Essential Food Preserving
The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs
Published on 4. June 2026
Book
Hardback
432 pages
978-1-63586-802-9 (ISBN)
Description
The must-have reference guide to all the methods used for preserving every type of food-from canning vegetables to making fruit wines to curing meat-with more than 250 recipes and creative zero-waste options for using all the parts that are normally discarded.
Essential Food Preserving is organized by type of food, with multiple preservation methods for each one, so you can preserve the bounty in a variety of ways, including:
- Canning
- Fermenting
- Brewing beer, wine, and vinegar
- Pickling
- Making jams and jellies
- Drying
- Smoking
- Cold storage
Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia's expert curation of the topic and creative recipes that go beyond the basics, accompanied by clear step-by-step instructions and original photography.
Essential Food Preserving is organized by type of food, with multiple preservation methods for each one, so you can preserve the bounty in a variety of ways, including:
- Canning
- Fermenting
- Brewing beer, wine, and vinegar
- Pickling
- Making jams and jellies
- Drying
- Smoking
- Cold storage
Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia's expert curation of the topic and creative recipes that go beyond the basics, accompanied by clear step-by-step instructions and original photography.
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Product notice
Trade binding
Illustrations
Full-color; photographs throughout
Dimensions
Height: 209 mm
Width: 262 mm
Thickness: 27 mm
Weight
1394 gr
ISBN-13
978-1-63586-802-9 (9781635868029)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Julia Skinner
Essential Food Preserving
The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs
E-Book
05/2026
Storey Publishing, LLC
€22.99
Available for download
Person
Julia Skinner, PhD is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, Our Fermented Lives, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her latest book, The Fermentation Oracle, was a gold Nautilus Award winner and a nominee for Georgia Author of the Year. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. She has a PhD in Library & Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland.
Content
Preface
Introduction: Your Food Preservation Journey
Part 1: Food Preservation Techniques
Chapter 1: Pantries, Root Cellars, Refrigeration, Freezing
Chapter 2: Canning
Chapter 3: Fermentation and Pickling
Chapter 4: Syrup, Jam, Jelly, and Other Sweet Preserves
Chapter 5: Drying and Smoking
Part 2: Recipes and Strategies for Every Type of Food
Chapter 6: Vegetables
Chapter 7: Fruit
Chapter 8: Grains and Legumes
Chapter 9: Dairy, Meat, Seafood, and Eggs
Chapter 10: Other Preserving Experiments
Conclusion: Preserving in Community
Acknowledgments
Resources
Index
Introduction: Your Food Preservation Journey
Part 1: Food Preservation Techniques
Chapter 1: Pantries, Root Cellars, Refrigeration, Freezing
Chapter 2: Canning
Chapter 3: Fermentation and Pickling
Chapter 4: Syrup, Jam, Jelly, and Other Sweet Preserves
Chapter 5: Drying and Smoking
Part 2: Recipes and Strategies for Every Type of Food
Chapter 6: Vegetables
Chapter 7: Fruit
Chapter 8: Grains and Legumes
Chapter 9: Dairy, Meat, Seafood, and Eggs
Chapter 10: Other Preserving Experiments
Conclusion: Preserving in Community
Acknowledgments
Resources
Index