Fermentation & Canning

By Fireweed Botanic and Books

By Fireweed Botanic and Books

There is something so satisfying about homesteading projects - it feels a bit like an investment in myself, my health, and my future. Fermentation even feels a little bit magical! If thats too romatic sounding for you, you can just focus on the idea that learning how to ferment and preserve things is fun and can save you money! 

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans

Kirsten K. Shockey and Christopher Shockey

$29.95 $26.96

Absolutely everything you need to know to make any bean or grain based ferment using koji! The book is worth getting just to learn how to make miso - a really fun process that is really easy to do. And, Kristen teaches classes all over the country – try to catch one if its nearby (or follow her on Instagram, where she posts lots of info).

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Kirsten K. Shockey and Christopher Shockey

$24.95 $22.46

My favorite book for learning how to lacto-ferment all the vegetables!

Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry

Liana Krissoff

$27.50 $24.75

I only have the older version of this book, but I still love it! It breaks the canning recipes down by season and includes recipe ideas on how to use the things you make (so you don't end up with a shelf of unused canned food!). It includes water bath canning and non-canned recipes. I also appreciate how she follows modern safety guidelines for canning (not always a given for cookbooks!) - food safety is important too!

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

Pascal Baudar

$29.95 $26.96

This book is stunning and really gets the creative ideas flowing! It may be a bit aspirational, depending on where you live (and how committed you are to the idea of foraging), but it gives a lot of really creative ideas of new ways to look at fermenting.