Can It & Ferment It brings canning and fermentation together with practical, seasonal recipes and approachable technique. The book explains both processes side-by-side so home cooks can choose water-bath canning or probiotic fermentation for each ingredient.

Coverage includes essential supplies, key terminology, and step-by-step guidance suitable for beginners while offering plenty for experienced preservers. Emphasis on local, peak-season produce helps you capture flavor throughout the year.

Readers will find more than seventy-five recipes that demonstrate dual preservation options—preserve the same fruit or vegetable in two different ways to suit taste and storage needs.

Sample recipes

• Strawberry-rhubarb jam
• Garlic-dill and sugar-snap pea pickles
• Spring onion kimchi and napa cabbage kimchi
• Cinnamon-honey apple butter
• Dandelion jelly and pickled fennel

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