Title:	Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers
	Author:	Holly Capelle
	Published:	July 29, 2025, S&S/Simon Element
	No. of Pages:	352
	Cover Price:	$25.00 Paperback, $21.99 Kindle

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Every hostess wants to offer condiments and sides that are homemade, but most don’t have time. Store-bought pickles and condiments are okay, but never as good as homemade ones. Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers is an excellent cookbook to educate all of us on how to can, freeze, dehydrate, and pickle, as well as make infused vinegars and oils. Most of us are trying to waste less and use everything we have in our gardens and kitchens, and this book will give readers dozens of great ideas on how to use everything up and preserve it to use later.

The cookbook includes dozens of mostly easy recipes, and most are for fairly small batches, so there won’t be a need to purchase bushels of fruit or vegetables to make them. The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions that are easy to follow. There are also beautiful photographs of most of the recipes. The author has also included photos of her perfect pantry loaded with different things from the book. It inspired me to clean out my pantry and order new storage jars; actually it is a bit intimidating.

All told, this is an excellent cookbook to add to your cookbook shelf. It will happily be used whenever any of us has extra produce that we don’t want to go to waste.

Special thanks to NetGalley for supplying a review copy of this book.