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Essential Food Preserving

Julia Skinner
€43.99
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Author_Julia Skinner
beer
brewing
canning
Category=GBC
Category=WBA
Category=WBW
chef
cold storage
cookbook
Cooking
creative
dad
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eq_food-drink
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eq_nobargain
eq_non-fiction
fermenting
food
foodie
gift
hobby
instructions
methods
mom
photos
preservation
preserving
smoked meat
smoking
step by step
storage
storing
vinegar
waste free
wine

Product details

  • ISBN 9781635868029
  • Weight: 1400g
  • Dimensions: 208 x 256mm
  • Publication Date: 04 Jun 2026
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Product Form: Hardback
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Description

The must-have reference guide to all the methods used for preserving every type of food-from canning vegetables to making fruit wines to curing meat-with more than 250 recipes and creative zero-waste options for using all the parts that are normally discarded.

Essential Food Preserving is organized by type of food, with multiple preservation methods for each one, so you can preserve the bounty in a variety of ways, including:

- Canning
- Fermenting
- Brewing beer, wine, and vinegar
- Pickling
- Making jams and jellies
- Drying
- Smoking
- Cold storage

Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia's expert curation of the topic and creative recipes that go beyond the basics, accompanied by clear step-by-step instructions and original photography.
About Julia Skinner
Julia Skinner, PhD is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, Our Fermented Lives, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her latest book, The Fermentation Oracle, was a gold Nautilus Award winner and a nominee for Georgia Author of the Year. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. She has a PhD in Library & Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland.

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