The Joy Of Pickling

Author: Linda Ziedrich
Publisher: Harvard Common Press
ISBN: 1558323759
Size: 56.88 MB
Format: PDF, ePub, Mobi
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Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques.

The Natural Canning Resource Book

Author: Lisa Rayner
Publisher: Lifeweaver
ISBN: 0980060826
Size: 60.47 MB
Format: PDF, ePub, Mobi
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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! 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: --can fruit & 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 & guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney & salsa recipes. -- 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.

We Sure Can

Author: Sarah B. Hood
Publisher: arsenal pulp press
ISBN: 1551524031
Size: 26.12 MB
Format: PDF
View: 1970
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We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can! Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.

Fertilizer Happens

Author: Jean Niven Lenk
Publisher: WestBow Press
ISBN: 1490847235
Size: 62.40 MB
Format: PDF, ePub, Docs
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The week before Easter 2013. Rev. Jean Niven Lenk was busy preparing Holy Week observances at the church she served. But she could not ignore the nagging backache that had dogged her for months. In between her pastoral duties that week, she underwent a variety of tests. And then, on Good Friday - the most somber day on the Christian calendar - she received the devastating diagnosis that changed everything: Stage IV cancer. Overwhelmed by the sudden change in her life from pastor to patient, she found an outlet for her raw and often conflicting emotions by writing a blog about her daily experience of fighting cancer. The result is a sometimes irreverent but always authentic account of her struggle which reveals how the "stuff" she has experienced has become fertilizer for a life brimming with meaning, purpose, hope, and love.

Joy Of Pickling

Author: Linda Ziedrich
Publisher: Harvard Common Press
ISBN: 9781558321335
Size: 50.80 MB
Format: PDF
View: 1833
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Turn the colors and flavors of the harvest into a year-round delight.