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Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers
A comprehensive and beautifully photographed guide with recipes that covers the easiest ways to preserve the seasons’ bounty—boiling water canning; drying, dehydrating, and freeze-drying; freezing, infusing, and quick pickling.
Preserving the Seasons is a straightforward guide to boiling water canning, drying, dehydrating, freeze-drying, infusing, freezing, and quick pickling. These are the easiest and most effective methods for preserving produce and herbs—and edible flowers, and Holly Capelle is an expert home-preserver and cook.
Organized by method and abundant with beautiful photography, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are recipes for delicious dishes that use what you’ve put up, so you can serve what you’ve Oil and vinegar infused with herbs, peppers, and alliums, that are perfect for pasta sauces and salads; herb blends such as Greek Seasoning Blend, that make use of dried herbs and bring flavor and ease to any dish; freezer and shelf-stable jam, such as Black Pepper Plum Jam or Any Stone Fruit Preserves, perfect on toast, in homemade ice cream and other treats; Rosemary Citrus Bundt Cake made with dehydrated oranges; quick Pickled Pepper Slices, an instant condiment for burgers and tacos; Peach Slab Pie, that brings summer anytime with frozen peaches, just to name a few.
Holly Capelle is beloved for her @BigFamilyLiving Instagram where she showcases a gallery’s worth of exquisite preserves, dehydrated powders, jams, oils, honey, flowers, and more that line her shelves. Now, anyone will be inspired either to start preserving or to find new ideas for using and cooking with what they have made.
Preserving the Seasons is a straightforward guide to boiling water canning, drying, dehydrating, freeze-drying, infusing, freezing, and quick pickling. These are the easiest and most effective methods for preserving produce and herbs—and edible flowers, and Holly Capelle is an expert home-preserver and cook.
Organized by method and abundant with beautiful photography, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are recipes for delicious dishes that use what you’ve put up, so you can serve what you’ve Oil and vinegar infused with herbs, peppers, and alliums, that are perfect for pasta sauces and salads; herb blends such as Greek Seasoning Blend, that make use of dried herbs and bring flavor and ease to any dish; freezer and shelf-stable jam, such as Black Pepper Plum Jam or Any Stone Fruit Preserves, perfect on toast, in homemade ice cream and other treats; Rosemary Citrus Bundt Cake made with dehydrated oranges; quick Pickled Pepper Slices, an instant condiment for burgers and tacos; Peach Slab Pie, that brings summer anytime with frozen peaches, just to name a few.
Holly Capelle is beloved for her @BigFamilyLiving Instagram where she showcases a gallery’s worth of exquisite preserves, dehydrated powders, jams, oils, honey, flowers, and more that line her shelves. Now, anyone will be inspired either to start preserving or to find new ideas for using and cooking with what they have made.
352 pages, Paperback
Published July 29, 2025
8 people are currently reading
62 people want to read
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Displaying 1 - 17 of 17 reviews
September 21, 2025
Well written, creative, beautifully photo-documented guide to preserving fruits, veggies, herbs and flowers.
A lovely “agony” read, for I shall never be able to accomplish all the goals it gave me. But it was inspiration plus!
A lovely “agony” read, for I shall never be able to accomplish all the goals it gave me. But it was inspiration plus!
March 28, 2025
Quick Summary: An inspired how-to & why-you-should-practice "preserving the seasons" book
My Review: Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (A Cookbook) by Holly Capelle is a 2025 release from Simon Element. It is scheduled for publication on 7/29/25.
About the Book: "...a straightforward guide to boiling water canning, drying, dehydrating, freeze-drying, infusing, freezing, and quick pickling."
In My Own Words: This!!! It is an incredibly comprehensive tool that is jam-packed with goodness on everything one needs to know about preserving the seasons via canning, jamming, freezing, dehydrating, freeze-drying, pickling, infusing, and combining. It is my dream book come to life.
My Favorites: Every yummy thing!
But seriously...
