Synopses & Reviews
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. This book 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.
"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
"My full pantry has taught me that biscuits are better with homemade jam, that you need something pickled to cut through rich, fatty barbecue, and that a bowl of field peas or beans is more delicious with a spoonful of relish. My pantry also affords me some security. With little notice, I can pull together a pickle plate for a potluck, spoon hot pepper jelly over cream cheese and serve it with crackers for guests to enjoy with drinks on our screened porch, or use a jar of jam to make a cake for a last-minute celebration."--from the Foreword
About the Author
Andrea Weigl is the food writer for the Raleigh News & Observer. She lives in Raleigh, North Carolina.