Rebel Canners Cookbook - McNeill, Tammy
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This is NOT a "how to can" book rather a collection of recipes that can be canned. Rebel Canning is my passion and dedication to preserving the time-honored methods and recipes for preserving food that has been handed down through families for generations. We believe firmly in maintaining family and social traditions from around the world. We value the family relationships that built through the handing down of these traditions for future generations to enjoy and pass on. In this book, you will find methods and recipes from all over the world. Please note not all countries have the same…mehr

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Produktbeschreibung
This is NOT a "how to can" book rather a collection of recipes that can be canned. Rebel Canning is my passion and dedication to preserving the time-honored methods and recipes for preserving food that has been handed down through families for generations. We believe firmly in maintaining family and social traditions from around the world. We value the family relationships that built through the handing down of these traditions for future generations to enjoy and pass on. In this book, you will find methods and recipes from all over the world. Please note not all countries have the same suggested regulations or methods for preserving food. But do show respect people of other cultural backgrounds, many have been effectively using that different method for generations. It does not necessarily mean they are unsafe or wrong methods to use. They are just different methods than yours. Learn from each other and try to take away some little things from each that you can use be it a recipe or a technique. While we recognize there is a need for food safety regulations for industrial canning companies we also acknowledge in mass productions that food may be contaminated and there is a need for a method of mass recalls. However, in a "farm to table" there are many ways have been handed down through families for generations. These small-scale home canning methods do not need the same regulations and testing that large companies are required. Since "farm to table" is focused on natural foods, without the use of chemical additives you can't pronounce, it uses the natural ingredients found in every kitchen. This practice leaves the requirement for some "food" standards irrelevant to this application. Again, if you only want USDA tested recipes, this is not the book for you. Many methods contained in this book have their roots in other countries.
Autorenporträt
Sheri Savory, the Author, is a Genetic Genealogist, Mother, Grandma, and Baker. She currently lives in Los Angeles, CA with her daughter and two granddaughters. Sheri has traveled from the north to the south from the east to the western reaches of the USA living in 33 of them. Her son Brandon Savory is a talented Chef, Filmmaker, and Sailor that has been out to sea on a 44-foot sailboat since 2016 as he sails around the world. Seachanglog.com. See what these men have cooking as they live off the sea and fish, trap, hunt, can, pickle and preserve all of their food. They are excited for this publication. As a TV Commercial producer Sheri's daughter, Rochelle Savory works long hours and yet finds time to be a dynamic mother full of love and creativity. She has always been a cheerleader regarding her mom's projects and continues to care and encourage her. Sheri's mom taught her to make Tuna Casserole, donuts from scratch, and anything else she inquired about before the age of ten. More importantly, she gave her the opportunity to serve her family the casserole after preparing it alone. Her mom's instruction and love ignited a passion for cooking.