Christina Ward is a Wisconsin native and Master Food Preserver
for Milwaukee County. Through her popular food preservation
classes, she has taught thousands of people to safely can,
dehydrate, and ferment. She credits the punk rock/DIY scene for
instilling a sense of community of sharing. Through her food
preservation and teaching work, she has fostered and assisted
dozens of micro-food businesses and non-profit urban agriculture
organizations. She writes about food history and preservation for
numerous publications, including: Edible Magazine, Remedy
Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and
more.
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.
Christina Ward's book Preservation is a surprisingly sprightly look
at the history and practice of food preservation, complete with
recipes for everything from kombucha to kimchee to jam.Grumpy Book
Reviews
For canners who like a goodly dose of science with their jams and
pickles, there is no better book than Christina Ward's
comprehensive volume. She is a master food preserver who digs into
the hows and whys of water activity, pectin, and the boiling water
bath process.Food in Jars
Preservation is a one-stop compendium on pickling, drying, and
otherwise immortalizing virtually any munchie you can imagine,
which can then be saved long-term for just the right post-pot
pig-out.Merry Jane
The book is flawlessly arranged, with careful summaries of the
material and cautionary tales: After all, we are dealing here with
matters of potential sickness, life and death. But the reader never
feels daunted - preservation is a social process, like all labor,
and Ms. Ward gives you the confidence to begin with the clearest
possible step-by-step instructions. And it is also a very funny
book. Even if you never pickle a single tomato, Preservation not
only preserves the mind but spikes it with a healthy dose of
vinegar and the sweetness of a nightjar's song.CounterPunch
Magazine
With its deeply researched advice, some historical background about
food preservation and recipes--from garlic jelly and mak kimchi to
spicy Guinness Stout mustard and green tomato pie filling--
Preservation is a treasure.Edible Door Magazine
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