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

by Autumn Giles

Overview

"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 Gochugaru 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.

Product Details

ISBN-13:	9781627888462
Publisher:	Voyageur Press
Publication date:	11/30/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	21 MB
Note:	This product may take a few minutes to download.

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.

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.

Table of Contents

Introduction 6

Sweet Preserves 10

Cranberry, Orange & Hazelnut Conserve 24

Blueberries in Their Own Syrup 27

Hot & Sour Cherry Preserves 28

Tomato-Vanilla Jam 31

Grapefruit-Rhubarb Preserves 34

Bergamot-Scented Meyer Lemon Marmalade 37

Lavender Apple Butter 40

Rangpur Lime Marmalade 42

Raspberry-Rhubarb Sauce 45

Smooth Cherry-Limeade Jam 46

Blackberry-Plum Jam 49

Strawberry Preserves 50

Salted-Apple Caramel 53

"Just a Cup" Rose Wine Jelly 54

Quick Peach-Bourbon Jam 57

Hibiscus-Lime Jelly 58

Banana-Chocolate Butter 60

Rescue-Roasted Strawberry Compote with Thyme 63

Rustic Jumbleberry-Pie Jam 64

Fig Jam with Toasted Fennel Seeds 67

Orange-Rosewater Curd 68

Pear-Cardamom Butter 71

Buckwheat-Oat Jam Crumb Bars 73

Pickling 74

Rhubarb-Cardamom Chutney 80

Kombu Dashi Pickled Shiitake Mushrooms 82

Broiled Pickled Onions 84

Blackberry-Sage Shrub 86

Celery & Black Pepper Shrub 89

Pickled Mandarinquats with Ginger & Pink Peppercorns 90

Curried Orange Pickle 93

Pickled-Beet Carpaccio with Honey & Thyme 94

Maple-Plum Mostarda 97

Bloody Mary Pickled Eggs 98

Green Chile Jam 101

Quick Pickled Rhubarb 102

Spring Radish & Pickled Rhubarb Pico de Gallo 104

Banana Ketchup 105

Southwest Chow-Chow 107

Old Bay Pickled Cauliflower 108

Five-Spice Apple Chutney 111

Double-Tart Cherry Relish with Cloves 112

Pickled Figs with Port & Black Pepper 115

Smoky Carrot Coins 116

Raspberry & Burnt-Honey Gastrique 119

Pizza-Pickled Brussels Sprouts 120

Fermentation 122

Dilly Beans 136

Pink House Kraut 139

White Kimchi 140

'Snips Chi 143

Fermented Jalapeno Slices 144

Fermented Jalapeno Hot Sauce 147

Whole Brined Lemons 148

Gochugaru Preserved Lemons 150

Lemony Sprouts Kraut-Chi 153

Brined Watermelon Radishes 154

Rutabaga & Wakame Sauerruben 157

Lime Curtido 158

Chipotle-Cauliflower Kraut 161

Daikon Garlic "Noodles" 162

Baby Bok Choy Kimchi 165

Kumquat Kimchi 166

Spring Onion & Red-Radish-Cube Kimchi 169

Chow-Chow Kraut Deviled Eggs 171

Chow-Chow Kraut 172

Salty-Dog Kraut 175

Pink-Salt Kraut 176

Radicchio & Sunchoke Kraut with Thyme 179

Brined Green Tomatoes with Basil 180

Kohlrabi Spears 183

Fermented Carrot & Daikon Matchsticks 184

Acknowledgments 186

About the Author 187

Resources 187

Index 190

Editorial Reviews

"Every time I open Beyond Canning, I am inspired to leap up and head to the kitchen. I love Autumn's unique flavor combinations and her devotion to crafting the best and most delicious small batch preserves possible. If you're looking to move beyond the classics, this is the book for you." - Marisa McClellan, creator of FoodinJars.com and author of Preserving by the Pint and Food in Jars

"Packed with practical advice, inventive small-batch recipes, and informative illustrations, Beyond Canning, is a worthy addition to any home preserver's shelf. Autumn's tempting recipes like Hot-and-Sour Cherry Preserves and 'Snips Chi will inspire everyone from novice preservers to canning pros." - Yossy Arefi, author Sweeter Off the Vine

"Beyond Canning gets to the heart of what small-batch canning and preserving is best at - making creative use of bits and pieces rather than bushels and gallons. 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

"It's always a good sign when I'm paging through a cookbook and say to myself, 'I've got to make this, and I've got to make this, and this, and this, and this!' Autumn is quite literally a life-preserver; this book will save you and your vegetables from bland ruination." - Dan Kohler, food science expert on Hallmark Channel's Home Family and creator of RenegadeKitchen.com

From the Publisher