Savory Sweet

\u201cLet\u2019s dispense with the usual old notions of preserving,\u201d Beth Dooley suggests, leading us into Mette Nielsen\u2019s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because th [...]
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\u201cLet\u2019s dispense with the usual old notions of preserving,\u201d Beth Dooley suggests, leading us into Mette Nielsen\u2019s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen\u2019s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season\u2019s produce into a bounty of condiments. From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to \u201cFit for a Queen Jam\u201d-these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature\u2019s finest food.Savory Sweet is not your grandmother\u2019s canning cookbook-but it is likely to be your grandchildren\u2019s.