The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner Copyright (c) 2010 202 pages. 8 1/2 inches by 11 inches. Color cover. Approx. 500 black and white illustrations. ISBN: 978-0-9800608-2-9 The local foods movement has made home canning popular once again! Farmeras markets, Community Supported Agriculture projects, urban foraging collectives, permaculture guilds and community gardens are popping up like mushrooms. People who never learned how to preserve food growing up are teaching themselves and learning from old-timers how to can in boiling water baths and pressure canners. The Natural Canning Resource Book fills a major gap in the canning literature. Most published canning recipes require the use of non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup or commercial pectin containing chemical preservatives. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients youall find at your local farmeras market, CSA and natural foods grocery, buying club or cooperative. Learn how to: --can fruit a pickles without sugar or sweetened with raw honey, agave syrup, maple syrup, brown rice syrup, barley malt, evaporated cane juice or other unrefined cane sugars. -- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. -- can wild and tropical fruits like Oregon grape, Juneberries, elderberries, paw paw a guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney a salsa recipes. -- can foods using a solar cooker. -- create a community canning project or start a community kitchen. -- save money a energy with home canning. -- use European-style canning jars with glass lids a rubber gaskets. -- sell your canned goods at your local farmeras market or CSA.CSA.An excellent how-to book for would-be experimenters who live below 1, 000 feet. ... his methodology of testing the pH of the hot packs, brines and syrups, equilibrium pH, and heat penetration temperatures. ... Includes a chapter on solar canning. ... Canning experts from around the country will answer your question within 48 hours. aFood Preservation Resourcesa: http://cce.cornell.edu/Nutrition/ Documents/PDFs/2010%20Food%20 Pres%20Resource%20List.pdf. ... Download your free.
|Title||:||The Natural Canning Resource Book|
|Publisher||:||Lifeweaver - 2010-08-09|