You know when you pick up a cookbook and the recipes make your mouth water? That’s when you know you have winner on your hands. And such was the case with the preserving book featured in this week’s podcast. I brought on author Emily Paster who has been on the podcast before (Episode 54). This time, she shares insights into creating flavorful preserves that are steeped in tradition. Her latest book is called The Joys of Jewish Preserving. Now I’m not Jewish, but I can’t wait to dive into some of these recipes because they are so innovative. There are preserves using rose petals, wine,  and honey. And the recipes shift between jams, conserves and syrups and fermented and/or quick pickles. There is something for everyone. This book is meant to open the eyes of both new and experienced canners and explore modern combinations of fruit and spice. You'll learn: Why canners should look outside regular cookbooks for canning ideas The exact steps to making Cinnamon Salt-Preserved Lemons How to make delicious fruit syrups with ease The many uses for fruit syrups including desserts and beverages How Emily transitioned traditional recipes into modern preserves Where she got inspiration for new flavor combinations Different ways to use a lemon-walnut jam Some of the stories behind the creations in the book