Food preservation techniques can be divided into two categories: the modern scientific methods that remove life from food, and the natural ‘poetic’ methods that maintain or enhance life in food, ” writes Coleman in his foreword to Keeping Food Fresh. “The poetic techniques produce live foods like those celebrated for centuries and considered gourmet delights today. The scientific techniques produce dead foods and literally seal them in coffins. My instincts tell me that long-dead foods cannot properly nourish long-lived people.”
Terre Vivante, located in south-central France, like the Real Goods Solar Living Center, is a place where people have tried to “get it right, ” to demonstrate that food can be grown without toxic chemicals, disruptive machinery, and waste. This book, the collective effort of more than 150 organic gardeners working across France and in various corners of Europe, celebrates recipes for storing fruits and vegetables in a form as near as possible to fresh, including:
– Solar and air drying
– Lacto-fermentation in crockery or jars, as in sauerkraut
– Storing produce a root or pantry in cellar, attic,
– Preserving produce in its own juices, or in oil, vinegar, salt, or sugar
– Preserving in wine
List Price: $ 25.00
Price: $ 100.00
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BALL WIDE MOUTH CANNING LIDS MASON PRESERVING FOOD
