Canning & preserving for dummies (eBook, 2009) [WorldCat.org]
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Canning & preserving for dummies

Author: Amelia Jeanroy; Karen Ward
Publisher: Hoboken, N.J. : Wiley Pub., 2009.
Series: --For dummies.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
Provides step-by-step instructions on canning and preserving a variety of fruits and vegetables, and includes one hundred recipes for such items as pear-raspberry jam, chicken stock, and baked beans.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Jeanroy, Amelia.
Canning & preserving for dummies.
Hoboken, N.J. : Wiley Pub., 2009
(DLC) 2009932704
(OCoLC)403431452
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Amelia Jeanroy; Karen Ward
ISBN: 9780470555453 0470555459 9780470555460 0470555467 9780470555927 0470555920
OCLC Number: 466868950
Notes: Includes index.
Description: 1 online resource (xx, 360 pages) : illustrations
Contents: Canning & Preserving For Dummies®, 2nd Edition; About the Authors; Dedication; Acknowledgments; Contents at a Glance; Recipes at a Glance; Table of Contents; Introduction; About This Book; Conventions Used in This Book; Foolish Assumptions; How This Book Is Organized; Icons Used in This Book; Where to Go from Here; Part I: Getting Started; Chapter 1: A Quick Overview of Canning and Preserving; Chapter 2: Gathering Your Canning and Preserving Gear; Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving; Part Ii: Water-bath Canning. Chapter 4: Come On In, the Water's Fine! Water-bath CanningChapter 5: Simply Fruit; Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More; Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces; Chapter 8: Pickle Me Timbers!; Part Iii: Pressure Canning; Chapter 9: Don't Blow Your Top: Pressure Canning; Chapter 10: Preserving the Harvest: Just Vegetables; Chapter 11: Don't Forget the Meats!; Chapter 12: Combining the Harvest: Soups, Sauces, and Beans; Part Iv: Freezing; Chapter 13: Baby, It's Cold Inside! Freezing Food. Chapter 14: Meals and Snacks in a Snap: Freezing Prepared FoodsChapter 15: Freezing Fruits, Vegetables, and Herbs; Part V: Drying and Storing; Chapter 16: Dry, Light, and Nutritious: Drying Food; Chapter 17: Snacking on the Run: Drying Fruit; Chapter 18: Drying Vegetables for Snacks and Storage; Chapter 19: Drying Herbs; Chapter 20: Root Cellars and Alternative Storage Spaces; Part Vi: The Parts of Tens; Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations; Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment. Appendix: Metric Conversion GuideIndex.
Series Title: --For dummies.
Other Titles: Canning and preserving for dummies
Responsibility: by Amelia Jeanroy and Karen Ward.
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Abstract:

This latest edition of Canning and Preserving For Dummies provides everything readers need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring so that they  Read more...

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