Guides: Macdonald Campus Seed Library: Canning & Preserving

Techniques & Recipes

Books

Batch: Over 200 Recipes, Tips & Techniques for a Well Preserved Kitchen: Showcases seven different preserving techniques--waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing--and takes readers on a trip to the market in twenty-five ingredients. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, this book teaches you everything you need to know to get the most out of your kitchen. Available in print at the Macdonald Campus Library (call number TX601 M23 2016).

Canning for a New Generation: Organized by season, recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, and some address special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make meals once you've put them up. Available in print at the Macdonald Campus Library (call number TX601 K74 2016).

Preserving by the Pint: A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations. Available in print at the Macdonald Campus Library (call number TX601 M277 2014).

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods: The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. Available in print at the Macdonald Campus Library (call number TP371.44 K37 2003).