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Get ready to preserve

book cover image: foolproof preserving

Are you ready?  I'm not.  Not yet, anyway.  It always takes me awhile to get ready for canning and preserving so I like to plan a head to have the space, utensils and supplies all ready and set to go.  Then, when the fruits and vegetables of harvest season are at their peak I can leisurely stroll the farmers markets and produce section of stores to select the items I want for canning.  For me, part of the getting ready process always involves looking at new canning books and jotting down new recipes and techniques.

America's Test Kitchen always produces great recipes and most of them are manageable by a novice canner such as myself.  This years Foolproof preserving: a guide to small batch jams, jellies, pickles, condiments, and more is a must read.  I love the small batch recipes because I only use anything in small batches and storage space is at a premium in my kitchen/cold storage room.

book cover image: preserving the Japanes way

For the first time I am venturing into the realm of fermenting and I am going to try out a few recipes I found in Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen.  It has all you need to know from traditional Japanese recipes to the modern. Be sure to check it out. 

If you have a preferred preserving or canning book let me know.   And, enjoy this years harvest when it comes in.