Can It & Ferment It

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 Jam
• Sugar Snap Pea Pickles
• Dandelion Jelly
• Pickled Fennel
• Fiddlehead Fern Pickles
• Spicy Spring Onion Relish
• Napa Cabbage Kimchi
• And much much more

Stephanie 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.

Stephanie Thurow is a Certified Master Food Preserver from Minneapolis, Minnesota, with a passion for food preservation. She loves creating easy-to-follow recipes to help others gain the confidence to preserve on their own. Stephanie is the author of Can It & Ferment It, WECK Small-Batch Preserving, and WECK Home Preserving and is the creator of canning and fermenting blog Minnesota from Scratch. She teaches food preservation classes around the Twin Cities, and resides in Minneapolis, Minnesota, on her urban homestead with her family, chickens, and plethora of pets.