New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before
"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team
If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick 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.
Praise For Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before…
"Every time I open Beyond Canning, I am inspired to leap up and head to the kitchen. I love Autumn's unique flavor combinations and her devotion to crafting the best and most delicious small batch preserves possible. If you're looking to move beyond the classics, this is the book for you." - Marisa McClellan, creator of FoodinJars.com and author of Preserving by the Pint and Food in Jars
"Packed with practical advice, inventive small-batch recipes, and informative illustrations, Beyond Canning, is a worthy addition to any home preserver's shelf. Autumn's tempting recipes like Hot-and-Sour Cherry Preserves and 'Snips Chi will inspire everyone from novice preservers to canning pros." - Yossy Arefi, author Sweeter Off the Vine
"Beyond Canning gets to the heart of what small-batch canning and preserving is best at - making creative use of bits and pieces rather than bushels and gallons. This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team
"It's always a good sign when I'm paging through a cookbook and say to myself, 'I've got to make this, and I've got to make this, and this, and this, and this!' Autumn is quite literally a life-preserver; this book will save you and your vegetables from bland ruination." - Dan Kohler, food science expert on Hallmark Channel's Home Family and creator of RenegadeKitchen.com
Voyageur Press, 9780760348659, 192pp.
Publication Date: February 1, 2016
About the Author
Autumn Giles is a freelance food writer, recipe developer, and photographer. She blogs at Autumn Makes & Does (www.autumnmakesanddoes.com) and is a regular contributor to Serious Eats. Her food-related work has been featured on or appeared in the New York Times, Modern Farmer, Food52, BuzzFeed, Easy Eats, The Heritage Radio Network, Kaufmann Mercantile, Good. Food. Stories, iVillage, Cosmo, and others.