In the past few years fermented foods have gained immense popularity in the healthy food department. However, the fact that fermented foods available in the market may not be as healthy as the ones you prepare at home still exists. In addition, if you are on a Paleo diet then your options shrink down by a considerable amount but you don't need to worry anymore as we bring you 50 most easy and healthy fermented food recipes. This recipe book has 1.11 fermented sauce recipes 2.22 fermented Vegetables and Pickles recipes 3.13 fermented beverage recipes 4.4 bonus recipes There is one thing that each one of these recipes requires i.e. a fermentation jar or a glass jar. So once you purchase this, you can easily start preparing healthy fermented food

Have you ever wanted to learn how to can vegetables?
If so, this is the book for you. "Recipes in a Jar vol. 2: How to Can Vegetables" covers the vegetable canning process in detail, providing detailed instruction on how to can a wide variety of vegetables.
You'll learn how to can a number of different vegetables, including asparagus, beans, tomatoes, bell peppers and corn.
This handy guide contains more than 40 vegetable canning recipes. Here are just some of the delicious recipes featured in this book: Asparagus and asparagus broth.Pickled asparagus.Beans.Bell peppers.Baked beans and ranch beans.Chili beans.Beets and beet relish.Carrots.Creamy carrot soup.Carrot salsa.Corn.Corn relish.Green beans.Leafy greens.Mixed vegetables.Mushrooms.Peas.Hot peppers.Candied jalapenos.and more . . . Buy this book now and learn how to can vegetables today

Preserving your own food is a fundamental part of a healthy lifestyle. Not only do you source produce from your garden, farmer's market, or local shop, you can also ensure the preparation is wholesome and the ingredients are pure. In this detailed guide, 1950s icon Irma Harding offers her firm guidance on how to properly prepare and preserve your own foods. The book explains how to preserve foods by canning, pickling, freezing, smoking and curing fresh vegetables and meats. Step-by-step techniques and tasty recipes from food artisans in Austin, Texas, Wisconsin, Michigan and other places are included. Along the way, Irma Harding provides her no-nonsense advice and some colorful images and a brief history of her checkered red cloth past. This colorful book delivers both the techniques and recipes necessary to keep their food local and fresh and the life path direct and true.

Are you looking to learn how to safely preserve vegetables by drying them?
"Food Drying vol. 2: How to Dry Vegetables" covers exactly that, giving detailed information on how to prepare and dry more than 30 different vegetables. From artichoke hearts to zucchini, this handy guide has you covered.
The following topics are covered in this vegetable drying guide: Why learning to dry vegetables is important, even in this day and age.The vegetable drying process: What happens to vegetables as they dry.How to pretreat vegetables by blanching them to prevent enzymatic browning.Drying trays.How to dry vegetables using the sun, your oven or an electric dehydrator.Conditioning and pasteurizing dried vegetables after drying is complete.How to safely store dried vegetables. The following vegetables are covered in-depth: Artichokes.Arugula.Asparagus.Beets.Bell peppers.Bok choy.Broccoli.Brussels sprouts.Cabbage.Carrots.Cauliflower.Celery.Chili peppers.Collard greens.Corn.Cucumbers.Eggplant.Garlic.Green beans.Lettuce.Kale.Mushrooms.Okra.Onions.Peas.Potatoes.Tomatoes.Zucchini.and more . . . Detailed drying information is provided for each vegetable type, including the following information: A brief description of the vegetable and its health benefits.How to select the best vegetables of that type for drying.How to prepare the vegetable for drying.How to blanch the vegetable, if necessary.The drying temperature range that works best.Approximate drying times for the oven, the dehydrator and sun-drying.How to tell when the vegetable is dry.Conditioning, pasteurizing and storing the dried vegetable.How to rehydrate the dried vegetable before use, if applicable. In addition to detailed instructions on preparing and drying vegetables, there are 20+ bonus recipes included. The following recipes are included in this helpful guide: Beet chips.Bell pepper paprika.Bok choy crisps.Dehydrated Sauerkraut Crisps.Dried carrot chips.Cauliflower crunch.Celery salt.Collard green crisps.Popcorn on the cob.Dried cucumber chips.Cucumber powder.Eggplant jerky.Cajun spiced green beans.Spicy kale chips.Kale powder.Dried pumpkin powder.Spinach chips.Spinach powder.Chard chips.Sun-dried tomatoes.Zucchini chips. Buy this book today and learn to preserve your harvest by drying vegetables.

