"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team If you\'re looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you\'ve come to the right place In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques.
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Her food-related work has been featured on or appeared in the New York Times, Modern Farmer, Food52, Buzz Feed, Easy Eats, The Heritage Radio Network, Kaufmann Mercantile, Good. com) and is a regular contributor to Serious Eats. autumnmakesanddoes.
She blogs at Autumn Makes & Does (www.
About the Author: Autumn Giles is a freelance food writer, recipe developer, and photographer.
The 70 recipes feature Flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.
You\'ll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. "This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team If you\'re looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you\'ve come to the right place In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques
