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The Korean Table

by Debra Samuels, Chung,Taekyung & Heath Robbins

This Korean cookbook makes it easy to replicate the authentic tastes of Korean food—even for beginners!

Korean food is poised to become America's next favorite Asian cuisine. It is rapidly gaining popularity...


Canning And Preserving

by Duncan Jana

"Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef" helps individuals to learn the proper methods to can foods and also the best foods that are suited for the canning process. The process...


Preserving with Pomona's Pectin

by Allison Carroll Duffy

Craft intensely flavored jams and jellies without all the sugar! In this first official Pomona’s Pectin cookbook, find recipes that use less sugar to create your favorite jams, jellies, preserves, marmalades,...


The Complete Book of Butchering, Smoking, Curing, and Sausage Making

by Philip Hasheider

Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

Everything you need to know about how to dress...


Fermentation as Metaphor

by Sandor Ellix Katz

Los Angeles Times Best Cookbooks 2020

Saveur Magazine "Favorite Cookbook to Gift"

Esquire Magazine Best Cookbooks of 2020

"The book weaves in reflections on art, religion, culture, music, and more, so even if you’re...


The Complete Book of Small-Batch Preserving

by Ellie Topp & Margaret Howard

The easiest and safest methods for making delectable preserves in small batches -- all year long.

"Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."

-Chicago...


Canning Essentials

by Jackie Callahan Parente

Canning Essentials is a go-to beginner’s guide that will take you step-by-step through the different processes of canning fruit and produce. From canning vegetables, like tomatoes and squashes, to preparing...


The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

by Philip Hasheider

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.

Absolutely everything you need to know...


Modern Pressure Canning

by Amelia Jeanroy & Kerry Michaels

Whether you're looking for tried-and-true recipes, or instructions for safely using your pressure canner, you've come to the right place! Modern Pressure Canning is a one-stop resource for safely and deliciously...


The Modern Cheesemaker

by Morgan McGlynn

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites – including simple, fresh cheeses such as mozzarella and ricotta,...


The Ultimate Guide to Preserving and Canning

by Editors of the Harvard Common Press

In one concise volume, you can learn—and master like a pro—all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond!

Whether you are a gardener,...


Koji Alchemy

by Rich Shih, Jeremy Umansky & Sandor Ellix Katz

"This book is remarkable."?David Zilber, co-author of The Noma Guide to Fermentation

"Next level fermentation fodder"?The Boston Globe

"The perfect next step"?NPR's "Science Friday"

For viewers of "Salt Fat Acid...


Pickling Ripe and Green Olives

by Frederic T. Bioletti

Frederic Theodore Bioletti (1865 ? 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor...


Olives - Cultivation, Oil-Making, Pickling, Diseases

by Frederic T. Bioletti & Geo. E. Colby

This vintage book contains a complete guide to olive farming, with chapters on growing, producing oils, pickling, and common pests and diseases. Contents include: ?Cultivation, Oil-making, Pickling, Diseases?,...


Preserving the Season

by Mary Tregellas

Take the fruits of your labor further by understanding general preserving tips and techniques, as well as useful equipment before you get started. An inspiring collection of more than 90 recipes for jams, jellies,...


Wildcrafted Fermentation

by Pascal Baudar

“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation

Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! ...


Canning & Preserving For Dummies

by Amelia Jeanroy

Get your food preservation skills in the can

Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate...


Dehydrator Cookbook

by Michelle Vazquez

Food dehydration is the oldest form of food preservation techniques, it has existed for thousands of years with the earliest methods been sun and air drying, where raw food items were spread out under the sun...


The Sqirl Jam Book (Jelly, Fruit Butter, and Others)

by Jessica Koslow

A recipe collection of the James Beard?nominated chef Jessica Koslow?s famed jams, preserves, jellies, and breads

 

?This is food whose time has come,? declared Mark Bittman about Sqirl, the much-beloved Los...


Canning and Preserving for Beginners

by Susan Wilson

Canning and preserving is a great solution to get seasonal and budget-friendly food in your kitchen.

But unless you learned how to do it , it can be difficult to know where to start.

Canning & Preserving for Beginners...