Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation: The Gardeners and Farmers of Centre Terre Vivante, Madison, Deborah, Coleman, Eliot: 9781933392592: Amazon.com: Books

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The Gardeners & Farmers of Terre Vivante

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Paperback – Illustrated, April 4, 2007

by The Gardeners and Farmers of Centre Terre Vivante (Author), Deborah Madison (Foreword), Eliot Coleman (Foreword)

4.7 932 ratings

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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.

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Print length

224 pages
Language

English
Publisher

Chelsea Green Publishing
Publication date

April 4, 2007
Dimensions

6 x 0.63 x 9 inches
ISBN-10

1933392592
ISBN-13

978-1933392592
See all details

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold St

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From the Publisher

Preserving food, fermenting, canning, vinegar, salt, sugar, off-grid, resilience

PRESERVING WITH SUGAR

Rhubarb Syrup

Wash the rhubarb stalks without peeling them; cut into small pieces, and cover with water. Cook the stalks over medium heat for about thirty minutes.

Strain everything through a piece of cheesecloth, and weigh the juice collected. Use half as much sugar, by weight, as juice. Cook the sugar in a little water. When it reaches a boil, add the strained rhubarb juice, and cook the mixture over low heat for fifteen minutes.

Pour the syrup into bottles and close tightly. Wait at least two weeks before using (with water, as for any other syrup), so it is more flavorful. The pulp remaining in the cheesecloth can also be cooked with some sugar to make jam.

YOU'LL NEED:

Rhubarb
Sugar (½ lb. per pound of juice)
A large saucepan
A piece of cheesecloth
Bottles and corks, or canning jars and lids

PRESERVING WITH SALT

Green Beans in Brine

Make a brine using one-half cup of salt to one

quart of water. Boil and let it cool. String, wash, and blanch the beans in boiling water for five minutes, and let them cool. Put them in a stoneware pot, cover them with brine, and check now and then to see that they are always well covered in brine.

Soak the beans in water for a few minutes

just before cooking them.

YOU'LL NEED:

Green beans
Salt
A saucepan
A stoneware pot

PRESERVING IN VINEGAR

Cherry Tomatoes

Wash the tomatoes, without removing the

stems, if possible. Dry them carefully with a

cloth, and pierce them in two or three spots

with a thin needle.

Wash and blot dry the tarragon leaves. Put the tomatoes in a large jar (or two small ones), along with the tarragon, cloves, peppercorns, and coriander seeds. Add the salt and pour in the vinegar. Seal the jars airtight and store them in a cool, dry, and dark place.

Wait approximately six weeks before eating. These tomatoes are excellent accompaniments to cold or hot poached fish, as well as a variety of terrines and grains dishes.

YOU'LL NEED:

2 lbs. cherry tomatoes or small, very firm red tomatoes
6 tarragon leaves
4 cloves
6 white peppercorns
6 coriander seeds
2 pinches of sea salt
1 quart vinegar
A large canning jar or two small ones and lids

	THE ART OF FERMENTATION	THE WILDCRAFTED BREWER	KOJI ALCHEMY	WILD FERMENTATION	THE RESILIENT GARDENER

Customer Reviews	2,986	530	896	997	320
Price	$18.65	$23.46	$26.48	$23.01	$32.55
MORE FROM CHELSEA GREEN	no data	no data	no data	no data	no data

Editorial Reviews

About the Author

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over fifty years experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

Product details

Publisher ‏ : ‎ Chelsea Green Publishing; New edition (April 4, 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1933392592
ISBN-13 ‏ : ‎ 978-1933392592
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 6 x 0.63 x 9 inches

Best Sellers Rank: #27,146 in Books (See Top 100 in Books)
- #33 in Canning & Preserving (Books)

Customer Reviews:
4.7 932 ratings

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The Gardeners & Farmers of Terre Vivante

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Customer reviews

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Customers say

Customers find the book provides useful information and step-by-step instructions for preserving food without freezing or canning. They appreciate the simple recipes and variety of both methods and foods. The book provides ways to store food without refrigeration, preserving fruits and vegetables without destroying nutrients. It is well-presented and easy to read, with good details about the process of each food. Customers find it works especially well for folks living off-the-grid.

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Information quality Recipes Preservation Food preservation Writing quality Storage options Functionality Value for money

104 customers mention "Information quality"96 positive8 negative

Customers appreciate the book's informative content. It provides useful tips and step-by-step instructions on how to preserve fruits and vegetables. They find it enlightening and interesting, making it a nice addition to their library.

"...The key to good self-reliance and sustainability is to have a wide range of options, in case one crop fails or another overwhelms your freezer or..." Read more

"I'm so glad that this book exists! All the simple and proven methods of food preservation that any of us can use and all without a freezer or..." Read more

"I found this book very interesting. It is a collection of recipes for preserving food from times past as well as more current methods...." Read more

"...I will say that this book is a definite must on my bookshelf, especially for anyone who homesteads or has a garden...." Read more

54 customers mention "Recipes"46 positive8 negative

Customers find the recipes in the book simple and straightforward. They appreciate the collection of old-world techniques and modern methods for preserving food. Many of the recipes are healthier, quicker, and simpler than canning. Readers also like the sauerkraut recipe. The instructions are clear and helpful.

"...The key to good self-reliance and sustainability is to have a wide range of options, in case one crop fails or another overwhelms your freezer or..." Read more

"...What a joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases..." Read more

"...The amounts here seem to be very manageable, as well as easy to try out the different types of preservation on the same item to see which you..." Read more

"I found this book very interesting. It is a collection of recipes for preserving food from times past as well as more current methods...." Read more

17 customers mention "Preservation"17 positive0 negative

Customers like the book's methods for preserving food without freezing or canning. They find it useful for canning and freezing their own food without refrigeration or complicated sterilization processes.

"...This book teaches how to preserve almost every food you can grow without canning or freezing...." Read more

"...preservation that any of us can use and all without a freezer or complicated sterilization processes...." Read more

"...must have book for anyone who wants to learn how to preserve food without refrigeration." Read more

"...Great ways to store food without the need for electricity, refrigeration, etc...." Read more

16 customers mention "Food preservation"16 positive0 negative

Customers appreciate the book's food preservation techniques. They mention it helps them keep food for a long time without destroying nutrients, and that it saves money on food budgets and keeps more out of the landfill.

"...This saves me on my food budget, keeps more out of the landfill and I don't have to worry about getting valuable jars back when I give the food..." Read more

"...especially well for folks living off-the-grid - employing techniques for food preservation that don't require electricity...." Read more

"...preserve food without destroying nutrients - how to keep food for a relatively long time - avoid waste - Amazing recipes! French Gourmet..." Read more

"...Basically, there are lots of assertions of better nutrition, better taste, better for the environment, and healthier...." Read more

15 customers mention "Writing quality"15 positive0 negative

Customers find the book well-written and easy to read. They appreciate the detailed instructions and diagrams. The recipes are simple and healthy, with stunning flavors and colors.

"...After tasting brined green beans--bright, crisp and still tasting garden fresh after 4 years in a jar--I could never go back to colorless, tasteless..." Read more

"...canning- so I saw this book and thought- that seems to go really well with the canning vibe & would open up a lot of different possibilities...." Read more

"...The diagrams are extremely helpful. Great ways to store food without the need for electricity, refrigeration, etc...." Read more

"...That being said the resource itself was very well written...." Read more

8 customers mention "Storage options"8 positive0 negative

Customers find the storage options in the book helpful. They say the methods preserve fruits and vegetables without the need for electricity or refrigeration, making them taste better. The book comes in handy as a cheaper way of storing food, and it's useful for anyone who loves food and wants to preserve different meals.

"...joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases make..." Read more

"...Also helps you figure out ways to store extra food and not let it go to waste - which doesn't require the long process of canning. Great book!" Read more

"...who want to maximize nutrient-density while also preserving the harvest from your garden...." Read more

"...through the roof this book will come in very handy as a cheaper way of storing food. Some of the recipes are not found in most modern books..." Read more

6 customers mention "Functionality"6 positive0 negative

Customers find the book useful for off-grid living and emergency situations. They say it provides effective techniques for food production.

"...This book also works especially well for folks living off-the-grid - employing techniques for food preservation that don't require electricity...." Read more

"...The results are fantastic. My problem with my last order was with AMAZON...." Read more

"...I have already tried several of the recipes with excellent results...." Read more

"...Tried a few of the techniques and they really work well. A good book if you are not into traditional canning." Read more

22 customers mention "Value for money"14 positive8 negative

Customers have different views on the book's value. Some find it worthwhile and an excellent purchase that saves money on food and keeps more out of the landfill. Others feel it lacks practical how-to instructions and is not worth the price.

"...This saves me on my food budget, keeps more out of the landfill and I don't have to worry about getting valuable jars back when I give the food..." Read more

"...While it was fun reading this book, I did not find much usable, safe information here. I was expecting more of a how to manual...." Read more

"...I found it valuable and highly recommend it." Read more

"...Definitely worth the price for me." Read more

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Ross E. Nelson
This is a Top Ten book
Reviewed in the United States on December 19, 2012
Verified Purchase

I write and teach self-reliant, sustainable living. I've preserved my garden produce for decades. Since I discovered this book 5 yrs ago, it has consistently been in my Top Ten books you should have. This book teaches how to preserve almost every food you can grow without canning or freezing. For years my favorite go-to book on food preservation has been Stocking Up: The Third Edition of America's Classic Preserving Guide But this book goes into topics not covered in most food-preservation books. The key to good self-reliance and sustainability is to have a wide range of options, in case one crop fails or another overwhelms your freezer or pantry capacity. This book gives you that variety and weaves it into a complete, sustainable Whole.

The chapters on Root Cellaring and Drying are not as detailed as some might like, but there are dozens of books on those topics and anyone that has gardened or homesteaded for any time is very familiar with these techniques.

Where the book really shines is in the chapters on the lesser-known (and ages old) techniques of brining, lacto-fermentation and preserving in solutions such as oil, vinegar and alcohol. I attended a class on brining and lacto-fermentation where we were given taste samples of the brined and fermented food. The taste, color and texture are stunning! After tasting brined green beans--bright, crisp and still tasting garden fresh after 4 years in a jar--I could never go back to colorless, tasteless, soggy home-canned green beans. Family and friends go nuts over my sauerkraut and mixed vegetables brined one jar at a time. (It was this class that led me to this book.) I love that I can use non-canning jars with this process. This saves me on my food budget, keeps more out of the landfill and I don't have to worry about getting valuable jars back when I give the food away.

One reviewer worried about the lack of food safety in these methods. No need to worry. These are ages-old techniques, used for centuries before home canning was ever thought of. They do not create the anaerobic environment that botulism thrives in. If one uses good-sense--wash your hands and clean all work surfaces and start with clean, sterilized equipment and jars--these methods are every bit as safe as any other food preservation.

This is one of very few books that get my complete, unreserved endorsement. Trust me, you WANT this in your home library. [...]

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P. Remick
Food for the Gods from our Forefathers: What good taste they had!
Reviewed in the United States on August 22, 2008
Verified Purchase
I'm so glad that this book exists! All the simple and proven methods of food preservation that any of us can use and all without a freezer or complicated sterilization processes.

What a joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases make them positively gourmet!

Every person should grab a copy of this book whether they grow their own vegetables or not. Imagine being able to purchase fruit in season at reasonable prices, and then take some of it and preserve it for the dark days of winter when it would be prohibitively expensive. Our forefathers (and those great foremothers that did the preserving and came up with the 'recipes')knew to preserve not only the bounty of the summer and fall harvest, but to preserve the nutrition that is stored in the produce.

Vinegar, oil, salt, alcohol, sugar, drying methods too simple to name were all developed so that they (and we!) can eat food fit for the Gods all winter until the spring harvests. Each one of us can make a simple salt and water brine and preserve green beans. Each one of us can string a multitude of fruits and vegetables on strings and dry them for later rehydration in stews, soups, cobblers and pies.

What a book! What simple and flavorful methods! I'm so glad that this collection from the 'Gardeners and Farmers of Terre Vivante' was compiled so that all of us can benefit not only from their expertise, but from the nutrition and flavor that we can capture and hold over from harvest to harvest.

Get this book. Bronze it and pass it on to your children, friends and family. Everyone should know how to preserve food...whether they have bought it or grown it. Invaluable! TEN stars!

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Kyra_Athena
Good overview of basic food preservation
Reviewed in the United States on May 7, 2008
Verified Purchase
For the most part, I really like this book. I have lots of ideas that I am dying to try when my garden starts to bear. I have a ceramic-invection cooktop so I am wary of putting a fully loaded 30 quart pressure cooker on top of it.

I would consider purchasing an additional book if you are unfamiliar with food safety and home food preparation. I gathered that the contributors and the authors are aware of these practices, but did not really elaborate on them very much or stress crucial points necessary for food safety, like cross-contamination or not washing the vegetables well. The book does stress the importance of not using chlorine-treated water so it must be filtered in some way to remove it. Don't want to kill the good bacteria, I suppose.

I'm not sure how well these concepts would work if you have a very small kitchen or don't have a keeping room or cellar. Instructions are given for digging out a small keeping area and topping it with a large flat rock you can slide off. I just gathered you need a good work and storage space.

Directions for making drying racks with screen are given. I have heard of using a discarded screen door for large amounts of drying.

I often do not have huge amounts of fruits and vegetables on hand to do massive canning. The amounts here seem to be very manageable, as well as easy to try out the different types of preservation on the same item to see which you prefer.

I didn't quite know what to make of the jelly/sugar section. The blueberry recipe sort of bewildered me as you are to mix fresh blueberries with what is left of last year's blueberry mixture (not pure blueberries). Sorry, but I don't have any of last year's mixture as I just bought the book and I'm not even sure what was in last year's mixture. I assume it contains some sort of fermented starter, like a fermented bread starter.

I was intrigued by the alcohol section, especially the recipes for elderberry and dandelion wines.

Some of the recipes are for basic canning. You have to have hot, sterilized jars. It wasn't mentioned, but when the recipe tells you to place the lids on the jars for a seal, I think the jar still needs to be hot. The overall impression of some of the recipes is that you meander around the kitchen and process when you feel like it. I saw my grandmother do this when she only had enough to fill a few jars and she called it canning, even though she also used a pressure canner.

This is not a literal cookbook to me. This is a collection of recipes from residents in Terre Vivante. Some of the recipes are vague at best, offering no measurements or ratios. Some are more specific, thankfully. As I am unfamiliar with the finished product, I am afraid that I might over or underestimate the amount of herbs or spices. Some of the recipes gave instructions on how to preserve zucchini and other vegetables through drying, but no idea how to use it in a recipe. Do you put it in dry or have to rehydrate it first?

A few of the recipes seemed to be different versions for the same item, so perhaps those could be combined for one functional recipe.

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paolovet
Un libro indispensabile per conservare senza elettricità
Reviewed in Italy on November 26, 2022
Verified Purchase

Bel libro, con una impaginazione retrò. Le ricette sono semplici anche se, a volte, alcuni ingredienti sono di uso non comune in Italia. Sarebbe interessante un'edizione in italiano con l'adattamento degli ingredienti e delle misure imperiali a quelle metriche.

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C from NY
Useful and informative
Reviewed in Canada on December 25, 2023
Verified Purchase
This book provides doable and delicious alternatives to canning. There are processes that I didn't know I could do. It takes us back to the days of forgotten knowledge. I also like the variability in amounts and ingredients. I was able to customize according to what I had on hand. There were treasures that I will refer to again and again.

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Stronger than ever
Essential reading ~ 'old solutions' to new (upcoming) challenges
Reviewed in the United Kingdom on May 29, 2013
Verified Purchase
I think that many people looking to buy a book like this will be aware that our planet is changing. From peak oil to climate change ~ and everything inbetween ~ some of us are thinking that life is likely to be very different at some point in the future, and best we prepare for how to adjust now!

This book will not disappoint such folk as it contains a host of energy efficient (indeed, many require NO energy!) concepts & recipes, and it is all soooo simple to follow. Ingredients are, for the most, readily available in your average pantry/local store and even measurements are not that necessary for many of the ideas.

I also love the way that the contributors personalities shine through each recipe, and the little snippets of history that can be gleaned from them.

All told, this is a wonderful, useful book which I've already given away to friends living off-grid in Eastern Europe to help them store this years crops (they loved it, so I couldn't leave them without it!), so I'm off to purchase another !

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Amazon Customer
What a beautiful book!
Reviewed in the United Kingdom on August 6, 2023
Verified Purchase
Really easy to follow individual recipes, beautifully put together, inspires you to get going with all the preserving techniques!

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Hélène
One book I use regularly
Reviewed in Canada on October 26, 2011
Verified Purchase
I'll need to give context here before starting this review. I bought this book with other books of the same kind, one about cold storage, another about preserving seeds. I read them all during spring and summer, thinking about now, in autumn and ready for the harvest and what to do with the produce coming out of my garden.

This book is the one I ended up using most because, unlike cold storage (which was also an excellent book I'm sure to use eventually), it is not time consuming to set up. It also always surprised me with gems of recipes to do with produces I didn't plan on preserving for the winter (nasturtium capers, rosehips in all forms, wines of all kinds...). The little piece of story at the beginning of the chapters are inspiring and well written. The recipes come from around the world, it is not just the experience of the writer. This book is a gold mine for someone who has too much of a produce and no cold storage in place and it's easy and fast to use ; pop the book at the end in the index and check what you can do with your surplus of peppers!

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