Culinary Powders
Canning Jams and Jellies
Quick Pickling
Infused Vinegars
Edible Flowers
What I Cannot Wait to Make:
Zucchini Bundt Cake
Orange Glaze
Avocado Garden Toast
Garden Quiche
Totally Twisted Yogurt
Creamy Roasted Tomato Soup
Fresh Pea Soup
Rosemary Candied Bacon
Wild Violet Peppercorn Vinaigrette
Honey-Garlic Glaze
Garden Focaccia
Botanical Candy Bars
North Pole Hot Chocolate with Whipped Toppers
Holiday and Colorful Fruit Ice Cubes
My Final Say: I am overjoyed about this book. It is a must have item that should be on everyone's Christmas List, Birthday Wish List, and maybe even Valentine's Day Chef's Kiss List.
There was so much to love about this book. Holly opened my mind up to the possibilities of what could be. Going through it got me excited about creating masterpieces featuring the colors and flavors of life. In truth, her approach to preserving the seasons reminded me of With Love, Meghan. (Watch it, if you haven't. It's lovely and charming...just like this book. I would love to see these two create something magical together.) The attention to detail and the pop of personal delights just adds to the experience and "elevates" the simple, making it extraordinary.
I genuinely appreciated the troubleshooting information, the helpful tips, the various recipes, and the colorful photos. I also loved the heartwarming nuances of family and home life that were sprinkled in. It made the content more relatable.
Other: This cookbook will delight readers of all levels. From the beginner to the advanced - anyone will undoubtedly be stirred up and energized to preserve the seasons.
* I think this book would provide a great family bonding experience. It's ripe with opportunities to teach, learn, and grow together.
Rating: 5/5
Recommend: Yes
Audience: All
Keeper: Yes
Favorites Shelf: Yes
Hard Copy Preferred: Yes!
Status/Level: ⭐️⭐️⭐️⭐️⭐️
Note: I could easily see this content in a series of books, videos, or even as a Food Network show. Because the material is so inspiring, it motivates others to try something new and different; it also encourages those who may be more familiar with these concepts to up their game. Can you imagine?! To build a community of followers who want to preserve the season is genius.
Sincere appreciation is extended to the author, to the publisher (Simon Element | S&S/Simon Element), and to NetGalley. Thank you, from my heart, for providing access to this remarkable title in exchange for an honest critique. It was an absolute pleasure to review this work. Not only am I thrilled that I had a chance to read it, but I am also very much looking forward to securing a hard copy for my own personal library, once the book is officially released.
My Review: Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (A Cookbook) by Holly Capelle is a 2025 release from Simon Element. It is scheduled for publication on 7/29/25.
About the Book: "...a straightforward guide to boiling water canning, drying, dehydrating, freeze-drying, infusing, freezing, and quick pickling."
In My Own Words: This!!! It is an incredibly comprehensive tool that is jam-packed with goodness on everything one needs to know about preserving the seasons via canning, jamming, freezing, dehydrating, freeze-drying, pickling, infusing, and combining. It is my dream book come to life.
My Favorites: Every yummy thing!
But seriously...
Culinary Powders
Canning Jams and Jellies
Quick Pickling
Infused Vinegars
Edible Flowers
What I Cannot Wait to Make:
Zucchini Bundt Cake
Orange Glaze
Avocado Garden Toast
Garden Quiche
Totally Twisted Yogurt
Creamy Roasted Tomato Soup
Fresh Pea Soup
Rosemary Candied Bacon
Wild Violet Peppercorn Vinaigrette
Honey-Garlic Glaze
Garden Focaccia
Botanical Candy Bars
North Pole Hot Chocolate with Whipped Toppers
Holiday and Colorful Fruit Ice Cubes
My Final Say: I am overjoyed about this book. It is a must have item that should be on everyone's Christmas List, Birthday Wish List, and maybe even Valentine's Day Chef's Kiss List.
There was so much to love about this book. Holly opened my mind up to the possibilities of what could be. Going through it got me excited about creating masterpieces featuring the colors and flavors of life. In truth, her approach to preserving the seasons reminded me of With Love, Meghan. (Watch it, if you haven't. It's lovely and charming...just like this book. I would love to see these two create something magical together.) The attention to detail and the pop of personal delights just adds to the experience and "elevates" the simple, making it extraordinary.
I genuinely appreciated the troubleshooting information, the helpful tips, the various recipes, and the colorful photos. I also loved the heartwarming nuances of family and home life that were sprinkled in. It made the content more relatable.
Other: This cookbook will delight readers of all levels. From the beginner to the advanced - anyone will undoubtedly be stirred up and energized to preserve the seasons.
