Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

Autumn Giles


"This is a publication that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team

If you are looking for decent & bitter Cherry preserves, previous Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you will have come to the suitable position! In Beyond Canning, Autumn Giles has packed the pages with artistic preserved meals and conserving recommendations. you are going to use herb-infused vinegar to make a shrub, discover the technological know-how of maceration for the sake of higher preserves, step as much as the air-locked mason jar for worry-free ferments, grasp uncomplicated ratios for inventing your individual small-batch creations, and masses extra. The 70 recipes characteristic flavors and textures which are both creative: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, fast Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.

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