Mary's Resources


Gift Certificates now Available!  Good for Cooking Classes or Product


The following are some of the websites and books that I frequently visit, follow and use in my canning and cooking exploits.


Cultured Products - Yogurt, Kefir, Sourdough, Cheese

  • I purchase all my cultures from Cultures for Health and am now an authorized reseller.  Contact me for discounted prices.
  • Here is further information on Yogurt and kefir.

 Fermentation Resources

  • I use MasonTops for ALL my fermentation equipment.  If you are interested in finding out more about fermenting your own produce, please contact me at

Books on Fermentation that I have and recommend:

  • Wild Fermentation by Sandor Elix KatzBread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.


Canning Resources

These are my "go to" books.  

Food preserving expert Cathy Barrows presents a beautiful collection of essential preserving techniques. The newest addition to my collection of canning books.

The first book that every canner should get is the Ball Blue Book. This is the good old standby that our mothers, aunts and grandmothers used for many generations. A friend and neighbor has several editions from 1931, 1963, 1972, and 1977.

Great for smaller batches of canning. Melissa also has a great blog to follow, Food in Jars.

This is where I head for great pickle ideas.

Cheese Making Resources

Beautiful pictures, step by step information


Bread Making Making Resources

Please note:  The above book links will take you to Amazon.  I receive a very small portion of the proceeds at no additional cost to you.  Thanks for your support! 

Links to helpful websites and blogs

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