* I think this book would provide a great family bonding experience. It's ripe with opportunities to teach, learn, and grow together.
Rating: 5/5
Recommend: Yes
Audience: All
Keeper: Yes
Favorites Shelf: Yes
Hard Copy Preferred: Yes!
Status/Level: ⭐️⭐️⭐️⭐️⭐️
Note: I could easily see this content in a series of books, videos, or even as a Food Network show. Because the material is so inspiring, it motivates others to try something new and different; it also encourages those who may be more familiar with these concepts to up their game. Can you imagine?! To build a community of followers who want to preserve the season is genius.
Sincere appreciation is extended to the author, to the publisher (Simon Element | S&S/Simon Element), and to NetGalley. Thank you, from my heart, for providing access to this remarkable title in exchange for an honest critique. It was an absolute pleasure to review this work. Not only am I thrilled that I had a chance to read it, but I am also very much looking forward to securing a hard copy for my own personal library, once the book is officially released.
July 11, 2025
Originally posted on my blog Nonstop Reader.
Preserving the Seasons is a recipe and tutorial collection to creating and using jams, jellies, chutneys, preserves, foraged foods, herbs and flowers by Holly Capelle. Due out 29th July 2025 from Simon & Schuster on their Simon Element imprint, it's 352 pages and will be available in paperback and ebook formats.
This is a really comprehensive collection to both preserving foods and using them. The layout is easy to understand and accessible. The introductory chapters cover tools, supplies, ideas for harvest preserving, equipment, ingredients selection, and general tips.
The recipes are arranged roughly thematically and include different preservation methods (freezing, dehydrating, water canning, drying, freeze-drying, etc, followed by a large selection of recipes for use.
The recipes each contain an introduction, ingredients listed bullet style in a sidebar, and step by step instructions. Measurements are given in imperial (American) units. The ingredients are mostly relatively easily sourced, but some might require mail order or access to canning supplies and tools.
The book is not lavishly illustrated, but the included photography is clear and easy to follow and sufficient. The photos which are included are well done, and some are truly sublime (botanical candy bars, for example, are breathtaking). If the book has a flaw, it's that it felt like it tried to be too much. It's not just a collection of preserving tips and recipes, but also tries to include recipes to use those items.
Five stars. This book would make a superlative selection for smallholders, orchardists, gardeners, local food fans, adventuresome cooks, and other lifestyle readers. This is a well written, eminently reasonable, usable guide to making and enjoying the excess produce of our gardens.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Preserving the Seasons is a recipe and tutorial collection to creating and using jams, jellies, chutneys, preserves, foraged foods, herbs and flowers by Holly Capelle. Due out 29th July 2025 from Simon & Schuster on their Simon Element imprint, it's 352 pages and will be available in paperback and ebook formats.
This is a really comprehensive collection to both preserving foods and using them. The layout is easy to understand and accessible. The introductory chapters cover tools, supplies, ideas for harvest preserving, equipment, ingredients selection, and general tips.
The recipes are arranged roughly thematically and include different preservation methods (freezing, dehydrating, water canning, drying, freeze-drying, etc, followed by a large selection of recipes for use.
The recipes each contain an introduction, ingredients listed bullet style in a sidebar, and step by step instructions. Measurements are given in imperial (American) units. The ingredients are mostly relatively easily sourced, but some might require mail order or access to canning supplies and tools.
The book is not lavishly illustrated, but the included photography is clear and easy to follow and sufficient. The photos which are included are well done, and some are truly sublime (botanical candy bars, for example, are breathtaking). If the book has a flaw, it's that it felt like it tried to be too much. It's not just a collection of preserving tips and recipes, but also tries to include recipes to use those items.
Five stars. This book would make a superlative selection for smallholders, orchardists, gardeners, local food fans, adventuresome cooks, and other lifestyle readers. This is a well written, eminently reasonable, usable guide to making and enjoying the excess produce of our gardens.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
August 3, 2025
Preserving the Seasons begins with brief overviews of all the ways to save your garden, or farmers market’s, bounty. Freezing, pickling, water bath canning, drying, dehydrating and freeze drying are all covered as are various types of infusions.
I don’t know if everyone has a relative like my grandma. She cooked without recipes or even measurements. She used the lines on her palm to decide how much salt to add to a recipe. She knew how much liquid to add to her dough based on its looks. She was not much help to a young aspiring cook. But her food always came out delicious.
