Canning food in the home has become practically a lost art but it is going through a resurgence in popularity lately thanks to the growth of self-sufficiency and home grown organic foods. This book is a guide for people wishing to learn how to prepare and store vegetables, fruits and soups. It provides an accessible and comprehensive guide to preserving food, with information on canning, pickling, jelly making, necessary equipment, and more. With simple instructions and handy tips, this volume is ideal for those with an interest in economical living, and would make for a worthy addition to collections of culinary literature. Contents include: “General Directions for Home Canning”, “Equipment”, “Questions Most Frequently Asked”, “Preparation of Home-Canned Products for the Table”, “Canning Vegetables”, “Soup Mixtures”, “Canning Meat and Fish”, “Canning Fruit”, “Cold Water Methods for Preserving Fruit”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
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