[R.E.A.D] Can It  Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Full
                      
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Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle,
spring onion kimchi, cinnamon-honey apple butter, and more!Welcome to the world of produce
preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie
Thurow brings the canning and fermenting communities together by offering recipes that work for
both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment
It shows canners and fermenters alike how they can have the best of both worlds. Recipes
include:Strawberry Rhubarb JamSugar Snap Pea PicklesDandelion JellyPickled
FennelFiddlehead Fern PicklesSpicy Spring Onion RelishNapa Cabbage KimchiAnd much much
moreStephanie explains the differences between the canning and fermentation processes,
emphasizes the importance of using local and organic produce, describes canning and fermenting
terminology and the supplies needed for both methods, and offers more than seventy-five fun and
easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two
different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
 
 
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