Preserving the Seasons uses my grandmother’s method for recipes. There are instructions, and measurements thank goodness, in all the recipes. But they certainly don’t hold your hand during the cooking process. They require a bit of experience in the kitchen to use. If you have never done one of the techniques, chances are you will need another book, or a rapid Google search, to clarify exactly how to complete each preserving method or recipe.
So if the techniques and recipes within Preserving the Seasons are meant for more experienced cooks, what can beginners get out of the book? The first two sections provide good explanations of all the different ways to preserve fruits, vegetables and even flowers. It allows the reader to decide which method they want to try, with the help of further research. I have done most of these methods before, some more successfully than others. Some I have never even heard about. I really loved the infusions section because that technique is totally new to me. I believe other beginners would love the brief overviews too.
Those more experienced will love the variety of the recipes included. Most don’t require a lot of money or any difficult to find ingredients. Readers may also find some new ways to use and/or preserve ingredients that they have on hand.
Overall, Preserving the Seasons seems more like a good starting point rather the reference book I was hoping for. It will build enthusiasm for using up every bit of seasonal produce in one way or another. 4 stars!
Thanks to NetGalley and Simon Elements for providing me with an advanced review copy.
I don’t know if everyone has a relative like my grandma. She cooked without recipes or even measurements. She used the lines on her palm to decide how much salt to add to a recipe. She knew how much liquid to add to her dough based on its looks. She was not much help to a young aspiring cook. But her food always came out delicious.
Preserving the Seasons uses my grandmother’s method for recipes. There are instructions, and measurements thank goodness, in all the recipes. But they certainly don’t hold your hand during the cooking process. They require a bit of experience in the kitchen to use. If you have never done one of the techniques, chances are you will need another book, or a rapid Google search, to clarify exactly how to complete each preserving method or recipe.
So if the techniques and recipes within Preserving the Seasons are meant for more experienced cooks, what can beginners get out of the book? The first two sections provide good explanations of all the different ways to preserve fruits, vegetables and even flowers. It allows the reader to decide which method they want to try, with the help of further research. I have done most of these methods before, some more successfully than others. Some I have never even heard about. I really loved the infusions section because that technique is totally new to me. I believe other beginners would love the brief overviews too.
Those more experienced will love the variety of the recipes included. Most don’t require a lot of money or any difficult to find ingredients. Readers may also find some new ways to use and/or preserve ingredients that they have on hand.
Overall, Preserving the Seasons seems more like a good starting point rather the reference book I was hoping for. It will build enthusiasm for using up every bit of seasonal produce in one way or another. 4 stars!
Thanks to NetGalley and Simon Elements for providing me with an advanced review copy.
June 25, 2025
Thanks to Edelweiss and Simon & Schuster for the digital copy of this book; I am leaving this review voluntarily.
It’s officially strawberry and rhubarb season here in Wisconsin, and also when a Midwestern grocery chain has blue, black, and raspberries for $.99 a container. The last few weekends, I’ve been making sauces and syrups and going through my many preserving cookbooks.
Preserving the Seasons is a different kind of book. It covers drying, dehydrating, canning, as well as making infusions, pickling, and flavored vinegars. I really appreciated the infusions as I read this while my lilacs were blooming and got the idea to make lilac jelly. And I picked some mint and made a mint infusion to make mint jelly. And the great thing about this book is that there are recipes at the end of the book on how to use the various goodies.
This is a great book for those who want to experiment with their preserving and also easy-to-understand, so beginners will get some use out of this book, too. There are plenty of gorgeous photos, too!
It’s officially strawberry and rhubarb season here in Wisconsin, and also when a Midwestern grocery chain has blue, black, and raspberries for $.99 a container. The last few weekends, I’ve been making sauces and syrups and going through my many preserving cookbooks.
Preserving the Seasons is a different kind of book. It covers drying, dehydrating, canning, as well as making infusions, pickling, and flavored vinegars. I really appreciated the infusions as I read this while my lilacs were blooming and got the idea to make lilac jelly. And I picked some mint and made a mint infusion to make mint jelly. And the great thing about this book is that there are recipes at the end of the book on how to use the various goodies.
This is a great book for those who want to experiment with their preserving and also easy-to-understand, so beginners will get some use out of this book, too. There are plenty of gorgeous photos, too!
