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Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before, by Autumn Giles
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Putting up another jar of strawberry jam? Yawn. Use this book to take your canning to a whole new dynamic level.
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 flavors, smart techniques, and root-to-stalk recipes to give you practical ways to eat better and reduce waste.
You will not want to miss the wide variety of techniques!
- Vinegar preserving that goes beyond pickles.
- Water bath canning for new tastes and textures.
- Do you like kimchi? You''ll love recipes to ferment and culture for amazing results and a world of variety.
- Sales Rank: #333354 in eBooks
- Published on: 2015-11-30
- Released on: 2015-11-30
- Format: Kindle eBook
Review
"Every time I open Beyond Canning, I am inspired to leap up and head to the kitchen. I love Autumn's unique flavor combinations and her devotion to crafting the best and most delicious small batch preserves possible. If you're looking to move beyond the classics, this is the book for you." - Marisa McClellan, creator of FoodinJars.com and author of Preserving by the Pint and Food in Jars
"Packed with practical advice, inventive small-batch recipes, and informative illustrations, Beyond Canning, is a worthy addition to any home preserver's shelf. Autumn's tempting recipes like Hot-and-Sour Cherry Preserves and 'Snips Chi will inspire everyone from novice preservers to canning pros." - Yossy Arefi, author Sweeter Off the Vine
"Beyond Canning gets to the heart of what small-batch canning and preserving is best at - making creative use of bits and pieces rather than bushels and gallons. This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team
"It's always a good sign when I'm paging through a cookbook and say to myself, 'I've got to make this, and I've got to make this, and this, and this, and this!' Autumn is quite literally a life-preserver; this book will save you and your vegetables from bland ruination." - Dan Kohler, food science expert on Hallmark Channel's Home & Family and creator of RenegadeKitchen.com
About the Author
Autumn Giles is a freelance food writer, recipe developer, and photographer. She blogs at Autumn Makes & Does (www.autumnmakesanddoes.com) and is a regular contributor to Serious Eats. Her food-related work has been featured on or appeared in the New York Times, Modern Farmer, Food52, BuzzFeed, Easy Eats, The Heritage Radio Network, Kaufmann Mercantile, Good. Food. Stories, iVillage, Cosmo, and others. She was selected to be a judge for the 2016 Edible Communities EDDY Awards.
Most helpful customer reviews
7 of 7 people found the following review helpful.
Accessible and Beautiful
By Katie
Before getting my copy of Beyond Canning I never would've thought of preserving, pickling, or fermenting as things that I would have the capabilities to do. I am a newcomer to all of these processes and am used to feeling overwhelmed just glancing over a recipe, but Beyond Canning utilizes a beautifully simple layout. Giles' recipes are succinct and easy to follow even for a beginner and the inclusion of illustrations at key steps in the recipe put to rest any worries you'll have about whether or not you're doing something incorrectly along the way. Each recipe also includes an introduction that contains serving tips, information about the difficulty of the recipe, and fun facts about the ingredients. Giles brings a personal flair and even humor to these introductions that is a pleasure to find in a cook book and made the recipes feel even more accessible. The pure aesthetics of the book are also notable. The photography is absolutely gorgeous! Flipping through through the book I found myself wanting to be able to try everything immediately! Really exemplary presentation.
Beyond Canning contains about seventy recipes for a range of skill levels. I was actually already able to give the Gochugaru Preserved Lemons a whirl and can't wait to try more. Whether you're a novice or a seasoned canner, if you're looking to find exciting new ways to use the ingredients you already love or discover a new favorite, Giles has delivered just the thing for you!
5 of 5 people found the following review helpful.
What a delight!
By Marina Cooks
I love the creativity and simplicity of Autumn's book. The depth and variety of recipes is truly inspired, and the instructions are so clear (I especially love the hand-drawn illustrations that accompany the photos). I'm impressed by how Autumn adds small innovations to classic recipes that really make the fruits and vegetables shine (see: gochugaru preserved lemons, garlic daikon "noodles," and fermented carrot and daikon, just to name a few). I think this is a great book for new and seasoned preservers.
4 of 4 people found the following review helpful.
Amazing treats await you inside the pages of this book.
By BBoop
Autumn did a fabulous job! I have canned for forty years, but the usual stuff like dill pickles and tomatoes. She has come up with some unique recipes and unusual combinations that I can't wait to try. I like the idea that the recipes are in small batches. That way I'll get to sample a wide array of flavors. Her attention to detail removes any guesswork and should encourage the novice to can fearlessly!
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