Have you ever wanted to taste the freshness of homemade salsa in the dead of winter. Or savor the sweetness of your homegrown strawberries in a jam spread on a warm croissant for breakfast?
Perhaps you are drawn to creating fantastic meals and delicious recipes in your kitchen and would like to savor those delights all year round. Whoever you are, you can learn different ways to can, dry, ferment, or even smoke produce from your garden, bulk purchases from the store, or even finds from your farm.
You are reading: Books on preserving food
These books will help you on your journey of self-discovery in creating food tailored to your own desires.
once you master a few key processes, the sky is the limit for your creations.
Soon you’ll find yourself rummaging through your pantry for your latest favorite foods instead of rummaging through car seats for a few bucks for a quick meal. you’ll be eating great food, tailored to your desires, and you’ll feel good about creating something that’s all your own.
enjoy the ride!
definitely a complete guide. the author delves into different preservation methods, equipment needed, guidelines, and even how to grow your own food, or select the best food at the store.
With the rising cost of food, it’s no wonder people are becoming more interested in preserving the food they’ve grown or bought to extend its shelf life. This book doesn’t just cover the traditional methods, it covers the areas of smoking meats, juicing for health, using a cellar, and fermenting beverages (yum… homebrew – cheers everyone!).
This book is sure to awaken your taste buds and your thoughts when it comes to preserving your food at home!
And boy, does this book really cover it all! you can learn about creating cultures (think yoghurts and cheese…yum!), fermenting, salting, smoking, and even storing fresh for future use.
The book goes beyond the traditional “this is what you do with the bounty of your garden or orchard” and explores different methods such as salting, smoking, preserving in alcohol and other “old” methods such as preserving in oils, butter and fats. If you want a one stop shop type of book, you should definitely consider this book. It’s like a conservation encyclopedia on steroids!
For those looking to get back to the basics of yesteryear, this book showcases the methods used before the conveniences of freezers and canning.
You’ll travel back in time to read about the ancient techniques and traditions people used to preserve their food and yet eat well year-round without having to rely on a nearby grocery store. there’s a good guide in the appendix showing the different methods that, when applied correctly, can safely preserve your food.
As a recognized name in the world of canning, a book on ball preservation is a safe bet. and this book does not disappoint.
you’ll get a nice pep talk at the beginning to get you in the right frame of mind to tackle the canning job; followed by a brief introduction to the necessary equipment. and then just like that… you’re ready for the races with page after page of delicious, tantalizing to the taste buds, easy to follow recipes to get you started. the book has just about every concoction under the sun that can be canned.
These are easy to read recipes, with helpful tips and tricks highlighted on the sides for easy reference, making canning a breeze and enjoyable too!
Looking for a book to take you on a food preservation journey? Tired of misinformation about how you should preserve your food? If you answered “yes” to both of these questions, this is the book for you.
The author takes you on a journey to correct misinformation online and outdated materials. As a Food Preservation Master, author Christina Ward has created a book that will clear up any questions related to food preservation and provide you with highly adaptable recipes for different food preservation methods and techniques.
This book is for the home cook who wants to make small batches of canned foods. the author explains the differences between canning and fermentation, as well as the inputs needed for both methods.
A nice twist to this book is that it takes each fruit or vegetable and shows you how to bathe the can in water or turn it into a healthy, probiotic-rich ferment. For those of you who hate pressure canning, these bain-marie or fermented recipes will be your new best friends.
Recipes are easy to follow and create delicious treats. Strawberry Rhubarb Jam and Dandelion Jelly are breakfast favorites on toast!
As the title says, this book is the “bible” of home preservation.
This book covers the basics, gives a good foundation on the different types of canning, from canning, fermenting, drying, sealing, pickling, curing, storing, and freezing, and how to make each. technique, pitfalls that could occur, what to look for when preserving your food, and troubleshooting to correct problems.
each one is designed in a way that helps you step through a preservation method and end up with a delicious meal at the end. The hundreds of recipes included in the book are tried and true, helping to take the guesswork out of preserving. definitely a “nice to have” book that will cover all your home food preservation needs!
If you’ve been listening to the news or heard about the latest food fads, you’ve probably heard about the benefits of fermented vegetables.
Fermented vegetables are not only good for you, they taste amazing and are so easy to make (and keep). This book takes you through the basics to mastering how to ferment just about every vegetable out there. He’ll get great ideas and over 120 recipes on how to get more fermented vegetables into your diet and tips for making tasty new snacks, meals and drinks your family will love.
and I personally like the line “a pickle a day keeps the doctor away!”
This guide has it all. If she’s ever wondered how to do “something more” than just cut up meat, wrap it up, and store it in the freezer…this is the book she wants.
