Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
$14.99
Description
Book Synopsis: Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.
Recipes include:
- Strawberry Rhubarb Jam
- Sugar Snap Pea Pickles
- Dandelion Jelly
- Pickled Fennel
- Fiddlehead Fern Pickles
- Spicy Spring Onion Relish
- Napa Cabbage Kimchi
- And much much more
Stephanie 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 bath–canned or as a healthy, probiotic-rich ferment.
Details
Are you tired of letting your fresh produce go to waste? With Can It & Ferment It, you can make the most of your fruits and vegetables all year round. This comprehensive book offers over 75 delicious small-batch canning and fermentation recipes that will satisfy your cravings and preserve your favorite flavors. From tangy strawberry chutney to the perfect garlic dill pickles, you'll find a recipe for every taste.
Welcome to the world of produce preservation. Whether you're a first-timer or an experienced preservationist, Can It & Ferment It has got you covered. Blogger and Certified Master Food Preserver Stephanie Thurow brings together the canning and fermenting communities by providing recipes that work for both methods. No need to choose between canning and fermenting - with this book, you can have the best of both worlds.
One of the unique features of Can It & Ferment It is the emphasis on using local and organic produce. Stephanie believes in the importance of quality ingredients for the tastiest and healthiest results. Not only will you learn the differences between canning and fermentation, but you'll also discover the terminology and supplies needed for each method.
But what sets this book apart is the versatility it offers. Each fruit or vegetable can be preserved in two different ways - water bath-canned or as a healthy, probiotic-rich ferment. Stephanie's easy-to-follow recipes and step-by-step instructions will guide you through the preservation process, ensuring success every time.
Don't miss out on the opportunity to enjoy your favorite flavors all year long. Start preserving your produce with Can It & Ferment It today and unlock a world of culinary possibilities.
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