Canning & Preserving

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The library has a wide variety of books that can teach you how to preserve or ferment all kinds of food in your home. Check out one of these titles to get you started:

Canning & Preserving: 80+ Simple, Small-Batch Recipes by Good Housekeeping – This beginner’s guide from “America’s most trusted test kitchen” teaches you all the basic techniques from preparing mason jars to forming airtight seals for safe fermentation.

Fermented by Charlotte Pike – A beginner’s guide that will help you incorporate fermented foods into your day-to-day eating through making your own sourdough, yogurt, sauerkraut, kefir, kimchi, and more.

Preserving by the Pint by Marisa McClellan – This guide to canning, jarring and making preserves is aimed at urban dwellers and farmer’s market shoppers interested in working with smaller-than-traditional amounts of produce and features 100 recipes.

Preservation Pantry by Sarah Marshall – Includes 100+ recipes for whole-food canning and preserving organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.

The Joy of Pickling by Linda Ziedrich – A comprehensive guide with 300 recipes for all kinds of produce, techniques for preventing yeast and mold growths on fermented pickles, as well as information on the science of pickling.

Blue Ribbon Country Canning by Diane Roupe – Presents detailed instructions on food preservation techniques while featuring 95 state fair award-winning recipes for the safe canning of fruits, vegetables, meats, fish, jams, jellies, sauces, and relishes.

Preserving Everything by Leda Meredith – Presents over 100 recipes for food preservation, from canning fruits and pickling vegetables to smoking fish, dehydrating meats, and using lacto-fermentation methods on milk.

Saving the Season by Kevin West – An illustrated reference for home cooks and preserving enthusiasts provides more than 100 seasonally organized recipes for options ranging from sweet preserves and savory pickles to produce and condiments, sharing related information about safety, nutrition and American preserving traditions.

About Abby Harris

Abby is the Public Communications Specialist for JMRL.

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