Essential Food Preserving
Description
- Canning
- Fermenting
- Brewing beer, wine, and vinegar
- Pickling
- Making jams and jellies
- Drying
- Smoking
- Cold storage
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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 book, The Fermentation Oracle, was a gold Nautilus Award winner. 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
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
