About The Book

Sarah Marshall’s Preservation Pantry includes 100+ recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.

When Sarah Marshall started her hot sauce business, Marshall’s Haute Sauce, she noticed that too much of her produce was getting thrown away, so she decided to make it her mission to learn creative uses for food parts that have normally been tossed aside. Through simple, approachable steps, readers will be guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, lemon rinds, and more to make 100+ unique and delicious recipes.

Preservation Pantry’s root-to-top, stem-to-core method recycles every part of fruits and vegetables so that farmer’s market produce stays delicious long after the season ends. Whether you’re an experienced homesteader or a novice canner, Marshall shows you how to create recipes for canning and preserving that you can then incorporate into finished dishes.

Recipes include:
—Ginger Liqueur Spiked Apples
—Mango, Rose Petal, and Saffron Jam
—Vanilla Bean Lemonade
—Habañero Ground Cherry Peach Hot Sauce
—Sparkling Wine Poached Pears
—Oven Roasted Chicken Thighs with Pickled Tomatoes
—Carrot Top Hazelnut Pesto
—Coffee Braised Onion Jam
And more!

Product Details

  • Publisher: Regan Arts. (October 2017)
  • Length: 240 pages
  • ISBN13: 9781682450062

Raves and Reviews

Waste not, want not. When it concerns fresh fruits and vegetables, Oregonian Marshall has the right idea: use every part of the ingredient possible to enhance and expand flavors exponentially. Peach stones appear in the eponymous peach-stone tonic. Pear peels and cores in lavender pear-peel pectin. And kumquat peels are also deposited in her liquid-gold vegetable stock. That’s one of the differentiating features of this canning and preserving collection. Her initial water-bath canning lesson is explained in simple steps, accompanied by charming color-washed illustrations. The chopping chart and elevation chart get similar treatment. The 100-plus recipes truly bespeak the Northwest: carrot cumin slaw, haluski with blackened brussels sprouts, radicchio and arugula salad with strawberries, and drunken apple crumble. The final bonus: an end chapter on starting your own canning club, with some clever tips to keep it sustainable. This book makes it easy to take advantage of the seasons. —Booklist Starred Review

"Just when I thought I had all the preserving and canning books I needed here comes Sarah Marshall's new book Preservation Pantry. . . . It's the quintessential no-waste preserving book." —San Diego Foodstuff

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