The New Preserves: Pickles, Jams, and Jellies

By: Anne V. Nelson
ISBN: 1-59228-824-3
List Price: $14.95
The Lyons Press

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Introduction: A Matter of Taste

1.) Holding Summer Over: The Basics of Preserving
-How Preserving Works
-Key Ingredients
-Equipment
-Getting Organized, Sterilization, and Other Random Tricks
-Sources

2.) Instant Gratification: Marinades, Refrigerator Pickles, and Homemade Jello
-Dressed-Up Crudites and Marinated Vegetables
-Refrigerator Pickles and Relishes
-Fruit Salsas, Pickles, and Relishes
-Fruit Syrups and Jello

3.) Bright Bites: Pickles and Relishes
-Pickling Basics
-Cucumber Pickles
-More Vegetable Pickles
-Pickled Fruits
-Relishes

4.) Staying Sweet: Jams, Jellies, and More Fruit Preserves
-The Basics of Fruit Preserves
-Jellies
-Jams
-Marmalades and Preserves
-Fruit Butters

5.) Just a Drop: Flavored Vinegars and Alcohol Infusions
-The Basics of Alcohol and Vinegar Infusions
-Key Ingredients
-Equipment
-Storing Flavored Vinegars
-Herb and Fruit Vinegars
-Infused Vodkas
-Fruits in Other Alcohols

Suggestions for Further Reading

Recipe Index

General Index

Acknowledgments

From The Publisher:

As fresh foods and farmers' markets gain influence, edging out the over-processed and supersized from our diets, everything old- and bursting with flavor- is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates.  Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.

Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors.  She discusses techniques, equipment- much of which readers will already have in their kitchens- and makes a convincing case for adding these techniques and recipes to a varied, modern diet.  Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more.

She starts with preserving-influenced recipes that can be made in the afternoon and eaten that evening-refrigerator pickles, marinated vegetables, homemade horseradish- and works up to blood-orange marmalade, bread-and-butter pickles, and pickles watermelon rind.  A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers.  Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters.

Modern cooks don't need to know how to pickle or make jams and jellies.  So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients.  The New Preserves is a definitive guide, taking an  up--to-date, twenty-first-century approach to an ancient art of the kitchen.

Anne V. Nelson has reported on fashion, food, and knitting for The New York Times, San Francisco magazine, and Wallpaper.  A native Iowan, she currently lives in Boston, Massachusetts, and is an editor at the Boston Globe Magazine.

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