Food in Jars: Preserving in Small Batches Year-Round By Marisa McClellan Cover Image
$24.00
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Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers By Jereme Zimmerman Cover Image
$24.95
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Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating By Shannon Stonger Cover Image
$22.99
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Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-To-Go Meals By Toby Amidor Cover Image
$15.99
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Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How) By Leda Meredith Cover Image
$21.95
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The Complete Home Guide to Canning & Preserving: Farmstand Favorites: Includes Over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and More By Anna Krusinski (Editor) Cover Image
By Anna Krusinski (Editor)
$7.95
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Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes By Julie Languille Cover Image
$15.95
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) Cover Image
$34.95
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Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities By Julia Skinner Cover Image
$30.00
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Preserving with Pomona's Pectin, Updated Edition: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More By Allison Carroll Duffy, Pomona’s Pectin Cover Image
$24.99
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Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles By Machiko Tateno Cover Image
$16.99
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The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] By Kathryn Lukas, Shane Peterson Cover Image
$35.00
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