Canning and Preserving

by Linda Ferrari

Discusses the principles of food preservation, provides instructions for canning fruits and vegetables and making pickles and other relishes, vinegars, mustards, and oils, and shares recipes using the canned and preserved foods in other dishes

Genres: Cookbooks, Cooking

72 pages, Hardcover

First published September 1, 1992

Reviews

[Becky Enright · Rating 5 out of 5]

Exactly what I was looking for as I begin my adventures in preserving/canning

[Katlyn · Rating 3 out of 5]

There are some nice, succinct charts on boiling time but overall the book contained less information than I wanted and focused too much on recipes incorporating canned products rather than making them. Not much discussion of altitude and no mention of canning veggies sans pressure canner. Would copy the charts for quick reference when canning.