El libro de las conservas y los fermentos: Aprende a conservar y fermentar alimentos de temporada en pequeñas cantidades para disfrutarlos todo el año

by Stephanie Thurow, Beatriz Villena Gómez (Translator)

¡Bienvenido al mundo de las conservas! En El libro de las conservas y los fermentos , Stephanie Thurow, bloguera y poseedora de un máster en conservación de alimentos, aúna las técnicas de estos dos sistemas y propone recetas adaptadas a ambos, demostrando así tanto a losprincipiantes como a los conserveros avezados que disfrutar de lo mejor de ambos mundos está al alcance de todos. De forma clara y sencilla, Stephanie explica las principales diferencias entre el proceso de conservación y el de fermentación , poniendo especial énfasis en la importancia de utilizar productos locales y ecológicos; describe asimismo la terminología propia de cada sistema, especifica cuáles son los suministros necesarios en ambos métodos, y finalmente nos descubre más de setenta y cinco recetas sabrosas y fáciles de preparar para todas las épocas del año. De su mano aprenderás a conservar frutas y verduras en pequeñas cantidades y de dos formas diferentes pero igualmente al baño maría o como saludable fermento rico en probióticos. Entre las originales recetas incluidas en esta guía encontrarás el chutney de fresa , los pepinillos en vinagre con ajo y eneldo , el kimchi de cebolleta , la compota de manzana con miel y canela , y muchas más.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Crafts

216 pages, Hardcover

Published August 16, 2021

About the author

Stephanie Thurow is a Certified Master Food Preserver, food preservation instructor, Master Gardener Volunteer, freelance writer and the author of three best-selling books, Can It & Ferment It ('17) - 2nd Edition (released 2020), WECK Small Batch Preserving (2018) and WECK Home Preserving (2020). Stephanie's 4th book, Small-Scale Homesteading, is set to release February 2023. Pre-order now!

Stephanie first learned the kitchen craft of water bath canning in the mid-2000's. What initially started as a mission to make the perfect garlic dill pickle quickly morphed into a way of life. She finds great pride in canning and fermenting fresh, organic produce for year-round enjoyment. She and her family also tap their maple trees, raise laying hens, grow hundreds of pounds of fresh produce each year, plus more, and do it all from their urban homestead.

Thurow finds great joy in teaching others. Her non-intimidating approach to cooking and preserving from scratch puts a novice at ease and her delicious recipes are ones that even a seasoned preservationist can appreciate and enjoy.

In addition to writing, she also owns a hand-stamped jewelry business. Stephanie was born and raised in Minnesota and resides in Minneapolis, MN.

Reviews

[Heather · Rating 5 out of 5]

I am gaga over this book. Time to ferment all the things. I've got the pumpkin kvass going and I'll I've got tons of recipes earmarked for when my fermentation vessels become available (I need more!)

[Stephanie Thurow · Rating 5 out of 5]

Naturally... :)

[Patty · Rating 5 out of 5]

I have been canning things for more years than I care to discuss but fermenting is relatively new to me. Sauerkraut is about the extent of my experience and I do that in a whomping big crock. That is what I like so much about this cookbook – it will allow me to experiment with small batches so that if I mess up I’m not doing it with a big whomping crock of food.

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.

[Jessica · Rating 4 out of 5]

Stephanie Thurow briefly explains how she got into canning and fermenting food, then explains the differences between canning and fermenting (and how they both preserve food). She also gives an overview of waterbath canning, but as I say with every canning cookbook - please take a class or learn from someone experienced like Thurow did - don't try to can for the first time just based on a book. It is easier than you think, but taking a class really equips you to do this right. The rest of the book is recipes divided into seasons - Spring, Summer, and Fall/Winter because it's best to can whatever is in season and is freshest. There were definitely a few recipes I'd like to try and I really liked that the recipes are designed for small batches so you know if you like something before committing to a huge batch.

[Betsy Asher · Rating 5 out of 5]

Wow! What a great little cookbook! I've been working on getting more fermented foods into my diet the past year or two but find the quality of store bought ones can be pretty inconsistent. Recently I had an opportunity to eat some pickles that Stephanie (this author) canned (or fermented?) and they were so crunchy and perfect that I'm now committed to action and starting to do my own! I love that the recipes in the book are small batch as I didn't need dozens of quarts of most things (which is what I previously associated with canning.) The recipes are simple, consistent, and I suspect will be delicious!
Can't wait to get started!

[Jennie · Rating 4 out of 5]

Lots of great ideas, and I love the pairing of canned recipes with fermented ones. I haven't tried any yet, and the recipe names get a little repetitive.

[szreads · Rating 5 out of 5]

I live the shrub cuz it reminds me of cordial! I can’t wait to try out the recipes

[Emily · Rating 5 out of 5]

Love this book! It has come in so handy this summer as my garden produce is harvested. I grab the book and flip through to find a new way to preserve the things we grow. I love that I can find options for both canning and fermenting right in the same book, makes my life so much easier. Highly recommend this book to all gardeners, preserves and food lovers.

