The Charleston, SC newspaper writes up a nice piece on canning and preserving, and says of Jam It:
“Jam It, Pickle It, Cure It, and Other Cooking Projects.” Author Karen Solomon, revolting from reliance on a store-bought stocked pantry, tackled one category after another until she conquered both larder and fridge. Crackers, chips, dips and condiments from ketchup to salad dressings make the book, as do all manner of pickles, pasta, and preserved meats and fish. Cheeses, candies and cordials, too, plus something many of us used to make but have mostly forgotten — ice pops — this time using real fruit. Hardcover. Ten Speed Press. $24.95.
Thanks and a shout out to Marion Sullivan, author of the piece, and the culinary programs specialist at the Culinary Institute of Charleston.
