Pickles and Preserves
Regular price
€18.99
A01=Andrea Weigl
Author_Andrea Weigl
basic canning instructions
canned goods
canning
Category=WBTM
Category=WBW
chutneys
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
home preserving
jam
jams
jellies
jelly
pickles
pickles cookbook
preserves
preserves cookbook
relish
relishes
Southern cooking
Southern food
Southern pickles
Southern preserves
Product details
- ISBN 9781469677545
- Weight: 272g
- Dimensions: 140 x 216mm
- Publication Date: 01 Aug 2023
- Publisher: The University of North Carolina Press
- Publication City/Country: US
- Product Form: Paperback
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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 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.
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.
Andrea Weigl was the food writer and editor at the News & Observer in Raleigh, North Carolina, for a decade. She spent six years working as a documentary producer, including working on the PBS shows A Chef's Life and Somewhere South starring North Carolina chef Vivian Howard. She now works as a publicist for restaurants, hotels, and other clients in the Carolinas.
