SALE! Save 40% on UNC Press print books during our American History Sale with discount code 01DAH40. See details.

SALE! Save 40% on UNC Press print books during our American History Sale with discount code 01DAH40. See details.

Jean Anderson's Preserving Guide

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

By Jean Anderson

With a New Introduction by the Author

240 pp., 6.125 x 9, 7 line drawings

  • Paperback ISBN: 978-1-4696-5211-5
    Published: February 2019
  • Hardcover ISBN: 978-0-8078-3724-5
    Published: August 2012
  • eBook ISBN: 978-0-8078-3814-3
    Published: August 2012

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Awards & distinctions

A Fall 2012 Okra Pick: Great Southern Books Fresh Off the Vine, Southern Independent Booksellers Alliance

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. 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. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. 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.

About the Author

The winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, Jean Anderson is author of The American Century Cookbook: The Most Popular Recipes of the Twentieth Century, A Love Affair with Southern Cooking: Recipes and Recollections, and Falling Off the Bone.
For more information about Jean Anderson, visit the Author Page.

Reviews

“[Anderson] brings a reassuring voice to what can be an intimidating undertaking.”--Raleigh News and Observer

"For anyone who wants to know the nitty-gritty details of canning."--Winston-Salem Journal

"Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations."--Flavors Magazine

“You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here’s the manual that conquers the art of preserving food in your kitchen.”--Edible Piedmont

“[A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature’s bounty and save money year-round.”--Carolina Country

"Ideal for beginners and experienced cooks alike. The former will appreciate her clear instructions and reassuring voice; the latter will love her surefire, sophisticated recipes."—Andrea Weigl, food writer, Raleigh News and Observer