| Edition |
First edition. |
| Description |
223 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Summary |
"Presents over one hundred techniques for canning and preserving sauces, fruits, and vegetables, and provides recipes using these preserved foods, including corn pudding, endive fig boats, Asian vegetable soup, barbecued pork chops, and caramel pear tarts." -- (Source of summary not specified) |
| Contents |
Introduction -- Chapter 1 (basic fruits and vegetables) -- Chapter 2 (jams, jellies, preserves, and other sweets) -- Chapter 3 (pickles) -- Chapter 4 (relish, chutney, and salsa) -- Chapter 5 (sauces, butters, and marinades) -- Chapter 6 (juices and soups) -- Chapter 7 (meat and fish) -- Chapter 8 (freeze these) -- Acknowledgments -- Index. |
| Subject |
Canning and preserving.
|
|
COOKING / Methods / Canning & Preserving.
|
|
COOKING / Seasonal.
|
|
COOKING / Specific Ingredients / Vegetables.
|
|
Canning and preserving. (OCoLC)fst00845860
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| ISBN |
9781635652031 (paperback) |
|
1635652030 (paperback) |
|
9781635652048 (ebook) |
|
