Can It & Ferment It
There’s no tastier way to add some razzle-dazzle to your dinner table than with homemade canned and fermented fare. Just imagine serving up perfectly pucker-inducing garlic dill pickles, drool-worthy cinnamon-honey apple butter, zingy strawberry chutney and more than 70 additional delicacies – all fresh from your kitchen, made by your own two hands. Better yet, it’s easier than you ever imagined to become a canning and fermenting champion, thanks to all the guidance you’ll get in this inspiring and entertaining book. Blogger and Certified Master Food Preserver Stephanie Thurow leads first-timers and accomplished fermenters through every step of the process, from gathering supplies to selecting the perfect produce. Her small-batch recipes are quick to concoct and require minimal storage space and fewer ingredients – making them the ideal way to launch or expand your canning career.
- Practical, photo-packed book takes the mystery out of making delicious canned and fermented foods
- Written by blogger and Certified Master Food Preserver Stephanie Thurow, famed for infusing traditional foods with contemporary flair
- Packed with full-color photos and how-to info on canning and fermenting, focusing on easy-to-make small batches
- 75+ recipes for delectables like strawberry rhubarb jam, pumpkin butter, garlicky asparagus, homemade spaghetti sauce, spicy curried cauliflower, Nappa cabbage kimchi and much more
- Hardcover; 184 pages
- 8"H x 6"W