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Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Hardcover – July 18, 2017
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“I can already see that this book is going to become the most used preserving book that we own! Having one resource for a variety of delicious looking canning and fermenting recipes will make preserving that much more accessible to everyone. Reading Stephanie's book is like having your own personal canning & fermenting expert right there with you." ―Emily S. Kociolek, owner of Stone Creek Trading
“Stephanie Thurow’s Can It & Ferment It taps into two surprisingly parallel processes of preserving―canning and fermenting. Reading this book as a curious and captivated outsider to the canning and fermenting worlds, Thurow presents a charming selection of recipes for all seasons. Starting with an ambition for local, fresh, and organic produce, these lovely recipes are approachable and interesting, attainable and original―the perfect addition to any meal.” ―Make It Minnesota magazine
“Can It & Ferment It combines canning and fermenting options into one comprehensive book to answer the age-old question “what to do with all that produce?” With great tips on how to get kids involved through age-appropriate tasks perfect for teaching little ones about food (and patience!), this book can fill many great summer afternoons with the kids in the kitchen and fresh produce on the counter.” ―MightyNest
“Written from her kitchen to yours, Can It & Ferment It is Stephanie’s visual and tutorial feast for the senses. These are easy to follow recipes that make the best of fresh local ingredients, making the canning and fermenting trend approachable for the eager home cook!” ―Jill Holter, Lakewinds Food Co-op community and media specialist
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Top customer reviews
As a seasoned canner and fermenter, there are things here I haven't seen before and can't wait to try. The photos, artwork, and all-around quality of this book are wonderful.
The book opens with an overview of both processes and the equipment you need for each. They are written in a simple way that doesn’t make either intimidating. The book only delves into water bath canning, not pressure canning so keep that in mind. It deals with pickles, jams and relishes.
The recipes follow by season starting with Spring. Options are given for both the fruits and vegetables that are commonly available at the time of year. Of course depending upon where you live, your season might be bit different. For example, for most people strawberry season comes in April or May but I don’t see my berries until June.
The recipes are well written and easy to follow. You are offered recipes for either method for each fruit or vegetable. I’m interested in trying several for fermenting such as cranberries in honey, and green tomato salsa.
I am glad I have added this cookbook to my library for dealing with the harvest. I know it will give me new ideas for all of the produce the hubby brings me.
I received a free copy for my honest review