This Is Your Guide for Preserving All the Things

(Image credit: Emma Christensen)

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!

Quick Facts

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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