Preservation: The Art and Science of Canning, Fermentation and Dehydration

by Christina Ward, Nancy Singleton Hachisu (Introduction)

Taking Julia Child as her inspiration, Preservation? The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, 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Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.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.

Forward 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.

Genres: Food, Cookbooks, Nonfiction, Cooking, Health

400 pages, Paperback

First published January 1, 2017

Reviews

[Desiree · Rating 5 out of 5]

Equally accessible to people new to and experienced with canning and food preservation, this wonderfully well-written resource is a must-have for people interested in delicious recipes, food sciences, and thoughtful explanations of why different methodologies work. Ward writes like an educator, which is to say she understands her readers' interests and has multiple ways to develop their understandings. She writes with warmth and humor, keeping in mind the very real health concerns that can result from poor technique in food preservation. The illustrations and photographs beautifully complement the text. The design of the book is also lovely-substantive, attractive, A welcome addition to my cookbooks! This may just give me the confidence to try pressure cooker canning for the first time.

[Satchmo · Rating 5 out of 5]

I won this book off Goodreads Giveaways and I'm very glad I did. I like to do small batch canning in my kitchen and this book is extremely informative. Any question on safely canning, fermenting, and dehydrating foods will be answered in this simple to understand and thorough book. There are chapters dedicated to terms and techniques followed by hundred of recipes and even some pretty pictures. Highly recommend!

[Neil O'Rourke · Rating 3 out of 5]

This is a book worth borrowing from the library. I found one or two key nuggets of information that I’ll be able to use in this gardening year. Unfortunately there are a lot of recipes that became redundant when I reached out to family members about jams and jellies.

I’d recommend reading if it’s available at the nearest library.

[April Newman · Rating 3 out of 5]

There were passages that were well told, in scene and explaining the history and science of methods which I appreciated. The recipes seemed to be clear and useful for newbies and those who have been at it for a while. The tone was self-aware, at moments funny.

The space for improvement might be with the tone around food safety and fear. I've been preserving things for a decade plus, and there is a ton of information out there to make a kitchen preserver feel like they are doing it wrong, not safe enough, etc... It's no accident that this rhetoric exists, I think of forging and how collectively afraid we are of mushrooms. It's not an accident that we're here. The food industry and powers that be like the monoculture for the market. There is just one kind of mushroom that's readily available everywhere (looking at you white button). I was hoping that Ward's tone of voice would cast a light across some of that fear mongering. That she might be the calm and common sense voice that says not to be so afraid of doing these things. But that's not the message I got, again and again with the serious warnings about death from food. Unsure if that was a lawyer giving a warning, but it overshadowed things for me. I have experience and had to take a breath and sigh. I think some people new to the process might just have fears of botulism rekindled.

[Cynthia · Rating 5 out of 5]

An easy-to-understand guide to home food preservation, this book is the perfect choice for someone just getting started. Not only is it practical, the science behind the methods is presented in a conversational and humorous (i.e. memorable) manner. You may even discover, like I did, that your mother's canning methods could kill you. 😬 Includes a variety of recipes to try, from pickles to jams and everything in between!

[Tiffany Westlund · Rating 4 out of 5]

Very good

[Jenna · Rating 5 out of 5]

Given to me as a gift—best gift ever. A mandatory guide for canners.

[Will G · Rating 3 out of 5]

A very American food preservation book.

[PottWab Regional Library]

SM

[Sean Malone · Rating 5 out of 5]

As someone who had been intimidated by canning, I was so happy to find this book. It really breaks it down and makes it easy to understand. It's also just a really enjoyable read. The author has a sense of humor and a great style, which makes her clear mastery of the subject very accessible. I initially bought it for the jams and fruit recipes, which are great. And then the sauces and recipes were a fantastic bonus. Blueberry Barbecue Sauce! So amazing. Add to that the excellent and extremely helpful "Food Preservation Quick Reference Chart," a perfect balance of narrative and recipes, an easy to follow format - this book is now my absolute favorite on my kitchen bookshelf.

[Sarah left GR]

Heard an interview with the author on WBEZ's Morning Shift. Might make a good gift book for the holidays.