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Pickles and Preserves: a Savor the South cookbook

Pickles and Preserves: a Savor the South cookbook

by Andrea Weigl
Pickles and Preserves: a Savor the South cookbook

Pickles and Preserves: a Savor the South cookbook

by Andrea Weigl


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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.

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Product Details

ISBN-13: 9781469614410
Publisher: The University of North Carolina Press
Publication date: 03/10/2014
Series: Savor the South Cookbooks
Sold by: Barnes & Noble
Format: eBook
Pages: 112
File size: 17 MB
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About the Author

Andrea Weigl is the food writer for the Raleigh News & Observer. She lives in Raleigh, North Carolina.

What People are Saying About This

From the Publisher

A comprehensive and useful guide to preserving. Canning is a simple and straight-forward process, and Weigl has managed to make it sound that way, covering food safety thoroughly yet without making the process sound terrifying. There is indeed a resurgence of interest in home preserving, and she has provided a thoughtful, accessible guide to the process that will surely appeal both to novices and to experienced home canners. There are a number of comprehensive 'bibles' of canning available, but there are few small books that are this concise and accessible.—Damon Lee Fowler, author of Classical Southern Cooking and The Savannah Cookbook

Freezer jams and refrigerator pickles to get you started! No pressure canners needed! What more could the home canner want? Recipes, of course, and what an extraordinary collection you'll find in Andrea Weigl's Pickles and Preserves. So why not 'butter' those biscuits with Soft Refrigerator Honeysuckle Jelly or Peach and Blueberry Freezer Jam? Perk up those black-eyed peas with a scoop of Quick Pickled Cucumber Salsa or Green Tomato Relish? With Pickles and Preserves to lead the way, you can't go wrong.—Jean Anderson, James Beard Cookbook Hall of Fame, author of Jean Anderson's Preserving Guide and A Love Affair with Southern Cooking

Customer Reviews