About this item

Welcome to the world of produce preservation. In Can It & Ferment It, blogger Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.

Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to make the same recipes in two different ways; each can be enjoyed water bath canned or as a healthy probiotic-rich ferment. Recipes include:

Fermented strawberry chutney
Kimchi
The perfect garlic dill pickle
Fermented green tomato salsa
Curtido
Quick cinnamon-honey apple butter
And more!



About the Author

Stephanie Thurow

Stephanie first learned the kitchen craft of water bath canning in the mid-2000's. What initially started as a mission to make the perfect garlic dill pickle, quickly morphed into a way of life. She finds great pride in canning and fermenting fresh, organic produce for year-round enjoyment. She loves sharing her creations with friends and family and finds joy in teaching others how to preserve food. Her non-intimidating approach to cooking and preserving from scratch puts a novice at ease and her delicious recipes are ones that even a seasoned preservationist can appreciate and enjoy.

When she's not in the kitchen, she enjoys spending time with her family, fishing, gardening, and traveling. In addition to writing cookbooks, she works as a real estate transaction manager and owns a hand-stamped jewelry business.

Stephanie was born and raised in Minnesota and resides in Minneapolis, MN with her family and plethora of pets.



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