Do you have excess produce or meat? Home food preservation is easier than you think with our selection of food preservation books.
Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year.
This book brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice and recipes from several trendsetting dry-curing operations across the country.
In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar (and lesser-known) cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet.
Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.
This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander.
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
With more than 125 recipes for make ahead meals, Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik is a great resource for saving time and money and eating delicious homemade food.
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
Grow Great Grub packs in tips and essential information about:
- Choosing a location and making the most of your soil (even if it’s less than perfect)
- Building a raised bed, compost bin and self-watering container using recycled materials
- Keeping pests and diseases away from your plants — the toxin-free way
- Growing bountiful crops in pots and selecting the best heirloom varieties
- Cultivating hundreds of plants, from blueberries to Thai basil, to the best tomatoes you’ll ever taste
- Canning and preserving to make the most of your garden’s generosity
- Growing and building projects that are green-friendly, cost-saving, smart and stylish
- And much more!
Whether you’re looking to eat on a budget or simply experience the pleasure of picking tonight’s meal from right outside your door, this is the must-have book for small-space gardeners — no backyard required.
About the author: Gayla Trail is the creator of the acclaimed gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living and ReadyMade. A resident of Toronto, she has grown a garden on her rooftop for more than 10 years.
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.
Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada.
Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!
Fermented foods and drinks help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And best of all, they’re tasty! Think kombucha, real ginger ale, and cider. Many of these you can buy at the store, but making them at home is simple, economical, and even better for you. Kombucha, Kefir, and Beyond shows you how.
Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.
The Pickle Packer has been specifically designed for small-batch fermentation of sauerkraut and other veggies in both wide-mouth and regular-mouth mason jars. Measuring 10" tall, 2.5" at the wide end and 2" at the opposite end, our unique design allows both ends to be used for packing vegetables for your ferments. This allows the Pickle Packer to be used in a wide variety of fermenting jars and containers. Pickle Packers are made from all natural untreated Acacia wood and finished with a food-safe mineral oil to seal and protect. We chose to use Acacia wood not only because of its renowned strength (2 x as strong as maple) and durability, but also because it is sustainable and eco-friendly. Care Instructions: Hand wash with warm soapy and water only. Occasional oiling (using food-safe mineral oil) may help to lengthen the life of this product. Not dishwasher safe and should never be allowed to stand in water as it may damage the wood. The Pickle Packer used together with the Pickle Pebbles, ensure consistent high-quality results from your home ferments. VERIFIED FERMENT-SAFE AND LEAD-FREE. -Made from all natural acacia wood - Acacia wood is a sustainable and eco-friendly crop and is one of the hardest woods available -Double-sided design fits both wide-mouth and regular-mouth mason jars -10" tall, 2.5" at wide end, 2" at smaller end -Helps remove air and draw out moisture to get your ferments off to a good start -Specifically designed for small-batch fermentation in mason jars and fido jars
Pickle Pebbles have been specifically designed for use with fermentation and take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen (which is the main cause of failure when using lacto fermenting methods). While a single Pickle Pebble is often enough to keep veggies below the brine, they can also be stacked to provide extra weight. Pickle Pebbles are made of non-iridized soda glass which is completely inert and guarantees that no other substances leach into your ferment. VERIFIED FERMENT-SAFE AND LEAD-FREE -Clear Glass Fermentation Weights -Lead-Free, Food-Grade and Non-Porous Glass Ferment Weights -2 1/4 " Diameter x 1/2 " Thick -Fits regular mouth mason jars as well as Fido jars -4 Pebbles Included in a Gift Box
Pickle Pebbles have been specifically designed for use with fermentation and take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen (which is the main cause of failure when using lacto fermenting methods). While a single Pickle Pebble is often enough to keep veggies below the brine, they can also be stacked to provide extra weight. Pickle Pebbles are made of non-iridized soda glass which is completely inert and guarantees that no other substances leach into your ferment. VERIFIED FERMENT-SAFE AND LEAD-FREE -Clear Glass Fermentation Weights -Lead-Free, Food-Grade and Non-Porous Glass Ferment Weights -2 1/4 " Diameter x 1/2 " Thick -Fits wide mouth and regular mouth mason jars as well as Fido jars -4 Pebbles Included in a Gift Box
The Pickle Pipe is the world's first one-piece, self-sealing, silicone and waterless airlock. When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock. The patent-pending Pickle Pipe will allow you to "set and forget" your ferments without the daily maintenance of every other airlock solution in existence. The low profile design allows you to store your ferments in tight spaces, and when finished, simply pop them in the dishwasher for years of use. There is no easier or more convenient solution to worry-free mason jar ferments. VERIFIED FERMENT-SAFE. ??One-Piece, Silicone, Self-Sealing, Waterless Fermentation Airlock ?Dishwasher Safe, BPA- and Phthalate-Free ?Fits any "Regular-Mouth" Mason Jar (Ball, Kerr, Bernardin, etc.) ?Screws on with any "Regular-Mouth" Mason Jar Band (not included)
The Pickle Pipe is the world's first one-piece, self-sealing, silicone and waterless airlock. When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock. The patent-pending Pickle Pipe will allow you to "set and forget" your ferments without the daily maintenance of every other airlock solution in existence. The low profile design allows you to store your ferments in tight spaces, and when finished, simply pop them in the dishwasher for years of use. There is no easier or more convenient solution to worry-free mason jar ferments. VERIFIED FERMENT-SAFE.
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: Kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than 70 recipes that allow you to progress from simple fermented condiments such as vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than 20 globally inspired recipes that incorporate fermented foods into enticing finished dishes such as Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce.