While creating small‑batch hot sauces for her company, Marshall’s Haute Sauce, Sarah Marshall felt uneasy with all the food she wasted in the canning process. So she began experimenting in her kitchen: After hours of spatter-stained trial and error with apple cores, onion skins, and pepper tops, she learned how to use roots, tops, stems, and cores in uniquely delicious ways. What you now hold in your hands is the best of the best from Marshall’s experimentation: Preservation Pantry offers up more than 100 delicious recipes you can create in your own home that make the most out every bit of your produce. In no time, you will go from learning the basics of canning to whipping up a Whiskey Apple Core Caramel or Carrot Top Hazelnut Pesto or Pear Galette with Goat Cheese.
With recipes that have a fresh, modern take on an old‑world tradition, step‑by‑step instructions on how to can seasonal fruits and vegetables, and a detailed section on equipment, the book’s unique, whole‑produce approach will appeal to canners of all levels. Charming watercolor illustrations and stunning full‑color photographs will inspire you to can and cook with ease!
Sarah Marshall is the creator of Marshall’s Haute Sauce. Her sustainable, farm-to-table approach has led her to develop recipes for The Walrus and The Carpenter, Jacobsen Salt Co., Bee Local Honey, Portland Creamery, and Union Wine Company. She teaches cooking and canning classes and is a member of the Portland Preservation Society and Le’ Dames PDX. She lives in Portland, Oregon.