Canning and Preserving Without Sugar

Canning & Preserving without Sugar

by Norma Macrae

For those who are dedicated to the proposition that sugar free canning is best, Norma Macrae’s Canning and Preserving without sugar will serve a s a timely guide. Whether you are on restricted diet fir diabetes or hypoglycemia or are simply concerned with good health through good nutrition, you’ll delight in the array of jams, jellies, pickles, relishes, and canned fruit you can prepare without sugar or artificial sweeteners.  (From book jacket)

Putting It Up With Honey: A Natural Foods Canning and Preserving Cookbook by Susan Geiskopf

A natural foods canning and preserving cookbook covering the basics of food preservation, instructions, and 200 taste-tested recipes. Learn to can with honey, pickle with all-natural spices and brines, and dry foods without sulphur, how to make pectin and vinegar, and how to construct drying trays to protect sun-drying foods. (from Goodreads)

Home Book of Smoke-Cooking Meat, Fish & Game by Jack Sleight, Raymond Hull

Teaches you with diagrams and cogent explanation, how to smoke food in family rather than commercial quantities. It is an invaluable reference work, the first of the kind I know that evaluates the equipment and methods of smoking (down to canning smoked food) and gives tested recipes as well. (from Goodreads)

Stocking Up: How to Preserve the Foods You Grow, Naturally by Carol Hupping Stoner (Editor)

In Stocking Up you will find the traditional methods of home preservation that were used before insecticides and food additives were household words combined with the safety and efficiency of modern developments in home food storage. In this book you will find complete, step-by-step instructions for preserving everything--from fruits and vegetables, to dairy products, to nuts and grains, to meats--naturally, without chemicals (like sulfur) and without over refined ingredients (like sugar). (from Goodreads)

Northwest Native Harvest by Carol Batdorf

They were gourmets, the Coast Salish First Nations. They lived along the shores of the Puget Sound, inhabiting the bays and estuaries in the days before the white man came, enjoying the bounty of the Pacific Northwest. Through time, the women developed ingenious methods of cookery to nourish and delight those who dined at their fires. They learned when the food was ripe for harvesting. They discovered which kinds of wood best suited their fires. They designed and made their own cooking equipment from the materials available to them. It is the aim of this book to give the reader an understanding of Indian cookery- with practical recipes where appropriate- and to explain the close relationship between First Nation's food and the Northwest Coast Salish culture. (from Goodreads)

Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine

An intimate yet informative guide to harvesting and cooking wild foods from beach to forest. Once thought to be the stuff of back-to-the-landers, foraging has become a gourmet pastime, and there are a growing number of wild-food classes in which experts teach hungry folks how to spot the food at our feet. THE PACIFIC FEAST shares expert advice on how to identify the good eats, harvest responsibly, and create delicious meals with your finds. Author Jennifer Hahn provides detailed field notes on more than 40 species, including where to find them, which parts are edible, and their best culinary uses. (from Goodreads)

Feeding the People, Feeding the Spirit: Revitalizing Northwest Coastal Indian Food Culture Elise Krohn, Valerie Segrest

Feeding The People, Feeding the Spirit is an indigenous foods resource for Native Americans in the Pacific Northwest. Even though this book contains many voices, they speak as one when they say, "Our traditional foods matter." The book documents a 2008 community-based research project where Northwest Indian College Traditional Plants and Foods Program staff worked with archaeologists, tribal elders, cultural specialists, hunters, gatherers and cooks to determine what foods were eaten before European contact, barriers to accessing those foods today, and actions that native communities are taking to strengthen traditional food systems. It is divided into four chapters, including cultural stories of native foods, the impacts of colonization on food traditions, current efforts to revitalize native foods access, and how to identify, harvest and prepare many of those foods. (from Goodreads)*

* In Library Use only