Sarah B. Hood is a freelance food writer who has been canning for more than a decade Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.
“The long history (and struggle) behind every jar of fruit preserve makes for a gripping read, and this little book will not disappoint neither culinary historians nor home cooks.”
“Unless you have been hiding under a rock, you have probably noticed that canning; preserving, jamming, pickling—or whatever you want to call it—is making a big comeback.”
