Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

In this fantastic guide to all things fermentation, learn how to can and pickle a wide variety of fruits and vegetables and use them to make some truly exceptional meals. Designed for canners already versed in the basics, this book can take your fermentation finesse to the next level. Learn how to infuse vinegar with herbs, macerate produce for a better finished product, and perfect your fermentation process in a worry-free way. With 70 different recipes, Beyond Canning has a huge variety of flavors for you to explore and experience, from lavender apple butter, to peach-bourbon jam, to curried orange pickle, and raspberry and burnt honey gastrique. For a feast of fermented flavors look no further.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)