My father was a confident, canny canner, and I still use his berry-stained, dog-eared copy of Marion Brown's Pickles and Preserves. How lucky we are that this canning classic has been reissued by the University of North Carolina Press with a new foreword by Damon Lee Fowler that explains both historical preserving methods and the updated methods recommended today. First published in 1955, Pickles and Preserves itself preserves a piece of our culinary heritage 408 recipes for everything from Artichoke Pickle to Pickled Blueberries, Georgia Chow-Chow to Rhubarb Chutney, Dill String Beans to Spiced Apple Jelly and an array of catsups made from cucumbers, cranberries, mushrooms and grapes. An old treasure for a new generation of cooks.

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