Pickles and Preserves

“For any homesteading novice who’s been intimidated by the idea of preserving, Weigl’s book can be a confidence-booster.” — Edible Charlotte

“Perfect for novices and loaded with recipes that experienced canners will enjoy.” — Durham Independent Weekly

“Savor sweet and sour of the South.” — Southern Pines Pilot

“A multipurpose manual to get and to give.” — Charleston Post and Courier

“A complete and easy to follow compendium of the pickling and preserving art.” — Mobile Press-Register

“Canning enthusiasts will love [Andrea Weigl’s] recipes.” — The New Orleans Advocate

“[A] splendid series.” — Los Angeles Times

“A comprehensive and useful guide to preserving. Canning is a simple and straight-forward process, and Weigl has managed to make it sound that way, covering food safety thoroughly yet without making the process sound terrifying. There is indeed a resurgence of interest in home preserving, and she has provided a thoughtful, accessible guide to the process that will surely appeal both to novices and to experienced home canners. There are a number of comprehensive 'bibles' of canning available, but there are few small books that are this concise and accessible.” — Damon Lee Fowler, author of Classical Southern Cooking and The Savannah Cookbook

“Freezer jams and refrigerator pickles to get you started! No pressure canners needed! What more could the home canner want? Recipes, of course, and what an extraordinary collection you'll find in Andrea Weigl’s Pickles and Preserves. So why not 'butter' those biscuits with Soft Refrigerator Honeysuckle Jelly or Peach and Blueberry Freezer Jam? Perk up those black-eyed peas with a scoop of Quick Pickled Cucumber Salsa or Green Tomato Relish? With Pickles and Preserves to lead the way, you can’t go wrong.” — Jean Anderson, James Beard Cookbook Hall of Fame, author of Jean Anderson’s Preserving Guide and A Love Affair with Southern Cooking