See Also: The Hollow Earth Theory Isnt So Funny Anymore | WIRED
I have learned a lot by reading and applying the techniques in this book. I made a delicious beef and venison jerky that is great for long days on the sports field. and my latest favorite is the canned chicken! this is best for a quick and tasty meal like chicken quesadillas, chicken caesar salad, and chicken macaroni salad. the techniques have helped “save my freezer” from excess packaging, allowing for better use of food so nothing goes wrong. definitely a book to add to your library!
for the newly minted farmer or the individual who just wants a simpler life; here’s a book to read.
There is an entire chapter dedicated to food preservation, but for those who want to go one step further and grow the food they want to preserve; this is the book for you. If the zombie apocalypse hits, you’ll be well prepared to face any challenge, from raising the food you eat, to tackling food farming challenges, and preserving your bounty for months to come.
This book is an excellent guide to not only canning, but also simplifying your busy life. the section that will save you the most time is learning how to can chicken. I can’t believe it’s been this long before I learned how to can chicken.
It’s my go-to for everything from chicken tacos, chicken caesar salad, and chicken and egg salad sandwiches. and I love the fact that I can add spices like garlic, oregano, basil, and red pepper for an extra kick that can be savored in meals. this book has great recipes for meals in a jar, which means…no need to cook meat or chop vegetables…just open the lid of the jar, heat it up, and serve it to the hungry hippos called my family.
This book is easy to read, fun to create tasty tidbits, and has definitely decreased the number of “fast food” trips our family takes since now I can have a good, healthy home cooked meal ready to go in 15 minutes. Chicken Enchilada Soup and Homemade Spaghetti Sauce are an all time favorite!
as the title says, this is a book for beginners. and it’s a good book if you’re looking to build a solid foundation in the basics of water bath and pressure canning.
I know the first time I made fresh homemade salsa in a water bath, and that first jar of pressure canned chicken, I held my breath as I opened the jars and hoped no one would get sick from my creations.
Having a guide designed specifically for beginners helps take the fear out and demystify the entire process. It’ll even cover low-sugar, low-sodium recipes that are beneficial for those watching their numbers.
And finally, for those of you “on the go,” instead of stopping at a fast food joint, you can come home and heat up a big bowl of homemade canned chili, or top off your favorite pasta with a sauce for fresh pasta from the garden that will tempt your palate and make you smile from ear to ear” knowing that everything was made for you!
Has your refrigerator ever lost power, or has your freezer just decided to go on a permanent vacation? Have you ever lost your freshly harvested carrots or cauliflower, only to have them go bad before you can eat them?
Well, there is a way to keep all those tasty root vegetables, kale, and cabbage from turning to mush before you taste them. and requires no canning, freezing, or dehydration.
is a simple technique that uses soil in the form of cellars to prevent your hard-earned vegetables from becoming a disappointment.
The authors lay out the best storage containers for growing, how to harvest them and prep them for a long winter nap, and even go into detail about the types and how to create basements to fit your needs.
and if you think it can’t be done, they even share their experience in the “this is what we did” section.
This is an old technique that was used in many homes before the invention of the refrigerator. And with all the uncertainty in weather and weather patterns, there seems to be a resurgence in the need to understand this traditional technique.
then maybe you’ve got this canning thing down pat. Or you’ve made a few batches and now you don’t know what to do with the food.
If that’s the case, this book is for you. this book is packed with information. there are great tips to help make your canning experience even more enjoyable. recipes for making “funky fruits” and “spicy little things” that can be used in everyday meals. The best part is that once you get past the canning section, you’re on to “the big payoff!” because now that you have all these delicious treats in your pantry, what are you going to do?!
Fear not, this book has you covered, from entrees and appetizers to breakfasts and drinks. soon you’ll want to can more food just to try some of the delicious recipes.
Drying is one of the easiest methods of food preservation. The cost of a high-quality home food dehydrator can easily pay for itself in a season or two, especially for those who hunt and fish.
One of the biggest benefits of drying food, aside from storage, is your wallet. drying food can save a family money by buying foods that are in season, drying them, and using them during the winter months. kids will find fruit roll-ups more delicious than store-bought, and dried fruit is sweeter and can replace other sugary, chemical-laden fruit snacks.
Step-by-step instructions will have even a novice dry food making tasty beef jerky and crispy plantain chips in no time!
This book really helps the beginner get started and comfortable with the idea of canning. the author tells anecdotes about her own experience with canning and why she has come to love it.
Step-by-step instructions and helpful pictures really show the “hows and whys” for canning your favorite jams and jellies. With these helpful instructions, a complete novice can be up and running with their own homemade raspberry jams and pumpkin pie filling in no time.
