Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year

An Updated & Expanded New Edition of Can It & Ferment It

Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include:

• Strawberry Rhubarb Jam
• Sugar Snap Pea Pickles
• Dandelion Jelly
• Pickle Fennel
• Fiddlehead Fern Pickles
• Spicy Spring Onion Relish
• Napa Cabbage Kimchi
• And much much more

Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers even more fun and easy recipes for every season in this book's second edition. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.

Stephanie Thurow fell in love with kimchi as a toddler and never looked back. She is the creator of canning and fermenting blog Minnesota from Scratch and has been a fanatic for preserving foods since the mid-2000s. She resides in Minneapolis, Minnesota, with her husband, daughter, and plethora of pets.