Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, its savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolinas Outer Banks. Todays revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the Souths bountiful harvest.
