Preservation: The Art and Science of Canning, Fermentation and Dehydration


Product Details

$24.95  $23.20
Publish Date
6.0 X 8.9 X 1.0 inches | 1.32 pounds

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About the Author

Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more.
Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.


Preservation is a one-stop compendium on pickling, drying, and otherwise immortalizing virtually any munchie you can imagine, which can then be saved long-term for just the right post-pot pig-out.Merry Jane
Christina Ward's book Preservation is a surprisingly sprightly look at the history and practice of food preservation, complete with recipes for everything from kombucha to kimchee to jam.Grumpy Book Reviews
The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted - preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar's song.CounterPunch Magazine
With its deeply researched advice, some historical background about food preservation and recipes--from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling-- Preservation is a treasure.Edible Door Magazine
For canners who like a goodly dose of science with their jams and pickles, there is no better book than Christina Ward's comprehensive volume. She is a master food preserver who digs into the hows and whys of water activity, pectin, and the boiling water bath process.Food in Jars