The Natural Canning Resource Book: A guide to home canning with locally grown, sustainably-produced and fair trade foods Review

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(More customer reviews)If you have been looking (and looking) for a canning book that discusses how to can with more natural ingredients, how to can with alternative sweeteners, and how to safely experiment with modifying recipes, and even creating new ones, among other topics, you can stop your search. This book is not only well researched, it is also up-to-date -- a very important consideration because older canning books may contain obsolete and potentially dangerous advice.
Though not widely available in stores, this book is expertly produced and lavishly illustrated. It also includes helpful charts and diagrams to explain concepts like safe cooking times and temperatures, how altitude affects canning, and the importance of pH.
Chapters cover the following topics: The science & economics of canning, Rediscovering a lost art,
The place of canning in a sustainable future, Other ecological methods of food preservation, Home canning & a bioregional diet, A nutritional comparison of food preservation methods, Saving money through home canning, The history of canning & the USDA, The origins of canning, The development of USDA home canning guidelines, The science of creating canning recipes, The microbiology of canning, Spoilage molds & bacteria & pathogenic bacteria, How factory farms are making food safety more difficult, The process of canning, The canning kitchen, Stoves & canning, Boiling water bath canners, Pressure canners, Cooking pots, Other basic canning tools & equipment, Biocompatible cleaning & polishing recipes, Canning jars & lids, Bisphenol A, phthalates & Jarden canning lids, Jarden lid system alternatives, Post carbon canning jar options, Canning basics, Where to learn safe canning methods, Kitchen set-up & preparation for canning, Cold-pack versus hot-pack methods, Preparing jars, lids & food for canning, Water bath canning steps, Pressure canning steps, Spotting & safely discarding spoiled canned foods, Energy-saving canning tips, Storing & using canned food, High altitude canning, High altitude boiling water bath canning, High altitude pressure canning, High altitude tips & tricks, Solar canning, Using a solar cooker,
What not to do: oven canning, Safe solar canning methods, Solar canning tips, Community canning, Community canning projects, Community kitchens, A brief history of community kitchens & canning projects, Developing new recipes & selling your goods, Modifying & creating new high acid canning recipes, Water activity, Measuring and adjusting pH, Measuring pasteurization temperature, Heat penetration & thermal processing time, Selling canned foods, The modern forager, Food miles & carbon footprints, Obtaining local, organic & fair trade foods, Produce guide, Storing & washing produce, Preparing fruits & vegetables for canning, Other canning ingredients, Using & recycling food waste, Sugar & canning, Sugar chemistry, Descriptions of different sweeteners, Water activity levels of liquid sweeteners, Sugar & pH, Deciding which sweeteners to use in your canning recipes, Fruit, Acid & pectin contents of fruit, Extracting & canning fruit juices,
Canning whole & sliced fruit, Natural coloring for low sugar fruit syrups & preserves, Fruit sauces & purées (including homemade baby food), Preserve making tips, What is pectin? Sugar & the gelling process, Making do with less sugar & commercial pectin, Making your own pectin, Making jelly, Acidified foods, Tomato & tomatillo products, Pickles, relishes & chutneys, Vinegar & canning, Oil & acidified foods, Lactofermentation bacteria, Sauerkraut & other dry-salted fermentations, Brine-pickled vegetables & fruit, Water bath canning, lactofermented foods
Author Lisa Rayner is the author of Wild Bread - Handbaked sourdough artisan breads in your own kitchen 2009), The Sunny Side of Cooking - Solar cooking and other ecologically friendly cooking methods for the 21st century (2007) and Growing food in the southwest mountains: A permaculture approach to home gardening above 6,500 feet in Arizona, New Mexico, southern Colorado and southern Utah (3rd ed. 2002). She has been a home canner since 2003. She was the winner of the 2008 Friend's of Flagstaff's Future Livable Community Award and was a 2009 Gardens for Humanity Visionary Awardee.
I should mention that I am the author's husband.

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In her fourth book, Lisa Rayner provides a practical guide to home canning for natural foods enthusiasts. Rayner is an award-winning local foods activist and organic gardening author. Her interest in growing, preserving and cooking with locally-grown and fair trade foods goes back more than 25 years.
This book fills a gap in canning literature. Most canning recipes use non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup and commercial pectin containing artificial preservatives. This book is not a recipe book. The Natural Canning Resource Book is meant to be used in conjunction with the USDA Complete Guide to Home Canning and Preserving (available free as a Web download) and other USDA and Cooperative Extension publications. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients from your local farmers' market, Community Supported Agriculture project or natural foods grocery.
Learn how to:*Can fruit and pickled foods without sweeteners. Or sweeten canned foods with honey, agave syrup, maple syrup, rice syrup, barley malt, evaporated cane juice and other unrefined cane sugars.*Can domesticated, tropical and wild fruit. Gel jams and jellies with homemade fruit pectin.*Pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar.*Can lactofermented vegetables and fruit like sauerkraut, cucumber pickles and pickled plums.*Save money and energy with home canning.*Can foods in a boiling water bath or pressure canner using a solar cooker.*Reuse glass jars from commercially processed foods for home canning.*Can with American canning jars. Or try European canning jars with glass lids.*Create your own jam, jelly, conserve, fruit butter, pickle, relish, chutney and salsa recipes.*Start a food preservation club, community canning project or community kitchen.*Sell your canned goods at your local farmers' market or CSA.

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