Do you have a small kitchen or even a small garden that doesn’t produce the “tons of tomatoes” other gardeners rave about, but still want to savor some of your hard work later?
then preserving by the pint is just what you need. This book goes over the basics of canning your prized preserves and helps reduce the amount and size to a more manageable amount, so you don’t eat blueberry maple jam all year long.
you can mix it with a blueberry and ginger jam. By keeping in small batches, you can try new and different combinations while using harvested or store-bought produce.
Now this book may seem a bit “off” for a list on food preservation, but hear me out. First, the ways of preserving food are analyzed. from store-bought foods, to homegrown in your garden or pots.
See Also: Top 15 Best Physics Books for Beginners [LATEST UPDATE]
The “twist” of this book is that it looks at preservation from the standpoint of ensuring you can put a meal on the table when “the lights go out” from a natural disaster to even a personal disaster like loss of a job.
In a way, this book is here to help you “preserve” the way you eat and help you and your family thrive through some of life’s toughest challenges.
With the art of fermenting and pickling making headlines again, here’s a book to help you master the art of pickling.
This book begins with the fundamental techniques and continues with more rigorous recipes that are sure to tantalize your taste buds.
The book not only gives you step-by-step instructions, amazing recipes, and troubleshooting tips; also gives you great tips for integrating pickles and fermented foods into your everyday cooking.
Have you ever experienced the loss of a job? or maybe a disaster like a home fire, flood, or extended power outage. Have you ever wondered where your next meal would come from?
If so, this book can help you “preserve” you and your family’s food supply by helping you start preparing for those emergencies.
Chapter Two details how to build a 3-day supply of food to help you and your family get through any type of short-term emergency.
But what if your emergency lasted 90 days? well, they also have a solution for that in chapter 4 with the “rainy day fund you can eat”.
This plan will help you not only survive, but also thrive, during a difficult time like losing a job. You won’t have to worry about what to eat so you can focus on more pressing matters.
And for those of you who got the “preparation bug” in the first two chapters, the authors turn to longer-term food storage to round out the repertoire.
If you’ve ever wanted to create your own dehydrated foods, this is the book for you. this book covers all the basics and even goes through choosing the right dehydrator to meet your needs.
You will be able to dry fruits, vegetables, herbs and flowers to use and make your own condiments, teas, tinctures, jerky, trail mixes, fruit leathers, crafts and more.
This book will show you just how versatile dehydrating foods can be and how much money it can save you compared to buying dehydrated foods at the store.
And the best part, this book even covers other unconventional means of dehydrating food like solar ovens and using your own conventional oven. This book will help you create your own dehydrated foods in no time!
a certified master food preserver helps you get started on the “right foot” with water and pressure canning methods and takes you through the basics of butters, jams and jellies.
Next, you’ll dip into pickles and savory sauerkraut so those “good” fermented bacteria stay in your gut. And best of all, there’s an emphasis on canning meats, poultry, fish, and creating delicious soups and stews to round out the meal planning playbook.
And trust me, once you learn how to can chicken, it’s hard to go back to store canned chicken and there are so many ways to use it because it’s already cooked and ready to go anytime for those weeknights. where you need a quick meal.
Although this book contains much more information than just how to preserve food, it provides an excellent overview of how to: grow, store, preserve, can, freeze, and pickle a wide variety of foods.
You’ll learn how to make lip-smacking jams and jellies, delicious dill pickles, freeze foods without the awful “freezer burn” taste, and how to create finger-licking homemade sauerkraut! there’s even a section on brewing and winemaking.
This book contains so much information about the lost art of family farming that you could pick up a new hobby!
If you want to “hear it from the horse’s mouth,” you can’t go wrong with Ball’s Blue Book Guide to Preserving. The king of the mason jar world puts common sense into the art of canning food, but they keep it simple.
“just one step beyond the kitchen” is their motto for starting canning.
ball presents the steps to canning at home with simple and easy instructions and offers recipes for 25 different categories. They even venture into the world of jerky, massage, freezing and dehydration.
and when you get the chance to make your own fruit skins at home, with their tried and true recipe, you’ll never shop at the store again!
for those of you who are more on the “wild side” and like to step outside the box of conventional canning… you have to read this book!
put ’em up covers conventional food preservation methods and dives into areas such as infusions and fermentations.
The author covers how best to source food, prepare it to ensure maximum freshness and flavor, and then provides guidance on what can go wrong and what can go right in your food preservation adventure.
See Also: Five of Our All-Time Favorite Design Thinking Books
This book contains recipes for over 30 different foods, and it turns heads with recipes like berry bourbon, melon granita, mardi gras doubloons, herb popsicles, peach hot sauce, and pickled watermelon rind.
/p>