A sampling of new and classic books on canning, preserving, and pickling techniques—just in time for the fall and winter months.
Putting Up: A Year-Round Guide to Canning in the Southern Tradition
A collection of old-fashioned Southern recipes and canning techniques. Projects are divided by month and season.
Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More
This book is divided into three topic-specific areas, covering pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies. Each section offers at least two canning recipes, with suggestions for recipe variations.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
This book explains how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A life-changing read!
An essential guide to naturally preserving foods without heat (boiling) or cold (freezing). Includes over 200 easy recipes.
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
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Everything you need to know to stock your winter pantry with traditional, home-prepared foods.
Jam It, Pickle It, Cure It: And Other Cooking Projects
Make your own bacon, cheese, marshmallows, and more.
Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Canning is no longer just for your granny. Combat rising food prices by revisiting the centuries-old techniques of preserving food at home.