Over time, I will be increasing the range of preserving books I have available. As with my other product lines, I will only be offering those books that are of high quality, good value and generally not available elsewhere.
The Ball Blue Book Guide to Preserving is the ultimate guide to fresh preserving. Each edition is filled with fresh solutions for today’s busy lifestyles to help everyone enjoy good food at the peak of flavor. The Ball Blue Book Guide to Preserving is packed with over 500 tried and true recipes and guides you to the right tools and ingredients that make it easy to capture freshness.
While many of the recipies in this book have an American 'flavour', it contains all you need to know to get started with or without a pressure canner. Paperback, 124 pages.
The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. More than 550,000 copies of this book have been sold.
An American classic and a 'must have' in your cooking/preserving collection. Soft Cover, 420 pages.
Home economist MacKenzie (The Dehydrator Bible, Complete Curry Cookbook) gives kitchen canners plenty of reasons to get their water boiling in this terrific collection of 250 pickles, sauces, chutneys and relishes. In addition to popular pickling candidates like cauliflower, carrots and garlic, MacKenzie also shows readers how the technique can be applied to sweet foods like cherries, peaches and pineapple.
Soft Cover, 352 pages.
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods - all at home with basic equipment that can either be purchased or easily made in the workshop following the detailed instructions provided in this book. The techniques covered here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
Soft cover, 320 pages.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is one of the most comprehensive and wide-ranging fermentation cookbook ever published.
Soft Cover, 200 pages.
