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 ...
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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.
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Add this copy of Ickles and Preserves Format: Hardcover to cart. $14.09, new condition, Sold by Websew Inc rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES.
Add this copy of Pickles and Preserves a Savor the Southr Cookbook Savor to cart. $23.46, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2014 by The University of North Carolina Press.
