Recipes

Peach Jam by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Sport Pepper Sauce by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Sugar Plums in Syrup by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Watermelon Pickles by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Old-Fashioned Fig Preserves by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Lingonberry or Cranberry Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes.

Lemon Vanilla Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes.

Pickled Wax Beans With Fresh Dill From Eating Local: The Cook’s Companion from Land to Table (Spring 2010, Andrews McMeel) by Sur La Table with Janet Fletcher

Minted Onion Rings, from Noah Sheetz, Executive Chef at the New York Governor’s Mansion

Pickled Summer Bing Cherries, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Pickled Red Onions, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Yellow Wax Bean Pickles, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Orange Marmalade, From Jam It, Pickle It, Cure It, by Karen Solomon. Copyright © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Regular Ol’ Tomato Ketchup (But Better), by Karen Solomon From Jam It, Pickle It, Cure It. © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Strawberry Jam, by Karen Solomon From Jam It, Pickle It, Cure It, © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Mixed Summer Pickles , by Lucy Norris, author of Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003)

Cabbage Kimchi, by Pat Tanumihardja From  The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009).

Chinese Cucumber and Carrot Pickles, by Pat Tanumihardja From The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009).

Spiced Nectarine Jam from Chef Kathy Casey.

Tarragon White Pickled Nectarines, from Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro restaurant, and caterer Herban Feast.

Organic Strawberry Jam, from Greg Atkinson, chef, cookbook author

Organic Apple Jelly, from Greg Atkinson, chef, cookbook author

Spicy Pear and Dried Cherry Chutney, from Greg Atkinson, chef, cookbook author

Tomato Apricot Jam, from Heather Earnhardt, the pastry chef and co/owner, with chef Ericka Burke, of the Volunteer Park Cafe in Seattle, Washington

Apple Butter, from Heather Jones, private cooking instructor

Rosemary Infused Meyer Lemon Marmalade, from Annette Cotrell, Sustainable Eats