Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by: The Gardeners and Farmers of Centre Terre Vivante
Binding: Paperback Dewey Decimal Number: 641 EAN: 9781933392592 ISBN: 1933392592 Label: Chelsea Green Publishing Manufacturer: Chelsea Green Publishing Number Of Items: 1 Number Of Pages: 208 Publication Date: April 04, 2007 Publisher: Chelsea Green Publishing Sales Rank: 1885 Studio: Chelsea Green Publishing
Product DescriptionTypical books about preserving garden produce nearly always assume that modern ''kitchen gardeners'' will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.
As Eliot Coleman says in his foreword to the first edition, ''Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today.''
Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
What Others Say
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying etc.
Great book to add to my canning information. Will put to use some of the new techniques (to me) in my canning and food storage for next year.
Food for the Gods from our Forefathers: What good taste they had!
I'm so glad that Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation exists! All the simple and proven methods of food preservation that any of us can use and all without a freezer or complicated sterilization processes.
What a joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases make them positively gourmet!
Every person should grab a copy of Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation whether they grow their own vegetables or not. Imagine being able to purchase fruit in season at reasonable prices, and then take some of it and preserve it for the dark days of winter when it would be prohibitively expensive. Our forefathers (and those great foremothers that did the preserving and came up with the 'recipes')knew ... Read More
A very useful book, that calls to mind grandmas of the world!
I ordered Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation a bit over a month ago. I received it very promptly and read it front to back the same day. I was totally amazed by the varied methods of preserving- from using root cellaring to fermenting to using salt and oils and even making jams and jellies! Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation is teaching me a lot of methods that I remember my grandmother telling me and my cousins about. Up til now they were lost to time as she died when I was young and too little to remember everything she did. The most exciting thing for me is first making sauerkraut and then the dandelion wine recipe. I have already started the wine, and once I bottle it (next week) I'm using my crock to make some kraut. I can't wait. I'm also anxious to try making some jam. I really like the idea of ... Read More
An excellent book for those who wish to eat healthy all year long.
I read the previous edition of Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation ("Keeping Food Fresh"), then bought this edition for my daughter. All of the methods I have tried from Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation have been very good. I appreciate knowing how to preserve food the way people used to (and obviously some still do), without having to destroy so many nutrients through canning. Many of the recipes in here can be adapted to other foods. For example, I took a recipe on pickled onions (lactic acid fermentation), eliminated the spices, and substituted garlic for the onion. I now have a wonderful method of preserving garlic to get that fresh taste all year long. I can also just use the juice. These methods also preserve food for a longer period of time than freezing does.
THE OLD WAYS HAVE SOME VALID POINTS
GREETINGS:
The rising costs of food and it's transportation by truck is forcing us to grow more veggies, and if you believe in the peak oil crisis, and we have no rail system to back up food truck deviveries,;then Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation has great ideas of the past for safe canning, etc.
