The Natural Canning Resource Book

The Natural Canning Resource Book

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The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner Copyright (c) 2010 202 pages. 8 1/2 inches by 11 inches. Color cover. Approx. 500 black and white illustrations. ISBN: 978-0-9800608-2-9 The local foods movement has made home canning popular once again! Farmera€™s markets, Community Supported Agriculture projects, urban foraging collectives, permaculture guilds and community gardens are popping up like mushrooms. People who never learned how to preserve food growing up are teaching themselves and learning from old-timers how to can in boiling water baths and pressure canners. The Natural Canning Resource Book fills a major gap in the canning literature. Most published canning recipes require the use of non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup or commercial pectin containing chemical preservatives. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients youa€™ll find at your local farmera€™s market, CSA and natural foods grocery, buying club or cooperative. Learn how to: --can fruit a pickles without sugar or sweetened with raw honey, agave syrup, maple syrup, brown rice syrup, barley malt, evaporated cane juice or other unrefined cane sugars. -- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. -- can wild and tropical fruits like Oregon grape, Juneberries, elderberries, paw paw a guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney a salsa recipes. -- can foods using a solar cooker. -- create a community canning project or start a community kitchen. -- save money a energy with home canning. -- use European-style canning jars with glass lids a rubber gaskets. -- sell your canned goods at your local farmera€™s market or CSA.CSA.A Guide to Home Canning with Locally-grown, Sustainably-produced and Fair Trade Foods Lisa Rayner ... [ammonia, lye, sodium hydroxide] Alkaline 14 13 12 11 10 9 8 7 6 5 4 3 2 Low acid pH agt; 4.6 High acid pH alt; 4.6 [gastric juices, ... pH 7.0a€“8.0: baking soda, egg white, lime-treated hominy (posole), lye-cured olives, some maple syrup batches, ... The FDA has a list of food pH levels at www. ments/FDAapproximatepHoffoodslacf -phs.pdf.

Title:The Natural Canning Resource Book
Author:Lisa Rayner
Publisher:Lifeweaver - 2010-08-09


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