Preservation: More Art & Science of Canning, Fermentation, and Dehydration (el. knyga) (skaityta knyga) | knygos.lt

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Preservation: The Art and Science of Canning, Fermentation, and Dehydration by Christina Ward has become a trusted, cult-favorite guide for readers who want to understand not just how food preservation works, but why it works. Now released as a fully expanded and updated 10th Anniversary edition, this definitive manual returns with new material, refinements, and clarifications that reflect a decade of renewed interest in home food preservation, fermentation, and self-reliant food systems.

Grounded equally in kitchen practice and food science, Preservation explains the mechanics behind canning, pickling, fermenting, curing, and dehydrating with clarity and rigor. Ward translates microbiology, chemistry, and safety protocols into accessible language, demystifying processes that are often treated as either folksy tradition or opaque technical instruction. This 10th Anniversary edition builds on that foundation with expanded explanations, updated guidance, more recipes (including for dishes using your preserves), and additional context shaped by years of teaching, mentoring, and real-world application. The result is a book that empowers readers to preserve food confidently, safely, and creatively rather than relying on rote recipes alone.

Preservation has been recognized by respected food media for successfully bridging hard science and hands-on kitchen work. Food in Jars hailed the book as a “surprisingly sprightly” and deeply informative approach to preservation, while Merry Jane called it the rare food book that delivers a “goodly dose of science” without sacrificing usability. Vulpes Libris described the book as both a “treasure-house” and a “master-class,” noting its ability to teach readers how preservation works at a fundamental level rather than relying on rote instruction. These accolades have helped establish the book as a long-term favorite among serious home cooks, educators, and small-scale producers.

Written in a voice that balances authority with curiosity, Preservation treats food storage as both survival skill and cultural practice. With a foreword by Nancy Singleton Hachisu, the book bridges old-world techniques and modern kitchens, appealing to home cooks, urban farmers, small-scale producers, and anyone interested in sustainable food systems. Neither trendy nor nostalgic, this 10th Anniversary edition reasserts Preservation as an essential reference for readers seeking serious, science-based instruction in canning, fermentation, and dehydration—food knowledge built to last.