Einmachen & Fermentieren

What a wonderful time it was when pantries were still filled to the brim. Jars of compote stacked next to pickled vegetables, dried herbs filled the air with their fragrance, and sour pickles were always readily available. How great that preserving food is back in trend. Homemade preserves taste better, and you can be sure of what's inside, as additives and flavor enhancers are naturally left out. With the right techniques, 80 recipes show how to preserve fruits and vegetables without artificial aids. Canning and fermenting demonstrate, with step-by-step instructions, how easy it is to pickle, can, ferment, and dry. Sweet and sour pickles with three types of pepper and ginger, tomato sauce or baked apple compote, trendy kimchi and preserved lemons, or mushroom powder and apple rings - these pantry treasures can be enjoyed.