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

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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 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 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 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. Read Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation – kino-fada.fr I loved this book It reviews some of the old traditional techniques 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 I loved this book It reviews some of the old traditional techniques 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 a...Okay, this book is soooo fun I now have raw lemons on my shelf in my cold food storage Should be good for a VERY LONG TIME according to the book No cooking, no juicing, no peeling Oh my goodness it was so easy, it was a little scary OK maybe I m being a giddy little school girl, but I can t help but be excited by the prospect of a fresh lemons for cooking or just for eating when the famine comes This book teaches about Lactic Fermentation which is preserving foods with their own juice Okay, this book is soooo fun I now have raw lemons on my shelf in my cold food storage Should be good for a VERY LONG TIME according to the book No cooking, no juicing, no peeling Oh my goodness it was so easy, it was a little scary OK maybe I m being a giddy little school girl, but I can t help but be excit...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 techniques and recipes except for freezing and canning that were submitted to a gardening publication in France Initially,I was mainly interested in the lactic acid fermentation section, but after reading through some of the preservation recipes for vinegar,salt,sugar and drying,that have been included,I decided I needed to add the title to my personal collect I checked this out from our public library and I ll definitely be purchasing a copy of my own It is filled with variou...Great ideas for preserving food without electricity This book is truly traditional, in that it doesn t cover canning or freezing, unlike most other books on the market about preserving food Right now I am experimenting mostly with drying food and lactic fermentation just bought a crock and lid and have the first batch of sauerkraut going I love the format of this book, drawing upon traditional European peasant knowledge makes me feel in touch with my ancestors, who probably knew all abo Great ideas for preserving food without electricity This book is t...A must have in my reference library I m anxious to try a number of recipes and storage techniques that go way beyond canning and freezing The book talks about storage methods using salt, oil, sugar, alcohol, vinegar, drying, cold storage and latic fermentation Looking forward to trying this one, for example Nasturtium Seed Capers,Toward the of summer collect the green seeds from nasturtiums that have lost their blossoms P...Sample recipes rosehip jam with honey, sauerkraut made from whole cabbages, goat cheese in olive oil, green beans in a salt pot, apples dried with elderflowers, etc.This book wasn t what I expected, but it s really good nonetheless It s not a systematic guide to food preservation it s simply an organized collection of family recipes The French organic gardening magazine, Les Quatre Saisons du Jardinage , asked its readers to contribute their traditional recipes for preserving fruits and veg Sample recipes rosehip jam with honey, sauerkraut made from whole cabbages, goat cheese in olive oil, green beans in a salt pot, apples dried with elderflowers, etc.This book wasn t what I expected, but it s really good nonetheless It s not a systematic guide to food preservation it s simply an organized collection of family recipes T...If you made nothing from this collection of recipes, it would still be 100% worth a read Fascinating recipes from organic gardeners all over France, many of which offer details that reveal the origin of the method, something about their family history, the taste of the gardener, etc You gotta love the recipes that start off with First get a clean, regular sized barrel a BARREL Many methods of preservation are introduced, included root cellars, lacto fermentation, jams, fruit in booze, If you made noth...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 i 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...I really liked the emphasis on preserving nutrition and vitality in foods I am definitely making sun dried tomatoes this summer, and I m going to trylacto fermented veggies, including pickles There were a lot of good ide...Can t wait to own this book and to try some of the recipes there are many wonderful techniques in this book for preserving food without freezing or canning I will definitely be trying some of them with my tomatoes and peppers ...

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation
  • English
  • 24 December 2018
  • Paperback
  • 224 pages
  • 1933392592
  • Deborah Madison
  • Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation