Preservation: The Art and Science of Canning,Fermentation, and Dehydration by Christina Ward has become atrusted, cult-favorite guide for readers who want to understand not just howfood preservation works, but why it works. Now released as a fully expanded andupdated 10th Anniversary edition, this definitive manual returns with newmaterial, refinements, and clarifications that reflect a decade of renewedinterest in home food preservation, fermentation, and self-reliant foodsystems.
Grounded equally in kitchen practice and food science, Preservation explains the mechanics behind canning, pickling, fermenting, curing, anddehydrating with clarity and rigor. Ward translates microbiology,chemistry, and safety protocols into accessible language, demystifyingprocesses that are often treated as either folksy tradition or opaque technicalinstruction. This 10th Anniversary edition builds on that foundation with expanded explanations,updated guidance, more recipes (including for dishes using your preserves), and additionalcontext shaped by years of teaching,mentoring, and real-world application. The result is a book that empowersreaders to preserve food confidently, safely, and creatively rather thanrelying on rote recipes alone.
Preservation has been recognized by respected food media for successfully bridging hardscience 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 ofscience" without sacrificing usability. VulpesLibris described the book as both a "treasure-house" and a "master-class,"noting its ability to teach readers how preservation works at a fundamentallevel rather than relying on rote instruction. These accolades have helpedestablish the book as a long-term favorite among serious home cooks, educators,and small-scaleproducers.
Written in a voice that balances authority with curiosity, Preservation treats food storage as both survival skill and cultural practice. With aforeword by Nancy Singleton Hachisu, the book bridges old-worldtechniques 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 instructionin canning, fermentation, and dehydration-food knowledge built to last.
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