Saving the Season
A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook
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- USD 4.99
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- USD 4.99
Descripción editorial
The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year
"Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
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This cookbook by West, journalist and home-canning blogger, venerates the art of "putting up" seasonal bounty of regional hillside orchards, forests, and gardens. Southern roots and childhood memories of home canning with grandparents inspire West's passion for capturing the taste of the seasons in a jar. In an impressive practical guide rich in storytelling and culinary information, this self-described urban dweller who doesn't garden provides a thorough compendium of essential techniques for preserving the harvest. Including recipes reflecting timely produce, West instructs readers on how to make jams and jellies, pickles, canned tomatoes, and condiments like relish and salsas. Spring recipes feature asparagus and ramps, as well as sour cherry preserves made with mint and honey; summer is time for a smoky tomato jam with paprika; fall canning includes grapes, pears, and apples in jams and jellies and pumpkin or persimmon butters; winter preserves citrus in syrups, curds, and cordials and in a wide variety of marmalades. An appendix charts peak dates of ripeness and details about produce varieties. Because "nature's bounty is abundant but fleeting," West shows home cooks how to save the season through the tradition of canning.
