Preservation Pantry: Modern Canning From Root to Top & Stem to Core

by Sarah Marshall

Sarah Marshall’s Preservation Pantry includes 100+ recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.When Sarah Marshall started her hot sauce business, Marshall’s Haute Sauce, she noticed that too much of her produce was getting thrown away, so she decided to make it her mission to learn creative uses for food parts that have normally been tossed aside. Through simple, approachable steps, readers will be guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, lemon rinds, and more to make 100+ unique and delicious recipes. Preservation Pantry’s root-to-top, stem-to-core method recycles every part of fruits and vegetables so that farmer’s market produce stays delicious long after the season ends. Whether you’re an experienced homesteader or a novice canner, Marshall shows you how to create recipes for canning and preserving that you can then incorporate into finished dishes. Recipes —Ginger Liqueur Spiked Apples —Mango, Rose Petal, and Saffron Jam —Vanilla Bean Lemonade —Habañero Ground Cherry Peach Hot Sauce —Sparkling Wine Poached Pears —Oven Roasted Chicken Thighs with Pickled Tomatoes —Carrot Top Hazelnut Pesto —Coffee Braised Onion Jam And more!

Genres: Cookbooks, Food, Nonfiction, Reference

475 pages, Kindle Edition

Published September 26, 2017

Reviews

[Kacy Smith Paterson · Rating 5 out of 5]

Perfect for gardeners, foodies, anti-food wasters.

[Aja Marsh · Rating 4 out of 5]

Lovely drawings and illustrations throughout, good photos of recipes and some fun and unique recipes to boot! This would be one I'd consider adding to my shelf, but I think I'll test out one or two recipes from it first, since I know I can get it from the library. It's great to have more canning related books coming out with truly unique recipes.

[Jessica · Rating 4 out of 5]

I love canning, so I'm always looking for new canning recipes and ideas. In Preservation Pantry Sarah Marshall shows not just canning ideas, but really how to use the whole product so there is literally NO waste. The book is divided into 2 sections - fruits and vegetables. Then for each specific fruit or vegetable Marshall gives multiple recipes - some are to be canned, others are recipes using the canned product, or other ways to preserve that product without canning. In the introduction she describes how she learned to can from her mother and how growing and canning food are some of her favorite memories. She also gives an overview of how to water-bath can and an illustrated list of tools and equipment needed for canning. While she does a good job explaining the basics, I always recommend learning how to can from someone experienced or through your local county extension office. I really like how the book is laid out by the fruit or vegetable instead of broader categories. Marshall does have a few "basic" canning recipes, but many of her recipes are unique or different from most canning cookbooks. If you're an intermediate canner/gardener this might be the book to help you try some new and different canning ideas/recipes. There are definitely a few I want to try!

[Sarah Jackson · Rating 5 out of 5]

This has got to be one of the best guides to preserving fruit and vegetables that I have seen in a while. In addition to easy-to-understand descriptions for preserving and canning, there are helpful suggestions for storage, recommendations for equipment and tools required, and even recipes using your preserves. Great range of preserving ideas. I am looking forward to preparing the white wine & tomato sauce for marina as soon as my tomatoes are ripe. I suspect that this will become an often-leafed-through book in my kitchen.

[Kathleen · Rating 4 out of 5]

A really lovely book. So jealous of her canning club. Wish there was something like that here. We eat very differently, so there were only a couple of recipes I want to try, but even still I enjoyed it quite a bit.

[Nathan Marshall · Rating 4 out of 5]

Interesting cooking and canning/preservation recipes. Many of the ingredients are easier to find in the northwest, and might be difficult for someone in the southeast to locate in a Farmers market setting

[Jennie · Rating 4 out of 5]

Strawberry Rhubarb Hot Sauce? Yes please!

Loved the dedication from her to her mother about handing down this great tradition. I was lucky enough to make jam with my mom and look back fondly on it.

A perfect how-to book with all the equipment and tips you'll need.

Great host/hostess gift or new addition to your cookbooks.

[Janet · Rating 4 out of 5]

Loved it, the question is will I use it...

[Kristen · Rating 4 out of 5]

This is a book I wouldn’t mind owning.

[Brianna · Rating 4 out of 5]

Shrub recipes and canning recipes that I would probably make and feel like are possible within my skill set. I just need the time to play.

[Sheri Mason]

Okay

[Katherine]

Recipes I'm interested in trying to make from this book:

- Dried cherry mustard (p. 29)
- Tarragon pickled muscat grapes (p. 36)
- Mango, rose petal, and saffron jam (p. 64)
- Pickled mango peel (p. 67)
- Sweet and sour orange sauce (p. 73)
- Pear and thyme relish (p. 87)
- Strawberry rhubarb hot sauce (p. 111)
- Whole-grain roasted beet mustard (p. 119)