Page 2 - The Lost Book Preserving Food Naturally

The Lost Book of Preserving Food Naturally

Table of Contents

Introduction .................................................................................................................................... 4

The Roots of Food Preservation ......................................................................................... 7
The Enemies of Our Food ...................................................................................................... 8

Why Preserve Your Own Food? .......................................................................................... 8
Salt & Sugar – Nature’s Preservatives ........................................................................... 10

Chapter 1: Drying Food to Preserve It .............................................................................. 13
Dehydrating vs. Freeze Drying ......................................................................................... 15

Drying Fruits & Vegetables ................................................................................................ 16
Dried Meat or Jerky ............................................................................................................... 18

Salt Fish ...................................................................................................................................... 19

Chapter 2: Preserving by Canning ...................................................................................... 22

The Canning Process ............................................................................................................. 25

Pressure Canning ................................................................................................................... 27

Dry Canning .............................................................................................................................. 27

Pickling ....................................................................................................................................... 28

Chapter 3: Packaging Dry Foods for Long-Term Storage ......................................... 30

Smoking & Curing Meats ......................................................................................................... 34

Smoking the Meat .................................................................................................................. 36

Curing Meats ............................................................................................................................ 37

Chapter 4: Cold as a Preservative ....................................................................................... 39

Refrigeration without Electricity .................................................................................... 41

Root Cellars ............................................................................................................................... 43

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