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. Continue reading