Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food
Stock No: WW76811X
Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food  -     By: Delilah Snell

Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food

Rockridge Press / 2021 / Paperback

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Stock No: WW76811X

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Product Information

Title: Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food
By: Delilah Snell
Format: Paperback
Number of Pages: 244
Vendor: Rockridge Press
Publication Date: 2021
Dimensions: 9.3 X 7.5 (inches)
Weight: 1 pound 5 ounces
ISBN: 1648768113
ISBN-13: 9781648768118
Stock No: WW76811X

Publisher's Description

A comprehensive guide to food preservation techniques for beginners

Whether you're a gardener, a hunter, or just a curious home cook, preserving food can be a practical way to produce a wide range of delicious flavors—from sweet and summery strawberry jam to spicy kimchi and savory smoked bacon.

The Beginner's Guide to Preserving is packed with detailed information and beginner-friendly guidance for a variety of preservation methods, plus 65 flavorful recipes to put these techniques into action. Learn the essentials of food preservation, and get instructions for pressure and water bath canning, fermenting, dehydrating, salting, smoking, and freezing.

The book about preserving food includes:
  • A path to success—Organized by preservation method, each chapter starts with essential tips on safety, terms to know, and a step-by-step guide for your first time using that technique.
  • How-to illustrations—Learn how to safely preserve a wide range of foods with the help of instructional illustrations and clear, simple directions.
  • Handy charts—Explore troubleshooting tips and convenient food charts, complete with prep notes, approximate yield, and processing time for each method.
  • A range of recipes—Discover recipes for classics like dill pickles and baked beans, as well as creative new flavors like wine jelly and tomato leather.

Discover the joy of preserving food with help from the Beginner's Guide to Preserving.

Author Bio

DELILAH SNELL is the owner of Alta Baja Market, a café and market that celebrates the flavors and makers above and below the United States/Mexico border. She’s a former Master Food Preserver who has lectured and taught workshops on food preservation for more than a decade. You can follow her and her work and see videos on food preservation at altabajamarket.com.

Editorial Reviews

"Delilah Snell is more than just a fantastic, imaginative food crafter. She thinks outside the jar while staying inside the (guide)lines. This book is full of inspired ideas that reflect her passion for preservation, her beautiful heritage, and her overall love of being in the kitchen, the garden, and anywhere good food is happening. This book is a must-have for any food preservation enthusiast." —Rachael Narins, chef, cookbook author, and master food preserver
"Finally, a book about preserving that makes the process seem doable instead of daunting! If there ever was a guru when it comes to preserving, pickling, fermenting, or canning food, it would be Delilah Snell. From her days of teaching pickling classes in her Jam Van around Southern California to this incredibly comprehensive guide book, Delilah's knowledge is unparalleled in the industry." —Megvan der Kruikl, blogger, This Mess is Ours
"I was always fascinated by home preservation but terrified to start, until the day I found myself in Delilah Snell's home kitchen. In that first private class on water bath canning she shepherded me through the process with clear instructions, marking key points along the way. She did this in a calm manner that allowed me to drop my fear and leap in. A decade later, I now process all the tomato sauce I use for the year one day each summer with friends. Delilah's voice leaps off the pages of her book as she takes your hand on a demystifying journey into the world of food preservation. It's a joy." —Evan Kleiman, host of Good Food

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