By Domenica Marchetti
The proposal of protecting shouldn’t be restricted to American jams and jellies, and during this e-book, writer Domenica Marchetti turns our gaze to the ever-alluring flavors and parts of Italy. There, considerable produce and different Mediterranean elements lend themselves quite good to canning, bottling, and different holding equipment. consider marinated artichokes in olive oil, vintage giardiniera, or, after all, the late-summer culture of placing up tomato sauce. yet during this e-book we get a lot more, from Marchetti’s in-person travels around the areas of Italy in addition to the recipes passed down via her family members: candy and bitter peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, bitter cherries preserved in alcohol. past canning and pickling, the e-book additionally contains recipes for making cheese, curing meats, infusing liqueurs, or even a couple of confections, plus recipes for accomplished dishes so that you can enjoy every one precious jar all yr long.
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