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About Christina Ward
From a recent visitor to the Milwaukee Public Museum during a jam-making demo.
"The absolute highlight of our visit though was in the kitchen area, where we
were fortunate enough to encounter Christina Ward. She introduced us to
basic fruit preservation. She graciously answered all of the questions my
daughter and I had. As we talked more and more with Christina, it became
clear that this wasn't just someone who demos a basic strawberry jelly
recipe; but that we were encountering a true expert in her field. My
daughter was really engaged by the visit; we are going to try and slowly pick
some of this up and develop a new hobby in the kitchen. After we came home,
we preordered Christina's book - eager to learn even more from her."
From a Professor at a local college:
"I would eat anything that this author prepared. Anything. Christina Ward was a guest lecturer in a social studies methods class of mine several years ago. She took over the mid-century school kitchen with confidence, humor, and wrangled my elated teacher education students through a learning experience about the diverse cultural migration pathways to Milwaukee and how these histories show up in the strategies those peoples used (and continue to use!) to preserve food in order to survive through the long Wisconsin winters. Tattoos flashing, braids swinging, jokes a-cracking, she taught my students how to make their own strawberry preserves which they gleefully Snapchatted along the way, but I'm sure their learning lasted far beyond the last drop of jam. Able to connect to history, culture, anthropology, outsider art, and renegade music, Christina Ward is the Greil Marcus of food."
From a recent GoodReads member:
"I won this book off Goodreads Giveaways and I'm very glad I did. I like to do small batch canning in my kitchen and this book is extremely informative. Any question on safely canning, fermenting, and dehydrating foods will be answered in this simple to understand and thorough book. There are chapters dedicated to terms and techniques followed by hundred of recipes and even some pretty pictures. Highly recommend!"
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More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.
Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.
Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.
Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.
Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.