Can It & Ferment It

Can It & Ferment It

More Than 75 Satisfying Small-batch Canning and Fermentation Recipes for the Whole Year

Book - 2017
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Baker & Taylor
Bridging the gap between canning and fermenting, a preservation enthusiast provides a guide that shows canners and fermenters alike how they can have the best of both worlds and offers 75 simple recipes for every season, including Garlicky Pickled Asparagus, Lacto-fermented Fennel & Radish Slaw and Chunky Strawberry Sauce. 10,000 first printing.

Perseus Publishing
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.

Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!

Publisher: New York, NY :, Skyhorse Publishing,, [2017]
ISBN: 9781510717428
Characteristics: 183 pages : illustrations (chiefly color) ; 21 cm
Alternative Title: Can it and ferment it


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