July 16, 2025
Thank you to NetGalley and the publisher for an advanced copy of this book for review.
What a reference manual for preserving fruits and vegetables! Aside from recipes scribbled by my grandmothers on the back of envelopes, a reliable reference for preserving fruits and vegetables as jams, jellies, dried goods, and frozen preserves is something I have been lacking.
I think this book does a great job of breaking down how to use with handy reference tables to refer back to. During my first reading, I was concerned that there were not enough recipes that would utilize the foods that this book guides you in making. The last chapter is a beautiful bouquet of simple but still imaginative recipes. I made the lemon, lilac, and poppyseed bread as well as the chocolate tahini banana muffins. Both recipes came together easily and were gobbled up with expediency.
I would be thrilled to have this book amongst my collection of cookbooks to refer back to. I may even make fancy ice cubes for my next get together.
What a reference manual for preserving fruits and vegetables! Aside from recipes scribbled by my grandmothers on the back of envelopes, a reliable reference for preserving fruits and vegetables as jams, jellies, dried goods, and frozen preserves is something I have been lacking.
I think this book does a great job of breaking down how to use with handy reference tables to refer back to. During my first reading, I was concerned that there were not enough recipes that would utilize the foods that this book guides you in making. The last chapter is a beautiful bouquet of simple but still imaginative recipes. I made the lemon, lilac, and poppyseed bread as well as the chocolate tahini banana muffins. Both recipes came together easily and were gobbled up with expediency.
I would be thrilled to have this book amongst my collection of cookbooks to refer back to. I may even make fancy ice cubes for my next get together.
August 15, 2025
I needed this guide. Now that I am trying to preserve and create lasting food I am a bit lost. This wonderful guide breaks down everything so that it is easy to understand and to follow. I shared it with my mom and even she learned new ways and ideas.
It starts us with all the information we need to get started. Things like the equipment we will need, deciding what we want to preserve and what methods we want to use. Then each method is explained in amazing detail with easy to follow step-by-step instructions.
When you want to get even more adventourous and creative the author included ways to preserve flowers, herbs and more. You will also find some mouth watering recipes for everything you maybe preserving. I loved learning how to make seasoning blends and infusions. The book is packed with amazing photography which made me want to try even more.
You will love this guide. Makes a great gift too.
Thank you to NetGalley and the publishers for sharing.
It starts us with all the information we need to get started. Things like the equipment we will need, deciding what we want to preserve and what methods we want to use. Then each method is explained in amazing detail with easy to follow step-by-step instructions.
When you want to get even more adventourous and creative the author included ways to preserve flowers, herbs and more. You will also find some mouth watering recipes for everything you maybe preserving. I loved learning how to make seasoning blends and infusions. The book is packed with amazing photography which made me want to try even more.
You will love this guide. Makes a great gift too.
Thank you to NetGalley and the publishers for sharing.
September 8, 2025
Preserving the Seasons focuses on different preservation methods (canning, freeze drying, etc). The cookbook is incrediebly information ont he preserving process how different foods react.
The Sections are
Part 1: Saving the Seasons (reviews the various things you can preserve and what is the most optimal method, there are recipes included for each method)
- freeze it
- no can jams and quick pickles
- boiling water canning
- dry it
- dehydrate it
- freeze dry it
Part 2: Savoring the Seasons with Infusions-
- water infusions
- savory infusions
- sweet infusions
part 3: serving the seasons
- I'll cheers to that
- snack shack
- off to a good start
- soups and sandwiches
- salad bar
- dinner menu
- hit the sauce
- the bread box
- sweet tooth
Each recipe has a recipe blurb, servings, ingredients, and directions. Some recipes include variations.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
Part 1: Saving the Seasons (reviews the various things you can preserve and what is the most optimal method, there are recipes included for each method)
- freeze it
- no can jams and quick pickles
- boiling water canning
- dry it
- dehydrate it
- freeze dry it
Part 2: Savoring the Seasons with Infusions-
- water infusions
- savory infusions
- sweet infusions
part 3: serving the seasons
- I'll cheers to that
- snack shack
- off to a good start
- soups and sandwiches
- salad bar
- dinner menu
- hit the sauce
- the bread box
- sweet tooth
Each recipe has a recipe blurb, servings, ingredients, and directions. Some recipes include variations.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
April 22, 2025
Canning and preserving have always been a traditional craft in communities where the processes were taught from one generation to the next. The pandemic brought home the fact that some of the old ways could be useful in this era. Holly Capelle's book contains information that can be used by some one just starting the adventure or someone looking to expand their skills. Clear guidance and beautiful photography provides the support everyone can use. The recipes make me want to get my pots and jars out and get to work. I learned a small amount of training when I was young(er). With help from this and other books, I've expanded my skills and improved my family's quality of life while saving money. If any of these is on your to do list, PRESERVING THE SEASONS deserves a spot in your cooking library.
