Beyond Canning: 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, ...