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Sugar Free Home Preserving

Jams, Conserves, Fruit Butters and Curds
  • ISBN-13: 9780994478047
  • Publisher: PEARSON FAMILY
    Imprint: PEARSON FAMILY
  • Author: Pearson, Valerie
  • Price: AUD $39.95
  • Stock: 6 in stock
  • Availability: Order will be despatched as soon as possible.
  • Local release date: 10/12/2018
  • Format: Paperback (240.00mm X 170.00mm) 171 pages Weight: 560g
  • Categories: Preserving & freezing [WBW]Australia [1MBF]
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Sugar free home preserving is centred around the idea of reducing the amount of sugar in our diets. The more we study food science, the more we realise that sugar is not so good for us and that we must limit our sugar intake. However, that does not mean that we cannot enjoy the same delicious foods that we have become accustomed to. In fact, we can make those same foods without sugar by using natural alternative sweeteners or foregoing sweeteners altogether.

Valerie Pearson, co-founder and owner of Green Living Australia has been a home preserver for over 30 years. Borne from the need to make additive free foods for health reasons, Valerie studied food science in an effort to come up with healthier options, including sugar free. Valerie began teaching preserving workshops at her company Green Living Australia and now works full time as a presenter, teacher and author, sharing her sugar free lifestyle with others.  

Part One: Before You Start.........................1
Introduction...................................................3
Hygiene ........................................................6
Ingredients....................................................8
Equipment...................................................26
Part Two: Preserving Methods, pH and Temperature...............................................36
Choosing the Correct Preserving Method....................................................... 39
pH Guide.....................................................40
Boiling Water Bath Method for High Acid Foods......................................................... 41
Pressure Canning Method for Low Acid Foods.......................................................... 41
Temperature Guide.................................... 42
Old Methods No Longer Used.................. 44
Preserving the Correct Way...................... 48      Part Three : Making Jams, Conserves, Fruit Butters and Curds............................................................60
A Few Definitions....................................... 61
Procedure................................................... 63
Recipes....................................................... 71
Part Four: Preserving Fru........................ 148
Procedure...................................................149
Recipes.......................................................153
Part Five: Troubleshooting and Resources. 170
Troubleshooting...........................................171
Glossary...................................................... .176
Resources....................................................179 Bibliography.................................................181
Index..............................................................187
Photography Index..............................................................188

Make diabetic friendy jams;  Make healthier jams;  Loose weight with sugar free foods; Make jams free of artificial flavours, colours and preservatives.   




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