May 2, 2025
Beautiful and brilliant! This was not just a book on different ways to preserve food, but a way to inspire preservation of food and how to use it. The photographs truly show how the gorgeous the items were that were being discussed. Plus, broke everything down to where anyone could follow along and have success in recreating what was shown. The Author was very considerate and showed how to fix issues that may arise. That is beyond helpful to anyone trying to preserve food. The journal in the back for notes was a magnificent idea as well. This allows the reader to keep details on items that they have tried and what they wish to do different next time, to add their own flare on it. The recipes were a fantastic addition and how to use the items that were preserved. Lastly, the acknowledgments. That hits the soul. You can feel the love that was poured into this book and what it means.
July 30, 2025
It’s been a since I’ve canned. So when I saw this book, I figured why not give it a read and see if I’m ready to get back into it. This is an absolutely beautiful resource. From jams to pickles, they’re so many things that I’ve been forgetting about. This book brought me right back to where I was when I was younger and I’m ready to can some of this season‘s goodness for use during the colder weather.
Bonus, a girlfriend asked me about putting up some of the bounty from her garden and this is the book I recommended to her. She’s already pre-ordered it and as purchasing her jars and material so that she can get to it right away.
If you’re not following this author on Insta? You are missing out! Her page is absolutely as beautiful as this book is. Do not, I repeat do not wait. Go out and follow her right now! You won’t regret it.
Bonus, a girlfriend asked me about putting up some of the bounty from her garden and this is the book I recommended to her. She’s already pre-ordered it and as purchasing her jars and material so that she can get to it right away.
If you’re not following this author on Insta? You are missing out! Her page is absolutely as beautiful as this book is. Do not, I repeat do not wait. Go out and follow her right now! You won’t regret it.
October 25, 2025
Preserving the Seasons is exactly what the title implies - how to preserve produce at peak season to enjoy all year. The book is divided into three sections - saving the seasons (covers preserving methods), infusions (creating infused drinks, oils, vinegars, etc.), and serving the season (recipes using things you've preserved or fresh produce). There were LOTS of recipes I'd like to try. I also thought the author did a good job of explaining each type of preservation method in the first section. The recipes had good tips for substitutions or if using the fresh ingredient instead of preserved. Overall I am really impressed with this cookbook! Definitely one to check out if you're a gardener and looking for more ways to preserve your harvest and used those preserved goods.
March 21, 2025
This book could not have come at a better time for us! We recently bought a dehydrator, as we are campers and are in our kayaks nine months out of the year.
Carrying fresh fruits is messy and not the best after they turn brown or mushy. We have tried apples, strawberries, lemons and oranges so far but this lovely book has expanded our knowledge.
Storage was particularly of interest to me. If you have a question, I think this book will answer any questions you have.
Very well done! Excellent reference book.
NetGalley/ Simon Element July 29, 2025
Carrying fresh fruits is messy and not the best after they turn brown or mushy. We have tried apples, strawberries, lemons and oranges so far but this lovely book has expanded our knowledge.
Storage was particularly of interest to me. If you have a question, I think this book will answer any questions you have.
Very well done! Excellent reference book.
NetGalley/ Simon Element July 29, 2025
September 4, 2025
I loved this book. There are so many recipes and it goes beyond the basic jellies and pickles. Great for beginners or those who are experienced with putting up foods. Highly recommended.
I read an ARC temporary digital copy of this book via netgalley.
I read an ARC temporary digital copy of this book via netgalley.
May 26, 2025
Fantastic books that covers all the ways to preserve things. From freezing to freeze drying one can find all in here to help with it. The recipes are also wonderful and helpful to have around.
