preserving food

The tradition of preserving food has been around for centuries. Many families from across the globe have been passing down the knowledge, techniques, and even their own recipes to the next generation. From delicious spring preserves to other seasonal bounties, preserving food has stood the test of time. As a growing number of people are exploring a more sustainable way of life, many have started to embrace the timeless tradition of preserving foods and enjoying the goodness of homemade treats. If you are looking for information, tips, or guides, here are some of the best books that will make you want to do it now.

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff
Taking a modern approach to old traditions, Canning for a New Generation shares recipe ideas as well as step-by-step instructions arranged by season. It features over a hundred recipes that use different methods of preserving like canning, drying, pickling, and more.

Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan
Food in Jars is a handy guide for beginners or anyone who want to start small and simple. Here food blogger Marisa McClellan shares a wide selection of seasonal recipes so you can create your own homemade preserves in small batches like apricot jam, blueberry butter, citrus marmalade, and more.

Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by Gardeners & Farmers of Terre Vivante
Preserving Food Without Freezing or Canning is a book that celebrates the traditional methods and shares age-old French preserving techniques. It has over 250 recipes that focus on using locally-grown ingredients and using methods that make the most of the foods’ flavors.

Preserving Food: Traditional Techniques in Modern Times