Preserving everything
Subtitle: how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more
By: Leda Meredith
Publisher: The Countryman Press; Distributed by W.W. Norton & Co.; Countryman Press
Published: 2014
Place of publication: Woodstock, VT; New York
Language: eng
Number of pages: 272
ISBN-13: 9781581572421
Subjects: Canning and preserving
Notes: Includes bibliographical references (p. 262-264) and index.
Table of contents: title: Lacto-fermentation; title: Boiling water bath canning; title: Vinegar pickling; title: Sweet preserves; title: Pressure canning; title: Dehydrating; title: Salting and smoking; title: Freezing; title: Cold storage; title: Dairy cultures- yogurt and simples cheese; title: Preserving in oil, butter, and other fats; title: Preserving in alcohol.