Years ago, I designed Preserving Abundance, an online class where I reimagine the possibilities of food scraps. Preserving Abundance, as name and concept, captures my approach to food and food preservation generally, which is to see the possibilities to be found in every ingredient.

Each part of each ingredient we work with (unless it's poisonous or otherwise inedible, for example potato leaves) offers a universe of ways to explore and play, and in designing my course and in my later writing about fermentation and food preservation, I've talked a lot about each as a form of everyday magic.

It's the sort of magic that seeps into the cracks, taking root in how we cook and why we cook: The kind of magic that's passed on between people whether or not they believe that magic exists.

When I'm looking for a favorite fermentation or preservation book, I turn towards those with a similar approach to my own: Rooted in science and best practices, but also ones that encourage readers to play within the boundaries of those practices. In other words, books rooted in the possibility each ingredient contains.

There are many dozens of fantastic books on fermentation and preservation out there, many of which I turn to regularly (which means if you have a particular book round-up you want to see, I probably already have the books to recommend!)

Some of these books are purely preserve-focused (like It’s Always Freezer Season), others include preserving as part of a larger culinary conversation and practice (like Joy of Cooking).

Likewise, there are endless ways to prepare your ferments and preserves: The possibilities are truly endless. This is a small selection of some of my favorite go-tos, which may become some of yours, too.

To see the whole list on Bookshop.org, head here

(FYI I earn a small commission if you buy through the links in my shop, and you get to support small booksellers. A win-win!)

Preservation and Fermentation Books for your Summer Harvest

It's Always Freezer Season by Ashley Christensen and Kaitlyn Goalen

Fermented Vegetables 10th anniversary edition, by Kirsten and Christopher Shockey

Joy of Cooking by John Becker and Megan Scott

Our Fermented Lives by yours truly

Art of Fermentation by Sandor Katz

Wildcrafted Vinegars by Pascal Baudar

Ball Canning Back to Basics from the Ball Canning Test Kitchen

Koji Alchemy by Jeremy Umansky and Rich Shih

Preservation by Christina Ward

The Complete Guide to Home Canning by the USDA

Southern from Scratch by Ashley English

So Easy to Preserve (available only from the University of GA press)

The Noma Guide to Fermentation by Rene Redzepi and David Zilber

And finally, the beautifully-illustrated Of Cabbages and Kimchi by James Read: this book will be available more widely in the US soon, and is available for purchase online atBlackwell's as well as the big-box online retailers. Or, order from your favorite local bookseller!

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I'll be adding to this list over time, too (there are so many great books I didn't list here!)

What are your favorite preserving books (and what are you putting up this season)?

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