Learn how to preserve this summer's bounty with these six jam-packed pickling and preserving cookbooks. Click through the slides to view the titles.
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Food in Jars by Marisa McClellan
Food in Jars provides a great introduction to canning. This cookbook illustrates the step-by-step process or making preserves at home while explaining the "hows" and "whys." There are recipes for the classics like strawberry rhubarb jam and apricot jam while mixing in some interesting flavors like cantaloupe jam with vanilla and pear ginger jam. In addition, the book also contains recipes for fruit butters, chutneys, salsas, relishes, and more.
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The Pickled Pantry by Andrea Chesman
The Pickled Pantry explores the savory side of preserves. You will learn how to can everything from the classic dill pickle to Korean pickled garlic and even beet kvass. The recipes span the globe to include traditional pickles from El Salvador (curtido), Korea (kimchi), Germany (sauerkraut) and others.
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Jam On: The Craft on Canning Fruit by Laena McCarthy
Laena McCarthy of Anarchy in a Jar prefers to experiment with her jams and jellies. In Jam-On, she shares her favorite recipes for fruit preserves with unique flavor combinations. Her recipes do not mask the fruit flavor with an overwhelming amount of sugar. Some examples include grapefruit and smoked salt marmalade, rhubarb hibiscus jam, and lime and pandan marmalade.
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The Art of Preserving by Rick Field and Rebecca Courchesne
The Art of Preserving is a cookbook suited for beginning canners. Not only are there recipes for the preserves themselves but there are instructions on what to do with them besides spreading jam on toast. You will learn the entire spectrum of making preserves, both sweet and savory.
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Tart and Sweet by Kelly Geary and Jessie Knadler
Tart and Sweet is packed with fun and tasty preserving recipes that fall within two categories: basic and exotic. The basic can be classified as kumquat marmalades, strawberry orange compote, and raspberry jam. Alternatively, you can expand your preserving horizons with recipes like pickled fiddleheads, basil chili eggplant, and raisin-hater's apple chutney. In addition, the cookbook is organized by seasons to emphasize that preserving is a year-round activity.
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The Blue Chair Jam Cookbook by Rachel Saunders
The Blue Chair Jam Cookbook is a thesis on jam making. Rachel Sauders of Blue Chair Fruit Company has a passion, nay an obsession for creating the best marmalades and jams possible. The first section of the book is devoted to perfecting the jam making process and she writes in-depth instructions on how to do just that. Sauders extends beyond orange, strawberry, and apricot jam and includes recipes for preserves of rare fruits, hybrid fruits, and unexpected flavor duos.