NCW Libraries

Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious...

"If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire. A deep dive into multiple methods of home preserving, this book features unexpected...

"Recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes"--Cover. Marshall hated wasting food, and began experimenting with canning processes to help get the most out of every bit of her produce. Now she shares her recipes for using the whole fruit and vegetable-- including apple cores, pepper tops,...

"If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups!--causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies...

"A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. A traditional foods diet celebrates unrefined, whole, and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, prior to the industrialization of food. The traditional...

"A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement...

"A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will...

Build a from-scratch Southern pantry with 50 essential recipes, then discover the versatility and flexibility of cooking from your larder with 100 more recipes for fresh takes on Southern favorites. Learn how to make the most of local ingredients with recipes for pickles and relishes, jams and spreads, sauces and vinegars, and more that use whole, natural, and in-season produce. With these flavorful bases and embellishments on hand, Ashley English...

Tired of making batches of preserves that your family cannot possibly consume? Are your friends overwhelmed by receiving dozens of jars of jam every summer? Home Canning and Preserving instructs readers on making small-batch preserves, pickles, chutneys, sauces, and more, whether in the summer or in the colder winter months, when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving,...

Let's dispense with the usual old notions of preserving, Beth Dooley suggests, leading us into Mette Nielsen s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen's Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike,...