Chelsea Green News Archive


Looking for the Perfect Gift?

Monday, December 9th, 2013

Chelsea Green is the perfect place to stock up on inspiring and educational gifts for everyone on your list (and don’t forget about yourself).

You’ll find the right gift for anyone, from gardeners and political activists to entrepreneurs, builders, foodies and cooks – we’ve got the book for you.

Use the discount code CGS13* at checkout to save 35% off your entire order from now until the end of the year. Take a look at some of our new and popular titles below to get started, or browse our full on-line bookstore.

Happy Holiday’s from the folks at Chelsea Green

P.S. Don’t forget there is free shipping on orders over $100*


*Discount codes do not combine with other offers—our books already on sale for example.
Free shipping for orders $100 or more is applied after the discount is applied. (U.S. Orders Only).

Gardening and Agriculture

Edible Forest Gardens (2 volume set)
Retail: $150.00
Sale: $97.50
The Resilient Farm and Homestead
Retail: $40.00
Sale: $26.00
Gaia's Garden, 2nd Edition
Retail: $29.95
Sale: $19.47
Market Farming Success, Revised and Expanded Edition
Retail: $29.95
Sale: $19.47
The Grafter's Handbook
Retail: $40.00
Sale: $26.00
Keeping a Family Cow
Retail: $19.95
Sale: $12.97
The Resilient Gardener
Retail: $29.95
Sale: $19.47
Perennial Vegetables
Retail: $35.00
Sale: $22.75

View More

Sustainable Food

From the Wood-Fired Oven
Retail: $44.95
Sale: $29.22
The Sugarmaker's Companion
Retail: $39.95
Sale: $25.97
Farm-Fresh and Fast
Retail: $24.95
Sale: $16.22
The New Cider Makers Handbook
Retail: $44.95
Sale: $29.22
The Art of Fermentation
Retail: $39.95
Sale: $25.97
Home Baked
Retail: $39.95
Sale: $25.97
Mastering Artisan Cheesemaking
Retail: $40.00
Sale: $26.00
Cooking Close to Home
Retail: $24.95
Sale: $16.22

View More

Socially Responsible Business

Raising Dough
Retail: $19.95
Sale: $12.97
Good Morning, Beautiful Business
Retail: $17.95
Sale: $11.67
Local Dollars, Local Sense
Retail: $17.95
Sale: $11.67
Inquiries into the Nature of Slow Money
Retail: $15.95
Sale: $10.37

Green Building

The Greened House Effect
Retail: $29.95
Sale: $19.47
No-Regrets Remodeling, Second Edition
Retail: $29.95
Sale: $19.47
Compact Living
Retail: $14.95
Sale: $9.72
The Natural Building Companion
Retail: $59.95
Sale: $38.95

Nature and Environment

Out on a Limb
Retail: $24.95
Sale: $16.22
The Zero Waste Solution
Retail: $24.95
Sale: $16.22
Flying Blind
Retail: $24.95
Sale: $16.22
Cows save the Planet
Retail: $17.95
Sale: $11.67

Politics and Social Justice

Marijuana is Safer, Updated and Expanded Edition
Retail: $14.95
Sale: $9.72
What Then Must We Do?
Retail: $17.95
Sale: $11.67
Slow Democracy
Retail: $19.95
Sale: $12.97
The New Feminist Agenda
Retail: $17.95
Sale: $11.67

Renewable Energy

Reinventing Fire
Retail: $29.95
Sale: $19.47
The Log Book
Retail: $12.95
Sale: $8.42
Do it Yourself 12 Volt Solar Power
Retail: $14.95
Sale: $9.72
Power of the People
Retail: $19.95
Sale: $12.97



Discount codes do not combine with other offers—our books
already on sale for example. Free shipping for orders $100 or
more is applied after the discount is applied. (U.S. Orders Only)

Happy Holiday’s from Chelsea Green Publishing!

Sunday, November 24th, 2013

UPDATED January 1st: Our Holiday Sale has been such a success we’re extending it through January 15, 2014! So, while the holiday’s may have passed, you can still save 35% site-wide with discount code CGS13 (plus free shipping if you spend $100 or more).

—–

We’ve kicked off our Holiday Sale – with 35% off any purchase at our on-line bookstore. Simply use the code CGS13 at checkout from now until the end of the year. Along with this great discount, we have free shipping on any orders over $100*.

