The Natural Canning Resource Book: A Guide to Home Canning with Locally-grown, Sustainably-produced and Fair Trade Foods
The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods
The local foods movement has made home canning popular once again! Farmer’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 you’ll find at your local farmer’s market, CSA and natural foods grocery, buying club or cooperative.
Learn how to:
-- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar.
-- can foods using a solar cooker.
-- create a community canning project or start a community kitchen.
-- save money & energy with home canning.
-- use European-style canning jars with glass lids & rubber gaskets.
-- sell your canned goods at your local farmer’s market or CSA.CSA.
What people are saying - Write a review
Measuring adjusting pH
Measuring pasteurization temperature
Heat penetration thermal processing time
Selling canned foods
The modern forager
Food miles carbon footprints
Obtaining local organic fair trade foods
The microbiology of canning
Spoilage molds bacteria pathogenic bacteria
How factory farms are making food safety more difficult
The process of canning
The canning kitchen
Boiling water bath canners
Otheer basic cannning tools equipment
Biocompatble cleaning polishing recipes
Canning jars lids
Bisphenol A phthalates Jarden canning lids
Jarden lid system alternatives
Post carbon canning jar options
Where to learn safe canning methods
Cold pack versus hot pack methods
Preparing jars lids food for canning
Wqater bath canning steps
Spotting safely discarding spoiled foods
Storing using canned food
High altitude canning
High altitude pressure canning
High altitude tips tricks Ive learned
Using a solar cooker
Safe solar canning methods
Solar canning tips
A brief history of community kitchens canning projects
Creating recipes selling your goods
Storing washing produce
Preparing fruits vegetables for canning
Other canning ingredients
Using recycling food waste
Descriptions of different sweeteners
Water activity levels of liquid sweeteners
Deciding which sweeteners to use in your canning recipes
Extracting canning fruit juices
Canning whole sliced fruit
Natural coloring for low sugar fruit syrups preserves
Fruit sauces purées
What is pectin?
Sugar the gelling process
Making do with less sugar commercial pectin
Making your own pectin
Pickles relishes chutneys
Oil acidified foods
Lactofermented fruits vegetables
Sauerkraut other drysalted fermentations
Brinepickled vegetables fruit
Water bath canning lactofermented foods
Canning safety checklist