When was the heyday of canning and “putting food up” in America? Hard to say, but not anytime recently. At this point, Americans are much more likely to buy a jar of pickles or jam at the grocery store than to make it for themselves. So, without the know-how being passed down from generation to generation, how can someone who is interested learn the basics of preserving their food? Well, with a book, of course. Morning Shift talks to Christina Ward, master food preserver and author of the new book Preservation: The Art and Science of Canning, Fermentation and Dehydration about what she does and what lessons she’d like to pass along to the public about preserving food in a way that’s both safe and delicious.

GUEST: Christina Ward, master food preserver and author of the book Preservation: The Art and Science of Canning, Fermentation and Dehydration