Is there a small farmer or organic gardener on your gift list? How about a builder? Or foodies and cooks? Whomever you have on your shopping list, we’ve got you covered.

Don’t forget about our bundles, sets and DVDs!

Need a recommendation? Email us at [email protected]

Happy Holiday’s from the Employee Owners at Chelsea Green Publishing

 


*Discount codes do not combine with other offers—our books already on sale for example.
Free shipping for orders $100 or more is applied after the discount is applied. (U.S. Orders Only). 

~ The Homesteader ~

The Resilient Farm and Homestead
Retail: $40.00
Sale: $26.00
The New Cider Makers Handbook
Retail: $44.95
Sale: $29.22
The Sugarmaker's Companion
Retail: $39.95
Sale: $25.97
Keeping a Family Cow
Retail: $19.95
Sale: $12.97
The Small-Scale Poultry Flock
Retail: $39.95
Sale: $25.97
Natural Beekeeping, Revised and Expanded
Retail: $34.95
Sale: $22.72
Holistic Orchard with Michael Phillips
Retail: $49.95
Sale: $32.47
Growing Food in a Hotter, Drier Land
Retail: $29.95
Sale: $19.47

~ The Fermenter ~ 

The Art of Fermentation
Retail: $39.95
Sale: $25.97
Wild Fermentation
Retail: $25.00
Sale: $16.25
Preserving Food without Freezing or Canning
Retail: $25.00
Sale: $16.25
Mastering Artisan Cheese
Retail: $40.00
Sale: $26.00

The Naturalist ~ 

Out on A Limb
Retail: $24.95
Sale: $16.22
The Zero Waste Solution
Retail: $24.95
Sale: $16.22
2052
Retail: $24.95
Sale: $16.22
Cows Save The Planet
Retail: $17.95
Sale: $11.67

The Gardener ~ 

Gaia's Garden, 2nd Edition
Retail: $29.95
Sale: $19.47
The Winter Harvest Handbook
Retail: $29.95
Sale: $19.47
Seed to Seed
Retail: $24.95
Sale: $16.22
Perennial Vegetables
Retail: $35.00
Sale: $22.75

The Foodie ~ 

Rebuilding the Foodshed
Retail: $19.95
Sale: $12.97
Raising Dough
Retail: $19.95
Sale: $12.97
Life, Liberty and the Pursuit of Food Rights
Retail: $19.95
Sale: $12.97

The Small Farmer ~ 

Market Farming Success, Revised and Expanded Edition
Retail: $29.95
Sale: $19.47
The Organic Seed Grower
Retail: $49.95
Sale: $32.47
The Organic Farmer's Business Handbook
Retail: $34.95
Sale: $22.72
Fields of Farmers
Retail: $25.00
Sale: $16.25

The Cook ~ 

From the Wood-Fired Oven
Retail: $44.95
Sale: $29.22
Home Baked
Retail: $39.95
Sale: $25.97
Cooking Close to Home
Retail: $24.95
Sale: $16.22
Farm-Fresh and Fast
Retail: $24.95
Sale: $16.22

The Natural Builder ~ 

No-Regrets Remodeling, Second Edition
Retail: $29.95
Sale: $19.47
The Greened House Effect
Retail: $29.95
Sale: $19.47
The Natural Building Companion
Retail: $59.95
Sale: $38.97
Compact Living
Retail: $14.95
Sale: $9.72

The Local Living Economist ~ 

What Then Must We Do?
Retail: $17.95
Sale: $11.67
Good Morning, Beautiful Business
Retail: $17.95
Sale: $11.67
Local Dollars, Local Sense
Retail: $17.95
Sale: $11.67
Slow Money
Retail: $15.95
Sale: $10.37

 

View All Books
Gardening  Food  Simple Living  Renewable Energy
Nature and Environment Green Building Business Science
Instructional DVDs New Releases Bundles and Sets

Discount codes do not combine with other offers—our books
already on sale for example. Free shipping for orders $100 or
more is applied after the discount is applied. (U.S. Orders Only)
per inceptos himenaeos.

We’re Hiring! Join the Team as Media and Communications Associate

Thursday, October 31st, 2013

 

Chelsea Green Publishing is looking for an experienced, book-loving, sustainability-minded Media and Communications Associate to join our growing marketing team in the company’s Burlington, VT office.

If you’re interested, please send resumé and cover letter by November 20th, to Communications Director, Shay Totten  at [email protected] No phone calls, please.

Details:

The Media and Communications Associate is a full-time staff position with responsibilities in leading the Chelsea Green marketing team’s social media and web content strategy and assisting with publicity, media outreach, and relevant marketing strategies to expand audience engagement and brand development. The Media and Communications Associate reports to the Communications Director. This is a full-time, salaried position based in the Burlington, VT, office with the expectation that one day per week, on average, is spent in CGP’s White River Junction, VT office.

Below is an outline of the Associate’s core responsibilities and duties:

Social Media and Online Content

  • Take the lead role in creating social media postings and engaging with our online community via social media. Tasks include:
  • Maintain a regular calendar and share with marketing staff;
  • Work closely with authors to manage their book release campaigns and speaking tours;
  • Tracking and responding to social media statistics to ensure high quality, and high levels of engagement on all platforms. Provide monthly reports to key staff and managers; and,
  • Prepare Chelsea Green content for other content-sharing platforms, as needed, such as Scribd.
  • Research and draft content topics posted to the company’s blog, social media, and multimedia channels for maximum SEO, reach, branding, and effectiveness. Tasks include:
  • Monitoring the emerging, and existing, trends and best practices in SEO, social media, and other online marketing strategies to build our online presence and brand awareness;
  • Develop and maintain partnerships with like-minded organizations to help build our online community and expand the brand identity of our books, authors, and CGP; and,
  • Develop and manage content strategies to expand our engagement into new audiences, and deepen our reach into existing markets.

Media and Publicity Tasks

Publicity

  • Handle requests for review copies, via email.
  • Develop and manage media campaigns for individual books, as well as individual authors.
  • Track media hits, (or assign to Marketing and Publicity Intern when necessary), send weekly report to staff and publicists.

Media Outreach

  • Assist the Communications Director in researching and engaging with bloggers, reporters, and reviewers to review our books and/or authors.
  • Assist Communications Director in the drafting and distribution of press releases and targeted emails promoting authors as they travel to select cities and regions.
  • Assist Communications Director in the research, drafting, and distribution of targeted promotions to select media, producers and hosts.
  • Develop and maintain ongoing relationships with members of the media.

Requirements

  • College degree
  • Commitment to Chelsea Green’s business and publishing mission
  • Excellent organizational skill
  • Excellent communications skills
  • Proven background in media relations, marketing and/or publicity
  • Detail-oriented
  • Strong social skills
  • Background in community engagement and audience development a plus
  • Self-motivated and able to work independently with little supervision
  • Able to prioritize and juggle competing deadlines
  • Proficiency in MS Word, Excel a must, as well as Twitter, Facebook, Google+ and other social media and blogging platforms. Knowledge of database management a plus, as well.
  • Familiarity with Adobe Creative Suite (InDesign, Photoshop, Acrobat)
  • Provide weekly reports to Communications Director to be included as part of their reports to full staff
  • Familiarity with Google Analytics, and other online tracking software.
  • Participate in weekly sales and marketing meetings
  • Travel to trade shows and author events as necessary

To Apply:

To apply, please email a cover letter, resumé, three references, and a selection of writing samples to Shay Totten, Communications Director, [email protected] Please, no phone calls.

Save 35% off on our New Crop of Fall Books

Wednesday, October 30th, 2013

Finishing your preserving and gardening projects? Dreaming of what next year’s plans will bring?

Whether you are looking to tackle cider making; raising a family cow; tap into sugaring (spoiler alert: it’s not just for maple); or to learn from farmer Joel Salatin on building the next generation of farmers — you’ll find that and much more with our new fall releases.

For nearly thirty years, Chelsea Green has published books, written by experts that focus on being a resource for timeless skills that you will turn to again and again. Books that contain both a holistic approach, and detailed, how-to ways to expand your skills.

Don’t miss some of our favorite titles just released in paperback!

 

New Books: On Sale until November 22nd

 

From the Wood Fired Oven
Retail: $44.95
Sale: $29.22
Keeping a Family Cow
Retail: $19.95
Sale: $12.97
The New Cider Makers Handbook
Retail: $44.95
Sale: $29.22
The Sugarmaker's Companion
Retail: $39.95
Sale: $25.97
The Zero Waste Solution
Retail: $24.95
Sale: $16.22
Out on a Limb
Retail: $24.95
Sale: $16.22
Market Farming Success
Retail: $29.95
Sale: $19.47
Flying Blind
Retail: $24.95
Sale: $16.22
Marijuana is Safer
Retail: $14.95
Sale: $9.72
Fields of Farmers
Retail: $25.00
Sale: $16.25
The Organic Grain Grower
Retail: $45.00
Sale: $29.25
Retail: $49.95
Sale: $32.47
Pre-Order your copy!!

 

Sowing Seeds in the Desert
Retail: $15.95
Sale: $10.37
Reinventing Fire
Retail: $29.95
Sale: $19.47
Wild Flavors
Retail: $24.95
Sale: $16.22
Cooking Close to Home
Retail: $24.95
Sale: $16.22
The Log Book
Retail: $12.95
Sale: $8.42
No-Regrets Remodeling, Second Edition
Retail: $29.95
Sale: $19.47
The New Vegetable Growers Handbook
Retail: $27.95
Sale: $18.17
Letting in the Wild Edges
Retail: $24.95
Sale: $16.22
Permaculture in Pots
Retail: $14.95
Sale: $9.72
Do it Yourself 12 Volt Solar Power
Retail: $14.95
Sale: $9.72
Moneyless Manifesto
Retail: $24.95
Sale: $16.22
The Woodland Way
Retail: $29.95
Sale: $19.47

 


Discount codes do not combine with other offers—our books
already on sale for example. Free shipping for orders $100 or
more is applied after the discount is applied. (U.S. Orders Only)
per inceptos himenaeos.

Classic and Best Selling

Friday, October 18th, 2013

 

The Resilient Farm and Homestead
Retail: $40.00
Sale: $26.00
The Art of Fermentation
Retail: $39.95
Sale: $25.97
The Organic Grain Grower
Retail: $45.00
Sale: $29.25
The New Cider Maker's Handbook
Retail: $44.95
Sale: $29.22
Edible Forest Gardens (2 volume set)
Retail: $150.00
Sale: $97.50
The Resilient Gardener
Retail: $29.95
Sale: $19.47
Gaia's Garden, Second Edition
Retail: $29.95
Sale: $19.47
The Man Who Planted Trees
Retail: $22.50
Sale: $14.62
Out on a Limb
Retail: $24.95
Sale: $16.22
The Sugarmaker's Companion
Retail: $39.95
Sale: $25.97
Paradise Lot
Retail: $19.95
Sale: $12.97
From the Wood-Fired Oven
Retail: $44.95
Sale: $29.22
Four-Season Harvest
Retail: $24.95
Sale: $16.22
Preserving Food Without Freezing or Canning
Retail: $25.00
Sale: $16.25
Wild Fermentation
Retail: $25.00
Sale: $16.25
You Can Farm
Retail: $35.00
Sale: $22.75
The Organic Seed Grower
Retail: $49.95
Sale: $32.47
The Small-Scale Poultry Flock
Retail: $39.95
Sale: $25.97
Mastering Artisan Cheesemaking
Retail: $40.00
Sale: $26.00
Natural Beekeeping, Revised and Expanded Edition
Retail: $34.95
Sale: $22.72
The New Organic Grower
Retail: $24.95
Sale: $16.22
The Bread Builders
Retail: $35.00
Sale: $22.75
Seed to Seed
Retail: $24.95
Sale: $16.22
Sepp Holzer's Permaculture
Retail: $29.95
Sale: $19.47
Rebuilding the Foodshed
Retail: $19.95
Sale: $12.97
https://www.chelseagreen.com/common/files/image/_tmb_product/162.jpg
Retail: $35.00
Sale: $22.25
The Holistic Orchard
Retail: $39.95
Sale: $25.97
Growing Food in a Hotter, Drier Land
Retail: $29.95
Sale: $19.47
Limits to Growth
Retail: $22.50
Sale: $14.62
Thinking in Systems
Retail: $19.95
Sale: $12.97
When Technology Fails
Retail: $35.00
Sale: $22.75
Inquiries into the Nature of Slow Money
Retail: $15.95
Sale: $10.37
The Chinese Medicinal Herb Farm
Retail: $34.95
Sale: $22.72
The Grafter's Handbook
Retail: $40.00
Sale: $26.00
The New Horse-Powered Farm
Retail: $39.95
Sale: $25.97
Farms with a Future
Retail: $29.95
Sale: $19.47
Desert or Paradise
Retail: $29.95
Sale: $19.47
The Straw Bale House
Retail: $34.95
Sale: $22.72
The Winter Harvest Handbook
Retail: $29.95
Sale: $19.47
The Natural House
Retail: $40.00
Sale: $26.00

 


Discount codes do not combine with other offers—our books
already on sale for example. Free shipping for orders $100 or
more is applied after the discount is applied. (U.S. Orders Only)
per inceptos himenaeos.

Do you ‘Like’ us?

Wednesday, October 2nd, 2013

There’s been a lot of media attention recently to “the sharing economy” — a tech-enabled way for people to share rides, rent out rooms or houses, and much more.


For nearly 30 years, Chelsea Green Publishing has practiced an age-old form of the sharing economy — sharing recipes, DIY tips for your home, garden, farmkitchen, and community.


Books are the primary way we share information, but we use social media — Facebook, Twitter, YouTube and Google+, as well as our twice-monthly newsletter— on a daily basis to share simple projects you can tackle in a weekend, special bargains, and more that you can then, in turn, share with friends, neighbors, and coworkers.

Join our growing online community:

If you haven’t already, consider joining the 18,000+ like-minded readers who already “like” us on Facebook, or the 21,000+ who follow us on Twitter, or the more than 50,000 people who receive our newsletter.


From your sharing friends Chelsea Green Publishing


P.S. All new subscribers to our newsletter receive a 25 percent discount on their next purchase when they buy direct from us.

 

 

 

The Book that Fermented a Cultural Revival

Thursday, September 26th, 2013

This month marks the 10th anniversary of the first printing of Sandor Ellix Katz’s Wild Fermentation, a book that helped launch a fermentation revival in this country.

Since its publication, Katz has traveled the globe teaching hands-on workshops and learning from others about the many foods and beverages made by the process of fermentation. His travel schedule – and his personal appeal– aptly earned him the title of “The Johnny Appleseed of Fermentation” from Michael Pollan. To see why Katz has earned this reputation, check out his workshop DVD (a clip is below).

The additional knowledge Katz has gained since the publication of Wild Fermentation is found in The Art of Fermentation, Katz’s award-winning book published last year. The book landed on The New York Times bestseller list, was featured on Fresh Air, and won a Beard Foundation Book Award in the reference category.

To celebrate Wild Fermentation’s 10th anniversary, we asked Senior Editor Ben Watson to recount meeting Katz for the first time, and bringing this important book to print.

I will never forget the day I first met Sandor Katz, though oddly I can’t remember exactly what year it was—either 2000 or 2001. He was traveling, staying with friends in Vermont, and had arranged to come into the Chelsea Green offices to meet with our editorial team: myself; Jim Schley, our longtime editor-in-chief; and Stephen Morris, the publisher and president of the company at the time. This was when Chelsea Green was in the old Gates-Briggs Building in the center of White River Junction, an historic edifice with a lot of what could generously be called “character.” The drop ceilings in the editorial office were just that—ceiling panels would work themselves loose and float down periodically, exposing wiring and pipes. The theater just down the hall was the scene of summer musical rehearsals, with kids belting out chestnuts like “Tomorrow” from Annie . . . all day long. And of course the whole building shook ever so slightly whenever the Amtrak train would pull into the little passenger station across the street. It was the furthest thing from a typical corporate setting one could imagine.

Jim and Stephen were already used to meeting authors and signing up books in interesting places and circumstances. They had previously signed the contract for The Sauna in Rob Roy’s round, cordwood masonry sauna, trying hard not to drip sweat on it from their naked bodies. And there was even talk about arranging a meeting with Canadian author Robert Henderson in a hall in Newport Line, Vermont, which had entrances in both Canada and the U.S. (Robert’s wife, for reasons I never quite understood, was considered persona non grata in this country, and Quebec—on the other side of the building—was as close as we could get her to White River.)

