Best Canning & Preserving Books
Here you will get Best Canning & Preserving Books For you.This is an up-to-date list of recommended books.
1. Ball Complete Book of Home Preserving
Author: by Judi Kingry
Published at: Robert Rose (May 1, 2020)
From the experts, the updated bible in home preserving. The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation.
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies.
The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make this book a valuable addition to any kitchen library.
2. Project Smoke (Steven Raichlen Barbecue Bible Cookbooks)
Author: by Steven Raichlen
Published at: Workman Publishing; Illustrated edition (May 10, 2016)
How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipesevery one a game-changer for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine).
Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and haytry it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.
USA Today says, Where there’s smoke, there’s Steven Raichlen. Steven Raichlen says, Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin’ but great techniques and recipes.
I am especially excited about the smoked cheesecake. Time to go forth and smoke. If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible. Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef Steven Raichlen really nails everything you need to know.
3. The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More
Author: by Diane Devereaux – The Canning Diva
Published at: Rockridge Press (July 24, 2018)
The Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love. From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.
Written by The Canning Diva Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.
In the pages of this all-in-one pressure canning roadmap you’ll find:An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentalsMore than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and morePressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidanceA First Batches Chapter that includes two practice recipes for those new to pressure canningWith The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.
4. The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Author: by Ball Home Canning Test Kitchen
Published at: TI Inc. Books; Illustrated edition (May 31, 2016)
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today’s home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer’s market finds or vegetable garden bounty.
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics Tart Lemon Jelly, Tomato-Herb Jam, Ploughman’s Pickles to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha.
5. The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go
Author: by Toby Amidor
Published at: Rockridge Press (August 22, 2017)
Make mealtime fast and flavorful100+ healthy and simple meal prep recipes Whether you want to spend less time in the kitchen, lose weight, save money, or simply eat healthier, meal prep is a simple and practical option. Get started with three, 2-week meal plans and more than 100 recipes so you and your family can savor nutritious, delicious, homemade food even on your busiest days.
Learn about the benefits of meal prep and clean eating, including foods to enjoy, minimize, and avoid so you can reach your nutritional goals with ease. Save time without sacrificing flavor or whole-food ingredients with recipes like Blackberry-Lemon Overnight Oats, Hawaiian Chicken Skewers, and Slow-Cooker Barbecue Pulled Pork.
The Healthy Meal Prep Cookbook includes: Customizable meal planningDiscover three, 2-week meal plans for clean eating, weight loss, and bodybuilding, to help get you started. An easy introductionGet expert advice on making wholesome, delectable meals in advance, including the basics of healthy prep, must-have kitchen equipment, and more.
6. The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best
Author: by Georgia Varozza
Published at: Harvest House Publishers; Spi edition (July 1, 2013)
From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food.
Here, readers will finda short history of canninglists of all the tools and supplies needed to get startedbasic instructions for safe canningrecipes for canning fruit, vegetables, meat, soups, sauces, and moreguidelines for adapting recipes to fit personal tastesWith its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking!
7. The Art of Fermentation: New York Times Bestseller
Author: by Sandor Ellix Katz
Published at: Chelsea Green Publishing; Illustrated edition (May 14, 2012)
“The bible for the D.I. Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.”-The New York Times The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more!
Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.
Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical informationhow the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
Charcuterie: The Craft of Salting, Smoking, and Curing
Author: by Michael Ruhlman
Published at: W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pts, and confits.
Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival.
He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood.
9. Complete Dehydrator Cookbook: How to Dehydrate Fruit, Vegetables, Meat & More
Author: by Carole Cancler
Published at: Rockridge Press (April 28, 2020)
The Complete Dehydrator Cookbook: the definitive guide to deliciously easy meals From sun-dried produce in ancient Egypt to salty air-dried fish aboard Viking ships, dehydration is one of the oldest, most versatile methods of preservationcreating foods that are compact, perfect for traveling, and great for a quick snack or backup meal.
The Complete Dehydrator Cookbook is your all-in-one guide to easy, affordable home drying, pairing delicious dehydrated foods with easy-to-navigate guidance to get you drying in no time. Whether you’re preserving seasonal crops or making protein-packed camping snacks, this dehydrator cookbook takes you through the ins and outs of dehydrating, storing, and rehydrating a wide variety of foods.
The Complete Dehydrator Cookbook is also brimming with 125 simple dehydrator recipes for everything from stews and curries to herbal teas and spice blends to ready-to-eat breads, crackers, and cookies. The Complete Dehydrator Cookbook includes: A to Z dryingExplore the essential equipment you’ll need, troubleshooting tips, and detailed directions on how to dehydrate more than 75 different kinds of food, including fruits, vegetables, herbs, nuts, yogurt, tofu, meat, pasta, rice, and more.
10. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Author: by Christopher Shockey
Published at: Storey Publishing, LLC; Illustrated edition (October 7, 2014)
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut.
With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
11. 57 Scientifically-Proven Survival Foods to Stockpile: How to Maximize Your Health With Everyday Shelf-Stable Grocery Store Foods, Bulk Foods, And Superfoods
Author: by Damian Brindle
Published at: Independently published (April 22, 2019)
Do you know what the first items to disappear from store shelves in a disaster are? Shelf-stable foods are crucial to your survival, and they’re always the very first items to sell out the moment disaster strikes. Many people are left frantically scrounging for whatever they can find at the last minute or, worse, left empty-handed.
But, with a solid plan, you can avoid the frenzied rush and guarantee you have the right foods to survive-even thrive-with this cutting-edge guide. Join Damian Brindle, long-time survival blogger with thousands of readers, as he breaks down the 57 most VITAL foods to stockpile during any survival situation.
Whether it’s an earthquake, tornado, wildfire, or hurricane, your chances of survival drop dramatically if you don’t have the proper fuel for your body. Damian has spent decades ensuring he and his family will be safe whatever life throws at them now he’s bringing his expert knowledge to you.
Inside this powerful survival guide, you’ll discover:What a Healthy Diet Should Include (Miss Any of These and You’re Asking For Trouble)The 27 BEST Everyday Grocery Store Foods to Stockpile to Maximize Your Intake of Fiber, Protein, Fat, Carbs, Calories, Vitamins and MineralsThe 11 Fundamental Bulk Foods You Should Focus on Above All Others, Including Where to Get Them and How to Store Them so They Last DecadesPlus 19 Additional Superfoods to Boost Nutrition, Aid Digestion, and Support Your Immune System When You Need it MostHow To Use All of These Foods to Their Maximum Potential and Survive Whatever Disaster StrikesAnd So Much More!
12. Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Author: by Jeremy Umansky
Published at: Chelsea Green Publishing; Illustrated edition (May 6, 2020)
“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 Heat,” the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at modern koji use around the world.
Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more Koji Alchemy is empowering and does much to open the door to further creativity and innovation….
13. Complete Guide to Home Canning: Revised 2015
Author: by United States Department of Agriculture
Published at: Independently published (November 23, 2019)
Official, unabridged publication of the United States Department of Agriculture. Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids.
It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part of this publication is a series of canning guides for specific foods.
These guides offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafood, and pickles and relishes. Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables.
14. The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer
Author: by Julie Laing
Published at: Rockridge Press (October 27, 2020)
Master the art of pickling with 125 classic and creative recipes Pickling is the best (and most delicious! Way to preserve all kinds of food, so it’s no wonder why it’s popular around the world. Whether you’re making your first pickle or you have years of experience, The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including American classics and international flavors.
From Honeyed Bread-and-Butter Chips to Classic Kimchi, Scratch-Made Sriracha, and Southern-Style Pickled Shrimp, there’s something for everyone in this unique pickling how-to guide. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, sauerkraut, chutney, and more.Happy pickling!
The Complete Guide to Pickling includes: Intro to pickles & picklingBuild your foundational knowledge with a brief history of pickling and helpful info about the different types of pickles. Step-by-step instructionsFind detailed directions for canning and fermentation, choosing the right ingredients, and creating essential spice blends.
15. The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]
Author: by Kathryn Lukas
Published at: Ten Speed Press; Illustrated edition (August 27, 2019)
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNERFermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn’t been a book that is both authoritative and easy to use.
The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs-whether you are about to make your first batch of pickles or have been preserving foods for decades.
16. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Author: by Adam Danforth
Published at: Storey Publishing, LLC; Comprehensive edition (March 11, 2014)
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat.
Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.