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Organized in a food-by-food format, this guide provides readers with step-by-step freezing, drying, canning, brining, dehydrating, and root-cellaring instructions and includes practical charts determining blanching times and yield, as well as recipes for pickles, sauerkraut, jams and marmalades, salsas, and simple tomato sauces. Original. Additional Details
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BOOK TYPE : NF
BRAND : CHADWICK, JANET
LANGUAGE : ENGLISH
NUMBER OF PAGES : 231
PUBLISHER IMPRINT CODE : STORU
PUBLISHER NAME : WORKMAN PUB CO
PUBLISHER STATUS CODE : OS
RETURNS ACCEPTED? : YES
SKU : 9781603421454
UPC : 9781603421454
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