Read
July 25, 2025On my initial flip through the Kindle version of Preserving the Seasons, I thought I’d gotten in way over my head. The pantry shots were beautiful but seriously intimidating, and there were edible flowers everywhere: frozen in ice cubes, adorning compound butters, perched on biscuits and cookies, even embedded in candy bars. I wasn’t sure what kind of situation I’d gotten myself into.
But then I started cooking, and to my surprise, it was mostly straightforward. Take the fruit leather, for example. I knew it was possible to make without a dehydrator, but I hadn’t realized just how easy it could be.
The oven-roasted beet chips were less successful. Some combination of slice thickness, oven temperature, and the lack of a dehydrator meant they didn’t crisp up. But roasted beets are never a total loss.
Next came the potato roses (made with vegan butter), which were an ideal mix of form and function. The potatoes cooked more densely and crisped up better than they usually do on a sheet pan, and they looked so impressive that people wanted to take pictures.
The slow-cooked dried beans were solid, though unremarkable. Mine were a little old and probably needed a longer soak or cook time. As for the herby pizza dough, I was skeptical, and the result was more pizza bread than a proper crust, but it came together quickly and was a crowd-pleaser.
The Kindle version, unfortunately, hasn’t been optimized, a common issue with cookbooks. Page numbers interrupt the text, there’s no index, photos run off the page, and sections run into each other. Still, it’s usable.
So am I going to be making the “Fancy Pants Ice” anytime soon? No. But I can definitely see myself repeating some of the functional basics: the fruit leather, the potato roses, and the pizza dough. And I’ll need to revisit this to explore more of the actual canning and preserving.
Thanks to Simon Element and NetGalley for providing an advance reading copy.
But then I started cooking, and to my surprise, it was mostly straightforward. Take the fruit leather, for example. I knew it was possible to make without a dehydrator, but I hadn’t realized just how easy it could be.
The oven-roasted beet chips were less successful. Some combination of slice thickness, oven temperature, and the lack of a dehydrator meant they didn’t crisp up. But roasted beets are never a total loss.
Next came the potato roses (made with vegan butter), which were an ideal mix of form and function. The potatoes cooked more densely and crisped up better than they usually do on a sheet pan, and they looked so impressive that people wanted to take pictures.
The slow-cooked dried beans were solid, though unremarkable. Mine were a little old and probably needed a longer soak or cook time. As for the herby pizza dough, I was skeptical, and the result was more pizza bread than a proper crust, but it came together quickly and was a crowd-pleaser.
The Kindle version, unfortunately, hasn’t been optimized, a common issue with cookbooks. Page numbers interrupt the text, there’s no index, photos run off the page, and sections run into each other. Still, it’s usable.
So am I going to be making the “Fancy Pants Ice” anytime soon? No. But I can definitely see myself repeating some of the functional basics: the fruit leather, the potato roses, and the pizza dough. And I’ll need to revisit this to explore more of the actual canning and preserving.
Thanks to Simon Element and NetGalley for providing an advance reading copy.
November 20, 2025
With Today's Prices, You Need This Book! I have been canning vegetables and fruit for at least 40 years now. Mostly using the methods and recipes taught to me by my mother and aunts, as well as my trusty BALL canning book. I was fortunate enough to receive an ARC of this book from NetGalley and the publisher. I'm very glad that I did!
Capelle has packed her book with information. The freezing section gave me a lot of tips that I was unaware of. The pickling section had some new recipes for me to try. I've been wanting to expand into dehydrating, and am much more confident knowing her tips now. I have been water bath canning for years, but have been convinced to try some new recipes by the book. And I have never tried freeze-drying or making infusions, but thanks to the author, I am going to give these techniques a go.
All in all, the book is well written, with easy to understand descriptions and recipes. I am ordering a hard copy of it, to put on the shelf with my BALL canning book.
Capelle has packed her book with information. The freezing section gave me a lot of tips that I was unaware of. The pickling section had some new recipes for me to try. I've been wanting to expand into dehydrating, and am much more confident knowing her tips now. I have been water bath canning for years, but have been convinced to try some new recipes by the book. And I have never tried freeze-drying or making infusions, but thanks to the author, I am going to give these techniques a go.
All in all, the book is well written, with easy to understand descriptions and recipes. I am ordering a hard copy of it, to put on the shelf with my BALL canning book.
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