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.