have naturally fallen into pickling and canning to preserve much of my summer harvest. The author gives a good introduction to pickling and preserving and how important it was historically for families to preserve their crops and have enough food for the winter. She also gives a lot of good tips on problems or issues that might come up when making jams/preserves and how to correct them. The only downside to me was that she goes through how to can and I personally feel like that is not something that should be learned from a few pages in a book. I took an all day class through my local extension office and it was GREAT and really gave me the confidence to can at home. I did find a few pickle and preserve recipes I'd like to try, so overall I liked this book and it gives a good overview of pickling and preserving that can help you eat good, local food all year long.
A bit too southern and traditional for my tastes.
Good book, basic recipes, but nothing innovative.
A slim book with a range of very tasty recipes
Great non-jam ideas, plan to can a bunch of them!
A slender little thing, but with gems like strawberry-rose jam, habanero pepper jelly, chowchow, corn relish and shiso pickles, I could see myself pulling it off the shelf all summer long.