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If you can boil water, you can make your own delectable jams and jellies. Ball Canning Back to Basics focuses on the building-block techniques for learning water-bath canning, as well as easy, classic recipes every canner should know.
Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry, plus get simple variation ideas for low-sugar and flavor change-ups.
Author: Sarah Green Page
In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.
Author: Autumn Giles
Homemade meals are making a comeback, and you can start with the basics with Capper’s Farmer Guide to Cooking from Scratch. Full of 95 recipes and tips, this guide will give you many ideas for homemade food, such as making your own butter and bread, freezing your own fruits and vegetables from your garden, and preparing delicious and simple one-pot meals. Learn all about cooking from scratch with articles teaching you how to:
No matter your experience with homemade cooking or baking, ditch the processed, store-bought treats or meals and learn how to whip up the tastiest, healthiest and freshest recipes with Capper’s Farmer Guide to Cooking from Scratch!
You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.
Author: Celeste Longacre
With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it.
Author: Andrea Potter
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.
Author: Amanda Feifer
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors (as well as traditional fermented vegetables, such as German Sauerkraut and Korean Kimchi).
Author: Charlotte Pike
Fermented foods have proven beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Author Deirdre Rawlings includes 75 delicious recipes that show readers how to ferment everything from meats to vegetables, fruits and dairy. She explains how to use each for specific health benefits, such as balancing the body's PH, increasing enzyme production and strengthening immunity.
Author: Deirdre Rawlings
Even beginners can make their own fermented foods! 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 recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.
Author: Kirsten & Christopher Shockey
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 Habañero 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.
Author: Kirsten & Christopher Shockey
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.
Author: Barbara Pleasant
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.
Author: JESSICA HARLAN