25.06.2021 | History

3 edition of Jean Andersons Preserving Guide found in the catalog.

Jean Andersons Preserving Guide

How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits

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  • 282 Currently reading

Published by Administrator in University of North Carolina Press

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    • University of North Carolina Press


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      • nodata

        StatementUniversity of North Carolina Press
        PublishersUniversity of North Carolina Press
        Classifications
        LC Classifications2019
        The Physical Object
        Paginationxvi, 99 p. :
        Number of Pages84
        ID Numbers
        ISBN 10nodata
        Series
        1nodata
        2
        3

        nodata File Size: 8MB.


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Jean Andersons Preserving Guide by University of North Carolina Press Download PDF EPUB FB2


Plus a special section on the country's wines. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care.

In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety.

From old-school Grape Hull Pie to Mayhaw Jelly—Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty.

Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits by Jean Anderson, Paperback

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the Jean Andersons Preserving Guide of your own garden, farmer's markets, and roadside stands--all year round. From old-school Grape Hull Pie to Mayhaw Jelly—Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. Author: Publisher: ISBN: UOM:39015020248764 Category: Libraries Page: View: 961 Includes, beginning Sept.

paper Other physical details ill. Author: Nancie McDermott Publisher: UNC Press Books ISBN: 9781469632520 Category: Cooking Page: 176 View: 604 Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest.

And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Author: Publisher: ISBN: UOM:39015020248764 Category: Libraries Page: View: 454 Includes, beginning Sept.

Home-grown vegetables : how Jean Andersons Preserving Guide conserve them -- Home-grown fruits : how to conserve them Dimensions 24 cm Extent 237 p. -- Edible Piedmont, Authoritative, comprehensive. Jean Andersonauthor of The Green Thumb Preserving Guideused to spend over two hours preparation time to make 8 pints of her Sweet Yellow. Author: Jean Anderson Publisher: ISBN: 068805885X Category: Food processor cooking Page: 480 View: 664 Categories: Food processor cooking Author: Jean Anderson Publisher: William Morrow ISBN: UVA:X001147027 Category: Beverages Page: 304 View: 124 From a longtime traveler to Portugal comes this selection of more than 300 recipes for genuine Portuguese cuisine.

Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze. Author: Publisher: ISBN: STANFORD:36105007381572 Category: Biography Page: View: 303. Flight of the Stork Borne. From old-school Grape Hull Pie to Mayhaw Jelly—Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening.

Accompanying the recipes are DeMent's deliciously observant stories illuminating what life is really like on a working farm. 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. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.