Food + Preservation
Label
Food + Preservation
Name
Food + Preservation
Focus
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Actions
Incoming Resources
- Subject of16
- Preserve it!, [bottled fruits, jams & jellies, pickles, cured meats], editor-in-chief, Lynda Brown ; with Carolyn Humphries and Heather Whinney
- The backyard homestead, edited by Carleen Madigan
- Canning & preserving, 80+ simple, small-batch recipes
- The ultimate guide to preserving & canning, foolproof techniques, expert guidance, and 110 recipes from traditional to modern, by the editors of the Harvard Common Press
- Preserving wild foods, a modern forager's recipes for curing, cannning, smoking, and pickling, Matthew Weingarten and Raquel Pelzel ; photography by Stéphanie de Rougé
- Complete canning guide, freezing, preserving, drying
- The complete idiot's guide to preserving food, by Karen K. Brees
- Preserving, made at home, Dick & James Strawbridge
- Pickling everything, foolproof recipes for sour, sweet, spicy, savory, crunchy, tangy treats, Leda Meredith
- The art of preserving, authors, Lisa Atwood, Rebecca Courchesne, Rick Field ; photographer: France Ruffenach
- Naturally sweet food in jars, 100 preserves made with coconut, maple, honey, and more, Marisa McClellan ; photography by Steve Legato
- Well-preserved, recipes and techniques for putting up small batches of seasonal foods, Eugenia Bone ; photographs by Megan Schlow and Andrew Brucker
- The beginner's guide to preserving food at home, Janet Chadwick
- Homegrown pantry, a gardener's guide to selecting the best varieties & planting the perfect amounts for what you want to eat year-round, Barbara Pleasant
- Preserving food without freezing or canning, traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante
- Charcuterie, the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Outgoing Resources
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