Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (A Cookbook)

Straightforward best practices for canning, jamming, infusing, drying, dehydrating, freezing, freeze-drying, and quick-pickling all in one place! With 100+ recipes for using what you preserved.

Preserving the Seasons provides clear and safe best practices for preserving herbs, fruit, vegetables, and edible flowers. It is one-stop shopping for the simplest and safest methods: jamming, infusing, drying, dehydrating, freezing, freeze-drying, and quick-pickling.

Highlights include:
- 100+ recipes such as dry rubs, marinades, pie fillings, that use what you’ve preserved.
- Expert tips and lists of equipment needed for each preserving method.
- Hundreds of full color photographs that guide and inspire.
- A comprehensive list of herbs for botanical teas and an exhaustive guide to edible flowers with preserving and usage notes. (Think: Compound butter! Cake decorations!)
- Original recipes for jams and jellies, such as Wild Violet jelly and Spiced Raspberry Jam.
- Ideas for infusing salt, sugar, honey, oil, and vinegar to elevate cooking.
- A user-friendly index that quickly helps you find ways to preserve and enjoy your bounty.

Organized by preserving method, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are delicious recipes that help you serve what you’ve preserved: Rosemary Citrus Bundt Cake that uses dehydrated oranges; herb blends like Greek Seasoning Blend to enliven meat and poultry; Any Stone Fruit Preserves, perfect in homemade ice cream; Quick Pickled Pepper Slices for burgers and tacos—and anything else; a Peach Slab Pie that brings summer any day with frozen peaches.