"The conservation of food by pickling and preserving is an old and
honorable art," writes Marion Brown in her introduction to
Pickles and Preserves
, first published in 1955. While the
art of food preservation does indeed have a long history, it is
also very much in step with contemporary interest in natural foods
and home gardening. As the popularity of farmers' markets, natural
food stores, and garden-to-table cookbooks attests, Americans are
once again hungry for the taste of authentic home cooking.
With its heirloom recipes and clear instructions, Pickles and
introduces the modern cook to a wonderful piece of
America's culinary heritage. The book's 408 recipes not only cover
pickles and preserves but also relishes, conserves, jellies,
marmalades, chutneys, jams, fruit butters, pickled meats,
mincemeats, ketchups, sauces, and candied fruits. Many of the
recipes are surprisingly quick and simple. Many are for special
delicacies to be savored with a holiday meal or given as gifts.
Damon Fowler's new foreword expands and updates Brown's notes on
preserving methods, equipment, and safety. The book will be useful
to canners of all levels of experience.