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Preserving with a Purpose: Next-Generation Canning Recipes, with Surefire Tips for Meal-Prepping and for Creating a Purposeful Pantry
(Paperback)
By Sarah Thrush
Preserving with Aunt Daisy
(Spiral bound)
Preserving: Conserving, Salting, Smoking, Pickling
(Hardback)
By Ginette Mathiot
Sally Wise: Complete Preserves
By Sally Wise
Simple and Delicious Make Ahead and Freeze Recipes
By Jessica Fisher
Super Simple Pickling for Beginners
By Grace Parisi
The Abundant Kitchen
By Niva Kay
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More
By Sam Cooper
The Food Dehydrating Bible: Grow it. Dry it. Enjoy it!
By Brett L. Markham
The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
(Paperback, Third Edition)
By Linda Ziedrich
The Philosophy of Pickles and Fermented Foods
By Thom Eagle
The Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods
By Daisy Luther
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
By Philip Hasheider
WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More
By Stephanie Thurow
How to Dry Foods: The Most Complete Guide to Drying Foods at Home
By Deanna Delong
Attainable Sustainable Pantry: A Back-to-Basics Guide to Stocking Your Kitchen
By Kris Bordessa
Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (A Cookbook)
By Bruce Weinstein
FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them
By Kenji Morimoto
Ferment: The Life-Changing Power of Microbes
By Tim Spector
How to Store Your Garden Produce: The Key to Self-Sufficiency
(Paperback, 3rd edition)
By Piers Warren
Make & Freeze
By Lou Robbie
Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (A Cookbook)
By Holly Capelle
The Essential Canning Cookbook: Water Bath and Pressure Canning Recipes for Every Season
By Molly Bravo
The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions
By Yoko Nakazawa
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