Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs

Skinner, Julia

ISBN 10: 1635868025 / ISBN 13: 9781635868029

Published by Storey Books, 2026

About this Item

432 pages. 10.00x8.00x10.30 inches. In Stock.

Seller Inventory # xr1635868025

Bibliographic Details

• Title: Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs
• Publisher: Storey Books
• Publication Date: 2026
• Language: English
• ISBN 10: 1635868025
• ISBN 13: 9781635868029
• Binding: Hardcover
• Condition: Brand New
• Weight: 1.4 kilograms

About this title

Synopsis

The must-have reference guide to all the methods used for preserving every type of food—from canning vegetables to making fruit wines to curing meat—with more than 250 recipes and creative zero-waste options.

Featuring clear step-by-step instructions and original photography, Essential Food Preserving is organized by type of food, with multiple preservation methods for each one, so you can preserve almost anything in a variety of ways, including:

• Canning
• Fermenting
• Brewing beer, wine, and vinegar
• Pickling
• Making jams and jellies
• Drying
• Smoking
• Cold storage

Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia’s expert curation of the topic and creative recipes that go beyond the basics. 

About the Author

Julia Skinner, PhD is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, Our Fermented Lives, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her book, The Fermentation Oracle, was a gold Nautilus Award winner. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. She has a PhD in Library & Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland.