Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning.
Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options.
Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies—and each offers at least two “Canning Classic” recipes with variation ideas.
Hardcover. 136 pages. Lark Books.
You have no items to compare.
You have no items in your shopping cart.