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August 10, 2011

An old approach to preserving food made new!

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Here is an interesting book that argues quite sensibly that canning and freezing are inefficient uses of energy and take many of the nutrients out of the food in the process. Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. It's worthwhile investigating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

The book has chapters on preserving in oil, vinegar, sugar, alcohol, and lactic fermentation. There are helpful instructions on preserving vegetables in a root cellar or in the ground and a discussion of which method works best for each vegetable. Recipes are included. I remember drying tomato paste and rolling it into balls and dipping it in olive oil before storing the little golf ball sized balls in a jar in the cold room. Using one or two of them for a spagetti or a soup was a delight as the flavor was very near to fresh. I think this book is a great addition to the gardener's bookshelf.

At Preserving Food without Canning or Freezing

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Posted by Marilyn Renaker at August 10, 2011 9:53 AM
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