The angle: Can you preserve this? The answer is yes.
Recipes for right now: Lacto-Fermented Green Beans, Stovetop Applesauce, Cornichon Pickles, Slow-Cooker Pear Butter, Fruit Leather, Bacon, Ricotta Cheese, Feta Cheese, Herb Butter, Rumtopf
Who would enjoy this book? Preserving fanatics!
• Who wrote it: Leda Meredith
• Who published it: The Countryman Press
• Other highlights: Tomatoes, summer peaches, fresh milk, and even the pork belly from your meat CSA — are are ways to preserve it all! Leda Meredith goes over each method, from lacto-fermentation and canning to dehydrating and culturing, in precise and extensive detail. Every page is packed with information of the sort that eager canners and preservers such as myself love to gobble up.
This book makes a big promise in its title, and it definitely delivers.
Find the book at your local library, independent bookstore, or Amazon: Preserving Everything by Leda Meredith
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