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

Autumn Giles writes Beyond Canning for home preservers who have mastered the basics and wish to expand their repertoire. The book moves beyond standard strawberry jam and tomato sauce to explore inventive flavors and smart techniques for reducing waste. It covers vinegar preserving, water bath canning, and fermentation methods that go beyond traditional kimchi. Readers learn to use herb-infused vinegar for shrubs, understand maceration science, and utilize air-locked mason jars for worry-free ferments. The text also teaches simple ratios for creating small-batch preserves. The seventy recipes feature unexpected ingredients and textures. Examples include Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, and Gochugaru Preserved Lemons. Other entries showcase Rangpur Lime Marmalade, Lavender Apple Butter, and Raspberry-Rhubarb Sauce. The book also includes Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, and Kombu Dashi Pickled Shitake Mushrooms. Additional recipes such as Curried Orange Pickle, Maple-Plum Mostarda, and Pickled Figs with Port & Black Pepper offer diverse taste profiles. Fermented Jalapeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme complete the collection. This resource suits those who know the basics but seek to broaden their skill set. It is less useful for beginners needing foundational instruction. The author provides practical ways to eat better through root-to-stalk recipes. The content focuses on American general regional cooking and reference methods. Giles offers an in-depth exploration into multiple preserving techniques for small-scale homesteaders.