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Complete Guide to Home Canning and Preserving (Second Revised Edition)
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.
Paperback, 192 pages
Published
May 13th 1999
by Dover Publications
(first published June 1983)
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Jun 28, 2009
Alicia Sands
is currently reading it
After a number of reprehensible cookbooks with fantastical illustrations of successful jams and pickling but without the information to replicate such presentations, and after wasting two days and twenty pounds of gorgeous Northern Michigan asparagus in a pickling travesty, I'm trying this Guide published by the U.S. Dept. of Agriculture, and going strawberry picking. Conclusions to follow.
Jun 13, 2013
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