In recent weeks I’ve been busy with the very tedious but so-important work of producing the index for the third edition of The Joy of Pickling. Yes, the third edition will be out soon, on July 1! Online retailers in both the USA and UK are taking orders now.
In this edition I’ve included fifty-some new recipes, such as for cured olives and brined whole watermelons and cabbages, and new technical information, including sources for fermenting containers, weights, and airlocks. Have a look at the blurb on the publisher’s website here.
If you followed the link in the foregoing paragraph, you already know that I have a new publisher: Quarto Publishing Group has acquired the Harvard Common Press. Quarto will also be the publisher of my next book, Savory Jams, to be released sometime next year.
Recently, the folks at Fillmore Container asked me, along with several other writers on home food preservation, three questions: What does preserving mean to you? How has your own approach to preserving changed? And how has home food preservation in general changed? Our responses have just been posted here.