The Natural Canning Resource Book: A guide to home canning with locally grown, sustainably-produced

Binding: Plastic Comb
EAN: 9780980060829
Edition: 1ST
ISBN: 0980060826
Label: Lifeweaver LLC
Manufacturer: Lifeweaver LLC
Number Of Pages: 202
Publication Date: 2010
Publisher: Lifeweaver LLC
Studio: Lifeweaver LLC

Features:

• 202 pages., 8.5- by 11-inches.
• More than 500 illustrations.
• Includes extensive appendix and index. Souces noted in extensive footnotes.
• Printed on 100% recycled paper in Flagstaff, Arizona.
• Extensively researched to provide up-to-date information from numerous experts as well as from numerous canning experiments.

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Editorial Review:

Product Description:
In her fourth book, Lisa Rayner provides a practical guide to home canning for natural foods enthusiasts. Rayner is an award-winning local foods activist and organic gardening author. Her interest in growing, preserving and cooking with locally-grown and fair trade foods goes back more than 25 years.

This book fills a gap in canning literature. Most canning recipes use non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup and commercial pectin containing artificial preservatives. This book is not a recipe book. The Natural Canning Resource Book is meant to be used in conjunction with the USDA Complete Guide to Home Canning and Preserving (available free as a Web download) and other USDA and Cooperative Extension publications. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients from your local farmers' market, Community Supported Agriculture project or natural foods grocery.

Learn how to: *Can fruit and pickled foods without sweeteners. Or sweeten canned foods with honey, agave syrup, maple syrup, rice syrup, barley malt, evaporated cane juice and other unrefined cane sugars. *Can domesticated, tropical and wild fruit. Gel jams and jellies with homemade fruit pectin. *Pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. *Can lactofermented vegetables and fruit like sauerkraut, cucumber pickles and pickled plums. *Save money and energy with home canning. *Can foods in a boiling water bath or pressure canner using a solar cooker. *Reuse glass jars from commercially processed foods for home canning. *Can with American canning jars. Or try European canning jars with glass lids. *Create your own jam, jelly, conserve, fruit butter, pickle, relish, chutney and salsa recipes. *Start a food preservation club, community canning project or community kitchen. *Sell your canned goods at your local farmers' market or CSA.

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