FOOD STORAGE HOME CANNING
Posted on Sunday, April 18th, 2010 at 8:58 am
Nutrition.gov
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SHTF Beef Stew part 1 of 3
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Ball Mouth Plastic Storage Caps Ball Regular Mouth Plastic Storage Caps… |
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FoodSaver T03-0006-01 Regular-Mouth Jar Sealer $9.80 For those who cook large quantities of food for storage, FoodSaver vacuum packaging systems offer excellent protection against food spoilage and freezer burn. This jar sealer attachment fits on pint- and quart-sized Mason jars and is for use with any FoodSaver machine that has an accessory port. The lid forms a tight seal on Mason jars while tubing (sold separately) inserts through the top and rem… |
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Ball 36010 Mason Canning Jar Plastic Storage lids, Set of 8 $2.84 8 Pack, Ball, Regular Plastic Storage Cap…. |
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Quattro Labels (Bags Of 30) $2.69 QUATTRO LABELS (BAGS OF 30)…. |
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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry $14.15 When I was growing up, canning was for old folks and cranks and separatists, writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, theres never been a better time to revisit the centuries-old techniques of preserving food at home.This hip, modern handbook is filled with fres… |
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Root Cellaring: Natural Cold Storage of Fruits & Vegetables $8.48 Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book. … |
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation $15.29 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 to the future—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 Madis… |