Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year

by Stephanie Thurow

Overview

Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!

Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include:

• Strawberry Rhubarb Jam
• Sugar Snap Pea Pickles
• Dandelion Jelly
• Pickled Fennel
• Fiddlehead Fern Pickles
• Spicy Spring Onion Relish
• Napa Cabbage Kimchi
• And much much more

Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Product Details

ISBN-13:	9781510717435
Publisher:	Skyhorse
Publication date:	07/18/2017
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	184
File size:	82 MB
Note:	This product may take a few minutes to download.

About the Author

Stephanie Thurow is a Certified Master Food Preserver from Minneapolis, Minnesota, with a passion for food preservation. She loves creating easy-to-follow recipes to help others gain the confidence to preserve on their own. Stephanie is the author of Can It & Ferment It, WECK Small-Batch Preserving, and WECK Home Preserving and is the creator of canning and fermenting blog Minnesota from Scratch. She teaches food preservation classes around the Twin Cities, and resides in Minneapolis, Minnesota, on her urban homestead with her family, chickens, and plethora of pets.  
Stephanie Thurow is a Certified Master Food Preserver and Master Gardener Volunteer from Minneapolis, Minnesota. She is a homesteader, creator of the Minnesota from Scratch blog, and author of four books including Can It & Ferment It, WECK Small-Batch Preserving, WECK Home Preserving, and forthcoming Small-Scale Homesteading.
 

Table of Contents

Introduction 9

Canning and Fermentation: Explaining the Differences 12

Canning $

Supplies 14

Process 16

Fermentation $

Supplies $

Process $

Include the Children! $

Spring $

Summer $

Fall & Winter $

Resources 173

Acknowledgments 174

Conversion Charts 175

Index 176

Editorial Reviews

Whether you’re interested in trying fermented foods for gut health or want to have a plan when those tomatoes you planted all ripen at the same time, Can It and Ferment It is an oh-so-practical resource. Easy to read and follow—even if you’ve never canned before—its focus on small-batch production invites you test new recipes without the time and storage commitments that large batches require. Beyond its yummy jams and sauces, you’ll be amazed to learn how to pickle practically anything (and if you love garlic, you won’t be disappointed), so your fridge is always stocked with crunchy, flavorful goodies with bragging rights in every bite.” —Janet Mowat, Editorial Director, Harris Farmer's Almanac

“I can already see that this book is going to become the most used preserving book that we own! Having one resource for a variety of delicious looking canning and fermenting recipes will make preserving that much more accessible to everyone. Reading Stephanie's book is like having your own personal canning & fermenting expert right there with you." —Emily S. Kociolek, owner of Stone Creek Trading

“Stephanie Thurow’s Can It & Ferment It taps into two surprisingly parallel processes of preserving—canning and fermenting. Reading this book as a curious and captivated outsider to the canning and fermenting worlds, Thurow presents a charming selection of recipes for all seasons. Starting with an ambition for local, fresh, and organic produce, these lovely recipes are approachable and interesting, attainable and original—the perfect addition to any meal.” —Make It Minnesota magazine

“Can It & Ferment It combines canning and fermenting options into one comprehensive book to answer the age-old question “what to do with all that produce?” With great tips on how to get kids involved through age-appropriate tasks perfect for teaching little ones about food (and patience!), this book can fill many great summer afternoons with the kids in the kitchen and fresh produce on the counter.” —MightyNest

“Written from her kitchen to yours, Can It & Ferment It is Stephanie’s visual and tutorial feast for the senses. These are easy to follow recipes that make the best of fresh local ingredients, making the canning and fermenting trend approachable for the eager home cook!” —Jill Holter, Lakewinds Food Co-op community and media specialist

“Can It & Ferment It is a wonderfully put-together book. Quick, easy-to-understand instructions along with beautiful pictures to illustrate the processes make it a welcome addition to any culinary library. Food preservation and storage are big topics these days and this is a great way to learn how. Appropriate for the novice as well as the expert—also a good gift idea!” —NW Ferments

“Can It & Ferment It is an essential guide featuring innovative recipes for beginners and experienced canners alike. I love the simple, small-batch approach inspired by farmers’ market finds that can be easily assembled without spending all day in the kitchen. Stephanie’s easy-to-follow instructions and seasonal grouping of recipes will keep you on track to preserve the freshest produce year-round.” —Laurie Crowell, founder and creator of Golden Fig Fine Foods

“I can already see that this book is going to become the most used preserving book that we own! Having one resource for a variety of delicious looking canning and fermenting recipes will make preserving that much more accessible to everyone. Reading Stephanie's book is like having your own personal canning & fermenting expert right there with you." —Emily S. Kociolek, owner of Stone Creek Trading

“Stephanie Thurow’s Can It & Ferment It taps into two surprisingly parallel processes of preserving—canning and fermenting. Reading this book as a curious and captivated outsider to the canning and fermenting worlds, Thurow presents a charming selection of recipes for all seasons. Starting with an ambition for local, fresh, and organic produce, these lovely recipes are approachable and interesting, attainable and original—the perfect addition to any meal.” —Make It Minnesota magazine

“Can It & Ferment It combines canning and fermenting options into one comprehensive book to answer the age-old question “what to do with all that produce?” With great tips on how to get kids involved through age-appropriate tasks perfect for teaching little ones about food (and patience!), this book can fill many great summer afternoons with the kids in the kitchen and fresh produce on the counter.” —MightyNest

“Written from her kitchen to yours, Can It & Ferment It is Stephanie’s visual and tutorial feast for the senses. These are easy to follow recipes that make the best of fresh local ingredients, making the canning and fermenting trend approachable for the eager home cook!” —Jill Holter, Lakewinds Food Co-op community and media specialist

From the Publisher