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Chelsea Green Publishing Company

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

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

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More than 250 easy and enjoyable recipes!

The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around.--Deborah Madison

Over 100,00 copies sold!

Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.

Inside, you'll learn how to:

  • Preserve without nutrient loss
  • Preserve by drying
  • Preserve with oil, vinegar, salt, and sugar
  • Make sweet-and-sour preserves
  • Preserve with alcohol

As Eliot Coleman says in his foreword to the first edition, Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today.

Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients.

An essential guide for those who seek healthy food for a healthy world.

Author: Deborah Madison, The Gardeners and Farmers of Centre Terr
Publisher: Chelsea Green Publishing Company
Published: 04/04/2007
Pages: 224
Binding Type: Paperback
Weight: 0.77lbs
Size: 9.05h x 6.02w x 0.59d
ISBN: 9781933392592

About the Author

Centre Terre Vivante is an ecological research and education center located in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante hosts courses on regenerative gardening and farming, renewable energy, and ecological building techniques. In addition to more than fifty books, Terre Vivante publishes the influential organic gardening magazine, Les Quatre Saisons du jardinage. Eliot Coleman is the author of two best-selling gardening books, The New Organic Grower and Four-Season Harvest.

Terre Vivante is a nonprofit association founded in 1980 to promote a way of life that is respectful of the natural environment. Until the early 1990s, Terre Vivante's main activity was the publication of an organic gardening magazine, Les Quatre Saisons du jardinage. Since 1994, with the creation of a remarkable ecological education center, the work of Terre Vivante has taken on new dimensions, including:

Construction of hands-on demonstrations of numerous ecological approaches to the challenges of daily hft, for instance energy-efficient buildings, organic gardens, and water-conservation methods

A range of projects intended to contribute to the revival of a rural region, after years of decline

Assistance and support for farmers and gardeners, particularly in the development of long-term plans to widen the popularity of ecological agricultural techniques

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