Sandor arrived, looking very flamboyant in what I remember as a multicolor ring-striped sweater and corduroy pants that were very soft and velour-like in texture, and golden-mustard yellow in color. Clearly neither he nor we were going for the corporate image. He entered, carrying a jar of his homemade “kraut-chi” and a small, saddle-stitched pamphlet—the original, self-published version of Wild Fermentation. As the meeting progressed, and we passed around the jar, scooping out delicious fermented vegetables with our fingers, we became more and more impressed and fond of this bright, articulate, and passionate young man, who was part social activist, part cultural preservationist—and clearly obsessed with all things fermentable. It wasn’t a hard decision to sign up his book.

Time passed, and most of the staff turned over during a major reorganization at Chelsea Green. Our offices changed as well, moving a few hundred feet up the street to the Tip Top Building, a big open space inside what was once a production bakery and that had been converted into artists’ studios and other uses. The new, expanded edition of Wild Fermentation was one of the first titles Chelsea Green issued under our “new” Publisher, Margo Baldwin, who with her husband Ian had founded the company in 1984 and had run it for many years before taking a well-deserved break.

I remember when we opened the box containing the advance copies of Wild Fermentation. There was a stunned silence, then a mixture of bemusement and outrage. We had struggled over the cover design for a long time (“Should we have microscopic photos of bacteria on the front?”), but had opted in the end for a funky type-heavy cover. The color in the printer proofs we’d seen had been a dark forest green. Imagine our surprise then when we saw, on the front cover, a shockingly lighter, almost bilious pea green color, and a neon-pink, childrens’ chewable vitamins color in the title and on the back cover. Our first reaction was to reach for the light switch and see if the damn thing would glow in the dark.

We had no clue how this garish-looking, flamboyantly fabulous book that we were sending off into the world would sell. Fortunately, we had an equally flamboyant and fabulous author to promote it. Sandor carried this book to the four corners of the earth, tirelessly spreading the word and talking to everyone who cared to listen about the wonders of fermentation. And over the course of time, this book has grown to become a classic.

Like many of the books we have published at Chelsea Green, Wild Fermentation was way ahead of its time. Today fermentation is a “hot topic,” with everyone from self-reliant anti-government bunker dwellers to tragically urban hipsters from Brooklyn to San Francisco jumping on the bandwagon and eagerly discovering (or rediscovering) the traditional skills for transforming and preserving a wide range of foods. And with the 2012 publication of The Art of Fermentation—Sandor’s best-selling magnum opus—even more readers are now discovering Wild Fermentation, his first book. It’s the one that made it all possible, the original “culture” that started a great and growing ferment.

Chelsea Green Across the Globe

Thursday, September 12th, 2013

Here at Chelsea Green we love seeing how publishers from other parts of the world adapt our book covers for readers in their respective countries.

There are more than 150 foreign editions of Chelsea Green books in eighteen different languages, and each book has its own unique look and appeal. Each year we see more books being translated, thanks to an in-house team that travels to Frankfurt and London to meet with overseas publishers, as well as our helpful distributors in Canada, the United Kingdom, the European Union, Australia and New Zealand, and South Africa.

We’ve created a slide show containing a number of our favorite foreign covers and have two simple questions for you:

Can you recognize the U.S. edition by its foreign cover? What do you think of their interpretation?

Take a look at the photostream below OR chime in on our Facebook Page and let us know what you think.

Preserving Food with Sugar: Make Whole Fruit Jam

Monday, September 9th, 2013

The supply of fresh summer fruit is waning in most temperate regions, and before you know it, apples and pumpkins will abound.

If you’re lucky and berries or stone fruits are still available to you, try this easy method of preserving them: whole fruit jam.

This recipe relies on the natural sugars in fruit to provide a balanced flavor and sweetness in this complimentary spread.  Preserve the last of your seasonal fruit simply – no added sugar and no freezing.

The following is an excerpt from Preserving Food Without Freezing or Canning by the Gardeners and Farmers of Terre Vivante:

Sugar is a practical and economical method of food preservation—so much so that we tend to overindulge, and make jams that contain more sugar than fruit! When we discover that excess sugar is one of the great scourges of the modern diet, we might think it best to renounce jams completely. Besides, replacing white sugar with brown sugar is only a relative improvement. Whole or raw sugar (evaporated juice from sugar cane) would be a better substitute, but its strong flavor often masks the taste of the fruit.

