The Ball Blue Book

These cling peaches would be a treat anytime!

Did you know that you can make jams and jellies inside your bread machine?

For storage, you will need to sterilize jars by boiling and then follow canning directions.

 

 

If you don't have the Ball Blue Book, you need to get it now.  There are canning, freezing & dehydration instructions that will be handy to have on hand even now!  Check Amazon.  Different years use different photos on covers.      

Stocking Up

What a treat dehydrated banana chips are! They taste just like candy.

 

by Carol Hupping

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This thick book is full of recipes and is a must-have companion book to  the Ball Blue book above.  Simon & Schuster Publishers, or check out Amazon online.      

 

Cookin' With Home Storage

Gelatine can be used as an egg substitute in your recipes, and so can corn starch:

(To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

 

by Peggy Layton

 

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Peggy Layton's Cookin' With Home Storage teaches us how to make meals with basic ingredients from our home food storage supplies.  Inspired by the recipes of the American settlers who came out west in their covered wagons, Peggy's book is also a great lesson on how to make substitutions for recipes that you already use and love.    

 

Nourishing Traditions

Lactose-fermentation of veggies, such as these green beans, produces delicious vegetables which also help us to have healthy bowel flora.

This will be especially important if we are eating enzyme-dead canned food for an extended period of time.

You can lactose ferment with sea salt, or with a combination of sea salt and whey.

This book shows you how to make whey too!

Don't be afraid of the cloudiness at the bottom of the jar, that is normal.

Try it now, and see how your digestive tract will love you!

 

by Sally Fallon

 

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 Cream cheese in 8 hours, pickled green beans (yum!) in 3-4 days; why wait?  Learn these and other simple skills now and boost your nutrition and the taste value of your food.  Sally Fallon'sNourishing Traditions researches the cultures from the past to point out where we have gone terribly wrong.  Optimal food combinations in meals is also discussed.  And yes, butter is actually GOOD for you!

 

Preserving Food Without Freezing or Canning

These olives have been preserved in salt.

Mary of Agreda writes in her work, "City of God", that she saw the Blessed Virgin Mary reaching into a wooden barrel filled with salt in order to take olives for the meal she was preparing.

 

by The Gardeners and Farmers of Terre Vivante

 

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

 

This book comes with tried-and -true testing of traditional techniques.  It is a MUST HAVE.

 

Table of Contents

Chapter 1:  Preserving in the Ground or in a Root Cellar

Chapter 2:  Preserving by Drying

Chapter 3:  Preserving by Lactic Fermentation

Chapter 4:  Preserving in Oil

Chapter 5:  Preserving in Vinnegar

Chapter 6:  Preserving with Salt

Chapter 7:  Preserving with Sugar

Chapter 8:  Sweet and Sour Preserves

Chapter 9:  Preserving in Alcohol

Appendix:  Which Method for Preserving Each Food?