"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological...

A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.

Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.

"If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire. A deep dive into multiple methods of home preserving, this book features unexpected...

"From the basics of equipment, storage, and cleaning, to specific enjoyable and practical goods such as jam, eggs, pickles, green beans and many others, this DVD is packed with helpful instruction"--Container.

Explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bathcanned or as a healthy, probiotic-rich ferment....

A "collection of essential preserving techniques for turning the fleeting abundance of the farmer's market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more"--Amazon.com.

"If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Building-block techniques are thoroughly demystified with clear tutorials and how-to photographs highlighting key steps. Learn to put up ripe fruits and vegetables to enjoy for the months to come with 100 classic, approachable recipes. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested...