Translated into English for the first time, this book deliberately ignores freezing and high-temperature canning in favor of methods that are less costly and more energy-efficient. Learn food preservation by root cellar, drying, lactic fermentation, oil, vinegar, salt, sugar, alcohol, and more. Includes a handy table showing which foods work best with which methods. Discover new marketing options for your farm’s produce through these proven, traditional techniques. Copyright 1999, softcover, 197 pages.