Kevin West’s Saving the Season


I’m thinking of throwing out all my picking and preserving books. Why? Kevin West’s new book Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving blows all those other books out of the water bath.

Full disclosure here: I’ve tasted a lot of West’s jams. I teach a bread making class at the Institute of Domestic Technology. After my bread demo West does a jam making session and I stick around to watch and, hopefully, filtch an extra jar. Those West jams are coveted items around the Root Simple household.

What makes Saving the Season different from other preserving books is West’s masterful use of aromatics and alcohols. As he explains in the introduction, “My goal is for the supplemental flavor to be a faint suggestion–an extra something that you can’t quite put your finger on.” His quince jelly (that I just made) is flavored with a subtle hint of rose geranium. One of the strawberry jam recipes gets a splash of pinot noir. The pickled eggs (that I also made) is mixed with Sriracha. These additions enhance the essential qualities of the main ingredients rather than simply add flavor. It’s an approach that’s masterful and never gimmicky.

There’s also a few surprises. Did you know that you can pickle unripe stone fruit? West’s recipe for pickled green almonds doubles as a way to deal with fruit that needs to be thinned in the spring. And I now know what I can do with all that cardoon I have growing. Yes, you can pickle that.

If that weren’t enough, West has weaved together his recipes with erudite musings. Plato’s theory of forms is contrasted with Buddhism in an essay on kitchen prep that introduces a peach recipe. The grape jelly section is preceded by an analysis of a Nicolas Poussin’s painting. This is the only preservation book I’ve found myself reading for fun.

My threat to get rid of all my preserving books is not hyperbole. Saving the Season really is the definitive book on the subject of pickling and preserving.

West has a website,, where you can find recipes as well as info about speaking appearances (he’s also great speaker).

Leave a comment


  1. Although I don’t agree that any one book is “definitive” on a subject (an opinion of mine), I do agree that Kevin West’s book is quite close. I have been noticing recent books to be lacking those certain details and small observations that help the creator make a judgment call or follow through with an inspirational thought to a rewarding end. I value the person that take the time to make something really great and not just something that gets you by. Kevin takes the time. He gives you the knowledge to make your own creative decisions and to take into your mind the history behind these methods, this fruit or vegetable, our communities and culture in a sincere and sensitive voice.

  2. I’d be happy to take your other books off your hands. I’d throw myself on that grenade for you. 😉

    • Ha! I always threaten to do a junky book giveaway on the blog but Kelly stops me. I should note that some old canning books are full of bad, possibly dangerous, information.

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