
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.
Comb binding.
Printed on 100% recycled paper in Santa Fe, NM.
ISBN: 978-0-9800608-2-9
-
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.
Preview this book:
(You may need to click arrows multiple times to see pages.)

"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