Pickles and Preserves by Andrea Weigl (broadcast 4-14-14) Andrea, food writer for Raleigh News and Observer, defines her year by her canning sessions, from Jerusalem Artichoke Relish in winter to spring Strawberry Preserves, summer pickled and brandies peaches and later fall Fig Preserves.
With complete, easy-to-follow instructions and troubleshooting tips, she highlights the regional flair that southern cooks bestow on this traditional art of survival. The fifty classic and inventive recipes from Dilly Beans to Refrigerator Honeysuckle Jam should tempt old pros at canning as well as newbies. Also nice to know for those concerned with food safety the risk of botulism, which scares many people away from canning, is only a concern when preparing meats, poultry, seafood, and low-acid vegetables. This book contains no such recipes. I am definitely going to try the Strawberry Freezer Jam!
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