Knack Canning, Pickling & Preserving: Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round

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Rowman & Littlefield, Jul 13, 2010 - Cooking - 256 pages
Interested in exploring the time-honored, healthful, and economically sensible tradition of preserving your own food, but not sure where to begin? Make it easy with Knack Canning, Pickling & Preserving. With simple, step-by-step instructions and stunning four-color photos, this quick introduction to the basics includes everything you need to know about canning, pickling, freezing, and drying—tips, techniques, and equipment—as well as hundreds of recipes for classic favorites like strawberry jam, apple butter, and kosher dill pickles; pantry staples like ketchup, relish, and honey BBQ sauce; and even meat jerkies. That’s not to mention great gift-giving ideas for any occasion!

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About the author (2010)

Kimberley Willis grew up canning, freezing, and making jelly, juice, and other good products from the garden. She loves to experiment with recipes for preserving food that she grows on her small farm. She works at a county Extension office in Michigan where she has access to the latest information from food experts at Michigan State and other universities. She has written two books: The Complete Idiots Guide to Country Living and Raising Chickens for Dummies. She writes freelance articles for a variety of online and print publications on gardening and country living topics. She teaches gardening classes and coordinates the Master Gardener program for MSU Extension in Lapeer County Michigan.

Viktor Budnik is a Los-Angeles-based commercial food photographer whose work has been published in books, magazines, and advertising campaigns. Visit the photographer at

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