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Pickles And Preserves

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Author by : Andrea Weigl
Languange Used : en
Release Date : 2014-03-10
Publisher by : UNC Press Books

ISBN : 9781469614410

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....

Pickles And Preserves

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Author by : Marion Lea Brown
Languange Used : en
Release Date : 1955
Publisher by : New York : W. Funk

ISBN : MINN:31951D023960599

Methods and recipes from various parts of the country, with some from abroad. Includes instructions on the use of frozen, canned and brined foods....

Pickles And Preserves

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Author by :
Languange Used : en
Release Date : 2013
Publisher by :

ISBN : 1472334019

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How To Make Jams Pickles And Preserves

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Author by : Cyril Grange
Languange Used : en
Release Date : 2014-09-18
Publisher by : Robinson

ISBN : 9780716023852

This comprehensive book contains all you need to know to make your own jam and other preserves. Whether you're a novice preserver or an expert jam-maker, this book provides the principles of successful jam making as well as recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author's kitchen, and from recipes for proven value from skilled housewives over many years....

New Preserves

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Author by : Anne Nelson
Languange Used : en
Release Date : 2005-09-01
Publisher by : Rowman & Littlefield

ISBN : 9781599216539

As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen....

Pickles And Preserves

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Author by : Andrea Weigl
Languange Used : en
Release Date : 2023-08
Publisher by : Savor the South Cookbooks

ISBN : 1469677547

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....

Pickles And Preserves

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Author by : Marion Brown
Languange Used : en
Release Date : 2018-08-25
Publisher by : UNC Press Books

ISBN : 9781469650340

Over 400 recipes for pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits --> "The conservation of food by pickling and preserving is an old and honorable art," writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its heirloom recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes not only cover pickles and preserves but also relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience....

100 Jams Jellies Preserves And Pickles

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Author by : Gloria Nicol
Languange Used : en
Release Date : 2011-07
Publisher by : CICO Books

ISBN : 1907563903

There's something about home-made produce which always tastes so much better - especially if you follow Gloria Nicol's 100 delicious and original recipes for jams, jellies, marmalades, curds, cordials, fruits in syrup, chutneys and pickles. You only have to look on the shelves of the smartest delicatessens to see that making jams and jellies has never been so popular, with flavours and combinations that range from the traditional tried-andtested recipes to the more adventurous and exotic. In times of abundance it makes perfect sense to store away food for use in times less plentiful: jamand jelly-making and food preservation have always been an important household craft as well as an essential part of the culinary calendar. Jampacked with lip-smacking recipes, including ways to pickle vegetables and dry fruit, the secrets to great flavours, simply made, are unlocked in this delightful book. * Jam-making has experienced a huge revival in popularity, with sales of preserving jars increasing by 60 per cent in 2010 and the first WI Real Jam Festival taking place; even Kate Moss is making jam! * All the recipes can be made from fruits and vegetables that are easily grown at home. * Originally published in hardback as Fruits of the Earth (ISBN 978-1-906525-26-2), which has sold over 20,000 copies....

Pickles Preserves

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Author by : Linda Doeser
Languange Used : en
Release Date : 2012-12-01
Publisher by : Parragon Books

ISBN : 1445499614

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Pickles And Preserves

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Author by : Marion Lea Brown
Languange Used : en
Release Date : 2002
Publisher by :

ISBN : 0807854182

With its "heirloom" recipes and clear instructions, "Pickles and Preserves" introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts....

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