The Preserving Shelf: Canning, drying, and fermenting the garden's surplus

Wade Hollis

You will learn to put up tomatoes in August, to dry herbs when their oils peak, and to set a jar of cabbage on the windowsill until it hums with life. Wade Hollis guides you through heat and acid, through the honest tools that fit your hands, through the rhythm of growing seasons and the pace of your own kitchen days. Silas Quince reads with the steady warmth of a neighbor at your back door, unhurried and plainspoken, letting the practical steps settle in. You will understand what happens inside the canning pot, how time transforms, and when to trust your senses. The garden gives more than you can eat in one sitting. This is how you keep it.