Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before, Paperback/Autumn Giles

"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or G ochugaru Preserved Lemons, you've come to the right place In Beyond Canning , Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside. About the Author: Autumn Giles is a freelance food writer, recipe developer, and photographer. She blogs at Autumn Makes & Does (www.autumnmakesanddoes.com) and is a regular contributor to Serious Eats . Her food-related work has been featured on or appeared in the New York Times , Modern Farmer , Food52 , BuzzFeed , Easy Eats , The Heritage Radio Network, Kaufmann Mercantile , Good. Food. Stories , iVillage , Cosmo , and others.