112 pp., 5.5 x 8.5, index
Savor the South Cookbooks
a Savor the South® cookbook
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 Habañero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.
"Perfect for novices and loaded with recipes that experienced canners will enjoy."
--Durham Independent Weekly
"Savor sweet and sour of the South."
--Southern Pines Pilot
“For any homesteading novice who’s been intimidated by the idea of preserving, Weigl’s book can be a confidence-booster.”
"A multipurpose manual to get and to give."
--Charleston Post and Courier
“A complete and easy to follow compendium of the pickling and preserving art.”
“Canning enthusiasts will love [Andrea Weigl’s] recipes.”
--The New Orleans Advocate
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