The solution to this problem is twofold: avoid eating too much jam and other sugary foods, and make these foods using far less added sugar, or none at all. Knowing and applying these techniques, we can continue to preserve food properly and successfully. For example, certain jams made with very little sugar must be refrigerated once opened, preferably in small jars, to prevent premature spoilage. For those recipes that require sugar, we will use either brown or whole sugar. Other recipes are “sugar-free,” or use honey instead.

Note that the term “sugar-free jam” in essence is a contradiction in terms, since by definition, sugar is the preservative agent in jams. To be more precise, we should discuss “jams with no added sugar.” In reality, jam already contains sugar: both glucose and fructose, which naturally occur in all fruit.

Jams with no added sugar were not invented by health-food advocates wanting to reduce their sugar consumption. These preserves are an old tradition dating back to a time when sugar was scarce and expensive (or even nonexistent). Three classic examples, and the most commonly known jams of this type, are pommé (apple jelly), poiré (pear jelly), and raisiné (grape jelly). The first two have been made for centuries in certain regions of northern Europe, particularly Belgium and Germany, whereas the raisiné is a tradition of Périgord in southwestern France. Carob “honey” is a similar preserve that is found in the Middle East, Galilee (recipe follows in this chapter). All these preserves share this common feature: They are made from the juice only, and not from the whole fruit. Thus, they are jellies or thick syrups, rather than jams. Their preparation is based on this simple principle: Prolonged cooking evaporates enough water to concentrate enough of the naturally occurring sugars for preservation to take place. Jams from whole fruit can also be prepared by following the same principle. In general, after pouring hot jam or jelly into a jar and sealing it, turn the jar upside down. This will sterilize any air remaining in the jar and ensure preservation. It’s also a good idea to store the jars upside down.

Whole Fruit Jam
Very ripe fruit (any type)
A preserving pan or large saucepan
Canning jars and lids

This method is good for all types of fruit, including grapes, greengage plums, and so on. Use fruit that is very ripe; simply cut and crush it roughly. Bring the fruit to a boil; then cook it over very low heat for a very long time.

It is impossible to recommend a precise cooking time, since this depends on the type of fruit used, and its ripeness and water content, both of which vary from one year to the next. In any case, you should allow as much water as possible to evaporate. Stir often, because certain fruits have a tendency to stick during cooking. The jam is ready when it does not run off of the spoons but forms a bead that sticks to the spoon. At this stage pour the jam into scalded screw-top jars. It will keep for at least two years.

Renewable Energy for Resilient Communities

Thursday, September 5th, 2013

How can we successfully bring our neighbors together and relocalize our food, energy, and financial systems?

To glean some of the best ideas percolating throughout the United States, and the world, sign up for the Community Resilience Chats—a webinar series that delves into details essential for communities that are ready to take the necessary steps to reclaim their future. These online discussions stem from The Community Resilience Guides co-published by Post Carbon Institute and Chelsea Green.

These online chats are co-produced by Chelsea Green, Transition US, and Post Carbon Institute.

In the next chat — Power from the People — community clean power visionaries, Lynn Benander of Co-op Power and Lyle Estill of Piedmont Biofuels will share their experiences in moving away from big energy. Join the conversation:

Community Resilience Chat: Power from the People – Webinar
September 10, 2013 at 2:00pm (EST)

The webinar is free, but space is limited so don’t wait to sign up. Participants will receive an exclusive 35% discount on Greg Pahl’s Power from the People. There will be a presentation and time for Q&A, but send in your burning questions on community clean power in advance to help shape the conversation.

If you missed the first Community Resilience Chat: Rebuilding the Foodshed with Philip Ackerman-Leist, you can watch it here:

 Next up on Community Resilience Chats: Local Dollars, Local Sense. Michael Shuman’s perspective sheds light on rebooting the economy to meet the needs of investors and entrepreneurs for a healthy and secure local economy.

Want to learn more about these books and how to make your community more self-reliant? Chelsea Green is offering  The Community Resilience Guides series as a special book set to make sure you and your neighbors have the tools and strategies you need to become more resilient.


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