Preserving And Pickling

Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes, and Other Good Things is a comprehensive guide to the art of preserving and pickling food, written by Mary Mason Wright and first published in 1917. The book contains over two hundred recipes for a wide variety of preserves, jellies, jams, marmalades, pickles, relishes, and other condiments, as well as detailed instructions on the techniques and equipment required for successful preservation. The recipes in the book cover a wide range of fruits, vegetables, and other ingredients, including apples, berries, cherries, citrus fruits, figs, grapes, peaches, pears, plums, tomatoes, cucumbers, onions, and more. There are recipes for sweet and savory preserves, as well as recipes for chutneys, sauces, and other condiments that can be used to enhance the flavor of a wide range of dishes. In addition to the recipes themselves, Preserving and Pickling also includes detailed instructions on the various techniques used in preserving and pickling, including boiling, canning, and sealing jars. The book also provides advice on selecting and preparing ingredients, as well as tips on troubleshooting common problems that can arise during the preservation process. Overall, Preserving and Pickling is an invaluable resource for anyone interested in preserving and pickling their own food. Whether you are an experienced home preserver or just starting out, this book provides a wealth of information and inspiration for creating delicious and healthy preserves, pickles, and other condiments at home.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.