The Little Book of Home Preserving

''Preserving foods yourself is empowering, and transports you back to the very moment of a food's peak vibrancy,'' says author and acclaimed food blogger Rebecca Gagnon. Imagine soaking in that sweet strawberry summery scent in the middle of winter! 


In this Little Book of Home Preserving, Rebecca reveals a bounty of tips and tricks to get you started on your journey to discovering a whole new world of jams, jellies, relishes, mustards, marmalades, and more. Satisfy your sweet tooth with Blueberry Citrus Jam, ignite your fiery taste buds with Watermelon Cayenne Jelly, or top your favorite sandwich with Jicama Apple Cumin Kraut. Get ready to put up! Book's contents include: 


- Introduction 

- Preserving Basics: Safety; Ingredients; Basic Equipment; Basic Hot Water Bath Canning Method; Basic Lacto-Fermentation Preservation Method; The Art of Jam, Jelly, Preserves, and Conserves; A Note About the Recipes in This Book 

- Spring Recipes, including Cilantro-Raisin Chutney, Gingered Rhubarb Jam, and more 

- Summer Recipes, including Amish Pepper Butter, Gram's Dill Pickles, Watermelon Cayenne Jelly, and more 

- Autumn Recipes, including Autumn Spice Pear Sauce, Figgy Conserve, Pickled Beets, and more 

- Winter Recipes, including Brandy Cranberry Jam, Lemon-Lime Jelly, Raspberry Serrano Jam, and more 


With attractive full-color photographs throughout, it's the perfect introduction to the art of home preserving!