Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by Eliot Coleman, Centre Terre Vivante
Traditional techniques for preserving food using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation, drawn from European organic gardeners.
About This Book
This book presents traditional European techniques for preserving food without freezing or canning.
Over 150 organic gardeners contributed more than 250 recipes using methods such as drying, lactic fermentation, and preservation in oil, vinegar, salt, or sugar.
The focus is on keeping food as close to fresh as possible while using locally grown and minimally refined ingredients.
It serves as a resource for those interested in healthy food practices and sustainable living.
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