What inspired you to write your book?
It’s hard for home cooks to find great resources for learning how can, while also developing their skill set beyond one type of canning or preserving. We really wanted to showcase all the amazing uses of canning, and give a really clear set of instructions so that the process can actually be enjoyable!
About your Book:
The art of canning and preserving food is an invaluable home cooking skill, often passed down from one generation to the next. There are many cooks who never had the chance to learn how to can in their grandmother’s kitchen–but it’s never too late to start becoming an expert!
Canning & Preserving for Beginners gives novice canners step-by-step directions, and easy, delicious recipes, as a way to completely demystify the process of home canning. The straightforward guides make it easy to get started quickly and painlessly, so you can begin making tasty canned goods and preserves with this season’s harvest right away. Most importantly, you’ll learn how to follow the proper safety guidelines that ensure your canning projects are foolproof and safe to eat!
Ever wanted to know how to make the perfect dill pickle, or create your own comforting strawberry jam? New canners can choose from 70 user-friendly canning and preserving recipes across the spectrum. Use fresh, seasonal fruits and vegetables for Pickled Green Beans, Apricot Jam, and Honey-Pear Jelly. Learn how to transfer your home-cooked meats, sauces and pre-made meals into your pantry for excellent meal starters.
Canning & Preserving for Beginners is perfect for any cook who has always wanted to learn the art of canning!
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Tips for Perfect Pickles:
• Always select firm cucumbers (or other foods) for making pickles. Overripe or slightly rubbery cucumbers yield floppy, unappetizing pickles.
• If you’re pickling fruits or other vegetables, such as tomatoes, it’s best to choose produce that is completely ripe. Sweetness is not an issue in pickling, but texture is. Slightly under-ripe produce produces a crisper texture.
• Always use pickling salt (found in the canning section of most supermarkets). Table salt has additives that can make the pickle juice cloudy and off-putting.
• Generally, burpless cucumbers are not good for pickling. They contain an enzyme that softens the pickles during the fermentation process.
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
Good food is something that most people can agree on, whether you like to read about vampires or about World War II. Sharing food knowledge can improve a reader’s life, whether it’s just teaching them a new recipe to share with their friends, or making them feel like they’ve accomplished a new skill. Basically, the form is so versatile because readers can take from it whatever they wish, and build on the knowledge!
Rockridge Press is an international publisher headquartered in Berkeley, California. We specialize in books that inspire positive lifestyle changes. Our food, nutrition, cookbook, and self-improvement titles promote total health and well-being, and we love sharing our knowledge with readers who really care about improving their lives in smart ways.
Link To Book On Amazon