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Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest

Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest

enlarge enlarge 		Author: Andrea Chesman
Publisher: Storey Publishing, LLC
Category: Book

List Price: $10.95
Buy New: $5.50
You Save: $5.45 (50%)



New (28) Used (9) Collectible (1) from $5.50

Rating: 4.5 out of 5 stars 5 reviews
Sales Rank: 119865

Media: Paperback
Edition: Upd Rev Su
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 0.7
Dimensions (in): 8.5 x 7.2 x 0.5

ISBN: 0882667440
Dewey Decimal Number: 641.46
EAN: 9780882667447
ASIN: 0882667440

Publication Date: January 7, 1997
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: GREAT BUY!Brand New From US Distributor! WE ARE A 5 STAR SELLER with OVER 3,500,000 BOOKS SOLD!!! OVER ~ 600,000 FEEDBACKS ~ POSTED!!!
Also Available In:

  • Paperback - Pickles and Relishes: 150 Recipes, from Apples to Zucchinis
Similar Items:

  • BALL Complete Book of Home Preserving
  • Complete Guide to Home Canning and Preserving (Second Revised Edition)
  • Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow
  • Canning & Preserving for Dummies
  • Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
Editorial Reviews:

Product Description
Step-by-step instructions to make traditional and salt-free pickles and relishes.

Customer Reviews:

4 out of 5 stars Good Companion to the Ball book   October 6, 2008
Lynn W Barnette (Utah, USA)
This and the Ball book make a complete set of everything you need to "put up" your harvest. I made chutney for the second time in my life and find the recipes extremely sweeeeeet. Other than that, the recipes are cleanly laid out on the page, varied in taste, and successful.


5 out of 5 stars Safe food preservation for pickles & Relishes   October 5, 2008
TJ Moore (Tri-Cities, WA USA)
2 out of 2 found this review helpful

This book was revised in 2001. One of the people editing this is a Master Food Preserver Instructor, therefore each and every recipe is safe to eat if you follow the directions. Good selection of recipes, including some updated safe family recipes. Detailed instructions for the beginner and reminders for the experienced food preserver. A section on what possibilities caused your end result to go wrong, another learning lesson.
I'm very happy to add this book to my library for reference and additional learning.


4 out of 5 stars Good recipes   March 27, 2008
Jeremy Smith
1 out of 1 found this review helpful

I have made a few of the recipes from this book and they turn out good but they are a little on the salty side.


4 out of 5 stars Different Recipes   November 13, 2001
Doreen Quigley (Ansonia, CT United States)
11 out of 14 found this review helpful

This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.


5 out of 5 stars I made wonderful sour fermented dills after I read this book   March 2, 2001
David Adams (Pleasant Grove, UT United States)
31 out of 32 found this review helpful

I found this book in the local library several years ago. I read it from cover to cover. I just had to buy it! The front part of the book covers theory in detail. I learned all about fermenting pickles (full sours and half sours, etc.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There are recipes covering a wide variety of vegetables. An excelent book for both recipes and basic information on both fermented and non fermented pickles. I have tried many of the recipes.

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