Are you looking to learn how to safely store and dry fruit?
"Food Drying vol. 1: How to Dry Fruit" covers exactly that, giving detailed information on how to prepare and dry more than 35 different types of fruit. From popular dried fruits like apricots, bananas, prunes and raisins to surprise entries like watermelon and cantaloupe, this handy food dehydration guide has you covered.
The following topics are covered in this fruit drying guide: Why you should learn how to dry fruit and how fruit drying can save you money.What happens to fruit as it dries.The nutrients that are lost during drying and what you can do minimize loss.10 different ways to pretreat fruit to prevent enzymatic browning.How to dry fruit using the oven, the power of the sun and a dedicated dehydrator.Conditioning and pasteurizing dried fruit after drying is complete.How to safely store dried fruit to ensure it lasts as long as possible. Here's a sampling of the fruits that are covered in-depth in this book: Apples.Apricots.Bananas.Bilberries.Blackberries.Citrus fruits.Blueberries.Cantaloupe.Cherries.Coconut.Dates.Figs.Dragon fruit.Grapes.Kiwi.Mangoes.Peaches.Pineapple.Plums.Watermelon.and more . . . Detailed drying information is provided for each fruit, and includes the following information: A brief description of the fruit and its health benefits.How to select the best fruits of that type for drying.How to prepare the fruit for drying.Whether pretreatment is necessary, and if so, what pretreatment techniques work best.The drying temperature range that works best.Approximate drying time ranges for the oven, the dehydrator and sun-drying the fruit.How to tell when the fruit is dry.Conditioning, pasteurizing and storing the dried fruit.How to rehydrate the dried fruit before use, if applicable. Buy this book today and learn to preserve your harvest by drying fruit.

A combination How-To book and Cookbook for the person wanting to learn how to do it all for themselves. From shooting an animal to eating it, or planting a garden in a northern climate to harvesting it, this book will help the modern person prepare for doing for themselves. Canning, curing, smoking or dehydrating, it's in there. Over 400 recipes to help you learn how to make it yourself. My autobiography is at the end of the book. I apologize if the page numbers don't match the contents in the index. Every time I fix it, it gets worse.

A book containing a wealth of information, recipes and anecdote about pickles and relishes written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Pickles and Relishes; Pickles, Sauces, Etc.; Homemade Pickles and Condiments; Pickled Vegetables; Relishes for Winter Use.

Do you want to learn to ferment vegetables?
The fermentation process takes vegetables and turns them into probiotic powerhouses packed full of healthy microorganisms and enzymes. If you're looking to add probiotic bacteria to your diet, learning to ferment vegetables is a cheap and easy way to do it.
The following topics are covered in the beginning chapters of the book: What lacto-fermentation is and what happens during the fermentation process.The four items you need to get started.The health benefits of fermented vegetables.Vegetable fermenting basics.A quick introduction to fermenting vessels, including the pros and cons of some of the more popular container types.Weighting systems and why they're important.The best types of salt and water to use.Starter cultures and why they aren't always necessary.How to tell when vegetables are done fermenting. This handy guide contains more than 35 recipes, including step-by-step directions detailing how to make the following fermented vegetables: Asparagus.Fermented shredded beets.Beet kvass.Beet kanji.Brussels sprouts.Cultured cucumber salad.Curtido.Curried cauliflower.Dilly carrots.Dilly beans.Probiotic ketchup.Kimchi.Kohlrabi pickles.5 different types of sauerkraut.Fermented cherry tomatoes and green tomatoes.and more. A number of common problems encountered during fermenting are covered at the end of the book, including mold, slime, cloudy substances at the top of the brine and vegetables that smell rotten, taste funny or go soft.
Buy this book today and learn how to make fermented vegetables

A book containing a wealth of information, recipes and anecdote about dehydrating food written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Jams and Preserves; Jam Making at Home; Twelve Hints for Making Jam; Jams: Distinguished, Varied and Even Adventurous; Jam-making; Jams; The Preserving of Fruit - Jams; Jams and Honeys; Jams; Jam Making; Jams; Jam.

