BatchBatch showcases seven different preserving techniques: canning, pressure canning, dehydrating, fermenting, cellaring, curing and infusing. From spring asparagus to summer peaches, blueberries and raspberries; hearty beans, cabbage and chilies in fall and winter to a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your ingredients and your kitchen. 352 pages