Home canning doesn't necessarily mean huge quantities. Make the task of preserving easier with small batches. This book teaches you how to use fresh fruits and vegetables when the quality is good and the prices are cheaper.
Be guided through the easiest and safest methods for making:
- Jams, jellies and low sugar spreads
- Curds, conserves, butters
- Pickles, relishes and chutneys
- Mustards, marinades and salsas
- Specialty vinegars, flavored oils and salad dressings
- Liqueurs, dessert sauces and syrups
- Preserving through freezing
Color photos, 2nd Edition, Ellie Topp and Margaret Howard, softcover, 376 pages
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