The Pleasures of Preserving and Pickling Author:Jeanne Lesem Generations ago people preserved and pickled out of necessity -- putting up the fresh foods of summer in heavy concentrations of vinegar, salt, or sugar to feed their families in winter. Today, with electric refrigerators and freezers and foolproof canning jars and lids we can adapt wonderful tasting old recipes to suit smaller kitchens and smal... more »ler households. Thanks to refrigeration and freezing we can also sharply reduce the sugar and salt content of some recipes. And our electric blenders, food processors and other handy appliances make short work of all that slicing, chopping, and shredding.
The 117 recipes in this book include: old-fashioned rose-geranium jelly, bread-and-butter pickles, and cranberry ketchup; low-sugar or no-sugar refrigerator jams and marmalades; a los-sodium sour pickle and a low-sodium dill pickle; liqueur-flavored jams, ginger marmalades, homemade cordials, brandied fruits, and fancy mustards that taste better and cost less than their commercial counterparts; preserves, jams, jellies and marmalades with no additives or preservatives ? no even commercial pectin; pectin your lame yourself with only fresh fruit and water; preserves, pickles, relishes, and a sauce to use up the green tomatoes from your garden at the end of the summer.« less