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.
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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