More than a cookbook, Preservation: The Art and Science of Canning,
Fermentation and Dehydration demystifies the scientific concepts that
inform the methods of food preservation in an easy to understand way.
Taking Julia Child as her inspiration, certified Master Food Preserver
Christina Ward has collected and translated both the scientific and
experiential information that has long been the sole domain of academic
scientists and elite chefs.
Fueled by her mission to correct online misinformation and
scientifically outdated materials, Ward guides readers through a
comprehensive survey of the methods that will ensure your preservation
projects are safe and delicious. Included are highly adaptable recipes
that demonstrate every method and technique of preservation.
Foreward by Nancy Singleton Hachisu, an expert in Japanese food
traditions. Her second book, Preserving the Japanese Way, was
nominated for the 2016 James Beard Award in the International Cookbook
category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee,
Preservation: The Art and Science of Canning, Fermentation and
Dehydration is the guide you never knew you needed. You'll never look
at a jar of strawberry jam the same way.
Chapters include information on freezing, pressure canning, hot-water
bath and atmospheric canning, dehydration, fermentation, smoking, and
curing. Also included are a detailed source guide and recommendations.
Christina Ward teaches notoriously raucous preservation classes and
serves as a volunteer mentor to urban farmers, small-scale food
producers, and question answerer for people all over the country trying
to save their pickles from disaster. Her love of teaching is evident on
every page as complicated scientific concepts are simplified and
explained with precision and humor.
