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Wild jams and jellies : delicious recipes using 75 wild edibles

Author: Joe Freitus; Salli Haberman
Publisher: Mechanicsburg, PA : Stackpole Books, ©2005.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavors have long turned to wild edibles as a source for their own spreads and condiments. Wild Jams and Jellies is an excellent primer on the art and science of creating these delectables, covering all the equipment you'll need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Joe Freitus; Salli Haberman
ISBN: 0811732479 9780811732475
OCLC Number: 61204346
Notes: Originally published: Wild preserves. Washington, D.C. : Stone Wall Press, 1977.
Description: xi, 322 pages : illustrations ; 21 cm
Contents: How to prepare jams, jellies, and other preserves --
The recipes --
Vinegars and oils.
Other Titles: Wild preserves
Responsibility: Joe Freitus and Salli Haberman.
More information:

Abstract:

"Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavors have long turned to wild edibles as a source for their own spreads and condiments. Wild Jams and Jellies is an excellent primer on the art and science of creating these delectables, covering all the equipment you'll need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a stove or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favorites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavorful, nutritious, and satisfying than anything you'll find in a supermarket."--Publisher's website.

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