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.
Printed on 100% recycled paper in Santa Fe, NM.
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.
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.
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"This is the best, most useful canning book I've ever owned. So full of information. Very precise and knowledgeable. I have learned so much ... that I've never understood from canning for 5 years and reading 5 other books in detail. Gets to the important issues and is extremely thoughtful on environmental issues. Wonderful book!" -- Leah, Amazon reviewer