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|Contents:||CHAPTER ONE: CANNING BASICS. Learn the fundamentals of canning, from choosing the produce and processing in the canner to cooling and storing. CHAPTER TWO: FRUITS & VEGETABLES. Gather the best vegetables and fruits of summer and then can them using simple methods to enjoy all year long. CHAPTER THREE: PICKLES. Tickle your tongue with a tangy assortment of pickled cucumbers and other tasty vegetables and fruits. CHAPTER FOUR: RELISHES, SALSAS, SAUCES & CHUTNEYS. Add layers of flavor to your meals. Whether it's an old-fashioned favorite or a trendy new flavor, try these tasty toppers. CHAPTER FIVE: JAMS, JELLIES & PRESERVES. Concentrate the essence of your favorite fruits and produce to slather on toast or give as a gift with a personal touch. CHAPTER SIX: PRESERVING USING OTHER METHODS. Expand your food-preserving repertoire with pressure canning, freezing, preserving in brine, preserving in alcohol, and drying. INDEX. ALTITUDE ADJUSTMENTS. METRIC INFORMATION.|
|Series Title:||Better homes and gardens|