Canning & preserving for dummies
By: Amelia Jeanroy and Karen Ward
Contributors: Ward, Karen, 1968-; Ward, Karen, 1968-
Edition: 2nd ed.
Series: Large print health, home & learning; Thorndike Press large print health, home & learning
Publisher: Thorndike Press/Gale Cengage Learning
Published: 2010
Place of publication: Detroit
Language: eng
Format: Text (large print)
Number of pages: 571
ISBN-13: 9781410424587
Copyright date: 2009
Notes: Originally published: Canning & preserving for dummies / Karen Ward, 2003.

Includes recipes for canned fruits, dried fruits, frozen fruits, canned vegetables, dried vegetables, frozen vegetables, meats and meals, soups and stocks, jellies, jams, chutneys, relishes, pickles, sauces, salsas, syrups, pastes, snacks, breads, pie fillings, juices, drinks, and herb mixes.

Includes index, and sources for canning and preserving supplies and equipment.
Table of contents: title: Getting started; title: Water-bath canning; title: Pressure canning; title: Freezing; title: Drying and storing; title: The part of tens.