About Can It and Ferment It
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!
Review by Can It and Ferment It
This is a small hardback book with beautiful illustrations throughout. There is a personal introduction from Stephanie Thurow in the front as well as an introduction on canning and fermenting.
I like that the book jumps right into the actual recipes and doesn’t bother with the history or science of canning. After you have a few books on canning, you just want to get to the good stuff!
Stephanie has some delish recipes like Rhubarb Apple Jam as and Strawberry sauce, as well as basics like pickles and applesauce. I highly recommend this book for anyone that wants a little something different mixed in with a refresher on the basics.
Disclaimer: A free book was provided for my review. All opinions are 100% my own as always.