{"title":"Cooking - Methods - Canning \u0026 Preserving","description":"\u003cp\u003eExplore top canning \u0026amp; preserving cookbooks with expert methods and recipes. From outdoor cooking techniques to vegan options, find the best food books and bestsellers in our online bookstore.\u003c\/p\u003e","products":[{"product_id":"ball-complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-9780778801399","title":"Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today","description":"\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. 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This allows you to quickly implement your Pickling Process.\u003cb\u003eYou Will Learn The Following: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eWhat is Pickling\u003c\/li\u003e\n\u003cli\u003eHistory of Pickling\u003c\/li\u003e\n\u003cli\u003eHealth Benefits of Pickling\u003c\/li\u003e\n\u003cli\u003eWhat you need to start pickling\u003c\/li\u003e\n\u003cli\u003eHow to Pickly \u003c\/li\u003e\n\u003cli\u003ePickling vs Fermenting\u003c\/li\u003e\n\u003cli\u003ePickling Recipes\u003c\/li\u003e\n\u003cli\u003eFermented Recipes\u003c\/li\u003e\n\u003cli\u003eKimchi Recipes\u003c\/li\u003e\n\u003cli\u003eAnd much more!\u003c\/li\u003e\n\u003c\/ul\u003eWhether you just want to learn more about the Pickling or already understand it and want extra help Pickling, this book is for you.So don't delay it any longer. Take this opportunity and invest in your self by buying this guide now.You will be shocked by how fast you can Start Pickling and how delicious these recipes are! \u003cb\u003eDon't Delay And Scroll Up To Buy With 1 Click\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Daniel Isaccs\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Createspace Independent Publishing Platform\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/19\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 210\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.63lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.02h x 5.98w x 0.44d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781548212223\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Daniel Isaccs \/ Paperback \/ English","offer_id":47278782021789,"sku":"9781548212223","price":29.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_589b15c6-927c-4262-9c5b-a507c4937295.jpg?v=1759857791"},{"product_id":"amish-canning-and-preserving-cookbook-100-complete-delicious-waterbath-canning-and-preserving-recipes-9781088247723","title":"Amish Canning and Preserving COOKBOOK: 100+ Complete Delicious Waterbath Canning and Preserving Recipes","description":"\u003cp\u003eThe Amish people are known for their strong community values and old-fashioned way of living. 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It provides know-how, recipes, [and] you-can-do-it spunk.\"--\u003ci\u003eWired Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eMore praise for Sandor Ellix Katz and his books\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eThe Art of Fermentation \u003c\/i\u003eis an extraordinary book, and an impressive work of passion and scholarship.\"--Deborah Madison, author of \u003ci\u003eLocal Flavors\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"The fermenting bible.\"--\u003ci\u003eNewsweek\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.\"--\u003ci\u003eGrist\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sandor Ellix Katz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/08\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 6.90w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603586283\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSandor Ellix Katz \u003c\/b\u003eis a fermentation revivalist. 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If done correctly, it will enable you to preserve fruit, juices, jams, jellies, and pickles on a pantry shelf at room temperature without spoiling. \u003cbr\u003eWater bath canning has been used for food preservation for many years. Its original purpose was to preserve food for the armed forces. After becoming accustomed to eating canned food, soldiers continued to do so after returning home. Even now, people are being urged by the government to can their own food, as it was during WWII. You can bet that our grandparents all preserved their own food in cans. However, due to the ease with which canned foods are now accessible, we have mostly forgotten how to properly employ water bath canning (alongside the many skills our grandparents knew).\u003cbr\u003eNonetheless, all hope is not lost. Many people are picking up the skill of canning in order to become more self-sufficient. Canning in a water bath is fantastic. The simplest way to learn how to can, in my opinion, is with a water bath canner. Even if you have to purchase your canner brand-new and are unable to find one for $1 at a yard sale, it is less daunting than pressure canning and has a lower startup cost.If you are looking for a simplified guide on how to get started with water bath canning as a beginner, then this book is for you.\u003cbr\u003eBelow are snippets of what you will learn;\u003cbr\u003e\u003cul\u003eFoods that should be canned using the water bath methodFoods unsafe to can at allRules for safely canning your foods in a water bath cannerImportant tools required to preserve your food in a water bath cannerCommon water bath canning mistakes and how to avoid themWater bath canning FAQs and answers that address common home canning concernsTested and safe recipe instructions for pickled vegetables, such as asparagus, beets, dilled beans, Jerusalem artichoke, etc.Tested and safe recipe instructions for tomatoes, sauces, and salsas, such as Italian-style tomato sauce, harissa sauce, tomatillo salsa, etc.Tested and safe recipe instructions for jams, jellies, and marmalades, such as apricot jam, pomegranate jelly, apple marmalade, etc.Tested and safe recipe instructions for relishes and chutneys, such as piccalilli relish, cranberry-orange Chutney, etc.\u003c\/ul\u003e\u003cbr\u003eAnd many more!\u003cbr\u003eSo what more are you waiting for?\u003cbr\u003eGet a copy of this book \u003cstrong\u003eRIGHT NOW\u003c\/strong\u003e to get started.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fiona Begum\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Core Publishing LLC\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/15\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 184\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.56lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 0.39d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781955935395\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Fiona Begum \/ Paperback \/ English","offer_id":47284630880413,"sku":"9781955935395","price":39.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_2355da1a-f40a-4a6f-9012-bad6eaa63c11.jpg?v=1759992103"},{"product_id":"wildcrafted-fermentation-exploring-transforming-and-preserving-the-wild-flavors-of-your-local-terroir-9781603588515","title":"Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir","description":"\u003cb\u003e\"I am in awe of this book\"―Sandor Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eWild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eFeatured in \u003ci\u003eThe Independent\u003c\/i\u003e's (UK) \"7 Best Fermentation Books of 2020\"\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOne of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAt home\u003c\/li\u003e\n\u003cli\u003eFrom the wild plants in your local landscape\u003c\/li\u003e\n\u003cli\u003eFrom the cultivated plants in your garden\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eFrom sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. \u003cp\u003e\u003c\/p\u003eSo much more than a cookbook, \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and \"create a cuisine unique to you and your environment.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pascal Baudar\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/19\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 6.90w x 0.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603588515\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/16\/2019\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/01\/2020 pg. 108\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 02\/15\/2020 pg. 12\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePascal Baudar\u003c\/b\u003e is the author of three previous books: \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e (2020), \u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e (2018), and \u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \u003ci\u003eLos Angeles Magazine\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Pascal Baudar \/ Paperback \/ English","offer_id":47284638679197,"sku":"9781603588515","price":47.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_59966c28-772c-4de9-a847-9583ceecdae4.jpg?v=1759992324"},{"product_id":"basic-fermentation-a-do-it-yourself-guide-to-cultural-manipulation-9781621068723","title":"Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation","description":"\u003cb\u003eA classic beginner's guide to fermenting just about anything.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sandor Ellix Katz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Microcosm Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/12\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 128\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 6.90h x 5.30w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781621068723\u003cbr\u003e\u003cb\u003eAudience:\u003c\/b\u003e Young Adult\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called \"the fermenting bible\"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a \"fermentation revivalist.\" Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sandor Ellix Katz \/ Hardcover \/ English","offer_id":47284676526237,"sku":"9781621068723","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_2518bb25-1e30-4c73-82ba-28fa63823651.jpg?v=1759993066"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-methods-canning-preserving.oembed?page=4","provider":"booksdeli.com","version":"1.0","type":"link"}