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Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More

Janet Cooper




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 | #2858125 in Books |  2011-11-01 | Original language:English | PDF # 1 |  9.25 x7.80 x6.50l,1.96 | File type: PDF-spiral | 208 pages

||3 of 3 people found the following review helpful.| Recipes I'll actually make|By lisan79|This book got some pretty harsh reviews for its use of the open kettle method of canning. I was taught to make jams and jellies using this method and have never had trouble with it. The recipes in this book are ones that I'll actually make, like strawberry pineapple jam. Pressure canning is really not recommended for high acid foods like|About the Author|Janet Cooper grew up in Madison, Wisconsin. As long as she can remember, she has been involved with preserving and learned most of what she knows from her mother. She has lived from coast to coast in the United States, has stepped foot on every

Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods. With color photographs and 100 recipes, including orange marmalade, fig jam, ...

You easily download any file type for your device.Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More   |  Janet Cooper. Just read it with an open mind because none of us really know.

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