By Janet Chadwick
Find out why over 100,000 copies of this beginner’s guide have been bought. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit and herb.
Up-to date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry. This book is for beginners, so it does not cover pressure-canning.
- Basic techniques for preserving food
- Pickling and fermenting
- Making jams, jellies, preserves and marmalades
- Drying and root cellaring ideas
Softcover. 232 pages. Storey Publishing 2009.
