Books and classes help cooks with canning
"The conservation of food by pickling and preserving is an old and honorable art that grew out of man's need to conserve in times of plenty for times of want." So wrote cookbook author and former Times-News writer Marion Brown in "Pickles and Preserves," first published more...
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| Published in | The Times-news (Twin Falls, Idaho) |
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| Main Author | |
| Format | Newspaper Article |
| Language | English |
| Published |
Burlington, N.C
Halifax Media Group
10.06.2009
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| Subjects | |
| Online Access | Get full text |
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| Summary: | "The conservation of food by pickling and preserving is an old and honorable art that grew out of man's need to conserve in times of plenty for times of want." So wrote cookbook author and former Times-News writer Marion Brown in "Pickles and Preserves," first published more than 50 years ago. The book has been reprinted several times, with the latest edition coming from UNC Press in 2002. It remains in print to this day. That means demand for the book continues to exist, which likely means somebody out there is pickling, preserving or canning something for later use. |
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