Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611

Canning & Preserving in 2013

Do It Yourself Prep N Store: Recipes & Prepping Ideas Made Easy by Gunther, Janice Paveglio
Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes by Languille, Julie
Abby's Preserves by Rosekelly-Schwanger, Abby
Le Livre Des Conserves, Ou Recettes Pour Préparer Et Conserver Les Viandes: Et Les Poissons Salés Et Fumés, Les Terrines, Les Galantines, Les Légumes, by Gouffé, Jules
The Prepper's Cookbook: 300 Recipes to Turn Your Emergency Food Into Nutritious, Delicious, Life-Saving Meals by Pennington, Tess
Principles of Food Processing by
Feasting on Food Storage: Delicious and Healthy Recipes for Everyday Cooking by Merrill, Jane, Sunderland, Karen
Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Duffy, Allison Carroll
Home Canning Meat, Poultry, Fish and Vegetables by Marianski, Adam, Marianski, Stanley
Recipes for Adventure: Healthy, Hearty and Homemade Backpacking Recipes by McAllister, Glenn
Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide by Rockridge Press
Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook by West, Kevin
Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements by Clark, Wanda Bailey
The Amish Canning Cookbook by Varozza, Georgia
The Essential Book of Fermentation: Great Taste and Good Health with Probiotic Foods by Cox, Jeff
Edible Oil Processing, 2nd Edition by
Fermenting: How to Ferment Vegetables by Johnson, Rashelle
Handbook of Food Factory Design by
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] by Karlin, Mary
Charcuterie: The Craft of Salting, Smoking, and Curing by Polcyn, Brian, Ruhlman, Michael
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] by Miller, Toponia, Boetticher, Taylor
Food Drying: How to Safely Dry and Store Food by Jones, Rachel
Backyard Farming: Home Harvesting by Pezza, Kim
The New Midwestern Table: 200 Heartland Recipes: A Cookbook by Thielen, Amy
The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers by Jolicoeur, Claude
Food Drying vol. 1: How to Dry Fruit by Jones, Rachel
Canning and Preserving for Beginners: Essential Tips and Guide by Pierce Angela
Food Drying vol. 2: How to Dry Vegetables by Jones, Rachel
Recipes in a Jar: How to Can Fruit by Jones, Rachel
Recipes in a Jar vol. 2: How to Can Vegetables by Jones, Rachel
Recipes for Jams & Chutneys: : by Kathleen Lindsell by Lindsell, Kathleen
Recipes for Pickles & Relish: : by Kathleen Lindsell by Lindsell, Kathleen
Fermented Foods: How to Ferment Vegetables by Anderson, Morgan
Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods by Drakes Press
Prepper's Food Storage: 101 Easy Steps to Affordably Stock a Life-Saving Supply of Food by Languille, Julie
Paleo Fermentation Recipes: 50 Simple, Easy and Delicious Recipes Entire Family Will Love! by Merreta, Lisa