[Kirstin Bernau · Rating 5 out of 5]

A great book for learning to can or ferment and also if you are experienced but looking for new recipes. I love the kimchee- the best I have ever had. My husband says the pickles are his very favorite- crisp and flavorful. Lots of recipes I would never have thought of and creative ways to use produce from your farmers market. It's nice too that she includes small batch recipes- I don't want to try a new recipe and make 10 quarts before I know if I like it or not.

[Sue · Rating 5 out of 5]

Out of the many many books newly published to support the growing desire for fermented foods, this is the one you buy! Excellent.

[Randi · Rating 4 out of 5]

Awesome recipe for pepper sauce.

[Sydney Beth · Rating 5 out of 5]

I’ll probably check this out from the library again. It has some good recipes!

[Cherrylyn B · Rating 5 out of 5]

I've gotten into fermenting vegetables, and wanted ideas and inspiration. I borrowed 3 different books on fermenting from our library system and when I got to the end of this one I was like, "I am buying this one!" It's simple and straightforward, and reads like a recipe book rather than a tome on fermenting. It calls for measuring by volume (tablespoon, cups, etc), which I prefer. Plus it has beautiful pictures with every recipe. While I wasn't looking for canning recipes, some of them look delicious and would be useful for a gardener who ran out of fridge space for ferments. 😉 You get the full line of all things pickled and fermented fruits and vegetables here.

[Dawn Gallop · Rating 5 out of 5]

I bought this book went it first came out on a preorder from Amazon. I have been so happy with this book that I have it with me at all times...I share with others...and we have created numerous recipes from the book. WORTH IT!!!! It is totally awesome and has some of the best recipes on fermenting foods on the market. Love the stories that go with the recipes and some of the places that inspired the recipes.

[Jennifer · Rating 4 out of 5]

I loved how she learned the skill from a relative in Wisconsin. Being a Wisconsinite this makes me proud! Most of the recipes are ones I would try. Some are basic ones I already make, but are great for those first trying canning or fermenting. The step-by-step pictures are also wonderful and her tips and tricks are very helpful!

[Betsyvsews · Rating 2 out of 5]

I was looking for more of a "why fermentation works" book, to understand enough about the process that I wouldn't have any more failures. This is a cute recipe book, but little more than that. There is also a major error: not all kosher salt is free of additives. You want pure sodium chloride - no anti-caking agents added. Check the box before you buy salt for pickling/fermenting.

[Diane Baima · Rating 3 out of 5]

There were some interesting recipes in the book but I was frustrated that the ingredients were not by weight but by number (one cabbage or three bunches of parsley, for example). Fruits and vegetables vary so much in size, especially when you grow your own that these amounts are not very helpful. I will try some of the recipes though, and enjoyed getting ideas.

[Sherri · Rating 4 out of 5]

Thurow does small batch fermenting and canning making experimenting doable. Several recipes of old and new to try. Good beginning explanations and equipment listing. If you've limited yourself to sauerkraut, give one of her other recipes a try.

[Raelene · Rating 4 out of 5]

Excellent recipes, delicious and easy to follow with seasonally appropriate combinations and easy-to-grow/ find at the market ingredients. I especially loved that each recipe has a whole section to make your own notes. This lady knows what’s up!

[Derek Blochlinger · Rating 5 out of 5]

I thougjt this was very thorough in explaining the process. Although I haven't yet tried any of the recipes, I plan to when that time of year comes.

[Brooke · Rating 4 out of 5]

This book has a bunch of recipes that sound amazing. I can't wait to try some out.

[Leona · Rating 4 out of 5]

Worthwhile introduction to the process

Good information, some useful tips with options and method variations for common recipes and ideas to use up fresh produce.

[Sandy · Rating 5 out of 5]

Really great little book on small batch canning and fermenting. So great I'm going to purchase it.

[Deborah · Rating 3 out of 5]

I liked how this book included and canning and fermenting version for each of the recipes. Will definitely use this book if I ever finally get into fermenting.

[Plum · Rating 3 out of 5]

a good number of recipes, some surprises: dandelion flowers! and some old favourites.
Nice to have this in the library to refer to.

[Sheryl · Rating 4 out of 5]

Lots of good ideas.

[Darren Boeck · Rating 5 out of 5]

This book gave me some great new ideas to try. I am looking forward to see how everything turns out. Well written and worth every penny.

[Meghan Richter · Rating 4 out of 5]

Not comprehensive. A limited beginners guide.

[Nancy · Rating 4 out of 5]

Recipes sound yummy

I love that most of these recipes are for small batches. I can’t wait to get started. First up, the Drunken Peach Jam!

[Jan · Rating 4 out of 5]

Very simple and up to date. I want to try many of these recipes and will keep this book handy. Ms. Thurow has boosted my confidence in my canning skills; now I want to try fermenting.

I purchased this book at Tractor Supply in WNY. I was not disappointed.