GAPIt is that time of year. Either you have a garden overgrown with more tomatoes, zucchinis and other produce than you can handle or you over-shopped at the farmers’ market again. In any case it is the time to think about canning and preserving the bounty of summer so you can enjoy it all winter long.

There are many references and resources for what is an ancient art, but few are as charming and comprehensive as the recently released book: The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials by Katie and Giancarlo Caldesi.

About The Gentle Art of Preserving by Katie Caldesi and Giancarlo Caldesi: “Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo’s family recipes, jams and chutneys evoking Katie’s memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.”

The Caldesis cover all the usual methods of preservation, and a few that you may not have thought about before. The result is a satisfying look at food preservation whether you are up for trying any of the methods or not. It’s one of those things that just makes you happy knowing there are people out there that do it.

The Gentle Art of Preserving by Katie and Giancarlo Caldesi is available from Amazon and other fine book retailers.