Preserving Food Without Freezing or Canning
Food Without Freezing or Canning is a fascinating and
thought-provoking book that has an entirely different feel from most
modern homesteading books. The project started when a French
gardening magazine asked its readers to share old-fashioned fruit and
vegetable preservation recipes, so the resulting compilation feels a
bit like an oral history turned into a cookbook.
When you find a copy, I
recommend that you start by flipping to the appendix, which in many
ways is the most valuable part of the book. I've spent years
slowly figuring out which preservation technique works best for each
fruit and vegetable, and the authors of this book have created a quick
tabular view of that information. For example, they show that
onions are best stored whole on the shelf, but that you can also
preserve them by drying, lactic fermenting, or adding vinegar.
In general, the authors
recommend drying fruits and lactic fermenting most vegetables --- I
definitely agree with the former and might have to get over my
anti-pickle sentiment enough to try the latter. In fact, after
reading through the entire lactic fermentation section, I settled on
Swiss chard ribs as a good starter recipe since the authors of the
recipe note "Swiss chard ribs are not acidic. Our children dread
lacto-fermented green beans, but they love the milder taste of Swiss
chard." I'll let you know if Mark and I feel the same way once
our first lactic fermentation experiment is ready at the end of August.
chicken waterer lets you
leave town for the weekend without worrying about your flock.
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