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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.
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