Free PDF Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series), by Christina Ward Nancy Singleton Hachisu
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Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series), by Christina Ward Nancy Singleton Hachisu
Free PDF Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series), by Christina Ward Nancy Singleton Hachisu
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Review
Preservation is a one-stop compendium on pickling, drying, and otherwise immortalizing virtually any munchie you can imagine, which can then be saved long-term for just the right post-pot pig-out.Merry JaneChristina Ward's book Preservation is a surprisingly sprightly look at the history and practice of food preservation, complete with recipes for everything from kombucha to kimchee to jam.Grumpy Book ReviewsThe book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted – preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar’s song.CounterPunch MagazineWith its deeply researched advice, some historical background about food preservation and recipes―from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling― Preservation is a treasure.Edible Door MagazineFor canners who like a goodly dose of science with their jams and pickles, there is no better book than Christina Ward’s comprehensive volume. She is a master food preserver who digs into the hows and whys of water activity, pectin, and the boiling water bath process.Food in Jars
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About the Author
Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more. Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.
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Product details
Series: Process Self-reliance Series
Paperback: 400 pages
Publisher: Process (June 20, 2017)
Language: English
ISBN-10: 9781934170694
ISBN-13: 978-1934170694
ASIN: 1934170690
Product Dimensions:
6 x 1 x 8.9 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#48,795 in Books (See Top 100 in Books)
This is my idea of how cookbooks ought to be. I enjoy eating tasty food -- but I get even more enjoyment in learning how to make these tasty items myself. This is a very useful guide to preserving food. This is not just a collection of recipes - rather than simply telling you how to preserve different items -- this book explains different techniques -- as well as how and why they work. This book is also full of good details about food safety -- something which seems critically important when preserving foods. This book also touches on the history of food preservation - which I think is important to know and understand -- and also gives me a greater appreciation for the processes described in the book. Many of the delicious food items we are accustomed to actually arose out of the need of previous generations to keep their food from spoiling. If you are a science nerd - and like reading websites like serious eats that really get into scientific how and why - this book will be right up your alley. There are recipes too though! And its not just different jams and pickles --- there are recipes in here for chutneys, mustards, bruschetta, barbecue sauce, tomato sauce etc.How did we find out about this book? We got to watch a canning demonstration by the author as part of a food history exhibition at our local museum. Her presentation was very engaging - and made us want to take on preservation as a new hobby in the kitchen. I have always thought these things were intimidating -- but she made it all seem very accessible and fun. At the end of her presentation, she mentioned she had just written a cookbook. We immediately went home and ordered the cookbook; hopeful that reading her cookbook would allow us to reproduce the pleasure we had gotten out of listening to her talk about preserving food. We were not disappointed.
Equally accessible to people new to and experienced with canning and food preservation, this wonderfully well-written resource is a must-have for people interested in delicious recipes, food sciences, and thoughtful explanations of why different methodologies work. Ward writes like an educator, which is to say she understands her readers' interests and has multiple ways to develop their understandings. She writes with warmth and humor, keeping in mind the very real health concerns that can result from poor technique in food preservation. The illustrations and photographs beautifully complement the text. The design of the book is also lovely-substantive, attractive, A welcome addition to my cookbooks! This may just give me the confidence to try pressure cooker canning for the first time.
As someone who got into fermenting (kombucha) a few years ago I wanted to go deeper and learn more about the entire preservation process. I’ve learned so much from this book on the science and art of preservation. Great balance of education with recipes and practical application. A no brained for anyone looking to expand their skills or learn about preservation.
This is an excellent book- both as a resource, and a read. The author is a master canner, and is certified through her state to consult and be an expert in the science of canning. I've always been a little daunted by the possibility of poisoning loved ones through a canning accident. This book makes the steps and precautions needed to be safe clear. It's also humorously and intelligently written, and is a pleasure to read.
A great overview of the science behind food preservation and how to safely enjoy various methods in your own kitchen. I first dove into the recipes which got me excited about the many delicious foods to explore. Then I backed up to the beginning and started the "why" and couldn't stop reading. Ward explains the chemistry and physics of preserving in a totally accessible and interesting way. I'm already thinking of many friends and family who will appreciate this unique cookbook.
I was fortunate enough to take canning classes from Christina Ward through the Milwaukee Recreation department, and very happy to get this book that contained many of the recipies we made. She taught us how to safely and deliciously preserve food. The book is almost as good as having her with you in the kitchen. A valuable resource for beginner or expert, it takes you way above other books and on line recipies. Thanks Christina!
I am someone who enjoys cooking, but who was unfamiliar with food preservation techniques - other than sticking something in the freezer. So I bought this book. And I'm glad I did. It is easy to read, full of helpful information, and it's even entertaining & funny at times. Food preservation techniques are clearly explained in the book for beginners like me. It expanded the possibilities of what I was able to do with food in my home kitchen. The recipes in the book are very good and provided an opportunity to experiment with the various techniques. This book quickly became an enjoyable addition to my kitchen.
Well-written, fun and informative, this book has literally gotten people I know to buy gear to start canning. That's not literature, that's a movement maker. Purchased for myself, and repurchased to gift. That's a true five star situation.
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