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Preservation: The Art and Science of Canning, Fermentation and Dehydration
Process Self-reliance Series
Introduction by Nancy Singleton Hachisu
Published by: Process
Imprint: Process
400 Pages, 6.00 x 9.00 x 0.00 in, Color photos, B&W illustrations throughout
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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Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.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.
History of Food Preservation Science
Modern Science and food preservation
Pathogens and Foodborne Illness
4. Preservation Methods
a. Hot Water Bath Canning
b. Steam Canning
c. Pressure Canning
d. Dehydrating
e. Fermentation
5. Tools
6. What Can be Preserved and what’s the best method? (including That Which Cannot Be Canned)
7. Recipes and Techniques
a. Jams & Jellies
American style
European style (and how to adapt those techniques to American safety standards)
Asian Styles (and how to adapt those techniques to American safety standards)
b. Pickles
American
European
Asian
c. Sauces, Condiments, Syrups
d. Dehydration
Fruits & Vegetable
Meats (Jerky)
e. Pressure Canning
Vegetables
Meats
Soups & Stews
8. Safe Storage
9. Glossary of terms
10. Resources
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.
Christina Ward's book Preservation is a surprisingly sprightly look at the history and practice of food preservation, complete with recipes for everything from kombucha to kimchee to jam.Grumpy Book Reviews
With its deeply researched advice, some historical background about food preservation and recipes—from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling— Preservation is a treasure.Edible Door Magazine
For canners who like a goodly dose of science with their jams and pickles, there is no better book than Christina Ward’s comprehensive volume. She is a master food preserver who digs into the hows and whys of water activity, pectin, and the boiling water bath process.Food in Jars
Preservation is a one-stop compendium on pickling, drying, and otherwise immortalizing virtually any munchie you can imagine, which can then be saved long-term for just the right post-pot pig-out.Merry Jane
The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted – preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar’s song.CounterPunch Magazine
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