The Cookbook Guide to Preserving Food by Canning and Pickling

An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks like krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. This is the book that every home fermenter needs — whether you are about to make your first batch of pickles or have been preserving food for decades.

In My Pantry, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. These often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items.

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles is your passport to explore this region’s preserving possibilities.

Blue Ribbon Preserves features award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

A beautiful guide to the art and science of fermented foods, featuring over 70 recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Joyce Goldstein’s handbook just the right amount of instruction and inspiration.

In his extensive career as a bestselling cookbook author and TV garden show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kimchi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.

This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish.

From Hugh Acheson’s Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry. Simply fan out the pages for recipes including: Classic Bread ‘n’ Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomato Relish, Classic Cabbage Kimchi, and more!

For decades, Putting Food By has been, “the bible of home canning, preserving, freezing, and drying” (The New York Times). Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, this book shares step-by-step directions to help you do it safely and deliciously.

Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Through original family recipes and advice on gardening, preserving, and foraging, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.

This in-depth, nuts-and-bolts guide to storing food teaches you a variety of food storage methods that you can customize to meet your family’s unique circumstances including family size, tastes, ages, health concerns, income, and living conditions. Let this guide help you start building your self-sufficiency and food storage today so that you can be well-prepared and well-fed.

In this new addition to the award-winning cookbook collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from jams and jellies to vinegars and sauces.

Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step-by-step through how to make both robust and lighter kimchi. And once you’ve made your own, Lauryn Chun’s inventive recipes show how you can use it as a star ingredient. The Kimchi Cookbook takes the champagne of pickles to new heights.

Out of the kitchens and cupboards of Appalachia comes a warmhearted collection of tried-and-true methods for pickling and preserving fruits and vegetables. Part history, part practical recipe book, here homegrown cooks offer advice on everything from bleaching and drying produce to making your own homemade apple butter.

The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes. With fresh ideas for every season, you’ll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favorites.

Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent’s recipes and tips are ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.

“What can I do with this jam besides put it on toast?” Master Preserver and pastry chef Camilla Wynne is constantly asked this question when she teaches her popular preserving classes. Enter Jam Bake: a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for delectable desserts that best showcase them.

From kombucha and kefir to sourdough and kimchi, this cookbook is your go-to guide for safe fermentation and discovering the science of probiotic foods.