DOC ´ READER Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation FREE É DEBORAH MADISON

DOC ´ Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation ´ Deborah Madison

Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic FermentationOrah Madison this book deliberately ignores freezing and high temperature canning in favor of methods that are superior because they are less costly and energy efficientAs Eliot Coleman says in his foreword to the first edition Food preservation techniues can be divided into two categories the modern scientific methods that remove the life from food and the natural 'poetic' metho I checked this out from our public library and I'll definitely be purchasing a copy of my own It is filled with various preservation techniues and recipesexcept for freezing and canning that were submitted to a gardening publication in France InitiallyI was mainly interested in the lactic acid fermentation section but after reading through some of the preservation recipes for vinegarsaltsugar and dryingthat have been includedI decided I needed to add the title to my personal collectionNote This is the original title the second edition was released under a different name Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation

Deborah Madison ´ Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation EBOOK

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 to the future celebrating traditional but little known French techniues for storing and preserving edibles in ways that maximize flavor and nutritionTranslated into English and with a new foreword by Deb I loved this book It reviews some of the old traditional techniues for saving food which have been passed down for generations–until now when this knowledge has been recently fading from our food culture Big Food corporations have gradually usurped and replaced these methods with factory manufacturing and harsh laboratory chemicals at the expense of nutrients I liked the root cellar instructions for trench silos steamer silos hanging drying and barrel storage This is done in tune with the seasons at harvest time and gently preserves food until plants can begin to grown again in the spring I saved the easy Provence olive storage method for the next time I have access to fresh olives I have already used the the sun drying and string drying methods for vegetables and herbs and fruits successfullyThere are salting brining pureeing powdering fermenting methods for various fruits vegetables and meats which I use regularly I adopted the oil preservation lessons I learned in this book and I now have many jars of food preserved in oil alone or vinegar alone or in both oil and vinegar Vinegar pickling is not live fermentation since fermenting bacteria cannot reproduce in vinegar I especially like to live ferment vegetables using only brine which is lacto fermentation and these lacto bacilli support intestinal health There are NO live probiotic bacilli in the vinegar pickles now sold to us in our grocery stores by Big Food manufacturersI intend to try some of the recipes such as Carob Honey which is a way to make a sweet syrup from carob beans without adding sugar and this natural sweetener was a favorite of biblical times and is still appreciated today as part of the food culture of Galilee Israel The St John's Bread of the bible was made with the carob beanI plan also to try several of the no added sugar simple recipes for jams and jellies which I saved These recipes are simple and easy ways to preserve fresh fruit One such was Pear Puree made only with fresh pears; and there was an Apple uince Jelly recipe made only with apples and uinces and one teaspoon of cinnamon Food preservation traditions were developed long long ago long before machines and refrigerators and dehydrators and the like Survivalists should enjoy this book tremendously as well as anyone who wants to preserve nutrients in unprocessed food I enjoy the simple gentle and easy old fashioned spirit of traditional food preservation

READER Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation

DOC ´ READER Preserving Food without Freezing or Canning Traditional Techniues Using Salt Oil Sugar Alcohol Vinegar Drying Cold Storage and Lactic Fermentation FREE É DEBORAH MADISON Å TypDs that maintain or enhance the life in food The poetic techniues produce foods that have been celebrated for centuries and are considered gourmet delights todayPreserving Food Without Freezing or Canning offers 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 These old school ancient recipes from the French gardeners and farmers of Terre Vivante are amazing We've messed with canning and making preservers but these recipes demonstrate the fundamentals of preserving in the ground by drying fermenting with salt or with natural sugars You can preserve food with very little energy input and also make something delicious that makes the time spent washing peeling straining whole fruits and veggies worthwhile I borrowed this book definitely will invest in my own copy