Preserving fruits, vegetables, and herbs is easy! The new cookbook for quick canning recipes.

Do you have your own garden, plenty of fruit trees, or an abundance of vegetables and herbs? Then preserving is the way to go to store the treasures of summer for winter. The cookbook "Cooking for the Pantry" shows you how to easily can or preserve apples, berries, herbs, spices, and all kinds of vegetables. Author Martina Kittler draws on her years of professional experience as a recipe cook and shares the best tips from her everyday life.

Step-by-step instructions for practical use

In the small theoretical section of the book, you will not only learn the basics of making jam but also what utensils you need for canning. Canning tips from a professional as well as the most important ingredients for preserving are explained in detail.

Jams, chutneys & more

Fruits are particularly well-suited for canning and preserving. The recipe book presents over 15 ideas on the topics of jam, fruit spread, jelly, puree, relish, chutney, and spreads. The ideas will delight both big and small eaters and are also suitable for families with children. Be sure to try: Cherry-Cranberry Spread, Rhubarb-Papaya Jam with Coconut, Gooseberry-Lime Curd, Blueberry-Onion Chutney, Ratatouille Relish.

Pickling and fermenting

Scientists agree on how healthy fermented vegetables are. They support gut health and provide plenty of antioxidants. And it’s not difficult to make them yourself. With just a few ingredients and clean preparation, you can now make sauerkraut and these creations: Mixed Pickles, Sweet-Sour Radishes, Kimchi, Lacto-Fermented Beets, Mozzarella in Thyme Oil.

This cookbook is a wonderful gift for hobby cooks, garden owners, young families, and all fans of preserved foods.