This book contains all the information you need to learn to safely dry and store food.
Food dehydration is a food preservation technique that can be used by farmers, gardeners, hunters and fisherman to extend the harvest and to put away food for long-term storage. Dried food is great for health food enthusiasts, vegetarians, people on a raw food diet and anyone else looking to add tasty and healthy foods to their diet.
All three of the safe home drying methods are included in this book. Electric dehydration, solar dehydration and oven dehydration are all covered in detail.
This handy guide explains how to dry the following foods: Fruit.Fruit leathers.Vegetables.Meat.Fish.Herbs and spices. 40 fruits and vegetables are covered, including the following: Artichokes.Asparagus.Beets.Broccoli.Cabbage.Carrots.Cauliflower.Celery.Peppers.Corn.Green beans.Mushrooms.Onions.Peas.Potatoes.Tomatoes.Apples.Apricots.Bananas.Berries.Cherries.Citrus fruit.Figs.Grapes.Kiwi.Melons.Papaya.Peaches and nectarines.and more . . . In addition to individual fruits, fruit leathers are also covered in detail, including the following 10 easy and all-natural fruit leather recipes: Applesauce.Apple ginger.Banana berry.Coconut banana pineapple.Grape.Green apple.Peach raspberry.Strawberry.Strawberry banana.Tropical sunrise. Buy "Food Drying: How to Safely Dry and Store Foods" and learn how to dehydrate food today.

The country's leading expert on organic food delivers the ultimate guide to the new culinary health movement--feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In "The Essential Book of Fermentation," Cox shares a bounty of recipes for nourishing the internal "garden." Simplifying the art and science of fermentation, Cox offers a primer on the body's microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, "The Essential Book of Fermentation" serves up great taste along with great health on every page.

What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.

A book containing a step by step guide to making jellies, jams, preserves and conserves. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a wealth of information, recipes and anecdote about canning vegetables written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Home Canning is Fun; Equipment for Home Canning; Methods Explained; Canning - Canning Vegetables; How to Cook Vegetables - Canning; Canning Vegetables; Canning Vegetables 2.

Nikki Mennel experienced a stroke in September 2011 at the age of 39. Nikki and her husband Jurgen, used green smoothies as a foundation for a complete health and lifestyle change, with incredible results. Nikki's vision is to encourage people to lead healthy, happy lives using simple diet and lifestyle changes. Discover how Green smoothies will supercharge your life, one glass at a time. It takes just five minutes a day to change the course of your health and wellbeing. See how green smoothies will positively impact every aspect of your health, the natural way. Green smoothies will increase your energy, concentration and maintain your ideal weight. You will experience clearer thinking and a great night's sleep. Your hair, nails and complexion will look incredible. Green smoothies have an alkalizing effect on the body, which is ideal for healing and recovery. This is your jump-start to authentic, healthy living.

A book containing a wealth of information, recipes and anecdote about methods used to preserve fruit and vegetables written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include:

2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects of home canning, preserving and Freezing. Profusely illustrated.

This book contains a wealth of information about making marmalade. With both informative articles and delicious recipes, this book is essential for anyone with an interest in the subject.

A book containing a wealth of information and anecdote about bottling fruit and vegetables. Articles and recipes from various authors are compiled into this comprehensive manual. Contents Include: Bottling Soft Fruit, Bottling Stone Fruit, Bottling Various Fruits and Vegetables, Fruit Bottling, Home-bottled Fruits and How to do them, Bottling or Canning.

A book containing a wealth of information, recipes and anecdote about making jams and jellies written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Jams and Preserves; Jam Making at Home; Twelve Hints for Making Jam; Jams: Distinguished, Varied and Even Adventurous; Jam-making; Jams; The Preserving of Fruit - Jams; Jams and Honeys; Jams; Jam Making; Jams; Jam; Jellies: A How-to Guide; The Making of Fruit Jelly; Jelly-Making; Agar Jellies; Fruit Jellies; How to Make Jelly; Jellies; Jellies 2; Jellies and Jams - Jellies; Jellies 3.

THE ART of PRESERVING ALL KINDS OF Animal and Vegetable Substances FOR SEVERAL YEARS A WORK PUBLISHED BY ORDER OF THE FRENCH MINISTER OF THE INTERIOR, On the Report of the Board of Arts and Manufacturing. BY M. APPERT TRANSLATED FROM THE FRENCH BY ROBERT L. ANGUS