The Wiley Canning Company Cookbook: Recipes to Preserve the Seasons

by Chelsea J. O'Leary, Sean Brock (Contribution by), Caroline Randall Williams (Foreword by)

Overview

LOCAL. LASTING. DELICIOUS.

The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family.

Chelsea J. O’Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live—a downtown high-rise, suburban bungalow, or countryside ranch—these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers’ market.

As you use this cookbook, you will become a steward of your local land, farms, and home.

INSIDE YOU’LL FIND: 

• A case for why home food preservation matters today more than ever 
• 45 seasonal canning, pickling, preserving, and freezing recipes 
• Tips and tricks to create an intuitive and efficient workflow in your kitchen
• The history, science, and safety of home food preservation 
• Resources to further expand your personal preserving practice

Product Details

ISBN-13:	9781951217433
Publisher:	Blue Hills Press
Publication date:	03/28/2023
Pages:	248
Product dimensions:	8.10(w) x 10.10(h) x 0.90(d)

About the Author

Chelsea J. O’Leary is a Nashville-based artist, entrepreneur, and home food preserver. She is the founder and owner of Wiley Canning Company, a company dedicated to canning, pickling, and preserving local and seasonal fruits and vegetables. Chelsea creates recipes and hosts workshops to teach others to can, pickle, and preserve as well. She explores photography through both a film and digital format, and she is especially drawn to photographing fruits and vegetables. When she is not canning, pickling, preserving, or creating photographs, she values and seeks meaningful, curiosity-driven dialogue with others. She loves to write and run, in the woods or through the city, and she cherishes time spent with her husband, Jared, and son, Sullivan. You might find them at a local farmers’ market, park, or nearby wooded trail. Learn more at wileycanningcompany.com.

Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by The New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table: The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee.

Caroline Randall Williams is an award-winning poet, young adult novelist, and cookbook author as well as an activist, performance artist, and scholar. She joined the faculty of Vanderbilt Universityas a Writer-in-Residence in the Department of Medicine, Health, and Society and continues to work and speak to the places where art, business, and scholarship intersect, moving people closer to their best lives and corporations closer to their ideal identities. Named by Southern Living as "One of the 50 People changing the South," the Cave Canem fellow has been published and featured in multiple journals, essay collections, and news outlets, including The Iowa Review, Essence and The New York Times.

Editorial Reviews

"Chelsea offers a wonderfully refreshing perspective on food preservation fueled by familial wisdom, mindfulness, and a passion for reminding us that preserving can teach us how to live. With her first book, Chelsea teaches us how to capture sunshine in a jar."
—Chef Sean Brock, Author of Heritage and South: Essential Recipes and New Explorations

"Unlike the classic canning books I own and love, O’Leary’s new book takes apartment-dwellers, small families and non-homesteaders into consideration. Photos feature four lemons or a bowl of green beans, not enough produce to fill an SUV....In addition to her grandmother, O’Leary’s got some other high-profile supporters. The book includes a foreword by Caroline Randall Williams as well as recipes in collaboration with Laura Lea Bryant and Sean Brock. The Wiley Canning Company Cookbook includes tips on efficient workflow, especially if you don’t have a giant kitchen. And of course no book on canning would be complete without a section on safety of home food preservation..."
—Margaret Littman, Nashville Scene

From the Publisher