Preservation: More Art & Science of Canning, Fermentation, and Dehydration

Preservation: The Art and Science of Canning,
Fermentation, and Dehydration by Christina Ward has become a
trusted, cult-favorite guide for readers who want to understand not just how
food preservation works, but why it works. Now released as a fully expanded and
updated 10th Anniversary edition, this definitive manual returns with new
material, refinements, and clarifications that reflect a decade of renewed
interest in home food preservation, fermentation, and self-reliant food
systems.

Grounded equally in kitchen practice and food science, Preservation
explains the mechanics behind canning, pickling, fermenting, curing, and
dehydrating with clarity and rigor. Ward translates microbiology,
chemistry, and safety protocols into accessible language, demystifying
processes that are often treated as either folksy tradition or opaque technical
instruction. This 10th Anniversary edition builds on that foundation with expanded explanations,
updated guidance, more recipes (including for dishes using your preserves), and additional context shaped by years of teaching,
mentoring, and real-world application. The result is a book that empowers
readers to preserve food confidently, safely, and creatively rather than
relying on rote recipes alone.

Preservation
has been recognized by respected food media for successfully bridging hard
science 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 of
science" without sacrificing usability. Vulpes
Libris described the book as both a "treasure-house" and a "master-class,"
noting its ability to teach readers how preservation works at a fundamental
level rather than relying on rote instruction. These accolades have helped
establish the book as a long-term favorite among serious home cooks, educators,
and small-scale producers.

Written in a voice that balances authority with curiosity, Preservation
treats food storage as both survival skill and cultural practice. With a
foreword by Nancy Singleton Hachisu, the book bridges old-world
techniques 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 instruction
in canning, fermentation, and dehydration--food knowledge built to last.