Canning & Preserving - Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Name: Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Price: 18.75 USD
Availability: InStock
Rating: 4.6 (875 reviews)

4.6 of 5 Stars: Canning & Preserving - Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

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Book Synopsis: More than 250 easy and enjoyable recipes!"The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."―Deborah Madison

Over 100,000 copies sold!

Typical 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 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.

Inside, you’ll learn how to:

Preserve without nutrient loss
Preserve by drying
Preserve with oil, vinegar, salt, and sugar
Make sweet-and-sour preserves
Preserve with alcohol

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.

An essential guide for those who seek healthy food for a healthy world.

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Are you tired of the same old freezing and canning techniques for preserving your garden produce? Look no further! Our book, "Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation," will take your preserving game to the next level. With over 100,000 copies sold, this book is a trusted resource for food enthusiasts seeking to maximize flavor and nutrition in their preserved edibles.

Unlike other books that rely on modern methods, our book delves into the traditional and lesser-known French techniques that have been celebrated for centuries. Translated into English and with a new foreword by Deborah Madison, this book offers a refreshing take on food preservation that is both cost-effective and energy-efficient. Discover how to preserve without nutrient loss, learn drying techniques, and experiment with preserving methods using oil, vinegar, salt, and sugar.

But that's not all - we also have recipes for making sweet-and-sour preserves and preserving with alcohol. As Eliot Coleman highlights in his foreword, our book focuses on the natural 'poetic' methods that enhance the life in food, resulting in gourmet delights that have stood the test of time. With over 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients, we guarantee that you'll find something delicious to preserve all year round.

If you're ready to take control of your food preservation journey and enjoy healthy, flavorful ingredients, don't miss out on "Preserving Food Without Freezing or Canning." Get your copy today and start savoring the goodness of traditional preservation techniques. Click here to order now!

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