Preserving and Storing Food

Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Author(s): 
the Gardeners & Farmers of Terre Vivante.
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Book Info
List Price: 
$25.00
pages: 
208
year: 
2007
Publisher: 
Chelsea Green Publishing
Publisher Address: 
P.O. Box 428, White River Junction, VT 05001
ISBN 13: 
9781933392592
Mat's Review: 

A real gem of a book, it captures the techniques and recipes of country folk in France, who for countless generations have made and preserved real food that tastes great. Lots of exquisite recipes that you won’t find in The Joy of Cooking! Whether you wish to improve your diet with better tasting home grown and preserved food today, or wish to arm yourself with tools to survive and thrive if/when the trucks stop delivering produce to your local Safeway, this is a fine book to have in your collection.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Author(s): 
Sandor Elix Katz.
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Book Info
List Price: 
$25.00
pages: 
187
year: 
2003
Publisher: 
Chelsea Green Publishing
Publisher Address: 
P.O. Box 428, White River Junction, VT 05001
ISBN 13: 
9781931498234
Mat's Review: 

Fermentation gives us many of our most basic staples, such as bread and cheese, and our most pleasurable treats, including chocolate, coffee, wine, and beer. Cultures around the globe enjoy countless exotic fermented delicacies. The process of fermentation makes food more digestible and nutritious. Live, unpasteurized, fermented foods also carry beneficial bacteria directly into our digestive systems, where they exist symbiotically, breaking down food and aiding digestion… Fermented foods not only nourish, they help protect us from potentially harmful organisms and contribute to immunity. —Sandor Katz Without canning, refrigeration, or drying, the difference between rotten food and wholesome, delicious, and nutritiously beneficial foods is often just a mater of technique and culture. Not the kind of culture gained at the ballet or theatre, but the kind of culture that comes from beneficial bacteria. This author is totally into fermented foods, and his enthusiasm and expertise clearly show in this fine collection of instructions, recipes and illustrations. Covers the gamut, from a variety of beers, to sauerkraut, to kimchi to chutney, to miso, to elderberry wine, plus many more. This really is a terrific collection of recipes and techniques.

A Guide to Canning, Freezing, Curing and Smoking of Meat, Fish and Game

Author(s): 
Wilbur F. Eastman.
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Book Info
List Price: 
$16.95
pages: 
192
year: 
2002
Publisher: 
Storey Publishing
Publisher Address: 
210 MASS MoCA Way, North Adams, MA 01247
ISBN 13: 
9781580174572
Mat's Review: 

The title says it all. This third edition is completely revised and updated, and includes numerous recipes for homemade meat staples and treats, like beef jerky, pemmican, pepperoni, venison mincemeat, liverwurst, bologna, etc.

Root Cellaring: Natural Cold Storage of Fruits and Vegetables

Author(s): 
Mike & Nancy Bubel.
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Book Info
List Price: 
$14.95
pages: 
320
year: 
1991
Publisher: 
Storey Publishing
Publisher Address: 
210 MASS MoCA Way, North Adams, MA 01247
ISBN 13: 
9780882667034
Mat's Review: 

Not nearly as extensive as Stocking Up III, but offers far more detailed instructions for constructing a variety of root cellars. Good tips for harvesting and storing produce through the winter. Appears to be out of print now, so best to find a used copy or use the tips in Coleman’s Four-Season Harvest.

Basic Butchering of Livestock and Game

Author(s): 
John J. Mettler Jr. DVM.
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Book Info
List Price: 
$16.95
pages: 
208
year: 
1986
Publisher: 
Storey Publishing
Publisher Address: 
210 MASS MoCA Way, North Adams, MA 01247
ISBN 13: 
9780882663913
Mat's Review: 

Everything you need to know for the hunter or do-it-yourself butcher of one’s own livestock, plus some tips for preserving meat.

Stocking Up: The Third Edition of America’s Classic Preserving Guide

Author(s): 
Carol Hupping.
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Book Info
List Price: 
$20.00
pages: 
627
year: 
1990
Publisher: 
Fireside Simon & Schuster
Publisher Address: 
1230 Avenue of the Americas, New York, NY 10020
ISBN 13: 
9780671693954
Mat's Review: 

This is a complete “bible” to preserving and storing foods, including dairy products, fruits, vegetables, seeds, grains, meat, fish, and poultry. This book contains quite a variety of recipes, including stews, soups, pickles, breads, cheese making, yogurt, ice cream, jams, jellies, homemade butter, and so on. Has several sketches for homemade food dryers.

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